Ricotta on Bar Pizza - Post Bake - April 2021

Yesterday I shared some of my Bar Pie progress shots and talked about pockmarks and what-have-you.  As part of this journey, I've been thinking about some of what Adam Kuban called "stunt pizzas" during the class I took with him earlier this year.  One of the pizzas that I've had in the back of my mind is this shot I posted on the blog back in 2015.  It has a ricotta that I'm pretty sure is added post-bake.  And that's what I did recently; my first time with post-bake ricotta. Chellino Ricotta to be exact.

I'll be working this stunt pizza out a little bit more because I think it has some promise.  'Roni cups, post-bake ricotta, basil and Mike's Hot Honey.  Just like the Spicy Bear from 2015.  Well, almost like that.


Popular posts from this blog

Lou Malnati's Salad Dressing Recipe as Published in the 60's

A Multimeter - Workshop Addition

Tom Thayer's Italian Beef Recipe