Within the annals of contemporary American pizza, there are few pizzaiolos as well-known as Chris Bianco. And of Bianco’s most beloved pizzas, virtually none are as iconic as his pistachio, crimson onion and Parmesan-topped Pizza Rosa. Humorous, then, that this standout pie was impressed by a scrumptious but easy Italian focaccia.
The story of the pizza goes one thing like this: On a break from operating his eponymous restaurant, Bianco took a visit to Liguria, Italy and located himself charmed by a Parmesan and sesame seed focaccia. After attempting (and failing) to duplicate it at residence, he thought of what precisely it was that made the focaccia so particular. A part of it was the simplicity of the nutty flavors, however there was one thing extra…
Bianco realized that the sesame seeds he’d had in that Mediterranean port city had been so good as a result of they didn’t need to journey removed from the place they had been grown to the place they had been eaten. He began fascinated about nutty and scrumptious topping choices obtainable in his residence state of Arizona, and got here up with not sesame seeds, however pistachios. The pizza got here collectively from there. In his cookbook, Bianco, the pizzaiolo writes that the creation will get its title from “the pink of the crimson onion,” an addition impressed by chewy onions on the coronary heart of a bialy, a Jewish baked good much like the bagel. That, we predict, is a stroke of culinary genius.
Bianco says his riff on the unique focaccia from Liguria “is like taking part in a cover song; in case you do it the very same means, it will not have the identical impact.” We took that as a tacit blessing to play with his creation.
We caught with a skinny dough base cooked at a excessive temperature and in addition saved the olive oil, rosemary, pistachio, and crimson onions. However we strayed from Bianco’s recipe in two notable methods: We used Piave Vecchio cheese, and we added a drizzle of lemon, thyme, Meyer lemon and bay leaf honey for a brilliant, sticky-sweet citrus kick.
Like Parmigiano Reggiano —the cheese on the pizza that impressed Bianco — Piave Vecchio is nutty and crystalline. In contrast to Parm, it has notes of tropical fruit and almond. Mainly, Piave Vieccho is a bit sweeter. In the event you battle to search out it at your native grocery, simply substitute a distinct Italian onerous cheese.
From Liguria, Italy to Phoenix, Arizona to Ooni’s US HQ in Austin, Texas to your kitchen, this straightforward focaccia might have modified a bit, however one factor is for certain: It’s been a scrumptious journey. Buon appetito!
Notes:
Chris Bianco’s customary dough recipe is made with energetic dry yeast, excessive protein flour, water, and nice sea salt and proofs for five hours. Wish to observe his pointers precisely? Discover the recipe in his cookbook, Bianco.
Time
20 minutes
Yield
2 x 12-inch pizzas
Tools
baking sheet
microplane or handheld cheese grater
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Ooni Pizza Dough Scraper
Substances
2 x 250-gram dough balls
⅓ cup (60 grams) sliced crimson onion
1 tablespoon (2 grams) recent rosemary, chopped and stems eliminated
4 ½ ounces (120 grams) Piave Vecchio
1 ½ tablespoons (20 grams) olive oil
1 cup (50 grams) pistachios, chopped and toasted
⅓ cup (30 grams) thyme & Meyer lemon-infused honey
Methodology
This recipe would swimsuit a variety of pizza styles, together with Bianco’s dough recipe talked about within the notes above, however we predict our classic pizza dough can be an important match. Be certain to organize your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.
Preheat your private home oven to 325°F (160°C), chop your pistachios and toast your pistachios for about 10 minutes. them for about 10 minutes. After they’re finished, they need to scent deliciously aromatic. Allow them to cool and roughly chop them. Then, thinly julienne your crimson onions, set them apart and roughly chop the rosemary.
Fireplace up your Ooni pizza oven, aiming for 850 to 950°F (450 to 500°C) on the baking stone inside. Use an infrared thermometer to rapidly and precisely verify the temperature of the stone.
Place a dough ball in your frivolously floured work floor. Push the air from the middle out to the sting along with your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your frivolously floured pizza peel. Prime with halves of the sliced crimson onion and rosemary; then, with a Microplane or a handheld cheese grater, shave on the Piave Vecchio.
Drizzle your pizza with olive oil, then slide it off the peel and into the oven. Cook dinner for 60 to 90 seconds, turning the pizza repeatedly to make sure a good bake. Simply earlier than the top of the bake, take your pizza out of the oven and prime it with half of the toasted pistachios. Return the pizza to the oven, give it a last flip, and take away. Lastly, drizzle your pizza with the flavored honey, slice it into items, and luxuriate in.
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