This recipe comes to us courtesy of Genet Hogan. A New Orleans native now transplanted to Georgia, Genet still writes on Raised on a Roux about the amazing foods Louisiana has come to be known for. This is her story, and recipe for New Orleans Style Pizza Bordelaise.
In New Orleans, we have this sauce called bordelaise. It bears the same name as, but is much different than the classic French sauce. The French version is all about red wine and bone marrow. Ours is garlic-centric. We like to toss it with pasta, spoon it over sizzling seafood and steaks and splash it on steamed veggies. Believe me when I say, this sauce is delicious on everything and anything … including pizza, as seen in this recipe below.
Pizza with New Orleans Bordelaise Sauce
- 12 small fresh mozzarella balls (about half of an 8-ounce container)
- 1/2 cup New Orleans Bordelaise Sauce, cooled and divided (see recipe)
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
- Seasoned Fish-Fri or cornmeal, for dusting
- 1 homemade or premade pizza dough
Preheat oven to 475 degrees. Slice mozzarella balls in half and place in a medium bowl; mash with the back of a fork. Add 1/4 cup bordelaise sauce, shredded mozzarella, Parmesan and cream; stir to combine. Season to taste with salt and pepper. Set aside. Line a large baking sheet with parchment paper; sprinkle with Fish-Fri or cornmeal. Set aside.
Place pizza dough on a lightly floured surface and roll out to desired thickness. Transfer dough onto baking sheet. Brush with reserved 1/4 cup bordelaise sauce. Top with cheese mixture. Bake until crust is puffy and golden brown, 6-8 minutes. Slice and serve. Makes 1 large pizza.
- 1 stick butter
- 4 tablespoons extra virgin olive oil
- 6 large garlic cloves, minced
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- Pinch of cayenne pepper
- Salt and pepper to taste
In a small saucepan over low heat, melt butter with olive oil. Add garlic and green onions. Cook slowly, occasionally shaking the pan, until garlic starts to turn light brown, 15-20 minutes. Remove pan from heat and stir in parsley, Worcestershire sauce, and cayenne pepper. Add salt and pepper to taste. Makes about 2/3 cup.
What to drink with a luxurious pizza such as this you might ask? How about a Smooth Hoperator (that’s “HOP”erator) by Stoudt’s Brewing Company? This beer falls under the doppelbock (double bock) category, a German-style lager heavy on the malts and alcohol. I’m not a big doppelbock fan, but I like this one because it also has some IPA characteristics. Just be careful on the pour, this craft beer foams up much quicker than most.