Week 47: Czech – Kulajda white pizza with potato, dill & mushroom

For this week’s Czech-inspired pizza, I opted to turn a classic Kulajda soup into a tasty potato and mushroom pizza pie.

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Potato, mushrooms, caraway and dill provide the majority of the flavor and texture, making up the base of the pizza. The egg comes later.

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The potato was peeled and diced into small cubes.

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After boiling the potatoes with caraway seeds and bay leaves, cream and flour are added to create the white cream base that would normally make the base of the soup.

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Sour cream was there too.

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The creamy potato base was topped with mushrooms and a sprinkle of mozzarella before getting a big 550 degree smooch from the oven.

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Meanwhile, an egg was poached stovetop and then placed in the center of the pizza after being pulled from the oven.

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To pair, 2013 Ottoventi Bianco, a Sicilian white wine featuring a refreshing blend of Catarratto, Grillo and Zibibbo. With the pizza, this wine provided a delightful backdrop of tangerine and yellow apples. This wine had a zingy little personality without being too much of a thinker.

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The pizza was pretty alright, to0. With the wine, it was the tits.

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