Week 41: Bottled Sauces from Scratch – Elote Pizza with Red Onion, Avocado & Homemade Mayonnaise

When considering a “bottled sauce” to tackle for this week’s challenge, the list was surprisingly short. Homemade mayonnaise has been a long overdue project, which originally made the DIY queue to up my sandwich game. While mayo doesn’t play a significant role in my food otherwise, there are some dishes that lean heavily on the condiment. Elote, grilled Mexican corn slathered in mayo, cheese and lime, is not only a tasty street food treat but also has serious pizza potential.

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To begin, white corn was roasted in the oven for 30 minutes at 400°F.

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For extra pizzazz, some care was taken to char the outside over a stovetop flame. Beyond the actual act of eating, this was probably the most satisfying portion in the making of this pizza.

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The mayonnaise-making party began with finding the right oil, which I didn’t have any one suitable type, thus fashioned a three-part blend of canola, coconut & avocado oil. I used 3/4 cup of oil to 1 large egg yolk, a seemingly agreed upon ratio.

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With a bit of fancy hand jiggling and a steady oil-pouring hand, a fresh batch of mayonnaise was born into this world.

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From here, all flavors mildly related to elote were yanked from the fridge for integration. Feta played as a stand-in for the lack of cojita. Red onions and avocado generally have no place on corn but can definitely play well on the flat surface of a pizza.

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The charred corn-off-the-cob was mixed with all things creamy: mayo, feta and crema Mexicana. A dash of Tajin was added for evenly spread flavor.

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Mayonnaise and crema Mexicana also made up the base sauce.

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While the oven did its duty, orange wine was poured to enjoy in advance as it can be rather cerebral and a sip before food allows for less distractions and finely-tuned judgments.

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The pizza cooked beautifully, thin with just enough structure for the weight of two ears’ worth of corn plus all the accompanying goodies.

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Avocado, hot sauce & a squeeze of lime finished the pie.

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The Radikon orange wine had so much personality to offer with abundant acidity needed to balance with the lime juice squeezed over the pizza. While orange wines can range significantly in quality, good ones keep drinkers intrigued with the complexities achieved. This one caught my attention, and happens to play nice with even mildly spicy food.

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The pizza was a delightful play on balance, both between creamy and bright flavors and the sweet and spicy elements present as well. The orange wine worked as an equalizer as well and had no issue handling the double dose of spice this pizza saw. What I mean by all this is that this pizza was killer and I liked it a lot.

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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.

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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.

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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.

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

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

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

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

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

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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.

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

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

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