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If there is wrong way to create a pizza, I don't want to be right.
If you love it, put it on. That's the approach I took to this pizza challenge.
Breakfast, my favourite meal anytime, along with pizza, crab and hollandaise sauce being a few of the items on my list for a death row last meal, I couldn't think of anything better than a King Crab and Eggs Benedict Pizza topped with a Nduja Spiced Hollandaise. "Ultima Cena" (Last Dinner)
I started with the pizza crust. I brushed the fresh made dough with melted butter, garlic and herbs topping it with a mix of Avonlea Clothbound Cheddar from PEI and Parmigiano Reggiano. Scarpone's Marinated Artichoke Hearts were added along with a hot pancetta and with a few thinly sliced Fresno peppers.
While the crust was baking I poached three eggs (about 5 mins) and started the hollandaise sauce.
The fresh hollandaise was made with a few egg yolks, clarified butter, salt, pepper and a splash of white wine vinegar and lemon. The Nduja (essentially a hot salami pâté) was gently whisked into the fresh made hollandaise giving it a firey appearance with creamy yet equally hot spicy flavour.
After the crust was baked to golden, I gently placed the freshly poached eggs on the steamed king crab meat and topped liberally with the Nduja Hollandaise. My first cut into the egg created a beautiful egg yolk waterfall cascading over the king crab and mixing with the artichokes, pancetta and peppers below.
The taste was amazing. The spiciness of the Nduja Hollandaise and hot pancetta was softened by the silky yolk of the egg. No soggy English muffin would be able to meet the task of this crispy, buttery, cheesy pizza crust. It was the perfect vessel to contain all this rich deliciousness.
Give it a try and let me know what you think!
A big thank you to The Italian Store for providing all the amazing ingredients for this challenge and allowing my taste buds to run wild in your store.