The trouble with designing a pizza, or perhaps the beauty of it, is that there’s just so much choice.
Like a painter who has no subject before them to guide their work, the pizza creator is limited only by imagination – and, one hopes, a good sense of taste – in choosing the canvas, colours and textures of their design.
So it was that I found myself pondering endless possibilities for the latest five star makeover mission, to spruce pizza up with our own particular brand of spit and polish. Bewildered somewhat by the choices, I did, in the end, what I often do – I lead my pizza down an Irish road.
This pizza may look like an Italian favourite, but it’s got lots of Irish flavour
Cullen skink and cock-a-leekie, forfar bridies and clootie dumplings.
Och aye, a Scottish menu, even if you should understand nary a syllable, is nevertheless a pleasure to the ears. And I expect you’ll find Scottish menus aplenty this week, both in Scotland and elsewhere, as Burns Night, the annual celebration of Scotland’s national bard, rolls around this coming Tuesday.
Let me explain to you how this works:
(a) Big food brand gets together with well-known chef.
(b) Chef creates recipes using said brand of food.
(c) Brand wants to demonstrate general tastiness of the recipes, so they get the chef to make lunch using some of same.
(d) Third parties get invited to said lunch to provide independent verification of the mouth-watering nature of the chef’s creations.
(e) Lunch is eaten, wine is drunk, everybody goes home happy, well-fed and well disposed towards the parties and the food involved.
Simple enough formula, really, and I got to see it in action up close this week, where the brand in question was Philadelphia cream cheese, the chef was Kevin Dundon (yes, he of the Zest! interview experience) and I was one of those well-fed third parties.
Kevin Dundon's Philadelphia Lunchables: smoked salmon and scallops, chicken and mushroom parcel, wild mushroom risotto, philly mille feuille