New York is famous for its pizza, but this week’s recipe, stolen ‘con permesso’ from Golosi's Chef Maurizio Leggio is not your typical slice from the Big Apple…
New York is famous for its pizza, but this week’s recipe, stolen ‘con permesso’ from Golosi’s Chef Maurizio Leggio is not your typical slice from the Big Apple… This sweet pizza dough is baked for only 6 to 8 minutes at a lower temperature, so when it is served the dough is hot, but soft. The finishing touch which perfects this dessert delight is a layer of a rich pistachio cream, topped with juicy peach slices. This recipe takes less than 20 minutes to make, and is the perfect way to enjoy something a little out-of-the-(pizza)-box!
Golosi is an affordable casual-dining restaurant on the Upper East Side owned by Pino and Lucia Manica, who hail from Calabria, Italy. The name of the restaurant is a little tongue-in-cheek, as in Italian, Golosi means ‘gluttons’ as well as ‘gourmands’, and the menu features authentic pizza, panini and gelati made from the best ingredients, many imported directly from Italy.
Their generations old pizza recipes include the Quattro Stagioni; a hearty Italian classic, topped with mushrooms, artichokes, olives and ham, the Patate; a simple and surprisingly delicious white pizza topped with mozzarella and crispy, garlicky baked potatoes; and the pizza Nutella; a salty-sweet affair that is a perfect companion to a scoop of homemade gelato! And we mustn’t forget to mention the Guastedra, a sandwich indigenous to the small towns of Calabria. At Golosi, the Guastedra is generously stuffed with mortadella, or prosciutto cotto, roasted peppers seasoned in basil and thyme oil, and stracchino cheese. New Yorkers are serious about their food and a visit to Golosi will make you understand why!
About the chef: Chef Maurizio Leggio is originally from Rome, Italy. He came to the United States in 2001, and immediately started working for his long-time friends Pino and Lucia Manica. Working beside chef Alfredo Alvarez, he honed his skills and learned more extensively about southern Italian cooking. In 2005, he was the executive chef at Cascina Ristorante, and finally in 2010 he became the chef at Golosi. The change of pace was welcomed by Chef Maurizio, as Golosi is a much more casual environment, and cooking Calabrian-inspired comfort foods with the freshest, all-natural ingredients is something he enjoys. He loves the Peach & Pistachio Cream Pizza recipe as is it is easy to prepare (and can be done in advance), and is a refreshing change from regular pizza.
Please note: Chef Maurizio recommends preparing the Pistachio Cream a day ahead and letting the cream mixture sit in the fridge overnight, and says - if it is more convenient to use pre-made dough from the supermarket, it works just as well.
*The recipe calls for pistachio powder, which is simply fresh, all-natural, shelled pistachios blended in a food processor until completely crushed. This should take about 2-3 minutes, and it’s best to pulse the pistachios until finely ground (you need a 1/4 cup).
Golosi Paninoteca, Pizzeria & Gelateria
1304 Second Avenue, between 68th and 69th Streets
New York, NY 10065
212 772 1169
Peach & Pistachio Cream Pizza is made to order at Golosi for $12.
This recipe makes one 12 inch pizza.
Golosi’s Sweet Pizza Dough Ingredients:
350 grams of flour
Half a glass of HOT water
1 teaspoon extra virgin olive oil
3 teaspoons sugar
Peach & Pistachio Cream Pizza Ingredients:
*¼ cup pistachio powder
2/3 cup sugar
1/3 cup milk
1/3 cup heavy cream
2-3 fresh, ripe peaches (you can used canned peaches if fresh are not in season)
Steal This Recipe® Step by Step Instructions for Golosi’s Sweet Pizza Dough:
Pre-heat the oven to 350-400 degrees (depending on your type of oven).
Mix all the ingredients together, folding and kneading the dough.
Put in the fridge for about 1.5/2 hours; then roll the dough out into a 12" circle.
Bake for 6-8 minutes.
Steal This Recipe® Step by Step Instructions for the Pistachio Cream:
Combine the ¼ cup pistachio powder, 2/3 cup sugar, 1/3 cup milk, and 1/3 cup heavy cream in a food processor and continue pulsing until the mixture turns creamy.
Steal This Recipe® Step by Step Instructions for plating:
Slice the peaches thinly and set aside.
Spread a thick layer of chilled Pistachio Cream over the pizza dough, cover with peach slices to taste, and mangia!