Week 34: Fire – Coal-Fired Pizza with Blistered Shishito Peppers, Sesame & Sriracha Cream

This week’s challenge of Fire was all too fitting for the long-ignored grill attachment sitting quietly in the corner that transforms my humble Weber into a coal-fired pizza oven.

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Assembly took up the majority of my efforts whereas the rest of the day’s work was spent fixing up simple set of ingredients for some pizza nibblings.

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Before caging the coals in for their oven setting, I grated the grill for the shishito peppers to take on a quick blister over the flames before using them as the featured topping with a glaze of sesame oil to finish them.

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While the coals fired up, the dough and cream sauce were prepped on parchment paper for easy travel in and out of the backyard.

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Sriracha mayo acted as the base sauce here. Cheese was a forgotten afterthought that could have operated well but was not wholly necessary beyond helping adhere the topping neatly onto the dough and a heavy hand of black and white sesame seeds finished the pizza.

 

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While the pizza was just undercooked, for the first undertaking of the grill attachment, this pizza was a big, big win.

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The whole ordeal was paired with a Basque region Txakolina rosé sparkler by Ameztoi. The style is super dry and lower in alcohol (12%) making it a refreshing summer pairing for anything, but especially a zesty little number as the pie that popped out of the backyard’s new coal-fired oven.

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While a double-punch of spice like the one featured on this pizza is hard to pair well, the spice was short-lived overall and didn’t keep eaters suffering. Something as buoyant and light as the Txakolina rosé, regardless of its dry nature, was suitable and refreshing.

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