Pizza has come a long way from those plain cheesy slices we devoured as teens—and even from the evolution of the stuffed crust, as far as we can tell. A prime example of that is the Gorgonzola Fig & Mozzarella with Prosciutto di Parma Pizza at Pistachio Bar & Grille in Allentown.
Secrets to this savory taste thriller lie in both its conventional and unusual ingredients, according to owner Sid Stecher and start with what he calls “the Mother Sauce” which has a base of crushed, sweet Italian whole tomatoes that are then blended with basil and zesty flavorings such as garlic and hot pepper flakes. This made-fresh-daily sauce is then spread over dough which when baked becomes a Romano, or very thin and extra crispy, 12-inch crust.
This bubbly, sizzling masterpiece is best paired with a craft beer or a nice cabernet or merlot
Generous handfuls of imported Gorgonzola and mozzarella cheeses are then added on top, followed by a layering of dried or fresh mission figs resulting in its all-at-once tangy, sweet and salty flavor. The pizza is then baked very rapidly at 800° to 900°F in Pistachio's wood-burning oven.
Whether you order it as an appetizer or add a salad for a dinner option, you can be sure you'll have a one-of-a-kind tasting experience. “We constantly experiment with new items,” Stecher says, so be sure to look for some new choices on this winter's menu.
341 S. Cedar Crest Blvd. Allentown | 610.435.7007 | pistachiogrille.com
