I love pizza. Whether its thin and crispy, thick and doughy, Chicago-style, Tuscan-style, round, square, rectangle you name it, if it’s pizza, I usually like it.
There’s just something about having dinner on a crust. Pizza is fun to make, fun to eat, and a great way to entertain friends.
I should probably clarify that even though I like different types of dough, I’m usually pretty particular (in other words, boring) when it comes to the toppings I enjoy on my pizza.
So when I was asked to join the blog tour to introduce a new pizza book, called Revolutionary Pizza, I thought, “What could be new about pizza?” Then I took a look at some of the sample recipes and exclaimed, “Wow! Those are some crazy combinations!”
With combos like Smack 'n' Cheese, Jalapeño Pop n Lock, Reuben, BBQ Porkabella and Governator Burger Pizza to choose from, I had to get out of my pizza box. You know, sometimes you just gotta do it.
Welcome to the alternate pizzaverse, as the author calls it.
Revolutionary Pizza provides a glimpse into how Dimo’s Pizza (based in Chicago) approaches their craft, and craft it is. I agree with their analogy that “… pizza crust is the canvas for creating and enjoying favorite meals in new and unthinkable ways.”
Get ready to shake up your taste buds and step out of your pizza comfort zone because there’s a new pizza in town. It’s called Revolutionary Pizza. And, I’m here to tell you that you DO want to try it, you’ll like it!
With so many interesting and out-of-the-ordinary combinations to choose from, it was a difficult decision, but I went with the Governator Burger Pizza because it seemed to have more flavor than fire. I’m a bit of a wimp when it comes to fire, however, some of the other participants were bolder. I’ve included links to their posts at the end of my review so you can see some of the other unique pies that are presented in this book.
The Governator Burger Pizza was fabulous! I am so glad I chose it. It’s the perfect combination of meat and veggies. I really wasn’t sure about the simple sauce (made of sour cream and heavy cream), but it brings all of the flavors together to wow your mouth.
I’ve never been to Dimo’s Pizza, but after reading about their distinctive pies and tasting this one, the next time I’m in Chicago, I will definitely pay them a visit.
By the way, I showed this book and several of the ‘za combinations (as the author affectionately refers to his pizzas) to my son and his girlfriend and they were all over it. They were particularly interested in the ones that included jalapeños.
It’s a whole new pizza world out there. You need to check it out!
THE GOVERNATOR BURGER PIZZA
A California-inspired burger jacked up with the meaty muscle of ground beef and pancetta. It even has a few delicious veggies on there. Just don’t tell Arnold.
Recipe reprinted with permission from Revolutionary Pizza, by Dimitri Syrkin-Nikolau
For the pizza dough:
- 1 cup plus 1 tbsp./252 mL cold water
- 2 tsp./10 g salt
- 2 tbsp/25 g sugar
- 1 tbsp/15 mL extra virgin olive oil
- 2 tsp./6 g instant dried yeast
- 3 1/2 cup/420 g high-gluten flour (I used all-purpose flour)
- Cornmeal and flour for rolling
For the toppings:
- 1 lb/454 g ground beef
- 3 tbsp/44 mL olive oil
- 1 tsp salt
- 1 tsp ground black pepper 1⁄2 tsp cayenne pepper
- ¼ cup/30 g shredded mozzarella
- ½ cup/118 mL Simple Cream sauce (made with sour cream, heavy cream and an egg whisked together)
- ¼ cup/40 g tomatoes, chopped
- ¼ cup/33 g raw red onions, sliced
- ¼ lb/113 g pancetta arrotolata, cut in thinly sliced rounds and browned slightly for texture
- 6 oz/170 g goat cheese
- ¼ cup/15 g microgreens
- In a mixer combine the water, salt, sugar and oil. Whisk together by hand. Add in the yeast and quickly whisk, then immediately add the flour. Mix a medium speed using a dough hook for 10 min. until dough ball forms.
- Add a small amount of additional flour if the dough is too sticky. Cut the dough into two equal sized portions and knead with your hands about 10 times to get out any air bubbles. Shape into a ball as you knead, the surface should be smooth.
- Set aside and cover it with a moist towel. Repeat with the other portion. Let rise for a minimum of 2 hours. They should rise to twice their original size. Use one of the portions to make the pizza and refrigerate, freeze or make another pizza with the remaining dough.
- Shape and stretch dough into a 12-14 inch round and place on a pizza peel lined with parchment. Preheat your oven with a pizza stone at 500 degrees, while making the toppings.
- Place goat cheese in freezer before starting preparation of the pizza. This will make assembling the pizza easier later.
- Heat pan on medium and add ground beef, olive oil, salt, pepper and cayenne. Brown the meat thoroughly, stirring frequently. Let cool.
- Evenly distribute shredded mozzarella. Apply rings of Simple Cream sauce, starting at the outside closest to the crust and working toward the center. Distribute ground beef.
- Bake in preheated oven at 500°F/260°C for 10–12 minutes until crust is golden brown.
- Top with chopped tomatoes, red onions and pancetta. Remove the goat cheese from the freezer, shred and distribute over the pie. Finish with microgreens. Slice and serve.
Now that I’ve stepped into a new pizza zone, I don’t intend to stop here. I plan on trying some of the other pies, like:
- The Broccoli Bacon Masher – with broccoli, cheddar, parmesan, Yukon gold potatoes, bacon, and garlic.
- Thanksgiving Leftovers Pie – I’m sure you can imagine what’s on this one.
- Pumpkin Pie – Oh my! with roasted pumpkin, marshmallows, pecans, spices, eggs, and sugar.
- Jamaican Jerk Chicken – the list of ingredients goes on forever.
And so on and so on. There are just too many wonderful combinations to choose from.
If you want to learn even more unique ideas for topping pizzas, check out some of the reviews from the other participants in the blog tour.
- Will It Waffle
- The Suburban Soapbox
- Look at What Mom Found
- Real the Kitchen and Beyond
- PInk Cake Plate
- The Vintage Mom
- Souffle Bombay
- Pastry Chef Online
- Pink Patisserie
- Girl in the Little Red Kitchen
- This American Bite
About the author: Dimitri Syrkin-Nikolau is the owner of Dimo's Pizza, which has two locations in Chicago: Wrigleyville and Wicker Park. Dimo's pies are known for their outlandish ingredients and addictive tastes. They have been enjoyed by CM Punk, Andy Dick, hordes of Cubs fans, the entire improv scene in Chicago and many a folk just a few drinks in. Dimitri hopes to change the world fo rthe better using the most delicious weapon he knows: pizza - the food of the people. He lives in Chicago, Illinois.
Disclaimer: I received a copy of Revolutionary Pizza from the folks at Page Street Publishing. Any links to purchase the book on Amazon are affiliate links.