The toppings of the pizza tonight were inspired by something our chef friend Ian added to his winter menu. His version was roasted butternut squash, Granny Smith apple, Italian sausage, pesto, arugula, onion confit and gorgonzola. In my kitchen this translated into acorn squash, gala apple doused in apple cider vinegar, basil puree (from my freezer), julienned baby spinach, dehydrated red onions, and cultured macadamia nut cheese. I also decided to add walnuts to the pizza. For the omnis I used mozzarella in place of the macadamia nut cheese. Surprisingly everyone liked this pizza. This was not anything that resembled a traditional pizza. I wasn’t certain how it would be received, but everyone liked it. My husband described it” as a non-intuitive combination that was delicious.”
In order to post the pizza I need to document some of the components, mainly the dehydrated onions and cultured macadamia nut cheese. Once I have those recipes posted I will return and post the entire pizza. For now I am going to document the technique for the onions.