Last week, I spent a couple of days at Little Ghent Farm near Hudson, New York. The proprietors of the farm are on a mission to create local, simple and responsible food-a mission that we strongly believe in at Baking Steel. Let's just say, they are doing an AMAZING job! The farm itself is mesmerizing and their business, Made in Ghent, is definitely one to watch.
So, I was there to attend a photography workshop with one of Boston's finest food photographers, Michael Piazza. It was well worth the price of admission! Michael gave us terrific insight into the world of food photography. He was a confident and knowledgeable instructor. Richard and Mimi (the owners of Made in Ghent) kept all attendees well fed by laying out a delicious food spread each day of the workshop. My biggest takeaway from the workshop (besides a full belly and an extra 5 lbs) is to ALWAYS use natural lighting. My tip to you...find a window and some daylight, to bring your pictures to life!
Upon leaving, Chef Mimi gifted me with some freshly made, pork sausage from the farm. I knew immediately that I would use this sausage to make a breakfast pizza as a tribute to my time spent at Little Ghent. What better opportunity to practice my newly honed photography skills than post-bake of this sexy, sausage pie!
As for the pizza? I removed the sausage from the casing and broke it up, by hand, into small sausage chunks. The sausage went on raw-all that heat from the Baking Steel swirling in the oven was all that it needed to be cooked just right! Ricotta felt like a natural pairing and of course, an egg went on mid-bake. Boom what? Farm inspired pizza from scratch.
To recap, Made in Ghent workshop = friendly people, gorgeous surroundings, unbelievable food, endless inspiration, AWESOME time!
Create some love,
Farm Inspired Homemade Pizza
1 pizza dough
75-85 grams (3 oz.) fresh ricotta
120 grams (4 oz.) fresh sausage, removed from casing
1 egg, cracked and poured in bowl
green onions finely chopped
Salt and Pepper
1. Preheat your oven to 500F with your Baking Steel on the top rack for 1 hour.
2. Stretch or roll out your pizza dough into a 12 in round and place on your lightly dusted pizza peel. I love to dust my peel with flour...Switch your oven to broil.
3. Generously top your pizza with ricotta and spread the sausage around all over. Launch onto your Baking Steel and cook for 2 minutes under the broiler.
4. After two minutes, open oven and rotate pizza about 180 degrees, carefully pour your egg onto the center and place back in oven. Switch oven to bake or convection bake and cook until egg is set, about 2 more minutes. Remove.
5. Garnish your pizza with green onions and season your egg with salt and pepper.