CookingBites Dish of the Month (April): Pizza

[Morning Glory]

Our breakfast today was a deconstructed pizza

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That is seriously deconstructed!

 

[CraigC]

Priazzo Portafino

This is a copycat from a discontinued Pizza Hut product. We did this on the BGE @ 500F. The crust was a little thicker than I remember, but it came out great. This is a knife and fork, deep dish pizza if there ever was one!

Bottom crust in pan with filling

Top crust in place with heat sink

Finished pie

Sliced open

 

[The Late Night Gourmet]

Priazzo Portafino

 

[Morning Glory]

This was the pizza my daughter ordered in a local restaurant (The Herbalist) for our meal out on Easter Sunday. Its a simple Margherita with red onion as an extra. I think she had the best choice as most of the other food we ordered was not good at all. They did have a wood-fired pizza oven, which probably helped.

 

[rascal]

Anzac Day here, just yoghurt for me so far.

Russ

 

[Morning Glory]

Anzac Day here, just yoghurt for me so far.

Russ

Don't you eat Anzac on Anzac day?

 

[The Late Night Gourmet]

They did have a wood-fired pizza oven, which probably helped.

Yes...that's a beautiful char on the crust. You can't really get this in a normal oven.

 

[rascal]

Don't you eat Anzac on Anzac day?

Grandson is here and wants to,make peanut brownies, we may have time for Anzac biscuits, they are one of my faves.

Russ

 

[Morning Glory]

Yes...that's a beautiful char on the crust. You can't really get this in a normal oven.

You can use a culinary blow-torch (currently my favourite kitchen gadget).

 

[Yorky]

You can use a culinary blow-torch (currently my favourite kitchen gadget).

It doesn't have to be "culinary". I bought mine down the local hardware shop.

 

[Morning Glory]

It doesn't have to be "culinary". I bought mine down the local hardware shop.

View attachment 23954

Correct - in fact its probably much cheaper and better to use a standard blowtorch. I got given my culinary one as a present - otherwise I'd probably use a basic one.

 

[The Late Night Gourmet]

It doesn't have to be "culinary". I bought mine down the local hardware shop.

View attachment 23954

I imagine it takes a light touch to keep from incinerating it.

 

[Yorky]

I imagine it takes a light touch to keep from incinerating it.

Not really: This fillet was seared from raw - destined for Beef Wellington.

I usually pan fry the fillet first (45 - 60 seconds).

 

[Morning Glory]

Not really: This fillet was seared from raw - destined for Beef Wellington.

I usually pan fry the fillet first (45 - 60 seconds).

I agree - its surprisingly foolproof to use. That is, unless you try to sear something resting on baking paper as I once did...

 

[Yorky]

I agree - its surprisingly foolproof to use. That is, unless you try to sear something resting on baking paper as I once did...