Palo pizza..any ideas on how to duplicate?

[AnnMorin]

We tried the wonderful pizza in Palo this past cruise, I actually would never have thought to order it as I never considered pizza an appetizer but it was AMAZING! I would like to recreate it at home, we had the one with proscioto (sp?? italian ham) it was very thin crust almost like a tortilla, no sauce , cheese garlic oil.. just amazing! Oh and I have the recipe for the Palo chocolate souffle and the scallops from "art of entertaining-the appetizer" if anyone wants them.

 

[KaitlinsMom]

I would love to have that scallop recipe!!!

 

[jilljill]

Originally posted by AnnMorin
We tried the wonderful pizza in Palo this past cruise, I actually would never have thought to order it as I never considered pizza an appetizer but it was AMAZING! I would like to recreate it at home, we had the one with proscioto (sp?? italian ham) it was very thin crust almost like a tortilla, no sauce , cheese garlic oil.. just amazing! Oh and I have the recipe for the Palo chocolate souffle and the scallops from "art of entertaining-the appetizer" if anyone wants them.

Just rebook

I would love the chocolate souffle recipe, please.

 

[AnnMorin]

Here is the recipe for the souffle I believe it was scratch that originally posted it. It comes our REALLY good
3 tablespoons butter, plus more for greasing souffle cups
6 tablespoons sugar, plus more for greasing souffle cups
1 cup milk
3 tablespoons flour
3 tablespoons Dutch-processed cocoa
2 ounces (1/3 cup) semi-sweet or bitter-sweet chocolate, melted
4 eggs separated

Preheat oven to 350 deg and set a full kettle of water to boil.

Butter 6 four ounce souffle cups and coat with sugar. Set aside. Bring the milk to a boil. Melt butter in med sausepan over med heat. Add flour and cocoa to butt and beat with whisk until smooth pastelike consistancy. reduce heat and let stand 1 min. Slowly add milk, whisking until smooth, blend melted chocolate, set aside for 5 min then stir in egg yolks

In a sep bowl beat egg whites until frothy. Slowly add sugar, 1 tablespoon at a time until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined. Pour the batter into the cups and place the cups in a large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups. Bake for 20 mins. Serve immediately with Vanilla and/or choco sauce

Vanilla - 1 1/4 cups heavy cream, 1/2 vanilla bean, split lengthwise, 3 tbls sugar, 2 small egg yolks
Bring Cream and vanilla bean to low boil over med heat. Combine sugar and yolks. Add 2 spoons of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3-4 mins.

Chocolate - 1/4 c boiling water, 4 tbls sugar, 6 oz dark chocolate, chopped, 3 tbls cocoa
Bring water and sugar to boil. Remove from heat and add chocolate. Cover pan and let sit a few min until melted. Stir in cocoa until smooth

 

[alexandrew]

Ann:

A good way to get some of the flavor of Palo pizza is to grill the rolled out dough on your outdoor grill...when done, place your toppings on it, and put under broiler ...

 

[AnnMorin]

how do you grill it? Like on foil?

I have to dig through my papers to find the scallop recipe, when I get it out I will post it.

 

[jilljill]

Thanks for the souffle recipe.

 

[NAT&MAGSMOM]

Ann...

Barb may have it on her website...or we might be able to get it from PJ.....I will check.....

Phyllis

 

[alexandrew]

Ann:

a little olive oil will keep the dough from sticking....just throw it right on the grill...it will give the crust a brick oven flavor...

If all else fails, theres Ellios....my kids love the stuff

 

[AnnMorin]

Mike lives for Ellio's that and Mac Cheese,, I was thinking of doing something special for Jay