How I created a breakfast-inspired pizza with a secret homemade ingredient
Jean-Georges Vongerichten’s Mercato has kicked off autumn with a brand new event. Titled The Great Pizza Bakeoff, the restaurant has become the battleground for five local journalists and five chefs battling it out through their own version of a good pizza. Participants have included Janice Leung Hayes, May Chow, and Mercato’s own Anthony Burd, and finally it’s my turn next. And I’ve got a secret ingredient.
Having developed a hobby in canning and preserving, I have spent most of my weekends turning seasonal fruits and vegetables into jams and preserves for a number of years. When I heard of an opportunity to participate in Mercato’s pizza bakeoff, my first thought was a sweet pizza revolving around a fruity jam, but the idea of a savoury spread won in the end.
