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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-14-2010, 07:35 AM   #1
Zippylip
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Default Sweet地 hot smoky walnut pesto pizza & bacon-nut pesto pizza, pics

With an overabundance of basil due to failure of the tomato crop (thus no sauce to put the basil in), I went with my next favorite use, pesto. Also, substituted walnuts for pine nuts (another surplus situation). Drew a blank on what to top the pie with, so I stayed with the walnut theme & made two varieties of smoked nuts...


First, the pesto: fresh basil, walnuts, garlic, olive oil, locatelli, salt & pepper:



All spun together, added to the mozzarella & mixed:



For the smoky sweet & hot nuts, coat walnuts in olive oil, cayenne & sugar. For the bacon nuts, coat with olive oil & bacon salt. Set up the cooker for pizza, toss in a little chunk of cherry, spread the nuts out on a pizza screen & give them about 20 minutes at 450 or so, toast知 up a bit & get those seasonings welded on:





When they池e done, crank up the temp & build the pies. First up, the bacon walnut pie:



After about 7 minutes on the egg @650:













Next up, the sweet hot nuts with additional sliced hot red peppers:



All done:








Finally, the obligatory plain for the boy:





I would say the sweet地 hot nut pie was definitely better, the sweetness & heat of the nuts were a nice contrast to the garlic/saltiness of pesto, the nuts really stood out; the bacon nuts sounded good, but went too far off into the same direction as the pesto so they kind of got lost in the mix, good, but not great.

Have a great weekend all, Marc
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Unread 10-14-2010, 07:41 AM   #2
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Looks absolutely amazing!
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Unread 10-14-2010, 07:44 AM   #3
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I've Phound a new Phriend!
Looks Excellent!
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Unread 10-14-2010, 07:54 AM   #4
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I had a roommate try to put his nuts on the pizza once, Just kidding. Pizza looks great, nice finish color and great pics.
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Unread 10-14-2010, 07:54 AM   #5
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Can you share your crust recipe?
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Unread 10-14-2010, 08:04 AM   #6
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Quote:
Originally Posted by patwill66 View Post
Can you share your crust recipe?
Indeed, in fact I am working on a photobucket slide show and want to post it. I'm not sure that can be done though, I have not seen a slide show on here as of yet, do you know if it is possible?

The dough is about 3 & 3/4 cups of flour, 1.5 cups of water, 1 teaspoon of yeast & 1 teaspoon of salt. Initially all of the water is slightly mixed with 3 cups of flour, the yeast & salt, & left to stand for 20 minutes, then wet kneaded for 20 minutes, rested again for 20 minutes, then additional flour is incorporated a little bit at a time until the proper consistency is reached, followed by a cold rise of at least 24 hours & up to 4 days. It is an abbreviated version of Verasano's method.
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Unread 10-14-2010, 08:07 AM   #7
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Quote:
Originally Posted by Zippylip View Post
Indeed, in fact I am working on a photobucket slide show and want to post it. I'm not sure that can be done though, I have not seen a slide show on here as of yet, do you know if it is possible?
.
Just copy link same as a pic. just let it be known it is a slideshow. Then anyone can click on pic it post and slideshow opens in a seperate window.
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Unread 10-14-2010, 02:31 PM   #8
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very nice partner! I need to have a better imagination for pies like you have...well done!
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Unread 10-14-2010, 02:32 PM   #9
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Holy carp. Zippy! That looks and sounds fantastic!

Plus, you get the "Longest thread title for the day" award!
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Unread 10-14-2010, 02:36 PM   #10
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Very nice there. I like that incorporation of the ingredients with the cheese.
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Unread 10-14-2010, 06:39 PM   #11
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Quote:
Originally Posted by bluetang View Post
Very nice there. I like that incorporation of the ingredients with the cheese.
bluetang, thanks, and the incorporating works well, gives a more consistent flavor throughout the pie instead of trying to glop the stuff ontop with a spoon
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Unread 10-15-2010, 08:53 PM   #12
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Looks and sounds delicious !!
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