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What to put on my Rosh Hashanah pizza?

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Looking for some good flavor combos to top my Jewish New Year pizza - what goes with raisins? honey? dates?

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  1. I like goat cheese with all the things you mention, so I'd play around with that idea, though I don't know if you keep Kosher and if you're serving meat. Maybe use some caramelized onions and roasted bell peppers for toppings. You could make your marinara base a little spicy with red pepper flakes to contrast with the sweetness of the vegetables.

    1. Maybe some chopped sweetened pecans, dried cranberries, orange rind, and a hint of red pepper flakes. If you are not serving any meat with it, you could drizzle some thinned honey-sweetened creme fraiche on it just before serving.

      What a neat idea -- is the crust going to be a flat round challah? :o)

      1 Reply
      1. re: bards4

        Ohh - honey-sweetened creme fraiche, what a great way to ring in the new year. Maybe I should make a "raisin crust"!

      2. oooo brie/goat cheese/blue cheese (the good stuff) with apples and honey would be awesome. maybe some herbs like rosemary. My mom used to make (and she should again!) a flat bread with brie, figs, rosemary and crispy panchetta...but for the Rosh, I'd say no panchetta. The figs and Brie with the salty flatbread were wonderful...I'd imagine the same would be for apples, even though figs are sweeter. She modified a recipe from cooking light.

        or you could go to moroccan jewish route with some dated, preserved lemons, and olives.

        or you could go the russian jewish route with some roasted beets and dill...but that might not be that tasty :)

        1. Nuts aren't too traditional for Rosh Hashanah. The numerical equivalent of "nuts" equaling "sin" and all that.
          How about a pomegranite molasses/juice reduction as a base and grated apples tossed with brown sugar? Then maybe some sliced dates on top. You did mean dessert pizza, didn't you?

          1 Reply
          1. re: rockycat

            Actually, I was thinking of more of a savory pizza. But while we're at it, why not a dessert pizza? Is that a term of art, or is just defined by the toppings and when you serve it?

          2. I'm anti-raisin so I can't help you there. I made an apple, brie, and caramelized onion pizza recently that was sort of new years-ish, especially if you added a dab of honey to the onions.