Kosher Baker Paula Shoyer discovers an unexpected gem of a dessert in Rome
In this video interview, Paula tells me about finding a dessert that she'd never seen the likes of on a recent trip to Italy. It's a perfect something-from-nothing recipe.
My Vegan Version of Pizza Ebraica
I baked a version of the Pizza Ebraica, making the following changes from Paula's recipe. I used:
- 1 1/2 teaspoons finely ground flax seed heated with 4 1/2 teaspoons water in place of the egg white
- 2 cups King Arthur white whole wheat flour and 2 cups all-purpose flour (240 grams each)
- Prune juice in place of the sweet wine
The result was delicious, just as Paula said!
See why I think this add-the-scraps loaf is the dessert version of my Stoup recipe.