When we hear the word gourmet, we envision a culinary wonder, delightfully displayed on a plate. Our expectations are not far from reality. For a dish to be considered gourmet it should be characterized by refined, elaborate preparation and served in a stunning display, and have a balance of several contrasting, rich flavors.
Gourmet pizza is no different. Pizza has been around for thousands of years. Various ancient cultures produced flatbreads with toppings. The actual flat piece of bread was meant to act as an edible plate. The Greeks called this round, flat piece of bread a plakuntos, and it would often be topped or finished with olive oil, garlic, onion and herbs. At that time, pizza was a dish prepared for poor people and sold on the streets. It was not until the late eighteenth century that they began adding tomatoes to their flatbread creations, and the more modern version of the pizza began to take shape.
The word pizza became popularized in the sixteenth century in Naples when Esposito of Pizzeria di Pietro created a pizza topped with sliced tomato, basil, and mozzarella for the visit of King Umberto I and Queen Margherita. The colors were considered patriotic and resembled the Italian flag. This pizza was named Pizza Margherita in honor of the Queen and set the standard for which pizza is created today.
Pizza made its way to the United States in the late nineteenth century with the arrival of Italian immigrants. Cities like New York, Chicago, Philadelphia and Saint Louis became famous for their amazing pizzas, as large pockets of Italians settled in the areas and began peddling pizza on the streets. They would wear large metal washtubs on their heads and peddle up and down the sidewalks, selling pizza at two cents a slice.
While pizza began as a food sold on the streets for poor people, it quickly became a favorite among a broad range of people living in these cities and spanning financial classes. However, the boom in the pizza industry came after World War II, when returning GIs created a nationwide demand for the pizza they had eaten and loved in Italy.
The most popular toppings for pizza have settled into pepperoni, cheese, peppers, onions, anchovies, sausage, and mushrooms. Today, chefs have been taking an ancient dish and opening a whole new world of delicious possibilities.
Gourmet pizza was created by high-end chefs for the privileged. Their goal was to revive a common dish and create a new class of enjoyment for an old favorite.
Because of its versatility, pizza is open to improvisation. However, gourmet pizza aims at combining surprising flavors while maintaining the visual delight that defines the essence of gourmet. Gourmet pizza is gaining popularity throughout the country, and parlor style pizzerias are popping up in communities across America.
Defining a gourmet pizza against a regular pizza begins with the selection of ingredients. Only the freshest ingredients with the finest of quality are used. When using meats, they must be fresh and high quality as well. They should be organic and nitrate free to maintain purity of flavor. When it comes to cheese, fresh mozzarella is preferred and highly encouraged. Each bite of a gourmet pizza proves the quality of each chosen ingredient.
Although created for the privileged, a gourmet pizza can be created at home. With a little imagination and a solid determination to find high quality ingredients, you can become a gourmet pizza chef. Creating the perfect gourmet pizza that matches your taste buds and personal preferences takes experimentation and patience. However, finding a combination that takes an old favorite and makes it new is worth every minute. To help you find a new and exciting flavor, here are a few of our favorites.
ONE EASY PIZZA DOUGH RECIPE
Ingredients:
• 1 tablespoon sugar • 1 1/4 ounce packet active dry yeast • 3 tablespoons olive oil • 3 3/4 cups all-purpose flour, plus more for dusting • 1 1/2 teaspoons salt
Directions:
Whisk 1 1/3 cups of warm water (hot from the tap) together with sugar and salt. Sprinkle in the packet of yeast and set aside, allowing the yeast to get foamy. Add the olive oil to the yeast/water mixture. Begin to stir in the flour, stirring until the mixture forms a dough. Sprinkle a working surface area with extra flour and begin to knead your dough ball for another 5-10 minutes, until the dough is smooth. Brush a small amount of olive oil on the dough ball and place back into the mixing bowl. Cover and set aside at room temperature for about an hour, allowing the ball to double in size. When ready, roll out the dough to about 1/4-inch thick (or to your preference).
ASPARAGUS, MUSHROOM, PESTO PIZZA
Ingredients:
• One Easy Pizza Dough Recipe • 1 bunch of asparagus (about 15 stalks) • 1 cup sliced mushrooms • 1 cup basil leaves • 1/4 cup mint leaves • 1/4 cup cashew nuts • 1 cup finely grated Parmesan cheese • 4 tablespoons olive oil • 2 tablespoons lemon juice (roughly half a lemon) • 1/2 cup feta cheese • Shredded Parmesan to top
Directions:
Preheat the oven to 415 degrees. Place a pizza stone in the oven as it heats up (or a baking tray if you don’t have one). Prepare the asparagus by snapping off the woody ends (dispose of the woody ends) and chop tops into pieces. Reserve the tips and place the rest into the food processor along with the basil and mint leaves, cashews, Parmesan, oil and lemon juice. Process until smooth and well combined.
Roll out the pizza dough and place on the preheated pizza stone. Spread with about 1/2 cup of pesto and top with the asparagus tips and mushrooms. Sprinkle the feta cheese and top with Parmesan cheese. Bake in the preheated oven for 10-12 minutes until golden brown and bubbling.
SHRIMP AND RED PEPPER PESTO PIZZA
Ingredients:
• One Easy Pizza Dough Recipe • 1/2 pound large (16-20 count) shrimp • 1 clove garlic, minced • 2 tablespoons olive oil • Juice from 1/2 lemon • 1/2 teaspoon red pepper flakes • 1/4 medium onion, sliced thinly • 1/4 red pepper, seeded and cut into strips • 2 cups shredded mozzarella • 1/2 cup shredded chicken • Fresh basil (optional) • 2/3 cup red pepper pesto (recipe below)
Roasted Red Pepper Pesto (Makes about 2 cups):
• 1 clove garlic • 1 jar (16 ounces) roasted red peppers • 3 tablespoons grated Parmesan • 1 tablespoon fresh basil • 1 tablespoon olive oil • 1 teaspoon sugar • 1/2 teaspoon red pepper flakes
Directions:
Prepping the Shrimp -- Shell and devein the shrimp. Then toss the shrimp in a bowl with the garlic, pepper flakes, olive oil, and lemon juice. Let this marinate for 10 minutes or so.
Red Pepper Pesto -- Place pesto ingredients in a food processor and give it a pulse until ingredients form a sauce. It’s okay if it has a few lumps.
Preheat the oven to 450 degrees. If you are heating up a pizza stone, make sure you give it at least 30 minutes to get the stone as hot as possible.
Prepare your pizza dough. Add an even layer of your red pepper pesto onto the dough and then top it with the onions and fresh red peppers. Sprinkle half of your cheese to cover the red pepper pesto. Next, evenly spread your shrimp and chicken over the top, then top off with the other half of your cheese. If desired, sprinkle with dried basil or spread fresh leaves. Try to keep the shrimp in one layer to ensure even cooking all the way through. Bake 12-14 minutes, or until your shrimp is thoroughly cooked, the cheese is melted and the crust is browned around the edges. Garnish with fresh basil sprigs, slice and serve.
PROSCIUTTO, MOZZARELLA AND FIG PIZZA
Ingredients:
• One Easy Pizza Dough Recipe • 1 tube tomato purée • 9 oz. mozzarella cheese, sliced • 8 slices prosciutto • 5 figs, quartered • salt and freshly ground black pepper • 1 bunch fresh basil
Directions:
Preheat the oven to 425 degrees. Prepare your pizza dough. Spread the tomato purée over the dough (leaving a 1-inch border), followed by the mozzarella, prosciutto and half of the figs. Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes, or until the bread is crisp and golden-brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil and serve.
CHEESY BREAKFAST PIZZA
Ingredients:
• One Easy Pizza Dough Recipe • 1 pound frozen shredded hash browns, defrosted • 6 large eggs • 2 cups shredded cheddar, divided • 6 strips bacon • Chopped fresh chives, for garnish • Salt & pepper to taste • Non-stick cooking spray for pan
Directions:
Preheat oven to 400 degrees. Prepare your pizza dough. In a large mixing bowl, combine hash browns, eggs and 1/2 cup cheddar and season with salt and pepper. Using your hands, pat mixture onto your prepared pizza crust. Bake until golden, about 20 minutes.
Meanwhile, in a large skillet over medium heat, cook bacon until crispy (about 6 minutes per side). Transfer to a paper towel-lined plate, drain, then crumble. Top baked pizza with remaining 1 1/2 cups cheese. Scatter with crumbled bacon and season all over with salt and pepper. Slide back into the oven until the cheese has melted and serve hot.
MARGHERITA FLATBREAD PIZZA
Ingredients:
• 1 flatbread (also called naan) • 3 pieces of sliced fresh mozzarella • 1 tomato, sliced thinly • 5-6 leaves basil • 3 cloves garlic, minced • 2 tablespoons olive oil • 2 tablespoons balsamic vinegar • Salt & pepper to taste
Directions:
Mix 1/2 of the minced garlic with 1 tablespoon of olive oil. Brush the flatbread with the garlic oil. Place the flatbread into the preheated oven for 5 minutes to crisp. Remove from the oven and place the three slices of mozzarella on the top of the flatbread. Sprinkle with salt and pepper to your personal preference. Place thinly sliced tomato slices on top and place back into the oven for another five minutes.
Meanwhile, mix the remaining oil and garlic with the balsamic vinegar, stirring completely. Chop fresh basil. Remove pizza from oven and drizzle the balsamic vinegar over your pizza and sprinkle with chopped basil. Slice your pizza and serve.