Anytime I make pizza with fresh tomatoes, I always purge the tomatoes.
Tomatoes are succulent fruits, but they are full of water. And water makes yummy pizza crusts soggy.
Get rid of the water in tomatoes by thinly slicing them and sprinkling them with flaky, subtle Kosher salt.
The salt will pull out most of the moisture and flavor the pizza at the same time.
Not entirely sure what tonight’s pizza will consist of, but I’m thinking: (starting from the crust up)
- Parmesan cheese
- Sliced, purged tomatoes
- Nice “glugging” of olive oil
- Chopped garlic (to taste)
- Nice cracking of black pepper
- A few handfuls of shredded Mozzarella
I’d finish it with fresh basil, and I may even crack an egg in the middle and put it under the broiler for a few minutes right at the end.
1 Comment
Leave a Reply
Recent Posts
Carbonara Deviled Eggs
And, now for the main event. This is the deviled egg I've been waiting weeks to share with you! It's...Read More
First Rule of Rib Cookoff Judging
Pace yourself. I'm seriously sporting a rather hefty pork hangover, but after a long day of tasting for Hogs for...Read More
Foodzie Friday: Hot Chocolate On A Stick
Foodzie.com is already a place to find delicious foodie finds, but it's increasingly becoming a place to encounter the most...Read More
Guilin’s Mountains Are A Sight To Behold
I've got a list going of the most beautiful places I've seen in my life, and after seeing the mountains...Read More
I just picked the first ripe tomatoes from my garden today. I’m sure I will be looking for things to do with them soon – as more of them ripen. I think pizza is a good idea, and I will follow your instructions for purging them.