{"id":439,"date":"2011-08-24T01:58:23","date_gmt":"2011-08-24T05:58:23","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2011\/08\/24\/pizza-balsamico\/"},"modified":"2011-08-24T01:58:23","modified_gmt":"2011-08-24T05:58:23","slug":"pizza-balsamico","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-balsamico\/","title":{"rendered":"Pizza Balsamico"},"content":{"rendered":"

I’m loving the marinated tomatoes as a base, or sauce approach lately. A quality canned tomato would work just as well with this pizza, but I had these on hand.<\/p><\/div>It’s still summertime and, in Redondo Beach, CA, we are having one of the best summers I can remember.\u00a0 We very typically have a marine layer of fog that covers our beaches for most of the day until it finally burns off after the relentless sun does it’s job better than the Pacific is doing it’s job of sending the fog our way.\u00a0 But not this summer.\u00a0 It has been sunny, sunny, sunny!\u00a0 And, on top of all that sun, we have been blessed with a consistently cool ocean breeze, which has made things warm but not hot.\u00a0 To further make this a great Southern California summer, our nights have been warm also.\u00a0 I have hardly had to do the “layer off” routine and then, in the evening, put a layer (sweatshirt) back on.\u00a0 Paradise!\u00a0 <\/p>\n

This looks edible already!<\/p><\/div>So, big deal you may be saying.\u00a0 What’s with all the talk of summer?\u00a0 Let’s get to the pizza.\u00a0 We will.\u00a0 But I’m on a roll here.\u00a0 I’ve been having a ball making some fresh pizzas and enjoying sitting around outside and gobbling them up lately.\u00a0 On a few long Saturday afternoons I’ve been taking advantage of the beautiful weather and making some delicious pizza pies with the wonderful ingredients that are readily available at so many good grocery stores.\u00a0 <\/p>\n

The final gathering of ingredients…<\/p><\/div>Now, with this pizza, I wanted to focus on the final touch – the drizzle — which is a delicious balsamic vinegar that a friend gave to me from a shop up in the Central Coast of California Wine Country.\u00a0 The pizza I made was delicious in and of itself, don’t get me wrong.\u00a0 I used some Bel Gioioso Burrata, fresh sliced tomatoes, sliced red onions, a little sausage, and chopped fresh basil leaves in a base of Peter’s herb oil.\u00a0 But, the kicker was how the balsamic woke this ensemble up and brought all their brightened flavors to the summer party that this pizza crust was having.\u00a0 It was a bash!\u00a0 Can I get away with calling it a Balsamic Bash?<\/p>\n

Thinking back about this, another interesting idea would have been to use a little cold buratta at the end, with balsamic drizzled on it to top of the hot pizza.\u00a0 I’m wondering how I may play with that idea, using minimal cheese prior to baking and adding it on cold, after the pizza comes out of the oven, allowing it to melt a little into the pizza from the residual heat, but also remaining somewhat cool!\u00a0 I’m just throwing it out there because, lately, I’ve become really intrigued by the combination of warm and cool ingredients on my pizzas.<\/p>\n

As always, enjoy this recipe if you choose to follow it.\u00a0 But, I’d rather know that it sparked an idea of your own for an even better pizza.\u00a0 <\/p>\n

Pizza Balsamico – AKA “The Balsamic Bash Pizza”
<\/strong>

One more step to come…<\/p><\/div>Peter’s Classic Pizza Dough
Peter’s Herb Oil (for marinading and drizzling — see the Instructional archives for this recipe as well as the dough recipe)
Marinated Sliced Tomatoes in Peter’s Herb Oil
Bel Gioioso Burrata Cheese (or any favorite burrata)
Pre-cooked Pork Sausage (or, any kind of sausage you like)
Sliced Red Onions
Chopped Fresh Basil Leaves
A good quality Balsamic Vinegar <\/p>\n

–Preheat your oven to the highest setting for about 1 hour prior to baking (in order to make sure you get your pizza stone heated up to temperature).<\/p>\n

I got some decent puff and air holes in this dough. I think the key is letting is wake up long enough before baking.<\/p><\/div>–Shape your dough.
–Lay out your tomatoes on the dough (these will become a base, and act as your sauce.\u00a0 They will hold their shape and sort of steam under the cheese and toppings).\u00a0
–Break up chunks of the burrata and lay them across pizza (burrate is a combination of fresh mozzarella and a creamy mascarpone-like filling, so you could actually make your own)
–Add bits of cooked sausage and top it all with the sliced red onions.<\/p>\n

–Into the oven\u2026<\/p>\n

–Add chopped basil for garnish and another fresh aromatic flavor to top the cooked pizza .\u00a0 The basil will wilt into the hot cheese.<\/p>\n

The Balsamic Bash – just add a few dashes…<\/p><\/div>–Cut your pizza and eat – but, only after drizzling your balsamic vinegar onto the pizza, or your individual slices. (if the balsamic is very runny, you can cook it down to a syrup consistency in advance and let it cool).<\/p>\n

–Add salt and pepper to taste, and hot pepper flakes if you are so inclined.<\/p>\n

Let us know how much better your version is than mine.<\/p>\n

Enjoy!<\/p>\n

As usual, here is a Gallery with some more photos.\u00a0 I hope you enjoy them.<\/p>\n

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It’s still summertime and, in Redondo Beach, CA, we are having one of the best summers I can remember.\u00a0 We very typically have a marine layer of fog that covers our beaches for most of the day until it finally burns off after the relentless sun does it’s job better than the Pacific is doing it’s job of sending the fog our way.\u00a0 But not this summer.\u00a0 It has been…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":433,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nPizza Balsamico - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-balsamico\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza Balsamico - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"It’s still summertime and, in Redondo Beach, CA, we are having one of the best summers I can remember.\u00a0 We very typically have a marine layer of fog that covers our beaches for most of the day until it finally burns off after the relentless sun does it’s job better than the Pacific is doing it’s job of sending the fog our way.\u00a0 But not this summer.\u00a0 It has been...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-balsamico\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-24T05:58:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2011\/08\/_mg_7875.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Brad English\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Brad English\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-balsamico\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-balsamico\/\",\"name\":\"Pizza Balsamico - 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He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. 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