This Friday, March 5th at 9 p.m., you can once again check out Pinky G’s Pizzeria on Diners, Drive-Ins and Dives for a special Triple D-Style takeout edition. This will be the third time that Pinky G’s, and owner Tom Fay, have been a part of the hit Food Network show starring famed foodie and chef, Guy Fieri.
Filming the takeout edition was a completely different scenario from past episodes. Due to COVID-19 restrictions, there was no visit from Guy Fieri himself, instead Fay worked with an audio film team to film the entire episode over video chat.
It was a lot of fun. I was actually coaching Guy and his son, Hunter, on how to build a stromboli, in their backyard.”
Tom Fay, owner of Pinky G’s Pizzeria
All the fixin’s for Pinky G’s specialty stromboli were overnighted to Fieri, including homemade dough, homemade sauce, a five-cheese pizza blend, and pepperoni and sausage from local craft meat shop Bovine & Swine.
Everything was portioned out so it was easy for them to assemble. I sent all the same ingredients that we use at the restaurant. I shipped the box at 4 p.m. and Guy had it on his kitchen counter at 10 a.m. the next morning.
Tom Fay
In 2014, Pinky G’s appeared on Diners, Drive-Ins and Dives showcasing two of Jackson’s favorite speciality pizzas, the Abe Froman and the Funky Chicken. In 2018, the meatball parm made an appearance along with Return of the G, now called Guy’s Pie on the Pinky G’s menu. The pizza, invented by Guy himself, is topped with Ricotta cheese, blue cheese crumbles, mozzarella, roasted chicken, shredded pepperoni, Frank’s hot sauce, and topped with blue cheese dressing and hot sauce. And this week, viewers can catch a glimpse of Pinky G’s speciality stromboli in the making.
The whole concept was to support local restaurants, and takeout, because in this time of the pandemic all restaurants need the support.
Tom Fay
And for all those Pinky G’s fans that don’t live local, you can now order online for nationwide shipping. The dough and marinara sauce are house-made from scratch daily, and the toppings are what Fieri would call “out of bounds!” Choose from classic cheese, traditional pepperoni, Abe Froman, topped with spicy Italian sausage and a balsamic drizzle, Guy’s Pie, meatball parm, with fresh mozzarella, marinara, house-made meatballs, shredded parmesan cheese, and topped with marinara, or the Godzilla, made with shredded mozzarella, spicy sausage, pepperoni, Canadian bacon and handmade meatball. Orders are shipped every Tuesday.
Let us do the work if you live here in town, but if you’re an outsider and you want a taste of Jackson let us ship to you.
Tom Fay
Pinky G’s Pizzeria is open daily from 11 a.m. to 10 p.m. Order online for pickup and delivery. And the next time you’re craving stromboli, try Pinky’s special recipe.
Ingredients
- Dough:
- We suggest you go to your favorite pizzeria or grocery store and grab a small dough ball approximately 11 ounces in weight.
- All purpose flour and cornmeal for dusting.
- Filling:
- 5 ounces pepperoni
- 5 ounces shredded 5-cheese blend (whole milk and skim milk mozzarella, parmesan, Romano, provolone)
- 8 ounces cooked and crumbled spicy Italian sausage
- 4 ounces chopped green pepper
- 4 ounces chopped mushrooms
- 4 ounces chopped red onion
- Garlic oil, for topping
- We suggest you go to your favorite pizzeria or grocery store and grab and small jar of your favorite marinara to use for dipping your stromboli.
Instructions
- For the dough: Coat dough ball in flour and cornmeal mixture and hand toss to 12 inches.
- For the fillings: Preheat oven to 575 degrees.
- Add two to three rows of pepperoni lengthwise, just above halfway to edge of dough. Evenly spread 5-cheese blend over pepperoni. Add spicy Italian sausage, green peppers, mushrooms, and red onions, evenly over the top of cheese. Pull top quarter of empty dough over top of fillings and press down to connect the dough. Grab bottom half of empty dough and pull over fillings, then roll the remaining dough under to form an elongated pizza pocket.
- Bake until crust is golden brown and cheese is fully melted in middle, about 13 minutes. Remove from oven and top with garlic oil. Serve with side of marinara for dipping.
