Since International Pizza Day ended last week (February 9), we have already moved on to more important topics, including: politics, wars and protests, but then we got hungry again.
(to order pizza again)
We decided to check out one of the most interesting collaborations that came out recently in the culinary field, one of the largest food chains, Domino's Pizza, with the winner of the decade season of the "Master Chef" program, Hillel Gardi.
The result of this collaboration is the new Wild Pizza series.
"Wild" pizza series,
The three new pizzas in the series are based on local produce around the concept of "farm to table" - from the field to the plate, with the aim of "bringing the flavors of the Mediterranean pasture and field to the familiar pizza", explained the network.
We gathered at the Israel Hayom studio to get a taste of what everyone is talking about.
So, how do the flavors of the hambaza combine, is it better to eat the hard pizza and which of the three pizzas is the tastiest?
watch
Hillel Gardi cooking in nature, photo: Or Gefen
The three pizzas we tasted:
"Green wild pizza" - pizza with a combination of greens with four types of cheese, which includes: labneh, mozzarella, hobza, goat gouda, red onion, cherry confit, thyme and a grated yogurt stone on top.
"Wild Cheese and Ashram Pizza" - pizza with a mix of rich local cheeses, decorated with champagne mushrooms. It also has folded edges. It includes: cream sauce, mozzarella, purple onion, goat gouda, goat cheese, champagne mushrooms, confit garlic, chili and a yogurt stone grated on top.
"Wild onion pizza" - pizza with cream sauce, mozzarella and a variety of onions: purple onion, leek, green onion, garlic butter and grated yogurt stone.
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