The Bayless Family Pizza with Tomatillo Salsa, Goat Cheese & Bacon
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I’ve done this recipe for years, weaving together the flavors of roasted tomatillos with goat cheese and bacon. The combination …
My dream would be to see your living room space behind you in your videos?? That ceiling and your midcentruy furniture are AMAZING!
Me ha encantado ๐ค Gracias por compartir ๐ค๐๐๐บ๐บ
Yummm โค๏ธโ๐ฅโค๏ธโ๐ฅโค๏ธโ๐ฅ
Rick Bayless, you are my favorite for over 25 years. Right behind Jacques Pepin of coarse. Both thanks to Julia. Always great to learn from you. Thanks a million.
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the heat of the cilantro melts the cheese
I make ours with bean, chorizo, pickled jalapeรฑos and Jack/cheddar cheese.
As beautiful as this pizza looks, in all my years of baking ( I am 74 years old) i have never put salt close to the yeast because the salt inhibits the yeast).
Thanks for all the things you do for Chicago and now the YouTube community. You are an exemplary chef, family man and teacher. You make us all feel like one of the Bayless family.
The pizza looks amazing! I have to admit, I was hoping to see Deann and Lainie in this episode too!
Just made your red onions pickled in lime juice. I can see a few of those on this pizza too!
Thanks Rick! Used some of the ingredients to make a bacon pizza with caramelized red onions and a secret weapon sauce (Salsa Negra) and will definitely use this sauce for pizza in the future and will look forward to trying it with the Tomatillo sauce. Thanks again!!
Wow! thanks for sharing how to make this Mexican style pizza. But the highlight for me was seeing your wife & daughter again on the introduction picture before starting the video. ๐
Where the fck is skip? You know he would talk some shit about this pizza.
Yes on goat cheese!!!
No one clicks off a Rick Bayless video! I love all your recipes. I have even done some I thought I wouldnโt like and ended loving it along with my family always looking forward to the next recipe!
As always chef ,you make things look so easy and delicious I am trying that recipe for sure!!๐
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The camera angles of this episode were truly next level. It's a good thing made better. ๐๐ผ
A tip for the kitchenaid. If your top is bouncing around like it is in this video, tilt the head back and there is a screw in the joint. Tighten it up a bit, but not really tight. This should stop it from bouncing.
When i was a child my mom made birria pizzas. They were amazing. Still have her recipes. She was butcher in Texas, came to Chicago to work as the lead butcher in Chicago. She always access to great cuts. I have a photo of my mother and toddler being starstruck meeting you at a farmers market at the Dailey Center.
I gotta try it , you looked so excited about , thanks rick
Man I love me some rick bayless
Another great one Rick! Your pizza techniques are just as good as the New York Pizzerias.
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I watched the entire video and Iโm disappointed that your family members shown in the thumbnail were not featured at all in the video. I recently learned that Skip Bayless is your brother and Iโve determined that he most likely has an enormous stick up his tightly clenched ass based on a YouTube video he made on your fraternal relationship. I was looking forward to seeing how you interact with your more rational, well adjusted family members. The pizza cooked in the outside oven looks great.
If anyone is still reading, I suggest that you buy a pizza oven that can accommodate 16โ pizzas because thatโs the lower limit you need to avoid appetizer sized slices / โpersonal pizzaโ sized pizzas. A 16โ sized pizza is the sweet spot for pizzas. An 18โ pizza is too big and anything smaller feels like youโre holding a tiny little appetizer slice.
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If I'm putting Bacon on Pizza, I usually wrap it in a paper towel and microwave it. Chop after and it browns on the Pizza. But you do lose the grease.
Which Ooni pizza oven did you use? Is it gas only or can you also use wood. Really want one to make an authentic Margherita pizza๐
Ahora tengo que buscar queso an~ejo por aca
You have my word, chef. I will never click off your videos … no matter what you're preparing. But I will fast forward because my pizza dough is good.
Outstanding! Thank you so much for sharing, Rick.
Speechless..
Looking Awesome ๐
Thanks for the video Mr. Bayless, the pizza looks great.
This looks so good!! I have the wood pellet version of the ooni, I'm really excited to try this crust and toppings!!
I love making homemade pizzas and really enjoyed this. Great info and yummy looking pizza and different. I will make this! ๐
Jeweler's scale lol. Get you a weed man scale and you good.
Rick and fam you had me at "bacon". Love ya.