Italy is on my mind and it is no wonder, I have only been home a few days from an extended week touring Venice, Florence and Rome. My daughter, a college junior, and I spent her spring break soaking up the sights, sounds and wonderful flavors of Italy.
Italy is an easy place to visit; the people are warm and friendly, the sun shines and the food is easy to eat.
I feel inspired to plan a pizza party and I hope you will too! Nothing fancy, just a few friends, simple ingredients and a bottle of red wine. Join me and stay tuned for fabulous food pics of Italy!
Invite your friends
Prepare the simple dough the day before your party so it can rise a second time overnight in the refrigerator. This slow rise will give your crust that delicious pizza parlor flavor.
Gather fresh toppings like black and green olives, red peppers, onions, pepperoni, sausage and of course lots of cheese.
Mix Pizza Sauce.
Parbake the crusts. Divide dough into individual portions, roll out the crusts and place each one on a hot grill pan. Cook on both sides for 2-3 minutes. This will cook the crusts just enough to make them easy to handle.
Open wine and start the party!
Invite each guest to create their own pizza with desired toppings. Cook pizzas to crispy perfection in an oven set to 400 degrees for about 5-7 minutes.
2 1/8 cup bread flour plus more for dusting
3/4 cup water
¼ warm water
2 teaspoons salt
1/3 cup sugar
2 envelops dry yeast or 4 ½ teaspoons
2 tablespoons cornmeal
Dissolve yeast in ¼ cup warm water. In a medium bowl combine salt, sugar, yeast, water and mix. Add flour and stir with a spoon, do not over mix. Place in greased bowl and let it rise until doubled in size. Punch dough down and cover with plastic wrap to hold in refrigerator overnight to rise again. Divide dough into 2 equal parts. Roll into 12 inch circles and place on a baking sheet that has been dusted with cornmeal. Cover with toppings and bake for 15 minutes
1 clove garlic pressed
1 15 ounce can tomato sauce
1 4 ounce can tomato paste
½ teaspoon sugar
½ teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon olive oil
Dash of crushed red pepper
Salt to taste
Mix all ingredients; allow to stand for 20-30 minutes before spreading on crust.
Join me in an upcoming class!
Lunch and Learn, Weeknight Meals with a Hint of Italian
Friday, April 17th 11:00-1:00 2 SPACES OPEN
Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house! You’ll also take home 4 servings of creamy Fontina Mac n Cheese to share with your family! The flavor packed fun will start with my favorite taste from my recent trip to Italy, a composed appetizer including Parmesan cheese, honey and apples next up, the BEST ever 5 Greens Salad with Basil Vinaigrette served with hot out of the oven crispy Seeded Flat Bread. Baked Zucchini Chips are destined to become a family favorite especially when served with zesty dipping sauce. We will unlock the mystery to one of Italy’s finest contributions as we prepare Shrimp and Spring Vegetable Risotto. Next we will prepare succulent Roasted Chicken with Herbs and Pistachios and the perfect accompaniment will be our dreamy Fontina Mac N Cheese. Last up, my favorite, Caprese Panini, an awesome weeknight meal made in a snap. For our sweet finish Pavlova with Berries…WOW! I can’t wait to get you in the kitchen! Class Fee is $50.00
Lunch and Learn- Eat FRESH!
Friday, May 15th 11:00-1:00
Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house! You’ll also take home 4 servings of Spinach Pesto Pasta to share with your family! The FRESH fun will start with a Mouthwatering Salad of Marinated Tomatoes dressed with an Herb Vinaigrette. Sensational brined and Grilled Pork Chops with Peach Blueberry Salsa will be a class favorite especially when served alongside our Roasted Broccoli Rob with Almonds. Crave able Quinoa and Kale studded with goodness from the earth can be served warm or cold. Delightful Chicken Souvlaki with fresh Zatziki Sauce is a simple tasty dinner guaranteed to please a crowd. For a fresh form the garden dinner in minutes, you will adore my unbeatable Spinach Pesto Pasta. Next time you need a snack or sandwiches for a crowd, you will be glad you have my recipe for the Ultimate Jalapeno Pimento Cheese. For our sweet finish, we will want some chocolate, and my Flourless Chocolate Cake will not disappoint. I can’t wait to get you in the kitchen! Class Fee is $50.00
Girls Night IN Kentucky Derby Style, hats optional!
Wednesday, May 20th 6:30-8:30 3 SPACES OPEN
When the south puts on a party you know it, we will party right along with them Kentucky Derby style. Join me in the kitchen for an entertaining class chock full of Southern classics, join in the prep or just sit back and enjoy the show! You will sip on Mint Juleps while we prepare “Hot Brown” Sliders packed with goodness. There is nothing like the extravagance like a fresh Perfect Puffy Biscuit, unless you are stuffing it with Bourbon Marinated Pork Loin, yum! You can’t have a southern inspired class without satisfying Cheese Grits; we will take ours as shooters with a Roasted Tomato topping. Our next tasty tidbit will be Gorgonzola Crostini with Balsamic Roasted Grapes. Rosemary Cashews are simple and simply irresistible. We will make things extra special by creating Cracker Spoons, perfect to scoop up our yummy Cheese Dip. For the sweet stuff we will pull out the bourbon again for Delicious Chocolate Bourbon Balls not to be outdone by my Grandmamma’ s fresh Buttermilk pie! Class Fee $55.00