Cotton Candy Pizza

Cotton Candy Pizza

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Credit: Hamid Salimian, Executive Chef, Diva at the Met, Vancouver, British Columbia, Canada
The National Culinary Review, January 2012

Ingredients

10 kalamata olives, quartered
500 ml grapeseed oil
10 thin slices Italian salami
10 (2½-inch) rounds 00 pizza dough, rolled 3 mm thick
50 g isomalt sugar
10 mini basil leaves
100 g Parmesan cheese, shaved
Pizza Sauce Powder (recipe follows)

Pizza Sauce Powder
100 g water
15 g methocel A4M
200 g homemade pizza sauce

Instructions

1) Put olives in dehydrator at 50°C/122°F for 8 hours, until dry.

2) Bring grapeseed oil to 138°C/280°F; fry salami until dry. Remove. Bring oil up to 177°C/350°F; fry pizza shells until golden.

3) Put isomalt sugar in cotton candy machine; make cotton candy.

4) To assemble each pizza: Layer pizza shell with 4 olive quarters, 1 slice salami, 1 basil leaf, 2 T. pizza sauce powder and 10 g Parmesan. Wrap pizza shell in cotton candy. Finish with dusting of pizza sauce powder.

Pizza Sauce Powder
Method: Bring water to a boil. Whisk in methocel for a few seconds; add to pizza sauce. Combine in blender. Chill to 4°C/39°F. Spread on tray; put in dehydrator at 50°C/122°F overnight. In coffee grinder, blend to fine powder.

Yield

10 mini pizzas

Tags

Appetizer, Pork, The National Culinary Review

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Association of Nutrition & Foodservice Professionals