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Saturday, November 1, 2014

Sucrine du Berry and Black Trumpet Pizza

If there were ever to be a pizza in this world to scream luxury and sensuality, this would be it.
This is not just your average pizza where the ingredients are slapped onto the dough and then cooked together for the final outcome.  I've made something similar before, but as a fine cheese ripens, my skills intensify with time.
This is a pizza where each layer was carefully mapped out and "cuisined" to bring out the best in the next layer... although the dough is always my standard recipe with fresh yeast.
Lets start with the base.
A cream base instead of tomato or pesto..but into my cream, I whipped in 1/2 clove grated garlic, a few cracks black pepper, and a dash of nutmeg.  These last 3 are to bring out the best in the grated sucrine squash that would be the succeeding layer.  The cream base also had a drizzle of truffle infused olive oil and was made an hour before spreading so the flavors could infuse.
The grated sucrine would then be delicately positioned over this cream base and turn into pure pleasure during the cooking process.
The next layer, the black trumpets, are truly a gift from above in the mushroom department.  Of all the lovely little mushrooms this world has to offer, the black trumpets are the ones tha tickle my T-Spot most of all.  It may also be visual, since they are black, but the texture is pleasant and they have an earthy fall flavor that sits well with garlic, cream, and most certainly the sucrine.  Mushrooms and squash go well together in general, but here on my luxury pizza, we have the best of both worlds.  A butternut type squash, which is the Venus of squash, and the black trumpet mushroom, which is the Zeus of all (affordable) mushrooms.
The black trumpets were sauteed in a bit of butter with some garlic until they released their nectar, then were cooked until they reabsorbed their nectar with a small spoon of the cream infusion before being spread over the sucrine.
To remind myself that this is indeed a pizza and not Manna, some buffalo mozzarella was added to the last layer along with some grated raw milk gruyere.
The masterpiece was cooked on its throne, the pizza stone, on the bottom rack of the oven at the highest temperature, 250°C 480°F, for 13 minutes.
The last hommage was a drizzle of truffle infused olive oil at the end for the mouth envelopping truffle sensation confirming that this is truly a divine creation.
A pizza such a sthis is best enjoyed hotter than warm, but not piping hot, because the cooked sucrine might burn the roof of your mouth, preventing you from enjoying the gifts offered by each and every being invited onto that pizza...
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