Gorgonzola, Prosciutto and Pear Pizza, Italian Recipe - Gianni's North Beach
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- Опубликовано: 14 окт 2024
- I got slammed by a cousin in Sicily who complained that they never put fruit on pizza. I told him that this was a San Francisco thing. This is a white pizza, no tomato topping. In Rome, they make a long pizza bianca with just EVOO, sea salt and rosemary. In Campania they make a white pizza with EVOO, sea salt and oregano. These white pizzas are great on their own but also as an accompaniment to an antipasto or a salad. This one is a symphony, the sweet pear, the saltiness of the prosciutto, the tanginess of the gorgonzola and the harmonizing influence of the fresh mozzarella.
Full text recipe at: wp.me/p1bo0f-66
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Nice touch to enhance the pear flavor. I'm glad you made this recipe your own.
If the pears I'm using aren't as flavorful as I'd like I adjust the recipe too. Sometimes I add more pear slices, cut the slices thicker, or sprinkle them with sugar so they macerate a bit (be sure the slices are dry before putting them on the pizza).
I saw this video several years ago, and this topping recipe is still me and my family’s favourite, even after so many years of making different types of toppings for pizzas at home using a pizza oven.
Thank your for all your wonderful videos...there is nothing else quite like it. I tried the recipe the other day and one of my guests commented that the pear flavor gets a little lost during the baking. To help intensify the flavor I tried prebaking the pear slices brushed with some butter in a low temperature oven till most of the water evaporated. This really helped their flavor come through on the pizza.
I love this guy!!!!🙏🏾🙏🏾🙏🏾
I am learning so much from your videos! Please post more especially with pizza! Thank you!!
Ciao Kristin. Thanks for letting me know that my videos are helpful in your kitchen. We'll be back soon with more videos. Stay tuned. Keep on cooking.
Buon appetito!
--Gianni
I made this recipe today using a pinsa base. It was truly delicious!😋
Love it. Amor poor LA pizza frutta. Megusta LA mansana. And the pear you made . Perfecto.
I've actually heard a bit of this combination of fruit with savory foods being somewhat common in Italy. Melon with prosciutto sounds crazy but I found it to be quite delectable. Wonderful video!
Yet they cry foul over pineapple. I don't understand
I worked in an emergency department for 2-1/2 years, and the two most common injuries coming through the doors were people who burned their palate on hot pizza, and people who forgot to take the toothpick outta their deli sandwich, before they took a bite. A distant third was people injuring their gums eating tortilla chips. I never understood it, but it was a "thing."
Thanks for the recipe! Godere!
Thanks to you sir, i now know how to make a great tomato gravy! I owe, it all to you, my "teacher'. Now, my husband is asking me to make it all the time! i think he should watch your videos..so he can learn to do these wonderful things. he is a good cook, just not familiar with Italian cooking, sauces..things like that. I think some ppl assume that it's to difficult, but..it's not. Thanks
I make this all the time. Sometimes I use flatbread. It’s delicious. 👍😀
I'm in heaven just watching your video. Una bella pizza!! 🍕Thanks
Thanks for the posts Gianni, love watching you cook!! Is there a specific brand of pizza stone that you would recommend?
Grazie. I love the savory/sweet combination. My quasi-cousin from Catania flamed me. "In Italia, we don't put fruit on pizza" he proclaimed. I told him it was a San Francisco thing get over it Giuseppe.
I can't stop making pizza. Love your videos and care. I've been using an old sq. Pan. Into the weber grill 500 . Then after a bit transfer the pie to the grill. Great crisp and slight char. I've been making ravioli tambien. Me gusto .
Ciao Javier. I love making pizza on the grill. I put the dough right on the grill to firm up the pizza. Then I turn it over and add the toppings on the first side as the second side gets a char and finishes baking with the hood closed. It's quick and delicious.
Keep on Cooking!
Buon appetito!
--Gianni
Gratsi. My latest ravioli filling. Because its what I had. There meatballs peas green beans carrots spinach garlic salt seeasobing half sweet potato sugar and a little red peppers. With or without ricota. And peparoni. Sauteed or micro. Then all chopped or finely mixed. Parm. Placed on top of one peparoni on to of the pasta dough then sprinkle of montzerela on top. Then red sauce and parm or more cheese. And olive oil. Came out great. Also added a little red bell. All that goodness from a few small ingredients.
Magnifico. Manja. Mi amigo. Graci. Javier
Amazing! I make a lot of pizza in a lot of kinds (even eating a lot of pizza in Italy) but this is first time ever see this receipe! WOW! Gianni, please tell us what you made with other two! ;) PS: how often do you travel to Italy? I live close to Italy so it is easy for me to the italian products or simply go there, but for you to get thouse products staying in San Francisco is simply stunning :)
I totally appreciate the sweet savoury combo. I love cinnamon bagels with a really mature cheese and grapes, that is a flavour sensation too
Looks awesome, bet it tastes even better!
Gotta try it, it's amazing! Family in Sicily flamed me for this one. They never put fruit on pizza, what am I pazzo (crazy)?
They tell me I like too much cheese. ┐('～`;)┌
those three things are a perfect pair!!!
Have you tried to make the Pasta Della Casa from the North Beach Restaurant? We were just there and can’t stop thinking about it. I know it’s simple ingredients but it’s not the same!!!
Hi, Gianni. Great pizza videos! Question... What brand and thickness is your pizza stone? Love the way the pizza came out of the oven, well done and with nice tan.
Ciao Rolando. I've had this stone for a long time and there is no brand on it. It's 1/4 inch thick. If I had to replace this round stone I'd get a square one that covered the rack to increase the baking surface.
Buon appetito!
--Gianni
Thank's, Gianni. A few more questions... What is your baking set up? Do you use bake or broil? Top or bottom heat? How long did you pre heat your stone? Did you use convection? Greatly appreciate your answers.
I'm salivating.
A quick favorite sandwich of mine (per my Sicilian grandmother) is prosciutto, thinly sliced pear and mozzarella on good toasted Italian bread with a dash of good olive oil.
What a nice/soothing voice
Good for you John
nicely done
This looks so good! But is there anything I can substitute for the prosciutto that wouldn't ruin the sweet/savory taste (I'm vegetarian)?
Thank you!
The wheel was square before being fine tuned.
Great job Gianni!
Grazie. I love this pizza.
--Gianni
you are so lovely & honest
It's great to see some Sicilian cooking on RUclips. Thanks Gianni!
If you ever burn your mouth (tongue, roof, wherever), on pizza, soup, tea, or coffee, take a teaspoon or one packet of REAL sugar (no sugar substitutes, please), pour it directly on your tongue, close your mouth, and let it slowly dissolve in your mouth. It will get rid of at least fifty percent of the pain instantly. I’ve been doing this since the ‘80s, when I burned my mouth on hot tea, and a coworker shared this tip with me. Remember, real sugar, let it dissolve slowly.
"Al contadino non far sapere quanto è buono il formaggio con le pere"
Old italian saying, that stands for: "don't let the farmer know how good cheese is with pears".
Gianni where in NJ did you come from?
Ciao. I grew up in Bloomfield on the border with Newark.
Gianni North Beach WoW. That’s great. I grew up in Nutley and my family grew up in Newark and Bloomfield as well. You probably know my family I’m sure.
Gianni, are you related to Mark Wetmore?
best pizza
That's the first time I have ever heard of pears being used on a pizza.
+Aaron Smith Because pears and gorgonzola pair heavenly. Anyway, it's the first time I hear about them being used as toppings at the same time too. Smart cook indeed...
My first time in Ukraine was at Mafia restaurant. Not the greatest restaurant but far from bad. And pear was amazing on four cheese pizza. I had it 3 times in about a week 1/2.
After I lived in Europe, I knew how to cook. A pie is a pie is a pie: Apple Pie/Pizza Pie. Buon Appetito
I might do away with the gorg and use milder goat cheeese beingvthe procutte is so salty n so is the gorg.?
Is this a Trieste pizza? Or a version that of it?
I’m drunk. I want this.
SurfingBullDog Im drunk to but I don't want this pear shit
@@VonDutchNL Your loss! Trader Joe's used to sell a similar frozen pizza. Loved it! I have extra pears and am making this in a few minutes. (Subbing bacon or ham for prosciutto that I don't have. )
Sorry. But why PEAR? All messed up
You don’t sound like you live in California. People mistake this accent as Italian its northern seaboard all nationality sound the same up there.
We're can I find your email address? I live in northern California. In a town called Palo Cedro. Like your videos and your cooking. I'm married 16 years to the same women. I just wanted to know if you checked out the Camp Chef Arterson pizza oven. I bought one for hundred dollars for my Bbq. Awesome product.
Ciao Chris. Thanks for the oven info. Email me at gianninorthbeach@gmail.com
wtf pear? are you kiddin me?
How about.........pineapple? And yes, I'm Italian
Pear on pizza? I dont know man.
Pears and gorgonzola team together nicely. Maybe think of it as a type of savory tart? (That happens to use pizza dough for a crust.) Don't want to "waste" the dough? Just try eating a pear with a few nibbles of a blue cheese. If you like that, this will likely appeal to you. If not, skip it. Not every one likes blue cheese.
Please marry me...nom nom
This is food porn!
Do you play MTGA? lol
you forgot the tomato sauce