New Pizza: Peppadew & Habarnero Feta

Zippylip

This is the latest addition to my pizza slide show, but I wanted to give a better description of exactly what it was here - we used to often do a pizza with roasted peppers & feta (green & red bell peppers roasted black, peeled, sliced & sauteed with garlic & oil...), it is & was great, but one day my wife brought home a container of these little pickled South African peppers (‘pepperdews or peppadews’), they are about the size of a death pepper, but very sweet & tangy, not hot at all, and a beautiful red-orange color, so I swapped them out for the roasted peppers & this has become the standard pepper for use in this pepper/feta pie for us.

To give it some heat, I used some habanero flakes mashed into the feta with olive oil (we usually serve that as a cheese spread with crackers as an appetizer). If you don’t like heat, it is just as good without the flakes, just go with straight feta (& mozzarella on both versions), its saltiness along with the sweetness of these peppers is a great combination, most people that have tried this here love it:

FlaPoolman

Nice looking pies but since most of your pizzas are EVOO what do you do with the 55 gallon drums of tomatoes you squeezed :huh: :huh: used your rub on ABT's today and it was great. Pics soon.

Big'un

Great looking Za. Does the oil you mix in with the feta and habaneros flakes, cause the pizza to be greasy at all?

[Deleted User]

Dude,

That crust looks great! Crust, I admit, is the weak spot in my pizza making.... Is it from scratch? If so, could you post the recipe for us? If store bought, what brand?

I have used the "half baked" ones like from Babolli or Mamr Mary's I think... they are OK, but my pizza is just not quite "there" yet.

Thanks in advance.

Zippylip

I can do one better, here is the slide show I referred to, it has the recipe along with pictures:



The recipe is 1.5 cups warm water w/2 teaspoons of sugar and yeast, & 4 cups bread flour. That's it.

Zippylip

Not really, but I'd be a bad judge of that anyway because I like them dripping in olive oil & usually add a little drizzle to the finished pie anyway (if it isn't runnin down my chin I feel as though I f'd it up). The feta spread we make has just enough oil in it to make the feta spreadable, so it really isn't too oily, some of my other oil based pies are much more slippery

Zippylip

Pat, the tomatoes usually end up in pizzas that don't make the cut for pix (plain, pepperoni & so forth), I try & only post pix of new stuff... & the bulk of the tomatoes end up in pasta related dishes that never see the light of egg, so to avoid being repetitively OT, I don't photograph that stuff....

glad you liked the sack-kick'n

"Sparky"

Dang Zippy,how did you know that I needed this slideshow What great timing!! :silly:

ric3677

Zippy,
Between all those pizza's and all the time you spend on here.....where the heck do you find time for anything else? :laugh:

Nice looking pies! And I used to manage a Pizza Hut (about a 100 years ago)

Rick in Mt.

Woodbutcher

Great slideshow Zippy. I remember from your post that your mixer is the 275 or 300 watt model. Is that strong enough for grinding meat? I'm looking at used mixers on ebay and I don't want to buy more than I need. (trying to be fiscally responsible) :P

Zippylip

Hey Dale, how'v you been? I just heard Fred's is doing a Fest in May, planning on going? And yes, the 300W can grind meat no problem:

WessB

Just left you a voice mail....just an FYI..Waldorf Eggfest is also in May..

Woodbutcher

Thanks for the info. I'm doing great, not posting much but constantly lurking. Does Fred have any info on his site, where and when? I'll definitely go and I might even cook. I think that would be a good place to start.

Dale
Lancaster, PA

JLOCKHART29

Ohhh Zippy, Can see some "intense" moments in your future tomorrow!! :laugh: Bet it will be good tonight though! Send bill a piece of that! :P You off tomorrow?

Boss Hogg

Marc,
Had dinner at Fellini Cafe this evening on our way back from NJ. Tried to time it to avoid some of the 476 traffic. When we left the restaurant something smelled REALLY GOOD! I think it was something drifting over from West Chester Pizza looks really good. I don't know about that hot stuff though-would defifitely do mine w/o.

BC

lowercasebill

well that answers my question about you and death peppers.. thank you for the "stuff" and happy new year.

lowercasebill

he does not have to send it , i know where he lives and plan on parking outside his house and knocking on the door at dinner time

lowercasebill

pizaa looks great as always.. wegmans carries the peppadews and someting called sweetypeps which are a bit larger and make a great appetizer when stuffed with wegmans assiago dip [blend the dip to get rid of the chunks and use a pastry bag] i an always overnight this stuff to you,,
bill

TomM24

Fest at Fred's Great news I'll be there!