Most of the time I follow the recipes from my favorite cookbooks or food blogs. On occasion I adapt them to better suit my taste preferences (or those of the more discerning Señor Otis). Here, however, I tried to recreate the pizza I ate a few months back at Mario Batali and Joe Bastianich's (yes, son of Lidia) Port Chester eatery, Tarry Lodge.
The pie is pretty much adaptable once you have the following ingredients: good quality pizza dough (home made or store bought), olive oil, red onion, chopped pistachio nuts, goat cheese, salt, and honey (admittedly truffled honey is the way to go, but I used the store-bought kind...you know, the one in the little plastic bear with yellow top).
I pre-heated the oven to 475 degrees and put the pizza stone in the oven. It took about 1/2 hour for the stone to get hot. Then I divided the dough so that I had enough dough for 2 small pies (each the size of a traditional pizza stone) and sprinkled it with a generous amount of flour. After flattening the dough and stretching it onto an oiled mesh disk, I drizzled it with olive oil and honey. I brushed the edges of the pie with additional olive oil.
Then I put the red onion (very thinly sliced) and pistachios on the pie and sprinkled it with some salt.
Into the oven it went on my pizza stone...
After about 7 minutes, I took it out of the oven and drizzled it with a bit more olive oil and honey. Then I put the goat cheese on top of the pie. I cooked it for about 3-4 more minutes and then dinner was served. (Pie should be slightly golden.)
Thanks for the inspiration, Tarry Lodge!
The pie is pretty much adaptable once you have the following ingredients: good quality pizza dough (home made or store bought), olive oil, red onion, chopped pistachio nuts, goat cheese, salt, and honey (admittedly truffled honey is the way to go, but I used the store-bought kind...you know, the one in the little plastic bear with yellow top).
I pre-heated the oven to 475 degrees and put the pizza stone in the oven. It took about 1/2 hour for the stone to get hot. Then I divided the dough so that I had enough dough for 2 small pies (each the size of a traditional pizza stone) and sprinkled it with a generous amount of flour. After flattening the dough and stretching it onto an oiled mesh disk, I drizzled it with olive oil and honey. I brushed the edges of the pie with additional olive oil.
Then I put the red onion (very thinly sliced) and pistachios on the pie and sprinkled it with some salt.
Into the oven it went on my pizza stone...
After about 7 minutes, I took it out of the oven and drizzled it with a bit more olive oil and honey. Then I put the goat cheese on top of the pie. I cooked it for about 3-4 more minutes and then dinner was served. (Pie should be slightly golden.)
Thanks for the inspiration, Tarry Lodge!
