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!
I've been to Tarry Lodge and I've had this pizza. It really is delicious. Nice pick and beautiful photos. Happy Thanksgiving to you and your family!
ReplyDeleteI know this post doesn't have a detailed-recipe like most of your other posts seem to have, so I am not sure what amounts of honey, cheese, etc. you used, but I made this for dinner tonight and the combination was DELICIOUS! What a lovely change from our standard marinara/margherita! Thank you and Tarry Lodge!
ReplyDeleteThanks Meira and Kathy! I love the combination of these ingredients and don't really have a set amount for any particular one-- yours is just as good as mine! Enjoy
ReplyDelete