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.


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


The potato was peeled and diced into small cubes.


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.


Sour cream was there too.


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


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


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.


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


Week 35: Nordic – Gravlax & Hovmästarsås on a Rye Crust Pizza

This week’s Nordic cuisine challenge involves flavors of gravlax, mustard and dill to hark back to Middle Age tradition. A rye crust seemed to offer a natural accompaniment, but while gathering the ingredients and confidence in plotting out my pizza submission, I failed to realize just what a pain the grain would be to work with.


Having flailed about the kitchen with dramatic huffs and puffs of frustration, I finally turned to my savvy boo of a husband for his opinion on rye and why it sucks as an ingredient. He offered condolences and immediately pulled up a video to show that I was not alone in my exasperation. Rye is apparently an asshole across all fields of cooking. Surprisingly, the dough turned out okay and involved only minor troubleshooting to roll out for action.


Traditionally, gravlax is with a mustard sauce known as Hovmästarsås, which was used as the base of the pizza. Hovmästarsås is a combination of mustard, dill, vinegar, salt and sugar.


Red onions and capers were tossed into the mix for a bit of exploratory flavors.


A light dusting of mozzarella helped round out the base while crème fraîche offered some silkier textures to seduce the palate.


Delicate as it is, gravlax entered onto the pizza during the cooling stages of the oven-crisped pie.


The gravlax itself was rather grassy and expressive on its own, but a garnish of dill helped to fortify the herbaceous quality.


Together with the rest of the ingredients, this style of pizza has immediate charm, especially when the wine is involved.


To tame this beast, another sparkling rosé joined this year’s rosé parade. This one, Jean Bourdy’s Cremant du Jura, was abundantly fruity with steely undertones.


The rosé danced quite nicely alongside the tangy caper and mustard tones, bringing red berries and soft tannins to the mix.


This pizza is a definite summertime hit with sparkling rosé by its side.


Also a big win as a foil-wrapped lunchbox treat for those who pack lunches and want t o include a little midday thrill.