Pizza with Porcini Mushrooms and Pesto Rosso. The Red pesto or as it is also called "Pesto sauce in the Trapani's style"It is a condiment that has origins from the city of Trapani in Sicily. The main ingredients that make up this tasty salsa cruda, I am basil, tomatoes and almonds.

Its origins date back to many years ago, when the port of Trapani would stop the ships from Genoa who brought the tradition of Liguria dell'agliata prepared based on garlic and walnuts. Subsequently it developed by Trapanesi sailors with the products of their land that is the tomato and almonds.

Pizza with Porcini Mushrooms and Pesto Rosso

I suggest you enjoy this just like we did specialties, that is, using it as a topping on a pizza, you will get a truly exceptional result.

Just today, in the labs of our "School of Pizza Makers"Mr.. Ricardo from the Canary Islands joined the training course to become a pizza maker decided to prepare this delicious pizza from ingredients used specifically provides for the red pesto.

Pizza with Porcini Mushrooms and Pesto Rosso

We used a mixture prepared earlier and behind 24 hours of maturation in the cold. After the long leavening we spread the ball of dough, we added the tomato, mozzarella and a generous dose of porcini mushrooms sautéed previously.

As soon as the oven has reached the perfect temperature, We fired pizza, just long enough to turn time in the oven to give it a perfect golden brown and just out of the oven. Now we have added the red pesto on the pizza surface.

VIDEO

Pizza with Porcini Mushrooms and Pesto Rosso

It is not easy to find the pesto Trapanese worldwide, but you can always prepare it yourself, one of the next few weeks will be dedicated exclusively to the preparation of this dressing.

It remains for me to greet you and before you do so as it is my habit I remember some very useful links that you can find here on our site:

It is available the new book published just a few days ago, is called: Not only Pizza-All you should have any pizza on their menus. Find all information about the book at this link.

Pizza with Porcini Mushrooms and Pesto Rosso

I remind you that in the Our school of pizza Entries are to our individual practical courses always open, you will find all the information this link.

For those who do not have time or resources to come to our school, I remember that there is a great "Pizzaiolo Online Course"I am available all information at this link.

If you are into pizza, save this site from your favorite sites and pay a visit to our youtube channel where you'll find more than 300 videos of pizza recipes prepared by the students of our school pizza.

See you soon

Silvio Cicchi