Pizza : Prosciutto, Mascarpone, and Spinach with Balsamic glaze

daisy's world


On a trip to San Francisco a couple of years back, we had dinner at Wolfgang Puck’s restaurant, Postrio, located in the Prescott Hotel in Union Square.  We sat at the bar and ordered two of Puck’s wood-fired pizzas – the Smoked Salmon with dill and crème frâiche and the Prosciutto & Figs with balsamic, mascarpone cheese, and  truffle oil. The Smoked Salmon quickly became his signature pizza when he opened the original Spago’s in 1982.  It was a huge hit with the Hollywood crowd who couldn’t get enough of the smoked salmon topped with caviar.  Although Postrio’s version omitted the pricey roe, it was still a great pizza.  However, what stole the show was the other pizza we ordered, the Prosciutto and Figs.  This is still one of the best pizzas I’ve ever had.  I mean, who wouldn’t love this?!  Just imagine it – chewy pizza dough with a base…

Voir l’article original 499 mots de plus

Votre commentaire

Entrez vos coordonnées ci-dessous ou cliquez sur une icône pour vous connecter:

Logo WordPress.com

Vous commentez à l’aide de votre compte WordPress.com. Déconnexion /  Changer )

Image Twitter

Vous commentez à l’aide de votre compte Twitter. Déconnexion /  Changer )

Photo Facebook

Vous commentez à l’aide de votre compte Facebook. Déconnexion /  Changer )

Connexion à %s