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SEXY Pizza Recipes for 2 : Caviar & Lobster Pizza / Fig & Gorgonzola Pizza via [funkiefood]

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Romantic Recipes for Two …

Over the years I have collated a whole bunch of romantic dinner recipes. Some of these are my own and some are my favourites from chefs who truly understand sexy food. So if you are planning a romantic dinner for two, then take a browse through my recipes below and find that romantic recipe for two that suits your taste and mood.

Our readers would be most greatful if you shared your romantic dinner for two experience also. Just click here and drop me a line. Also, if you would like to contribute your own Romantic Recipes for Two, please don’t be bashful.

For pure indulgence, here’s a pizza recipe from John Lanzafame.
John is the current World Pizza Champion.You should definitely buy this book. 

Lobster and caviar pizza
Makes one 30cm (12 inch) pizza

https://i2.wp.com/files.sharenator.com/4_The_most_expensive-s400x261-35730-580.jpg

Coarse semolina for dusting
1 qty pizza dough (see John’s video below)
1 1/2 fl oz (45ml) shellfish glaze (page 20 of Johns book)
1 1/2 oz (40g) mascarpone cheese
1 small raw lobster tail, peeled and thinly sliced
1 tablespoon of baby capers
2 tablespoons pitted green olives
3 tablespoons thinly sliced eel (I prefer to leave this out)
1 oz (25g) grated mozzerella cheese
Grapeseed oil, for deep frying
2 1/4 oz (60g) cleaned baby calamari cut into rings
1/3 cup conrflour
1 large handful of watercress sprigs
2 tablespoons lemon dressing (page 28 Johns book)
2 tablespoons good quality caviar

 Ounces to grams (oz to gr) and grams to ounces  (gr to oz) Online  Calculator - Converter / Conversion Chart / Table

Place a pizza stone in the oven and pre-heat to 500F (250C)

Lightly dust your workbench with semolina, then roll out the dough into a 12 inch round (30cm) place on a pizza tray and prick all over with a fork (dock it). Spread the shellfish glaze over the base, then top with dollops of mascarpone, lobster, capers, olives, smoked eel and grated mozzarella in that order. Place on the pre-heated stone and bake for 5-8 minutes, or until the base is golden or crisp.

Meanwhile heat the oil to 350F (180C) or until a cube of bread dropped in the oil browns in 15 seconds. Dust the calamari in cornflour, shaking off the excess, then deep fry for 30 seconds, or until golden and crisp. Drain on paper towel and season to taste.

Remove pizza from the oven. Toss the watercress sprigs with the lemon dressing and scatter over the pizza, then top with the fried calamari, sprinkle with the caviar and serve.

http://www.jammed.com/~mlb/blogpics/2006/03/pasta/intercourses.jpg

 

 

Another great Sexy pizza recipe from John Lanzafame. This one using one of the most popular aphrodisiac foods… figs 

Fig & Gorgonzola Pizza
Makes one 30cm (12 inch) pizza

https://opuluxeltd.files.wordpress.com/2010/11/fig-caramalized-onion-proscuitto-and-goat-cheese-pizza.jpg?w=300

Coarse semolina for dusting
1 qty pizza dough (see John’s video above)

1 1/2 fl oz (45ml) Bechemel sauce
1 1/2 oz (40g) gorgonzola cheese
1 oz (25g) grated mozzerella cheese
1 small raw lobster tail, peeled and thinly sliced
2 tablespoons of chopped flat leaf parsley
3 medium sized figs
6 thin slices of proscuitto
Balsamic vinegar to drizzle
Pecorina Cheese to finish

 Ounces to grams (oz to gr) and grams to ounces  (gr to oz) Online  Calculator - Converter / Conversion Chart / Table

Place a pizza stone in the oven and pre-heat to 500F (250C)

Lightly dust your workbench with semolina, then roll out the dough into a 12 inch round (30cm) place on a pizza tray and prick all over with a fork (dock it). Spread the bechemel sauce over the base, then top with dollops of gorgonzolla cheese, parsley, and the grated mozzarella in that order. Place on the pre-heated stone and bake for 5-8 minutes, or until the base is golden or crisp.

Remove pizza from the oven. cut the pizza into 6 pieces. Place quartered figs quickly onto the pizza followed by the proscuitto slices. Using a microplane, grate fresh pecorino cheese over the pizza and then drizzle with a little balsamic vinegar. and serve.

 



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