Guy Fieri BLOWN AWAY By A Pickle Pizza | Diners, Drive-Ins & Dives

Got a dilly dilly up for table six. Oh, pickles on a pizza. Sounds interesting. It's just really flavor packed and one of my personal favorites. What are we going to make first? We can make the dough. I'm going to be honest with you. Might be one of the biggest mixers I've ever seen on Triple D. I'd get in there. No, I'm not doing it. Water, flour, yeast. Olive oil. Salt. The big old hook. This used to anchor a ship. That's ridiculous. You might as well go big. This does not look like pizza dough making. Let that go for about 10 to 15 minutes. We typically ball it right after we mix it. Put it in the fridge and let it grow overnight. What do we do next? Want to shred cheese? People like the convenience of pre-shredded cheese, but there's a silica they put on the cheese that keeps the cheese from coagulating when it's in the bag. So when you can shred it yourself, the melt that you're going to get is very worth it. You can do it. Push harder. Use your muscles. Shredded marshmallows. Nice, light, fluffy. Lays out on the pizza great. Tastes like mozzarella. Now we're going to make the sweet Italian sausage. Garlic, thyme, oregano, paprika, brown sugar, wing of bat, fennel, onion powder, red pepper, basil, parsley, black pepper. Where's the dill? Oh, that comes later. Salt and red wine vinegar. So we mix that up into this pork. And then we put it in the fridge overnight. Now we're going to make our dilly drizzle. It starts with the ranch base. So we have mayonnaise, sour cream, parsley, onion powder, salt, thyme, dill, water, chives, granulated garlic, black pepper. That's our ranch. To make the dilly drizzle, we'll add red pepper, parsley, Parmesan, garlic, and a little olive oil. That's like ranch gone wild. If you get me a spoon, I'll just eat this as a cold soup. Yeah. What's next? Roasted garlic white sauce. So we got roasted garlic. Some butter, cream, Parmesan, black pepper. Cook that down. Make it a nice paste. Let's see it, chef. First, we stretch the dough. Look how nice and light and tender that is. The white sauce. Spackle. Mozzarella. This is where things go off the rails right here, folks. Whoa, you're going pickle happiness. We do a lot of pickles on the dilly dilly. And just a little sausage. Very nice. Let's go cook it. In the oven, how long? 90 seconds to two minutes. The type of wood? Birch. Whew. Whoa, whoa, whoa. Look at that thing medieval. A friend of mine's a blacksmith, so he made slicers. Nice. The dilly shaker, which is Parmesan, Romano, and dill. And then we have our dilly drizzle. Schnizzle with the drizzle. It's delicious. The crust is about as spot on as you get. Light, full of pockets, but it's got good chew. It's tender. I like biting into it and getting the pickle crunch. I like the fresh acidity contrasting to the creaminess of the base spread. And then you get the crumble from the sausage. And I think the sprinkle's dynamite. That's a destination pizza. Thank you. Dilly dilly with sausage going in the oven. What makes the pizza amazing for me is the crust. It's got a good crisp to it. And the pickles are kind of crunchy on there. You can definitely taste the birch smoke coming through. I crave it. I think about it all the time. We have to talk. We do have to talk. Got some arugula going on the no truffle. Hungry Robot is just the best pizza in Fairbanks. By the way, how did Hungry Robot? The ovens look like a robot head, and we're constantly feeding wood and pizza into them. All of his ovens just hook on as a little trailer thing, and he can go around to different events. They are very good about bringing all these different styles of pizza, and that's something you don't get around here. Got a bumblebee for table six. The bumblebee pizza. It's got a perfect mixture of the peppers, the pepperoni, and the honey. It's my go-to pizza. What are we making next? Red sauce for our burning bumblebee. We start with tomatoes and tomato paste, diced tomatoes. Got it. Salt, basil, oregano. And garlic. Delicious. Now we're going to make the ancho chili honey. Thank you, sugar. Ancho chili powder. So we just set this in fuse, and we're good to go. Yep. Let's do this. We start with our red sauce. Pepperoni, mozzarella, cubed pepperoni. This gets on top, because then it gets crispy. And then pepperoncini. In the oven. Look at that cute little pizza. This is our spicy honey. Gorgeous. There you go. That is a fantastic pizza. Beautiful tomato sauce. The pepperoncini giving you a little bit of that vinegar acid, just right around the ancho in the honey. To where the honey's got a little sting to it. You know, he's got a, ha ha. Yeah. Listen, dude, I don't know what IT is, but I know what delicious is. And you programmed that. Well done. Chicken tikka, please. I was overwhelmed by the explosion of flavors. There's something for everybody. That's coming out. I could close my eyes and tell you that I was home. It reminded me of my mom's cooking. And it was that longing for Indian flavors which led engineer Sam Ringaswamy to merge careers after moving to Fargo with his wife, Dana. How did you go from software engineering to the restaurant business? Well, that was always there in the back of my mind all the time, cooking, love cooking. We said that we are going to stick on to authentic food. We didn't make any changes at all. Lamb roganjosh. I've never had a better lamb roganjosh anywhere. It takes an art to cook this dish. All right, what are we into? The lamb roganjosh. Roganjosh, not Joe Rogan. No. So the lamb that I'm using today, grass-fed, goes very well with Indian curries. OK. I'm going to use a little technique that grandmothers like to follow. Put some yogurt, turmeric, then salt to it. And let it pull out the impurities. Also creates part of the flavor profile. In India, everybody has pressure cookers. It looks like you could split atoms with this deal. Mustard oil. I've never had mustard oil. Now we're going to bloom cardamom, cinnamon, black cardamom. Bay leaves. Cumin seeds. Ginger garlic paste. This is called the esopatita. Esopatita? Yeah. Oh, yeah. Then we add our lamb. Put a little sear on this. Add turmeric. And let it steam for about 20 minutes. Now I'm going to make an onion base. Now this is the foundation of so many Indian curries. Yeah. Vegetable oil. Onions. Ginger garlic paste. Kashmiri chili powder. Very much like paprika. Coriander powder. Turmeric. Garam masala. Is there an actual written recipe around here, or we just eyeball everything? So many Indian cooking is that you don't measure up anything. Water. All right, so we cook this down until it's nice and soft. Let's do the naan. You make many varieties of naan? Food coma coming. Garlic naan. Mint naan. See, I thought it just went seven, eight, naan, 10. All-purpose flour. Baking soda. Yeast. Homemade yogurt. Oh, homemade. That's the way I do it, too. Salt. Some sugar. Oil. This is the most unmeasured recipe I've ever seen in my life. Rest at least for an hour. And then roll it out. The traditional way, use the fingers. And now you're going to show me the magic of the green onion and the garlic. Sure. Garlic on the outside. So awesome. That's the pad. Put it inside the tandoor ramen. Stuck to the side of the wall. All right, chef, let's make the lamb roganjosh. Start off with mustard oil. Black cardamom. Cinnamon and green cardamom. Asafoetida. The old asafoetida. It smells very pungent, sir. That stuff, not so much to try myself. Onion base. White onion sauce. And then in with the pressure-cooked lamb. Add some ginger powder now. Garam masala. Cumin powder a bit. Kashmiri chili powder. Fennel seed powder. Love that. Some yogurt. This is the longest Indian dish we've ever made in my life. Kasuri methi. Some who? Kasuri methi. Spice. Saffron. Stir-fry till the sheen and the oil oozes out. It's gorgeous. A little of the gravy into the basmati. This is next level. It's giving me goosebumps. It's not one flavor. You get the lamb, the onion. You get the curry. You get the pepper. You're not just cooking from the heart. You're also cooking with that analytical mind that you have, which makes it very precise. I have taken 16 bites. I am off the rails. Oh, god. Here's your lamb rogan jowls. Lamb is excellent. It's very tender. The sauce that's with it is absolutely decadent. I'm a big fan of naan, and they do it really well here. I'm making malai methi murth. This is my first time with Indian food, actually. In your life? Yes. And I'm pleasantly surprised. They just bring out so many different flavors. Devil's shrimp curry. Devil's shrimp curry is kind of a spin on tomato soup. It does have the spice kick. It does have the creaminess. Defined in an Indian way. Chef, what's the next dish? Devil's shrimp curry. And this goes way back to the southern tip of India. Lemon juice, some turmeric, a little salt. How long is that going to marinate? 15 to 20 minutes. Got it. Next step? Coconut oil, a little mustard, curry leaves, cumin, red chilies. Hot. Onion base and onion gravy, fenugreek seeds. Tomato puree, tamarind, garam masala now, chili powder, ginger garlic paste, black pepper. I lost count. I got to take my shoe off because we're over 20. Water, a little salt, shrimps, coconut cream, and a little bit of heavy cream. Goodbye, guy. Look at that bite. Shrimp are tender. Just lightly bathed in that sauce. Lavished in the curry. For the average person, it's got a little heat, but it's not overly spicy. Every time you get a bite, kind of like a lotus flower. Just continuing to open. That is just how it's done right there. Outstanding. That was shrimp curry? The shrimp is excellent. Too spicy? Eh, it makes me sweat. Govind Manchurian. You can taste the passion in the food. You will never leave an empty stomach. Anytime someone tells me, oh, I'm not a fan of Indian food, I just look at them and say, have you seen a movie in 3D? Have you seen a movie in color? Come to Fargo, North Dakota, because the Indian food's the bomb. Thank you. Real deal.