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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-24-2016, 02:49 PM   #1
Zippylip
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Default Mortadella & pistachio pesto pizza

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 , Marc
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Old 04-24-2016, 02:54 PM   #2
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Quote:
Originally Posted by Zippylip View Post
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.







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Old 04-24-2016, 02:59 PM   #3
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Great looking pies
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Old 04-24-2016, 03:34 PM   #4
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WIN!!

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Old 04-24-2016, 03:54 PM   #5
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Wow you really nailed those pies!
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Old 04-24-2016, 06:21 PM   #6
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Got my mouth watering.
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Old 04-24-2016, 06:54 PM   #7
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Fella you certainly can make a pizza dough! That looks outstanding. I looooooooove mortadella. I'll be stealing that pie idea for sure! Thanks for sharing.
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Old 04-24-2016, 08:17 PM   #8
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Fella you certainly can make a pizza dough! That looks outstanding. I looooooooove mortadella. I'll be stealing that pie idea for sure! Thanks for sharing.
Thanks, and one thing, I thought of this last minute & didn't have time to get good imported mortadella so I went with this stuff. What I would have done differently is bought a 1/4 pound of it un-sliced & cut into small chunks to replicate the pie I copied, it works better that way...
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Old 04-24-2016, 08:20 PM   #9
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INcredible!

Any chance of getting your dough recipe?

KC
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Old 04-24-2016, 08:24 PM   #10
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INcredible!

Any chance of getting your dough recipe?

KC
sure, here's a link; it has two versions either of which would work for these pies. Today's dough was the cold-rise version which I made yesterday, if I was thinking about it I would've made it maybe Wednesday or Thursday for use today but it still turned out really nice:

http://www.bbq-brethren.com/forum/sh...d.php?t=103444
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Old 04-24-2016, 08:57 PM   #11
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Beautiful pies!
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