I haven’t posted a recipe in ages, so here we go to fix my carelessness. I had the idea of waves landing on a beach, but I have to credit my wife with exaggerating my wave idea into a tsunami. So, how do you cook a Tsunami Pizza?
First, preheat your oven to as high as it goes, but from the bottom element only.
I love using pizza dough made from spelt. The flavour of this old variety of wheat adds something special to the taste and crunchiness of the crust. So, once you have the dough out flat and slightly warmed on a hot tray, cover liberally with a tangy tomato sauce and sprinkle some dried Italian herbs and a good grind of black pepper.
Then make the waves (or mountains) on each side and down the middle with quartered large brown mushrooms. If you’re filthy rich, you can use lobster tails or artichoke hearts, or at the other end of the scale, you can use zucchinis cut in half lengthwise.
Ok, once the money has been spent, cover completely with finely sliced Spanish ham, right out to each edge and end. It will shrink so don’t worry if it goes over the sides. You could use Parma ham or prosciutto, but just make sure it’s thin and will go crunchy.
Then fill the two trenches with mozzarella, sprinkle again with Italian herbs and black pepper, and lastly drizzle the whole thing with a healthy dose of top shelf extra virgin olive oil. Hang the cost, it’s worth it.
Chuck it in the oven, and when it looks a bit crisp and blackish on the edges and the cheese is bubbling like a nervous volcano, turn on the heat from the top element of the oven for a minute or two to add a bit of gold to the cheese.
That’s it! Your Tsunami Pizza is ready. Be careful though, as the hot molten cheese runs everywhere, like lava, when you cut the pizza into long crosswise fingers. Yum! Add a glass of red wine and you’re in pizza heaven.