Pizza with kiwi
One of the "forbidden" pizzas
Since I like to try new or different food, I was of course happy when I got the tip to try kiwi on pizza. I've previously tried both pineapple and banana on pizza and thought both were perfectly fine, so I thought - how bad could kiwi on pizza really be?
According to the information I could find, the kiwi pizza seems to have reached international exposure on social media around the beginning of 2020 after a Swede posted a picture of a Hawaiian pizza where he simply replaced pineapple with kiwi. It was nothing that was on the pizzeria's normal menu, but something that was specially ordered when the person came across a large amount of kiwi and was looking for different ways to use it. My initial reaction was that this could never work, but one of the best things my mother taught me is not to dismiss any food before I've tasted it, so I took it upon myself to make a kiwi pizza because I was curious as to how it would taste.
As I already have a good recipe for a Hawaiian pizza it was easy to do the same way the original kiwi pizza seems to have been created - just replace pineapple with kiwi. So my kiwi pizza has tomato sauce, cheese, smoked ham and kiwi which is then baked in the oven. I also added some dried oregano after it was baked. The dough turned out well and the pizza was baked correctly in my home oven so I think I gave the recipe the best chance to succeed.
But how did it taste? Personally, I thought it tasted terrible. The sweet and sour kiwi really didn't go well with the rest of the ingredients. In an attempt to save the pizzas I've made, I doused them in sriracha sauce and while it drowned out the kiwi flavor, it wasn't enough. I had to remove the kiwi to be able to eat the pizzas I made (I prefer not to throw away any food). So while I'm sure there are people out there who really appreciate this flavor combination, it's just not for me.
So this is probably the first recipe I post more as a warning than an instruction, but even so I'm still glad I tried. Now I KNOW it tastes bad instead of BELIEVING it.
I still use the same recipe for the pizza dough, but prepare it a little differently than I did before. As I rarely make more than one batch of dough, I now use 4 round food boxes from ikea and let the dough balls rise in them (in the fridge) overnight which cuts out some of the previous steps I did before. So no major change, just a simplification.
|Energy||3296 kcal||824 kcal||160 kcal|
|Carbohydrates||411.59 g||102.9 g||19.98 g|
|Fat||91.26 g||22.81 g||4.43 g|
|Protein||185.19 g||46.3 g||8.99 g|
|Sugar||61.39 g||15.35 g||2.98 g|
|Salt||31.11 g||7.78 g||1.51 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- In a foodprocessor with dough hook - mix lukewarm water and yeast. Leave it for 10 minutes.
- Start the machine and add flour and salt. Leave it running for 10 minutes.
- Cover the dough and leave it to prove for 2 hours. The dough will increase 2-3 times in size.
- Pour the dough on a lightly floured table and divide it into 4 parts (approx. 210g each).
- Shape the dough into smooth balls (use a little extra flour if necessary) and place each ball in a lightly oiled smaller container with a lid. Place the containers with the dough balls in the fridge and leave overnight.
- Take the dough out of the fridge 30-60 minutes before it is time to cook so that the dough gets a final rise.
- Mix tomatoes and salt - done. No need to cook it in any way.
- You could of course prepare a more advanced sauce, but this simple version works really well on a pizza.
- Start the oven to maximum setting with the grill active. Place the oven rack high up of the oven and the pizza steel on top of it. A pizza steel might take up to an hour to reach optimal temperature. I start the oven at the same time as I take the dough balls out of the fridge.
- Lightly flour a workspace.
- Grab a dough ball and start flatten it from the center. Be gentle and do NOT use a rolling pin.
- When the dough if large enough to fit the palm of your hand, press the palm gently in the center and pull the dough with the other hand. Turn the dough 45-90 degrees, stretch and repeat the process until you have a round pizza dough. It takes a bit of practice to get right, but the pizza will turn out much better.
- Spread tomato sauce on the dough, add the cheese, ham and kiwi.
- With a pizza spade - transfer the pizza to the pizza steel in the oven. Remove when the dough have a good color and the cheese have melted.
- Add som dried or fresh oregano and enjoy!