Zippylip
Full Fledged Farker
A month or two ago I was in Pittsburgh & some friends took me to a little restaurant in Lawrenceville called Piccolo Forno, great place. Everything we had was fantastic but the standout was a pie we got as an appetizer topped with pistachio pesto, basil, chunks of mortadella and burrata cheese, one of the best pizzas I’ve ever eaten. Since I live clear across state outside of Philly my choices are two, drive 5 hours to get another or make one right outside in the hut, a worthy cook for the maiden fire-up of the Blackstone this spring, a seriously welcomed return.
Started out with the ingredients:
Added the pistachios & basil to some Romano, garlic & olive oil for the pesto, spread out on the fresh dough:
Then added the mortadella & fresh mozzarella (didn't have buratta but I could do without the cream in the center, it's basically fresh mozzarella with a liquid center).
Into the Blackstone which was screaming hot by now (this was the 3rd pie):
It was in there probably 2 minutes or so total:
made a couple plain NY pies too:
It all came out pretty good, great Sunday afternoon feast; hope everyone is enjoying this beautiful day as much as I am :biggrin1:, Marc
Started out with the ingredients:
Added the pistachios & basil to some Romano, garlic & olive oil for the pesto, spread out on the fresh dough:
Then added the mortadella & fresh mozzarella (didn't have buratta but I could do without the cream in the center, it's basically fresh mozzarella with a liquid center).
Into the Blackstone which was screaming hot by now (this was the 3rd pie):
It was in there probably 2 minutes or so total:
made a couple plain NY pies too:
It all came out pretty good, great Sunday afternoon feast; hope everyone is enjoying this beautiful day as much as I am :biggrin1:, Marc
