Don’t be surprised to see more spirals appearing on future pizzas of mine, Alton Brown be damned. While the use of the spiralizer in my kitchen will likely not advance beyond the occasional vegetable massacre, the stage presence of the product is undeniable. White Bordeaux offers the grassy, herbaceous quality needed to match that in the pizza while also letting the flavors of the pie speak for themselves. More could be added for complexity if desired but the flavors were clean and fresh expressions of themselves. The construction was simple and satisfying. Cream, champagne vinegar and lemon olive oil brought in some pizzazz while also turning the goop into a more sauce-like consistency. A bit of basil and goat cheese were added for funsies. Likewise, the sauce was concocted from dying fridge items, such as chive cream cheese, cottage cheese & homemade whipped garlic. Not only did they escape eventual rot, but they looked good doing so. They’re also rarely found on the pizzasomm pizzas of 2016, which has deemed their spiralization a worthy task.įor once, janky week-old zucchinis were able to escape refrigerator death by means of a glorious pizza bath. Of all things worth spiralizing, zucchini seems a choice decision, if only for their general neutrality in both taste and texture. This week’s challenge has forced me to dust it off and transform the clunky contraption into a useful pizza-making tool. No amount of salt on my keychain can make up for the shame I bring to Alton Brown fandom when I admit to having a spiralizer tucked neatly into my kitchen drawers.
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