I can't find my recipe for pizza with salt cod!!!

[TVC15]

Help. I know it was a chez panisse recipe. But any help with any similar recipe would be great!
thanks

[arp29]

The purpose of my post was to point out that maybe it was salt cod made into brandade versus flaked salt cod on the pizza (as suggested in other replies), as this is what I consumed while at Chez Panisse. I wasn't suggesting that it was that particular recipe, but as I am unsure of the OP's familiarity with brandade I thought I'd include a "helpful" link.

[bushwickgirl]

Wow, I didn't even see your post, sorry; not like me. Maybe pizza dilemma solved? Hope so.

[JaneEYB]

I do have the 'Chez Panisse Pasta, Pizza & Calzone' book and there isn't any pizza with salt cod in there. The only recipe with salt cod is 'Salt cod ravioli with fish broth'. I also checked 'Chez Panisse Cooking' (nothing) and 'Chez Panisse Menu Cookbook' (just Salt cod bouillabaise and Salt cod ravioli in a fish consommé). I don't think there is a salt cod pizza in any of the Chez Panisse books. The only other salt cod recipes in Chez Panisse or Alice Waters books are Potato and salt cod purée and Salted Atlantic cod baked with tomatoes in 'Chez Panisse Cafe Cookbook.

[bushwickgirl]

I wasn't sure it the recipe was actually in Pasta, Pizza...although it seems like it should have been. I had that book many years ago and never used it that much anyway, . I don't think the recipe for Brandade linked above was the one used on the pizza, but I wasn't the one who ate it, so what do I know. ;)

It was just a shot in the dark for the OP, who hopefully by now has worked out a reasonable facsimile.

[ipsedixit]

Have you never cooked without looking down at a piece of paper?

Try it sometime. It can be quite liberating.

We're talking making pizza here, not brain surgery.

Throw caution to the compost pile.

[arp29]

When I ate at Chez Panisse about 6 years ago we got the brandade pizza with an egg on it. Not sure if that is the dish you are referring to, but here is a link for brandade that might help...

http://www.thekitchn.com/thekitchn/ho...

Good luck! Let us know how it goes.

[ROCKLES]

Baccala alla Pizzaiola
this is a recipe for salt cod pizza but the website I found it on wants money for the recipe
I will keep looking
EDIT: seems to be pizza flavored salt cod
EDIT: found this
Bacala pizza (salt cod pizza)

1/2 lb salt cod (see note at end of blog)

1 1/2 - 2 tablespoons capers

3 cloves garlic (or more if you like garlic!), minced

quarter of a medium size lemon

1/4 cup chopped parsley

olive oil

Soak salt cod overnight, changing water at least 3 times during a 24 hour period. Keep refrigerated. Rinse the fish and place in a medium sauce pan filled with water 1 inch above fish. Bring to a boil and simmer lightly for 20 minutes. Drain and place in a bowl to cool. Flake the fish with a fork.

When cooled, add capers, garlic, half of the parsley and squeeze the juice from a quarter of a lemon. Taste first and add salt if necessary.

[goodhealthgourmet]

you forgot the dough & assembly part of the recipe ;)

Roll out pizza dough and brush with olive oil. Place the toppings on the dough and bake on the bottom rack of a 500 degree oven for 7-10 minutes. Remove the pizza when crust is slightly browned. Add a bit more lemon juice the remaining parsley, and drizzle with olive oil. Serve hot.

[bushwickgirl]

This is sad turn of events. I couldn't locate anything near this online, and I no longer have Alice Waters' Pasta, Pizza & Calzone, where I believe this recipe is hidden, but I strongly convinced it can be reasonably re-created. I assume you haven't had this pizza before and just have/had the recipe? If that's the case, do you remember/have you formulated an idea of how you would put together a pizza with these ingredients?

Maybe a kind poster who's eaten this pizza at Chez Panisse, has the cookbook or possibly the recipe, if it's been published elsewhere, will respond. If not, I promise, promise I'll come back to follow up. I was thinking about this pizza earlier this evening; after reading your other post and having a discussion with my SO, the salt cod expert, I have three different scenarios you could try. Let's allow a few minutes to see if a someone posts first hand knowledge, to be fair.

[TVC15]

I do remember the Genisis of this idea. Bobby Flay had an old show where he went to different resturants."Bobby Flays America" or something like that. He was at Chez Panisse. They made the Salt cod pizza toped with an egg. Flay took one bite, started to smile a fake TV kind of smile of deliciousness. But within a nana-srecond, his eyes rolled back, his shoulders slumbed, and he stared at Chef Waters with this "Holy #@$* this really is GREAT " kind of look. I've wanted to make that pie ever since.

[bushwickgirl]

I remember that series, but not that particular episode. For Bobby to react that way makes it big. I wonder if an adapted version at posted at FN? Did you check there? Do you remember what the pizza looked like, aside from the egg, which was most likely baked on the pizza in their oven. I just wonder how it was layered, if indeed it was, or whether the potatoes were sauteed and combined with the poached and flaked cod, the tomatoes tossed in at the last moment, dough topped and baked. Olive oil and garlic is an absolute and possibly red onion. Herb-wise, fresh minced parsley to garnish is probably all you need, or maybe even fresh oregano, good with the cod. Just random thoughts, btw.

Peter Reinhart of The Bread Baker's Apprentice fame, has a version at www.thefreshloaf.com and most likely in his pizza book, but it wasn't quite the version you mentioned; his included capers and shallots, no tomatoes.

I'll check around @ FN. EDIT: No luck there. It appears that this pizza is a riff on a Catalan Roques de Recapte, a ancient form of Catalan pizza, topped with a salt cod salad. The salad includes the cod, tomatoes, red onions, cured black olives, olive oil and garlic, oregano and hard boiled eggs. The pizza can include various vegetables, and is topped with the salt cod. No mention of potatoes, but it's not much of a stretch to add them, or the egg baked on top.

[TVC15]

Thanks, You've been really helpful. Wish me luck!!

[bushwickgirl]

The Chez Panisse dough formula is readily available on the web, if you're interested. You may have it, or one that you prefer.

Let us know how it works out. I wish you the best with this.

[bushwickgirl]

A few links for you:

Lovely pizza photo, scroll down a bit:

http://realfoodtraveler.com/newsite/2011/03/05/l%E2%80%99antic-bocoi-del-gotic-barcelona-spain/

Recipe for a basic vegetable Catalan Coca (pizza tart):

http://www.elisabetfigueras.com/2011/...

From what I've read on a few sites, poaching the cod is not typical, just desalting and shredding by hand. As for the potatoes, very thinly sliced with a mandoline and layered onto the oiled dough, overlapping, top with the "salad" and bake, adding the raw eggs a few minutes into baking or less, depending on whether you want the egg yolks cooked completely through or still runny. I didn't see any particular variations of this tart mentioning potatoes, but why not, potatoes and salt cod are a fantastic combo.

Hopefully you'll post pics.

[goodhealthgourmet]

it was FoodNation - this came up in a Google search for Alice Waters salt cod:
http://www.foodnetwork.com/recipes/bo...