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Judy Keegan ha publicado una actualización
#RetoVerde
Aquí presento mi interpretación del tema “Verde”, la llamo “Pizza Suprema Verde Vegetariana”.
Mi nivel es amateur.
Los ingredientes son los siguientes;
Base sin gluten de superalimentos de espirulina. Utilizando la receta de masa de tumérico del curso de fundamentos de la pizza, sustituí el tumérico por espirulina en polvo para crear la masa verde. Utilicé sólo una cucharadita de espirulina porque no quería que el sabor fuera abrumador.
En segundo lugar, preparé mi propia salsa verde cocida del curso de cocina mexicana, y cuando se hubo enfriado y la masa había sido batida y moldeada, extendí una ligera capa sobre la masa.
Luego añadí una pequeña cantidad de pesto casero de albahaca y orégano que había hecho previamente el día anterior.
A continuación, espolvoreé un poco de queso mozerella para adherir el resto de ingredientes a la base. Añadí un poco de espinacas baby y hojas de rúcula a la base.
Las rodajas finas de calabacín se colocaron suavemente entre las hojas, que luego esparcí sobre algunos mini ramilletes de brócoli y algunos champiñones para darle textura. Las aceitunas verdes en rodajas y las tiras de pimiento verde se esparcieron aleatoriamente sobre la pizza, y una ligera capa de mozzerella completó la preparación.
La pizza se horneó a 220 ºC durante 14 minutos.
La Baratta fresca se añadió en el momento de servir.
En general, no creo que los sabores se fusionaran. Esperaba que la salsa mexicana realzara los sabores con un toque picante, pero no funcionó. Lo comimos de todos modos.
#GreenChallenge
Here I present my interpretation of the theme “Green”, I call it “Vegetarian Green Supreme Pizza.
My Level is amateur.
Ingredients are as follows;
Superfood spirulina gluten free base. Using the tumeric dough recipe from the pizza fundamentals course, i substituted spirulina powder in exchange for the tumeric to create the green dough. I used only a teaspoon of spirulina as i didnt want the flavour to be overwhelming.
Secondly, I made my own cooked green sauce from the Mexican cuisine course, and when that had cooled and the dough had been knocked backed and shaped, i spread a light layer over the dough.
I then added a small amount of homemade basil and oregano pesto that I had previously made the day before.
I then sprinkled over a little mozerella cheese to adhere the remaining ingredients to the base. I added a scattering of baby spinach and arugala leaves to the base.
Thinly sliced Zucchini wheels were gently nestled amongts the leaves, which I then sprinkled over some mini broccoli florets around with some button mushrooms for texture. Sliced green olives and green capsicum strips where randomly sprinkled over the pizza, then a light scattering of mozzerella finalised the preperation.
Pizza was baked at 220 C for 14 minutes.
The fresh Baratta was added when served.
Overall, I dont belive the flavours fused. I was hoping that the mexican sauce would enhance the flavours with a hint of spice but it just didnt quite work. We ate it anyway.
Traducido del inglés
Maloles Muñoz, Mercedes Minaya Palacios y2 más10 Comentarios-
Level:
Scoolinary Team
What a great proposal for the Green Challenge! I loved how you played with the idea of a green dough using spirulina it looks super creative and original. It’s also great that you combined different homemade preparations like the Mexican sauce and the pesto, that really shows a lot of dedication.
It’s true that sometimes too many strong flavors can compete with each other; maybe to make the whole dish stand out more, you could try using a more neutral sauce base (like a mild pesto or a light cream) and let just one main seasoning carry the spotlight.
How did you find the spirulina in the dough in the end? Did it bring anything interesting besides the color?
Thanks for joining the challenge and sharing your version it looks really original and full of life! 💚
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Level:
Sous Chef
I love the creativity behind this! Using spirulina in the dough is such a clever twist, and the layering of green elements makes it truly live up to the Green Supreme name. Even if the Mexican sauce didn’t quite fuse as you hoped, the idea and effort shine through, and that fresh burrata on top must have still given it a luxurious finish. Sometimes experiments don’t fully hit, but they always push us forward and this one definitely looks inspiring!
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@lanamihajlovic Thank you for the kind words, I was a bit disappointed in the meal as a whole as it was just not nice at all. The spirulina in the dough looked nice before it was baked but came out of the oven more of a swamp green colour. It didn’t add anything to the dough that was beneficial, if anything I probably could have put a bit more in than I did. It’s hard-to-get gluten free pizza dough to be a worthy product at the best of times. I just chalk it up to an experiment gone wrong and I have learned a lot from this. Thats what the challenge is all about right?
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Level:
Sous Chef
@judyrusselllive-com-au That’s exactly the spirit of the challenge! 🌿 Even when something doesn’t turn out as expected, it leaves us with valuable lessons for the next attempt. Gluten-free doughs are tricky on their own, and adding spirulina was definitely a brave experiment. The “swamp green” might not have been the look you hoped for, but it shows your creativity and willingness to push boundaries. 🙌 Every so-called “failure” is actually a step forward. Next time you’ll know better what works and what doesn’t. Thanks for sharing this so honestly, it’s encouraging for all of us to keep experimenting without fear. 💚
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Level:
Scoolinary Team
Welcome to our Challenges, Judy! 🌿 Your first entry in a Scoolinary challenge and you’re already making waves! The daring green dough sets a bold, creative tone that grabs attention immediately. The layering of vegetables is vibrant and clean, and the addition of burrata adds a luxe touch that contrasts beautifully.
What’s the most surprising thing you discovered while crafting this green concept? 💡
If you’re proud of this plate (and you should be!), tag us on Instagram @Scoolinary_en —we’d love to reshare it! ✨
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Level:
Scoolinary Team
By the way, in your profile you mention working in the hospitality industry, but in your post you say you’re an amateur—now we’re intrigued! Can you tell us a bit more about your background? 😊
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@soldamiani I would class myself as an amatuer as I do not have any experience in fine dining etc. My career has been based on kitchen hand and prep chef duties, I have never had the opportunity to express my creativity. However I do have expertise on texture modified foods and turning ingredients into lifeless, dull, over cooked foods that are suitable for soft diets and people who require soft and cut up foods to survive. That is why I have started with Skoolinary so I can learn about food and release my creativity.
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Level:
Scoolinary Team
@judyrusselllive-com-au Wow, thank you so much for sharing that! Your experience is much*more valuable than you might think 💡 Being a prep chef and working with texture-modified diets requires a lot of precision and care—especially when it’s about supporting people’s quality of life through food. That’s a kind of culinary creativity too, just with different rules.
✨ What kind of dishes or cuisines are you most excited to explore here? Or is there a technique you’ve always wanted to master?
Oh! And by the way, if you ever create a texture-adapted version of a fine dining dish from one of our courses… that would be amazing to see in the community 👀👏Please take a look at this Course, it’s a really nice way to expand your creativity: https://www.scoolinary.com/courses/the-creative-kitchen-of-disfrutar
Have a lovely day!
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Level:
Scoolinary Team
Hi Judy, I’m glad to hear that you’re eager to learn about more advanced techniques and cuisines. Here are some courses you could start with, and I’m sure they will be helpful:
Spanish Haute Cuisine Techniques
https://www.scoolinary.com/courses/spanish-haute-cuisine-techniques
Haute Cuisine Fusion
https://www.scoolinary.com/courses/haute-cuisine-fusion
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Level:
Executive Chef
Una pinta increible, muy apetecible y bonita.
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