This was a great concept in theory, but I think it suffered when I used flat bread instead of actual pizza dough. Plus, as a rule, I never order white pizzas, so I shouldn't have been surprised when I felt that it needed moist tomato to carry it through.
I used a vegetable peeler to make ribbons from zucchini, which I sauteed in olive oil and garlic. I covered with mozz cheese, fresh herbs from what I had in the fridge, and cracked two eggs which I overcooked. How to get the white done without resulting in a hard yolk? Lower temperature for longer time I imagine.
And also recognize that the whites will continue to cook on the pizza when you bring it out of the oven - but the yolks won't as much since they don't really directly touch the hot pizza itself.
ReplyDeletemaybe go with roast grape tomatoes next time, but still keep this as a white pizza? eat the two together and it would probably do.