{"id":5217,"date":"2019-05-31T01:09:48","date_gmt":"2019-05-31T05:09:48","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=5217"},"modified":"2019-05-31T15:24:21","modified_gmt":"2019-05-31T19:24:21","slug":"porchetta-pizzas","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/porchetta-pizzas\/","title":{"rendered":"My Porchetta Pizza(s)"},"content":{"rendered":"

It’s been raining here in Los Angeles a bit lately.<\/strong> \u00a0Being hunkered down, I kept thinking about what I could make to eat. \u00a0Rain usually means make a stew! \u00a0I love stew in the rain. \u00a0It tastes better knowing it’s raining and cold outside and you are inside warming your body up as you enjoy a bowl of homemade stew.<\/p>\n

\"\"But, my inner yearning this time kept bringing me to thoughts of roasting a porchetta<\/em>. \u00a0Of course, I wanted to do it in my Primavera wood fired oven outside, but the rain said otherwise. \u00a0Something came up. \u00a0I got delayed on my plans and then the rain stopped, but my craving had only grown.<\/p>\n

I made my first Porchetta<\/em> and did so partly (half) in the Wood Fired Oven but, also, in the kitchen oven with the other half since it was too big to go on the WFO. \u00a0They both came out great! \u00a0The recipes I was pulling from basically called for a slow cook of 2.5 – 3 hours at 275-300 degrees. \u00a0This is what I love about cooking in a wood fired oven. \u00a0There’s no dial for 275 or 300 degrees! \u00a0Cooking like this requires a dance you have to engage in with the fire and with time. \u00a0With a small fire and some time management skills I got it to hold just over 300 degrees for the 3 hours and the resulting porchetta was delicious!<\/p>\n

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Pretty good results between my two ovens!<\/p><\/div>\n

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Left: Kitchen Oven. Right: Wood Fired Oven.<\/p><\/div>\n

My Porchetta Pizza(s):<\/strong><\/p>\n

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An amazing pizza topping! Why is it not a topping on every pizza menu?<\/p><\/div>\n

When I ate the porchetta that night, I made a wicked sandwich. \u00a0I knew then that I had to follow that up and do some pizzas with this as well. \u00a0For the sandwich, I placed roasted eggplant on an artisan sandwich roll and then some sliced porchetta and sliced tomatoes. I then spread some Crushed Calabrian Chili Peppers on top of everything. \u00a0This had everything a great pizza should have. \u00a0What’s the difference really between a great sandwich and a great pizza? \u00a0Dough with something IN it vs dough with something ON it!\u00a0\u00a0 (Note:<\/strong> Sorry no pictures of the sandwich — I ate it before I remembered to take the shot!)<\/p>\n

Here’s a link to a Wood Fired Porchetta sandwich we got to enjoy with David Bravdica, owner of the wildly popular Brava Pizzeria della Strada in\u00a0Denver, Colorado. \u00a0Definitely check this out!<\/em> \u00a0*Link<\/a><\/p>\n

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I made a few versions of my pizza with essentially the same ingredients, since I was experimenting. \u00a0The differences between them are subtle. \u00a0I don’t know what to say except that they were all amazing. \u00a0Here are the three variations of the Porchetta Pizzas<\/em><\/strong> I made:<\/p>\n

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Sauce – Porchetta – Pre-roasted with chopped up eggplant!<\/p><\/div>\n

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90 seconds after going in the oven…<\/p><\/div>\n

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Porchetta Pizza I (*Hold the Buffalo Mozzarella until after it comes out of the oven):<\/strong><\/p>\n