Pretty and unassuming, this pizza is a powerhouse of flavors. Pungent cheese, sweet dates, onions, and fresh watercress hit all the right craving notes. Beware, fighting over the last slice is the inevitable consequence of making this pie.
The dough is a basic homemade yeast dough (with a mother dough that made in-house). For this shoot, the flatbreads have been pre-baked, although during service the dough is stretched to order. Red onions are lightly caramelized—sweet, but retaining a light crunch. Medjool dates are sliced into 1/4 inch rings.
Laying it Down
The crust gets a good handful of fontina and is dotted with blue cheese. The dates are scattered evenly and a lattice work of caramelized onions is laid on top.
Make it Meaty
All of Street’s pizzas have an optional meat add on. Though this pizza is inspired by the lamb meatball, ribbons of pink prosciutto are laid across half the pizza.
It's Getting Hot in Here... But Not Too Hot
Into the Earth Stone oven it goes! The pizzas bake for 15 minutes at approximately 400 degrees. This low and slow bake allows the toppings to meld together and the crust to brown.
More then a Pretty Green
A handful of young watercress gets a light squirt of lemon vinaigrette, giving the pie a tart, crisp finish.
Is Your Tummy Rumbling Yet?
Sweet and pungent, this bold combination holds up to the pillowy crust. I reluctantly shared half the pizza with the kitchen staff…