PrintYour $200 Pizza
Who watched Hell's Kitchen last night and was super jealous when they unveiled the vast array of primo ingredients the contestants could use to make a super-high-end, chi-chi pizza?
If you had any frou-frou, ultra-expensive ingredients you wanted at your disposal, what kind of five-star, $200 pizza would you make?
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14 Comments:
a black truffle pizza, obvious I know but I adore fungus!
huney_bumper at 10:56AM on 04/30/08
Sausage, bacon, and mushroom. Then I'd take the remaining $190 and make the same pizza another 19 times.
cfinke at 11:12AM on 04/30/08
I am not quite sure than any pizza would ever be worth that much. I like @cfinke's idea of just taking a nice one and making it over and over. Sometimes the simplest, most basic (or even really cheap) ingredients are the best, like some caramelized onions and artichoke hearts. Yum!
Traveller at 11:59AM on 04/30/08
I'd take the $200 and fly to Phoenix for pizza at Bianco's -- often described as the best in the US.
kjgibson at 12:35PM on 04/30/08
I'd make my deep dish, double crust cheese and sausage pizza. I like simple pizzas - none of the fancy ones for me. A $200 pizza is unamerican. Pizza is supposed be cheap and good.
eatmyfood at 12:51PM on 04/30/08
Pizza is at its best when it's kept simple, just letting the quality ingredients and execution shine.
I would go to Totono's in Coney Island, order a regular pie, and leave the rest of the $200 as a tip.
butterface at 12:53PM on 04/30/08
Black truffles!!
Or I'd take a trip to New Haven to visit the alma mater and get some awesome pizza from Sally's (sorry, Frank Pepe, I like Sally better).
charm city cupcake at 1:24PM on 04/30/08
Thats about enough for a one way ticket to Phoenix...
Prairie at 2:34PM on 04/30/08
Who said I was coming home :-)
kjgibson at 3:51PM on 04/30/08
I saw last Hell's Kitchen last night. Impressive ingredients but I don't like fancy pizza. None of the pizza the teams made looked good to me.
Duck confit/kobe/seafood? blah. Was caviar an option?
I have no idea what a truffle mushroom tastes like.
Simple works for me. Basil, mozzarella, plum tomatoes. thin and crispy crust. Maybe in the shape of Italy with Sicily attached.
To sell it for $200, I'd put it on a diamond covered platter and tell people it'll make you look 10 years younger.
I don't know...
:-)
paris221966 at 10:51PM on 04/30/08
Didn't watch Hell's Kitchen, so I have no clue what they used.
I don't care for pizza, but I guess I would like it if it had ingredients I wanted to eat.
One half would have unagi kabayaki with enoki, maitake, and, I suppose I could say matsutake to ding-ding-ding the price *rolleyes*, and asparagus. Shichimi togarashi sprinkled at the table.
Other half would have sauteed scallops, squid, abalone, and enoki mushrooms, then tossed with a light coating of Kewpie mayonnaise. Spinach added for color and nutrition :P. Shichimi togarashi sprinkled at the table.
Don't get me wrong, I love basil, tomatoes, and mushrooms. I just can't stand pepperoni, sausage, onions, chunks of garlic, and being subjected to the smell of parmesan cheese that others use on their pizza/pasta. :\
Cassaendra at 8:04AM on 05/01/08
Fennel pollen. Jamón ibérico de bellota. If it's pizza, it's got to have cheese, but expensive cheeses are generally older cheeses, and don't work as well on pizza as a fresh mozzarella.
Still, $200 bucks is still a crazy lot of money for pizza.
drastic at 9:44AM on 05/01/08
@kjgibson
Bianco is AMAZING! Sooo good! It would be worth the flight - trust me.
I have his focaccio (sp?) bread dough recipe if you would like it. :)
bodaciousgirl at 8:53PM on 05/01/08
@Bodaciousgirl -- I'd love the recipe you care to post it. I've heard nothing but good stuff about his pizza. Peter Reinhart - in his book American Pie, My Search for the Perfect Pizza - says it might well be the best outside Naples.
I tend to be a purist on pizza toppings, as most here seem to be, but I must disagree with @paris221966. Duck conift actually makes a good pizza. We made it for Thanksgiving -- with a homemade cranberry sauce, fontina cheese and for the fungus lovers, a drizzle of truffle oil.
Neapolitan it's not ... but it is good.
kjgibson at 9:48PM on 05/01/08