I slayed another demon in the kitchen and on the grill last night. My wife and I travel to Croatia every year and love the truffle pizzas they serve in Istria and especially ones they serve in the little Slovenian coastal town of Piran. As a matter of fact, we stop in this town each year to get one of the pizzas before we hit the beach.
Last night, I felt like I was in Piran. We had tried to make this pizza once before and made a decent pizza but it didn’t match the flavor we were trying to achieve. The problem was in the sauce. We never had a good pizza sauce before. We tried combinations of puree’s, tomato paste and all sorts of spices and we never got what we wanted. It was always too acidic, too heavy.
I recently found a recipe online that said to use peeled canned tomatos, chop them up, add salt and pepper and a little olive oil and let them simmer down. It makes a perfect pizza sauce. It adds just the right moisture quotient to the pizza and a little zip of flavor but only to compliment the main ingredient that you want to stand out. If I’m making a margherita pizza, I add some fresh basil right at the end.
Cheese was another hurdle in making this pizza. This time, we used a combination of grated edam and fresh mozzarella. It worked perfectly. As the cheese melted and the mozzarella started to give off water, I just “drained” the pizza on the grill by lifting up one side.
The final touch was to sprinkle a few drops of white truffle oil on the pizza right before serving. Perfection.