For the Z’hug Marinated Mozzarella (Made 2-3 days ahead of time)
Marinated Mozzarella
Author: Pizza Today
Recipe type: appetizer
Ingredients
- 2 cups loose packed whole Thai chilies or Serrano chilies (optional- take the seeds out and decrease heat.)
- 2 cups loose packed fresh cilantro
- 1 cup extra virgin olive oil
- 8 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamon
- 1 teaspoon pepper
- Juice from 1 lemon
- 18 ounces of aged, (hard, brick) mozzarella cut into ¼ inch cubes
Instructions
- Mix all ingredients except the mozzarella in a food processor until amalgamated into a spicy sauce.
- Place all the cut mozzarella cubes into a heavy plastic freezer bag and pour 1½ cups of the Z’hug on top of the cheese.
- Close the bag and mix thoroughly making sure every chunk is coated.
- Refrigerate for two to three days.
Assembly of the Big Greenie Pizza:
Big Greenie Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- One 19-ounce proprietary large dough ball stretched out into a 14-inch round
- 2 ounces fresh baby spinach
- 8-10 ounces of the Z’hug-marinated mozzarella (recipe above)
- 8 slices of thin sliced bacon strips whole
- 3-4 tablespoons of house-made or store-bought Tzatziki sauce
- 1 red radish sliced very thin on the mandolin
- 2 ounces crushed pistachio nuts
Instructions
- Place the bacon strips on parchment covered tray and bake at 500 degrees for only 3 to 4 minutes until just melted and par cooked. This will ensure a perfect crunchy bake.
- Top the pizza dough round with the baby spinach.
- Place the Z’hug-marinated mozzarella on top of the spinach. Do not wipe the marinade off the cheese, this will add a zingy, green asset to this pie.
- Place the bacon strips running in the same direction across the mozzarella.
- Place the pizza in a deck oven at
- to 550 F and bake until crust is golden, and cheese has melted.
- After the oven, let the pizza cool for a few minutes before drizzling the pizza with Tzatziki sauce. Top with the slices of radish and pistachio crumbles and serve.
