Like many of you, I have been playing a lot of The Legend of Zelda: Tears of the Kingdom. I have been really enjoying both my time playing and watching Jeff when he plays. It is a game that we’ve both been excited to play so we take turns on our own saves progressing through the world, giving each other hints on what we discovered. As of this writing, I have yet to go to a temple but I’ve been distracted by exploring every corner of Hyrule. This is pretty similar to how I played Breath of the Wild. I would pick a direction to explore and then stop at several locations because something may have caught my eye. At some point I’m sure I’ll move the story forward and visit those temples. For now I’ll continue to get distracted by Koroks and helping Penn find the latest scoop.
There are a handful of new recipes that were added to Tears of the Kingdom. Any early ingredient I kept running into was Hylian tomatoes and I had a feeling I would eventually be making pizza. I found my way over to Hateno and met Kyoin, who was trying to retrieve a bottle to get her grandfathers’ recipe. Inside the bottle was the perfect cheese recipe, which gave me access to Hateno cheese. At this point, I got to testing and threw in some tomatoes, wheat, and the cheese into a cooking pot. Now I’m just carrying a ton of pizzas in my pocket and of course I knew this would be the first recipe I would be making for the site.
One thing I wanted to figure out was the combination of cheeses to get that unique Hateno cheese texture. I decided the addition of a brie with mozzarella would be perfect. The brie adds a wonderful creaminess and pungent flavor to this pizza that works so well. I’ve been eating this pizza for the past week and I will be using brie on future pizza nights. Pizza, like Tears of the Kingdom, can be customized and enjoyed in any way you like. I have a base of ingredients that I decided to use for the toppings based on the image in the game. If you find yourself with a lot of certain ingredients or not a fan of the ones I recommended, change it up.
Pizza Dough
690 grams bread flour
5 grams vital wheat gluten
7 grams active dry yeast
10 grams sugar
5 grams kosher salt
7 grams ground fennel seeds
5 grams ground fenugreek
2 cups water
2 tbsp olive oil
Place the flour, vital wheat gluten, yeast, sugar, salt, fennel, and fenugreek in the bowl of a stand mixer. In a small bowl, combine the water and olive oil. Pour the liquid into the bowl of the stand mixer.
Place the bowl in the stand mixer and mix on low with a dough hook until all the ingredients come together. When it has combined, increase the speed of the mixer to medium and knead in the machine for five minutes.
Lightly flour your countertop and place the kneaded dough. Smooth the dough into a ball. Spray a large bowl with nonstick spray (or rub with olive oil). Place the dough ball into the bowl and cover the bowl with plastic wrap. Place in the refrigerator for 24 to 48 hours.
The next day, remove the dough from the refrigerator at least 30 minutes before you start to prepare your pizza. Punch the dough down and place it onto a lightly floured countertop. Split into 3 portions and form into balls. Cover with a clean towel and let it rest for a half hour.
Pizza Sauce
2 tbsp olive oil
1 tbsp unsalted butter
5 garlic cloves, minced
28 oz whole tomatoes
3 sprigs fresh basil
2 tbsp dried oregano
pinch of red pepper flakes
2 tsp sugar
½ tsp kosher salt
½ tsp ground black pepper
Heat a saucepan with olive oil and butter over medium-high heat. Add the garlic and cook until the garlic is golden brown, about 3 to 5 minutes. Crush the tomatoes in your hands, add to the saucepan, and stir together well.
Add the basil, oregano, red pepper flakes, and sugar. Stir in well while lightly mashing the whole tomatoes. Reduce the heat to medium-low and allow the sauce to simmer for about 45 minutes, or until thickened. Make sure to stir often and mash the tomatoes fully by the time it is done cooking. Taste and season with salt and pepper.
Assembly
8 oz brie, sliced
8 oz mushrooms, sliced
28 oz mozzarella cheese, shredded
1 bell pepper, sliced
12 – 16 cherry tomatoes, cut in half
8 black olives, pitted and sliced
8 castelvetrano olives, pitted and sliced
Preheat your oven to 475°F. Heat a medium nonstick pan, with olive oil, over medium-high heat. Add the mushrooms and saute until golden brown, about 8 to 10 minutes. Transfer to a plate.
Lightly flour a countertop and take one of the dough portions. Pound the dough into a disk shape. Continue to stretch the dough into a disk shape slightly wider than the cast iron pan. Prepare the cast iron by rubbing all parts with olive oil. Sprinkle a generous amount of cornmeal in the pan. Transfer the dough onto the cast iron. Repeat with the other portions.
Top each of the doughs with pizza sauce. Next, top each pizza with 5 to 6 slices of brie. Top mozzarella, bell pepper, tomatoes, and olives. Finally, top with a small amount of mozzarella, this will help keep all the vegetables in place when you serve it.
Brush the crust on the edge with additional olive oil. Place on a stovetop over medium-high heat. Cook until the bottom of the dough begins to turn brown, about 5 minutes.
Transfer the cast iron to the oven and cook until the cheese has melted and the crust has lightly browned, about 12 to 15 minutes.
Hylian Tomato Pizza
Ingredients
Pizza Dough
- 690 grams bread flour
- 5 grams vital wheat gluten
- 7 grams active dry yeast
- 10 grams sugar
- 5 grams kosher salt
- 7 grams ground fennel seeds
- 5 grams ground fenugreek
- 2 cups water
- 2 tbsp olive oil
Pizza Sauce
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 5 garlic cloves minced
- 28 oz whole tomatoes
- 3 sprigs fresh basil
- 2 tbsp dried oregano
- pinch of red pepper flakes
- 2 tsp sugar
- ½ tsp kosher salt
- ½ tsp ground black pepper
Assembly
- 8 oz brie sliced
- 8 oz mushrooms sliced
- 28 oz mozzarella cheese shredded
- 1 bell pepper sliced
- 12 – 16 cherry tomatoes cut in half
- 8 black olives pitted and sliced
- 8 castelvetrano olives pitted and sliced
Instructions
Pizza Dough
- Place the flour, vital wheat gluten, yeast, sugar, salt, fennel, and fenugreek in the bowl of a stand mixer. In a small bowl, combine the water and olive oil. Pour the liquid into the bowl of the stand mixer.
- Place the bowl in the stand mixer and mix on low with a dough hook until all the ingredients come together. When it has combined, increase the speed of the mixer to medium and knead in the machine for five minutes.
- Lightly flour your countertop and place the kneaded dough. Smooth the dough into a ball. Spray a large bowl with nonstick spray (or rub with olive oil). Place the dough ball into the bowl and cover the bowl with plastic wrap. Place in the refrigerator for 24 to 48 hours.
- The next day, remove the dough from the refrigerator at least 30 minutes before you start to prepare your pizza. Punch the dough down and place it onto a lightly floured countertop. Split into 3 portions and form into balls. Cover with a clean towel and let it rest for a half hour.
Pizza Sauce
- Heat a saucepan with olive oil and butter over medium-high heat. Add the garlic and cook until the garlic is golden brown, about 3 to 5 minutes. Crush the tomatoes in your hands, add to the saucepan, and stir together well.
- Add the basil, oregano, red pepper flakes, and sugar. Stir in well while lightly mashing the whole tomatoes. Reduce the heat to medium-low and allow the sauce to simmer for about 45 minutes, or until thickened. Make sure to stir often and mash the tomatoes fully by the time it is done cooking. Taste and season with salt and pepper.
Assembly
- Preheat your oven to 475°F. Heat a medium nonstick pan, with olive oil, over medium-high heat. Add the mushrooms and saute until golden brown, about 8 to 10 minutes. Transfer to a plate.
- Lightly flour a countertop and take one of the dough portions. Pound the dough into a disk shape. Continue to stretch the dough into a disk shape slightly wider than the cast iron pan. Prepare the cast iron by rubbing all parts with olive oil. Sprinkle a generous amount of cornmeal in the pan. Transfer the dough onto the cast iron. Repeat with the other portions.
- Top each of the doughs with pizza sauce. Top each pizza with 5 to 6 slices of brie. Top mozzarella, bell pepper, tomatoes, and olives. Finally, top with a small amount of mozzarella, this will help keep all the vegetables in place when you serve it.
- Brush the crust on the edge with additional olive oil. Place on a stovetop over medium-high heat. Cook until the bottom of the dough begins to turn brown, about 5 minutes.
- Transfer the cast iron to the oven and cook until the cheese has melted and the crust has lightly browned, about 12 to 15 minutes.