fresh from the ovenNot only is Kohlrabi alien in appearance but it is alien to just about all of our food histories--We have no reference of what to do with it and its not something that fits into a category so we can just plug it in, in place of other foods. It is unique, yet paradoxically a very versatile ingredient.Fields Farm has got them and I bagged a couple at the Farmer's Market. When I got home I had some Pizza dough that had risen. Pizza could very well be the most popular food ever invented. A few years ago I mastered the art of making my own Pizza --its not that difficult-- I then asked myself what had I been doing with my life up until that point.Pizza dough is simply 3 cups of flour, a teaspoon of yeast, a tablespoon of salt and a cup of warm water. This will make 2, 10-12 inchers. Knead it well to break down the gluten. Let it rise at least a hour and a half and stretch it out onto a cornmeal covered peel. You will also need to get a Pizza stone to cook it on. Stretching it out does not take too much practice, you do not need to be one of those showman Pizza tossers, you can just stretch it over a large bowl. You cook it at your ovens highest temperature and it takes only 6 to 8 minutes.
A couple slices with some of the
greens and a hearty redAfter the layers of tomato sauce and Mozzarella Cheese, I grated a medium small Kohlrabi and added to it 1/3 of a chopped onion, a couple of cloves of garlic, 2 good tbls. of olive oil and some fresh thyme. I spread this over the pizza.The Kohlrabi added a subtle, slightly spicy, vegetative crunch that balanced well with the crust, sauce and cheese. I used 2/3 whole wheat flour for the crust and this complemented it well too. Though this was the first time ever on Earth that a Pizza like this was made, it seemed like a normal, natural Pizza. It wasn't as dramatic as say a Jalapeno, anchovy and pineapple Pizza, but it was wholesome and satisfying. This was an experiment that worked and I will do it again. If any Pizza place puts this on their menu, they must name it after me!
post by: Debbie Fields June 11, 2010