Everything you need to know about eating and cooking with curds
Cattycorner from Mozza, Susan Feniger's Street recently began producing pizzas in their inherited Earth Stone oven. Knowing they could not match the incredibly crafted dough of their neighbor, Executive Chef Kajsa Alger focused Street's attention where it truly excels: flavor combinations.
The daily pizza is inspired by what the kitchen is craving, often driven by tried and true combinations from the menu. The Dates, Blue Cheese and Caramelized Onion pizza is a derivative from their sweet and savory Syrian Lamb Meatballs with carob date molasses. It's like a bacon-wrapped, blue cheese-stuffed date in pizza form! The bold cheese is mellowed by the fruity dates and onions, then finished with crisp lemony watercress. Street's pizzas all begin vegetarian, with meats as an add on. On the this one, Chef Alger adds prosciutto... but if they have spiced lamb sausage, then it's the meat of choice.
What You'll Need
- 1 portion of dough (approximately 10-inches)
- Chopped dates
- Blue cheese
- Lemon vinaigrette (like this one)
- Extra virgin olive oil
Susan Feniger's Street
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.