{"id":5823,"date":"2020-05-30T12:00:53","date_gmt":"2020-05-30T16:00:53","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=5823"},"modified":"2020-05-30T09:57:30","modified_gmt":"2020-05-30T13:57:30","slug":"red-hawk-triple-cream-pie","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/red-hawk-triple-cream-pie\/","title":{"rendered":"Brad’s Red Hawk Triple Cream Pie"},"content":{"rendered":"

\"\"<\/p>\n

I think I stumbled onto something here. I was out market foraging one day recently and a little round of cheese caught my eye. It was a Cowgirl Creamery Triple Cream called Red Hawk. I was looking to make some pizza and I thought maybe I could play around with this, or worst case play around with it over some crackers!<\/p>\n

When I got home I tasted it. Yeah, it was amazing — rich and earthy yet creamy and buttery. I knew right away this cheese would add a unique flavor to any pizza I could dream up.<\/p>\n

I picked up some beautiful speck I saw, thinking this would pair well with the cheese on the pizza (or, at least, on my crackers!).\u00a0 I sampled both together and it was great, but it needed something. \u00a0I realized the Red Hawk would be best blended with some fresh mozzarella to help balance it and not let it be too overpowering. I wanted the triple cream cheese to be an ingredient, rather than the main event.<\/p>\n

What this needed was something tart to cut the creamy\/buttery\/salty sumptuousness of these flavors.<\/p>\n

\"\"<\/p>\n

Lemon and vinegar came to mind! \u00a0Could this work with thin slices of lemons? \u00a0Definitely.\u00a0 But I had one, measly, aging lemon on the shelf, and my tree didn’t have anything ripe at the moment, so it would have to be vinegar. \u00a0I also had a couple of nice red bell peppers and decided to “flash” pickle them. Yum! \u00a0This would bring a nice bright flavor, but also a visually beautiful ingredient to literally brighten up the look of the pizza. \u00a0We do eat our food with our eyes first, right?!!<\/p>\n

The Ingredients:<\/strong><\/em><\/p>\n

Pizza Dough *Peter’s Neapolitan Dough – Link<\/a><\/p>\n

Cowgirl Creamery \u2013 Red Hawk Triple Cream (or your favorite triple cream aged cheese)<\/p>\n

Fresh Mozzarella<\/p>\n

Speck *A beautiful deep red cured pork similar to prosciutto. \u00a0Any salted pork you like or have could work.<\/p>\n

Fire Roasted and pickled Red Peppers<\/p>\n

Basil<\/p>\n

Olive Oil<\/p>\n

Dried oregano, basil, salt, pepper and a little garlic powder, to taste<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

 <\/p>\n

*Roasted Red Peppers:<\/strong><\/em><\/p>\n

– Roast 2 Red Peppers on the grill, in the wood-fired oven, or under the broiler till charred.<\/p>\n

– Place them in a paper bag, or cover in a bowl with plastic wrap until they steam and then cool down, and the skin separates from the flesh.<\/p>\n

– Peel off the charred skin and discard.<\/p>\n

– Slice lengthwise into strips.<\/p>\n

NOTE: You could also use canned or jarred fire roasted peppers or any variety of pickled peppers, like Italian Cherry Peppers that come sliced or whole.<\/p>\n

 <\/p>\n

*Pickling the Peppers:<\/strong><\/em><\/p>\n

There are a ton of pickling recipes you can find online. Here\u2019s what I did:<\/p>\n

–In a saucepan add \u00bd cup of water and \u00bd cup of apple cider vinegar, a tablespoon of sugar, and a good pinch of salt. Heat it up and stir until the sugar and salt dissolve. Pour over the roasted pepper strips. Let them sit for a while (at least 30 minutes) and use what you need for the pizza. Save the rest for later in the fridge.<\/p>\n

*See photo. \u00a0Such a beautiful ingredient!<\/p>\n

\"\"

Tasteeee already!<\/p><\/div>\n

\"\"

After only about 30 minutes they are ready to use, or you can store them in the fridge.<\/p><\/div>\n

The Pizza:<\/em><\/strong><\/p>\n

Spread the dough.<\/p>\n

Drizzle some olive oil on the dough and use a pastry brush to spread it over the surface. Sprinkle on the herbs and spices and hit it with a little black pepper, salt and garlic powder.<\/p>\n

Pinch off pieces of the triple cream cheese including the rind and spread them around the pizza. Do the same with the fresh mozzarella. I would say you want about two thirds of the cheese on the pizza to be mozzarella with one third being the triple cream cheese. \u00a0The creamy, milky mozzarella will surround the triple cream and blend together with it when it bakes, creating little pools of\u00a0 “triple cream cheese.”<\/p>\n

Add on the beautiful pickled roasted red pepper strips.<\/p>\n

Add torn pieces of the speck, or other cured pork.<\/p>\n

 <\/p>\n

\"\"

There’s a nice balance of ingredients here. The cheese will melt and spread across the dough and surround the toppings nicely!<\/p><\/div>\n

 <\/p>\n

Take it to the oven! (In a home oven crank it all the way up use use a stone or baking steel); in a wood-fire, fire it up as you would for a Neapolitan, 700-900 degrees, depending on your oven.<\/p>\n

\"\"

I love the crust on this pizza with just enough char, but also light and perfect for this late spring early summer pie!<\/p><\/div>\n

Add some fresh basil when it comes out and cut and share!<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

This was a beautifully balanced pizza where each ingredient stood on it\u2019s own, but also worked together.<\/p>\n

\"\"

I could almost sense a hint of lemon from these pickled peppers which was one of the things I originally thought to add to this pizza to bring in a little acidic zing.<\/p><\/div>\n

 <\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

For the record, I rarely make the same pizza twice. I don’t test my recipes before making them for Pizza Quest, or for guests. \u00a0I make ’em and eat ’em! \u00a0I made this one twice because I knew the family would tear the first one up and I wanted to have more.<\/p>\n

Delicious! Enjoy!!!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I think I stumbled onto something here. I was out market foraging one day recently and a little round of cheese caught my eye. It was a Cowgirl Creamery Triple Cream called Red Hawk. I was looking to make some pizza and I thought maybe I could play around with this, or worst case play around with it over some crackers! When I got home I tasted it. Yeah, it…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[138],"tags":[715,405,714,41,114,716],"class_list":["post-5823","post","type-post","status-publish","format-standard","hentry","category-brads-corner","tag-blackhawk-triple-cream","tag-brad-english","tag-cowgirl-creamery","tag-pizza","tag-pizza-quest","tag-speck"],"acf":[],"yoast_head":"\nBrad's Red Hawk Triple Cream Pie - 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\/red-hawk-triple-cream-pie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brad's Red Hawk Triple Cream Pie - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"I think I stumbled onto something here. I was out market foraging one day recently and a little round of cheese caught my eye. It was a Cowgirl Creamery Triple Cream called Red Hawk. I was looking to make some pizza and I thought maybe I could play around with this, or worst case play around with it over some crackers! When I got home I tasted it. 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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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