Guy Fieri Tries Renowned CARROT Pizza! | Diners, Drive-Ins & Dives

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Guy Fieri dives into Italian-inspired eats, but the carrot pizza totally throws him off. #DinersDriveInsAndDives #FoodNetwork

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From Season 40 Episode 9.

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[Music] bura breta This is where I come to feel like 
I am in my little town in so good My mother’s full Italian and it reminds me of back in the 
younger days of tasting the authentic Italian food Thanks to an authentic Italian chef 
ravioli Roberto Christini owned a restaurant in Italy where he met Steve and Ruby Gonzalez 
and joined them in this culinary collaboration Roberto said he wanted to come to America to 
create what he created in Italy He was admitted to the country on a a very special visa because of 
his expertise You have a chance to range through the different cuisines from Sicily to Lombardi and 
everything in between How many different pastas do you make 11 different All extruded All extruded 
No sheet Just we make a sheet with ravioli and papadellis Oh you do make sheet This machine made 
the small sheet Make a small sheet Really [Music] Extruded small sheet I haven’t seen that before 
Okay It’s from Italy Italian brand Mirina I tell you Okay I’m going to get one Yes It’s going 
to go in my car Okay It’s too heavy No Look Okay It’s a big guy Okay Understand All right So 
we’re going to make the dlutelli with lamb sauce and a lantelli I love lamb And the way that chef 
brazes that for hours and hours So delicious The pasta is made fresh every day All right chef Let’s 
start making the pasta Two time grind semolina Two time grind Nine egg for 1 kilo semolina Italian 
lady wake up in the morning for the pasta See the sky with the sun wind or humidity they put 
one more or less egg in the pasta How does the Italian chef in Houston under the fluorescent 
light what does he say in Houston is nine eggs Four five minutes The pasta Beautiful Next 
take lamb shoulder or leg No salt no pepper no oil no herb no nada No We for preserve 
the special flavor of the lamb I’m here to learn We cooked in the oven from 7 to 8 hours 
240° Take back those seasoning That’s it Now we make the sauce Yes The extra virgin olive 
oil Mua You want me to get the salt no Bouet garney Bouquet garnney is is a French term My 
training in the kitchen is all French All French Lambtock tomato San Marzano Yes And the lamb 
cook for one more hour We’re going to put some parmesan No parmesan anywhere No The customer 
put the parmesan on the top Pasta cooker from Italy The sauce No salt No salt No chili flake 
No chili flake Okay Will you try before without the cheese i’m I’m not going to try You’re 
holding You’re going to stab me if I try with It’s simple It’s straightforward Delicious The 
lamb broke down enough in the sauce that it’s creamy and it sticks to the pasta The acidity 
of the tomato the sweetness of the mirua and a little bit of the bouquet garnier letting 
fantastic ingredients do all the work That is Italy right there That is Italy The tajat lamb 
is in the window The combination with fresh pasta and all the vegetables and the cut of lamb that 
they use it just melts in your mouth What else is true Italian when he does a linguini with clams 
the burata Absolutely delicious And I love to find place that serve very good food not very 
expensive Spaghetti carbonara I always get the carbonara They make their own guanchal in house 
Guanchal comes from the pig’s cheeks I can never have enough of it Carbonara Carbonara Italian 
carbonara Or American carbonara No Please Please Please No No No Stop No cream Stop Stop Stop No 
peas You put the piece I know Put the piece I see you I know Put the piece I see you Come on No 
Yes Hey there are adaptations that have happened and one the one that is my biggest problem is 
carbonara I kill you today I then please kill me by carbonara Trust me Okay The first we make 
guanchal in you make your own guanchala here Yes Pj Italian salt from Sicily Finally we’re going 
to put salt somewhere Black pepper That’s it We keep in the cooler for a week Yes After uh 
guided right we hang it Yes For usual 6 months So this one’s been hanging We cut the guanchal 
See the color Gorgeous That’s gold right there We cook the guanchal We cook the spaghetti And 
we mix fresh egg black pepper pecorino This is done And now we wait for the pasta There’s 
an Italian saying that pasta waits for no one Do you understand the saying no It’s a famous 
saying I don’t know Super al dente Yes Yes Really got to work it fast so you don’t get yourself 
some scrambled egg Carbonar means food coma See this right here All that sauce adhering right to the pasta Beautiful Simple Precise 
Salty and fatty from the guanchali Really good pepper Really good 
egg yolk If you’re going to use this few ingredients you got 
to have the right hand at it Good night Roasted carrot pizza up Roasted carrot 
pizza is my absolute favorite dish It’s unexpected in the best way possible That’s what we’re going 
to eat is a roasted carrot pizza Yes sir All right let’s get into it Chef uh dough first High gluten 
flour starter dough that we use for natural yeast So this was from yesterday Yes sir Water sugar 
salt a little bit more yeast little olive oil Got it Let this go for about 15 minutes And are 
we letting this proof overnight yes we do Knock it down Portion it Let it develop for 24 hours 
and then go All right This is weird That looks like pepperoni A little salt and pepper Orange 
zest Honey We just met each other He’s calling me honey already Butter Orange juice This gets 
weirder as it goes Little olive oil in the oven Give or take 20 minutes Okay This I got to see 
I’m going to see it Now we’re going to do the uh dooka The what duka is a Moroccan spice Okay 
Okay Some almonds some sesame seeds cumin some hazelnuts black pepperc corn coriander fennel Are 
we going to cook this all in the wood oven also yes How long 10 minutes I love the way you roll 
When those get done what are we going to do grind up the spices to make the dooka We add the salt 
and pepper Paprikas That’s it That’s the garnish for the pizza I need more dooka in my life This is 
one interesting pie So we get the pizza dough Get it stretched out French subies Grew your cheese 
Roasted carrots Little Fresno pepper for heat Why not crazy pizza You’re going to put it in the oven 
and then cook it for about like 9 minutes Look at that So I put it on a napkin Get the ashes out a 
little bit I’ve never seen that Little duka I am lost We have to talk Outstanding The tang of the 
grier the sweetness of the caramelized carrot the spice of the Fresno Without the dooka you sprinkle 
on like pixie dust Wouldn’t be ashamed It’s giving me goosebumps That is probably in the top three 
most unique pizzas I’ve ever had in my life Like roasted carrot pizza coming out The spices and the 
carrot combination are amazing What are we making the short rib sandwich We’re making cylinder rye 
bread Challenger rye bread High gluten flour rye flour rut wheat flour carway seeds Don’t get 
carried away with that The hits keep rolling Fennel seeds some sugar dry yeast molasses water 
and starter How long are we going to let this need i need to know Couple minutes Love what you’ve 
done with the ceiling We’re going to let it proof Yes And what temperature are we going to cook it 
in 375 Got it Now it’s time to sear the shortbread Little olive oil Going to season the shortbread 
with salt Sear it on both sides I mean you got to be serious about it Yeah Carrots celery onions 
So I take it out And garlic tomato paste salt and pepper pepperc corn bay leaf red wine nestle 
on top Woodf fired oven Yes About 2 hours Bread Those are some pretty lumberjack slices Clarified 
butter Put on the grill That’s right Just good amount of carowway in that Horseradish mayo short 
rib Look at that Your cheese caramelized onion Goes in the oven A couple minutes A little 
crest Go back up You make the chips too Yes You make the pickles too yes of course he does 
Help Lift my elbow Oh thank you Delicious Rich big flavor The caramelized onions It’s a light in 
terms of density rye bread It’s what you want it to be Right amount of cheese Pickle’s delicious 
It’s kind of like a dynamite pot roast sandwich beats a French onion soup Well done chef Really 
good Thank you Real deal Hi everyone Make sure you subscribe to Food Network UK where you can 
see loads more shows loads of different recipes