Pizza Picasso!

Pizza Picasso!


Pizza is like visual arts.

A little gouache here, some pipe cleaners there, a stroke of scissors here and a handful of glitter there and voilà: a magnificent (ahem!) work of art!

With pizzas, it’s the same thing. A little tomato sauce on the crust, a handful of bacon thrown everywhere, florets of broccoli to decorate, some bocconcini that we put under the grill and tadam! Monet, Van Gogh and Dali can get dressed again!

Or why not a béchamel, lots of Matane shrimp, a waltz of coriander and a briquette of goat cheese all placed on the BBQ?

A simple can of diced tomatoes placed on a crust, a few slices of fresh tomatoes, slices of chorizo, all sprinkled with Roblochon cheese will make one of the nastiest pizzas!

Pizzas can take us on a journey: from the Antilles to Greece, from the United States to Italy! They delight carnivores and vegetarians alike. They can be incredibly complex or astonishingly simple. They are good from starter to dessert, from breakfast to dinner!

A square crust? A pita bread? A piece of baguette?

A tomato sauce with oregano? A béchamel? A creamy pesto sauce?

Some pineapples! Ham! Tuna? Foie gras!

Nutella, strawberries, cream cheese!

Yum!! The possibilities are endless like Picasso and his acrylics!

Here is my latest creation:

Ingredients:

· 2 square crusts

· 1 can of store-bought pizza sauce

· Broccoli cut into florets

· Mushrooms cut into quarters

· A clove of minced garlic

· A 1 cm slice of smoked turkey (the same turkey used to make sandwiches, but cut thicker) cut into cubes

· Mozzarella cheese in good quantity

· A handful of chives

Steps :


1. Spread sauce over crust.

2. Sprinkle with the rest of the ingredients, finishing with the cheese.

3. Place in the oven at 350F for 12 minutes and broil until the cheese is golden.

Today’s tip: brush the edge of the crust so that it is crispy and golden!

 And you, how do you make your pizzas?