Tag Archives: pistachios

Pizza Rosa – my take on a classic from Pizzeria Bianco

16 Jun

I am a pizza fan and I love to find new interesting flavors for my pizzas…  When I was watching an episode of The Best Thing I Ever Ate on Pizzas, I learned about the Pizza Rosa from Pizzeria Bianco.  It sounded strange and delicious too…

I have heard of Bianco before – on TV, from Martha Stewart… but Pizzeria Bianco is in Phoenix, Arizona and I have no plans to visit Phoenix anytime soon.  So the only way to try the flavors of this pizza is making it myself.  And the ingredients were not so foreign to me – red onions, parmeggiano reggiano cheese, rosemary and PISTACHIOS?!?!?!  Yep, Arizona pistachios to be exact.  Well, my pistachios would have to be from Walgreens, but I was intrigued nonetheless on how this would turn out.

My take on PIZZA ROSA from Pizzeria Bianco

1 flat bread or store-bought pizza dough round
Red onions, thinly sliced using a mandoline in the thinnest setting
Pistachios, shelled and ground in a food processor
Pecorino romano cheese, grated
Italian Cheese blend of shredded cheeses
Fresh Rosemary needles, chopped finely

 

  1. Pre-heat your toaster oven to 450F.
  2. Place the flatbread on a cookie sheet…  I use the small cookie sheet from my toaster oven.
  3. And top with the topping in this order – first place a small amount of the Italian cheese blend (about a small handful), then spread the onions, then the pistachios, then a light shower of the freshly grated pecorino romano cheese and finish off with a sprinkling of rosemary.  My fresh rosemary has dried in the fridge so I just crumbled it with my fingers.
  4. Place in oven for about 5-10 minutes, until the cheese on top gets some golden brown flecks.
  5. Take out and wait about 1 minute for the cheese to set, slice it and enjoy. 

You will make this pizza time and time again.  The pistachios are an unexpected ingredient, but they work with the onions and cheese.  Now I know why it was on the Best Thing I Ever Ate list…

Do you think I could have won the pizza contest with this Pizza Rosa???  I think so…

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Toasted Chickpeas and Pistachios

28 Dec

For a while now, I’ve been intrigued by these toasted chickpeas recipes I’ve seen Giada, Rachael and Martha make in their TV shows.  I’ve never been too much of a fan of beans, but for some reason I was always intrigued to know how this tasted.  Giada and Rachael described them as popcorn.  Some were baked and some recipes are fried.  I decided to go the healthier route and make it baked in the oven.

 toasted-chickpeas

TOASTED CHICKPEAS AND PISTACHIOS

1 10 oz can garbanzo beans, drained and rinsed
1 tablespoon olive oil, plus 3 tablespoons
1/2 cup shelled pistachios
1 tbs brown sugar
2 tbs butter
1 tablespoon chopped fresh rosemary leaves
1 tsp Kosher salt
½ tsp Pepper
1/2 cup peeled almonds (optional)

 

  1. Preheat the oven to 400 degrees F.
  2. Place the garbanzo beans on a parchment-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Sprinkle with the salt and pepper.  Place in the oven and bake until golden, about 30 – 40 minutes.
  3. Remove the beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and pistachios. Spread the mixture out to a single layer. Bake for 10 more minutes.
  4. Mix the butter and the sugar and toss together with the toasted nuts.  Let cool slightly and place in serving bowls.

 

I liked the mixture, but just when it’s out of the oven.  I was not too thrilled with them after they cooled off.  The chickpeas turn soft again.  I liked the flavor and the texture when they’re still warm out of the oven.

But I find this is a very innovative (at least for my crowd here in Puerto Rico) nibble to have at the beginning of a party.  It’s a nice complement to other dips and appetizers.  It’s nice to have something that is not wheat based…

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