I've been trying to recreate Bianco's Rosa at home, but have failed three times. Every time I attempt this, the pistachios burn. Have done pistachios dry as well as soaked in olive oil for a few minutes, and neither seems to work well.
I'm using baking steel with broiler method in a 550 oven. Any thoughts or help on how to get this pie to come out right without burning the pistachios?
I may try to drop the broiler tonight for this particular pizza, but am concerned that the top crust just won't "brown" up properly...
Thanks in advance!