Nice Cups - Bar Pie - October 2021

A week later and another Bar Pie shot below.  Last week, I showed a photo and talked about my Bar Pie Progress with a sausage and giardiniera 12-incher (well done, of course) where I talked about what I've been working on since early Spring this year.  This is a 12" bar pie loaded with cupped pepperoni.  I didn't run out for the *right* cheese, so I used what was on hand.  Learned a little bit there - and will go back to my traditional blend.  This one, however, created a little bit of frico that you can see on the bottom right of photo below.

Nice Cups. Loaded with Pepperoni. Base chassis of: Crushed Tomatoes, cheese blend. Finished with a heavy hand of post-oven Romano and basil.  Hot Giardiniera added (pre-oven) to half.

Menu-wise, I haven't quite figured out how to talk about adding giardiniera to the base bar pie names.  Does it become a different pie? Or should all the base menu pizzas be offered with giardiniera as a 'plus-up'?  Along with pre-oven ricotta? Seems like that's the right answer - options to all base pies.

You can see a little bit more about Frico at the emerging project:


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