Apple Cheddar Pizza With Walnuts from OhMyVeggies.com.
We’d never had walnuts on a pizza—or even thought of it—until a recent excursion to Paulie Gee’s pizzeria in the Greenpoint neighborhood of Brooklyn.
The restaurant serves both conventional pizzas (arugula, mushrooms, pesto, sausage, etc.); but we can get those elsewhere. Instead, we go for the more unusual selections, such as:
& Orange Blossom Honey
We loved the toasty, nutty crunch—plus the opportunity to deny the carbs we were consuming by focusing instead on the added nutrition of the walnuts: protein, fiber and different phytonutrients (types of antioxidants).
We then returned to the office to research other approaches to walnut-topped pizza.
We found quite a few pizza recipes that combined walnuts with different cheeses—blue, cheddar, goat, and others—with fruits (apples, pears) and with more conventional pizza toppings (bacon, ham).
So this tip is for home pizza makers: Try some of these ideas for a gourmet Super Bowl experience or for a new take on comfort food.
You can also add some of the ingredients to delivery pizza and frozen pizza.
So many walnut pizzas, so little time to try them all!
These are summer recipes that require seasonal ingredients such as fresh tomatoes and summer squash (yellow squash, a close relation* of zucchini).
Today we’re making the Caramelized Onion, Walnut & Goat Cheese Pizza; and we have fresh baby arugula so we’ll add that, too, when the pie comes out of the oven.
What’s your choice?
*Both zucchini and yellow squash are varieties of the species Cucurbita pepo, which also includes crookneck squash, scalloped squash, straightneck squash, vegetable marrows (no relation to bone marrow, but a name given to the mature fruit (see below), zucchini and cocozelle, a type of zucchini with pale green or yellow stripes. Zucchini and yellow squash are picked from the vine before they are mature, but are tender. If they remain on the vine and grow to maturity, they are larger, drier and tougher—and referred to as marrow.
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