Handmade Pizza and Red Salad, per request

It is with tremendous joy and pleasure that I share my handmade pizza recipe. Having gently boasted (lol!) on Facebook about the 'pan pizza' prosciutto-arugula masterpiece I whipped up last night, some interest - even from Italy - popped up, so here we are. I will tell you what I did, I hope you will try it, and report back to me how that all worked out.

The recipe isn't really mine, it is an adaptation of Giada's but, maybe don't tell her. I tried making it last night for the first time with the fresh yeast I bought at Monsieur Marcel, and I think it's a keeper. I'd recommend using fresh yeast from now until forever! It's more likely they use it in Europe (and they probably think our dried yeast is a joke).

I also tried baking the pizza in my cast-iron skillet for the first time and, another keeper for certain. Up until now I've been using my well-seasoned metal baking sheets that I've had forever. I was about to throw them out until I visited Marche, Italy (see my friend Ashley's site for where to cook in Marche!). My incredibly lovely hosts made pizza after pizza after pizza one night for dinner, using their well-seasoned metal baking sheets...and each was more amazing than the next. (I had a pizza stone in another life but it broke one morning all over the kitchen floor when I was in a very very bad mood...whole separate story.)

I roast tomatoes for pizza by chopping tomatoes (even underripe ones will work, or cherry tomatoes that do not need to be chopped), placing them in a heavy ovenproof pan or skillet, drizzling them generously with extra-virgin olive oil, and roasting them for about 25 minutes in a 400F-degree oven. After that time, I pour in a little red wine and roast for 5 minutes more. Stir and press pieces gently to create a fresh sauce.

For this pizza last night I used grated Italian Bel Paese cheese (very mild and creamy) from Marcel. You can use any cheese you'd like. The ricotta or mozzarella from our new friends, cheesemakers Angelo and Franco would be sublime, also available at Marcel.

Now your pizza is ready to prepare, once you've made the dough with my recipe below.

Coat the bottom of whatever pan you're using with extra-virgin olive oil, and sprinkle with polenta (or cornmeal) to prevent sticking.

Roll or press pizza dough to desired thinness, and place in or on pan. Top with fresh roasted tomato sauce and cheese. Bake in preheated 400F-degree oven for 18-25 minutes. Crust will be browned on edges and cheese will be bubbly.

You can stop there if you'd like, but I topped mine with thinly sliced prosciutto and arugula, which is my favorite in Italy (well, besides porcini or Margherita or primavera or 4 stagione...).
If you hurry, Prosciutto di Parma is on sale at Marcel I believe through tomorrow, Friday - $15.98/lb instead of $22.

On the side of my pizza, I made a Red Salad of radicchio, grated beet, and red onion, tossed with balsamic vinaigrette. It all looked amazing on the plate, and when I have a good digital camera and more patience for posting fotos, you'll be the first to see them in a new gallery!

Buon appetito!!!

Handmade Pizza Dough
1 package yeast, stirred well into 2/3 cup warm water
OR, if using fresh yeast, use 2 tsp; stir into warm water
2 Tbsp olive oil
2 cups all-purpose flour
1 Tbsp sea salt
1 Tbsp sugar
Additional olive oil

Stir olive oil into dissolved yeast. Combine flour, salt, sugar in large bowl and make a well. Pour liquid into well and mix quickly and thoroughly by hand until ball is formed. Knead briefly, then turn into clean bowl coated with olive oil. Place in warm, draft-free setting covered with cotton towel for at least one hour. Gently punch dough down before preparing pizza, or store in
plastic zipper bag in refrigerator. Yields about 1 pound of dough; usually enough for 2 pizzas.

A Must-Make Satay Recipe!

Two years ago, today, was the day Lisa invited - or better, enthusiastically encouraged - me to join her in a new venture called Melting Pot Tours.

Very shortly before all that happened though, I had been having an idyllic time in France and Italy for an extended duration. One day while in the French Alps, at an internet point (where no one spoke English so my broken Italian actually came in handy), I managed to check my email successfully. There was a message that from Kitchen Aid inviting me to be one of their four US regional "Advanced Team" chefs. Was I interested?

Oh OK, I wrote back. There would be training in Atlanta the end of June. Fine. I signed up, not woo-hoo'ing too terribly loudly since one of the blessings of being in the French Alps, then Italy, was that it really is easy to stay present and only focus on the current moment.

Long story short, the Kitchen Aid thing from start to finish kind of ended up to be the equivalent of a bust but, I did get called for one event in El Paso, Texas, that August. Did I want to be in El Paso that summer? Not so much. But, there was the chance that El Paso was likely to have some really fabulous local food and they did: Sam's BBQ - no website to refer to, still have their menu.

Now mind you, with this job came all kinds of free Kitchen Aid stuff/goodies, but not the stand or hand mixer in case you're wondering. I schlepped all of this fine equipment with me in a second clunky suitcase, to El Paso. Then came to learn that all of the stuff was available at the customer site and the schlep was all just for fun. Fine.

The job really just equalled a lot of intensive labor for not much pay but, I did get to meet and work with wonderful people. A Ventanas magazine article mentioned Amy, Viking's resident chef and me (I'm in photo 6 of 6 of the link), so that was nice. Amy and I did our respective magic in what looked like opposing corners at this kitchen showplace grand opening. When I was asked if this was supposed to be like Iron Chef, I answered the repeated, unnerving question with a smile to say, "There's no competition. Amy's a much better chef than me."

One of the foods that I prepared, was a KA recipe for Satay. I cut a deal with my agency, that I would make it if I could use Penzey's Sate' seasoning, which would easily include the list of individual ingredients I was really in no mood to buy on their tight budget (remember, this project eventually went "bust"). I did well to use the Penzey's product, and am here to tell you I resurrected this actually-really-good recipe to make dinner here at home tonight.

You want to consider having some of these things handy at all times in your pantry, so you can throw an incredibly delicious dinner together in 10 minutes like I did tonight - peanut butter, canned coconut milk, the Penzey's Sate' seasoning or something like it, soy sauce, brown sugar, lemon juice. I tweaked the recipe a little because I didn't have time or interest in marinating anything, so I'm going to tell you just what I did. You won't be disappointed if you do the same!

To make the satay sauce, which makes enough for about 2 servings, whisk together til creamy:

1/2 cup canned coconut milk (I used the light one I bought at Trader Joe's)
1/4 cup soy sauce
1/4 cup creamy or crunchy peanut butter
1 Tbsp light brown sugar
2 Tbsp lemon juice
1 generous Tbsp Penzey's Sate' seasoning
OR
1/4 tsp ground coriander, 1/4 tsp ground cumin, 2 tsp ground ginger, pinch cayenne

In skillet, over medium heat, cook
1/4 cup chopped onion in 2 Tbsp sesame or vegetable oil
until soft.

Add chopped chicken/pork/tofu pieces (about 1/3- 1/2 lb.), and cook, stirring, until tofu is heated through or meat is cooked. Add some white wine or broth to keep protein from sticking.

Add choice of diced or shredded vegetables - as much as you'd like - and stir to heat through. I used the Broccoli Slaw from Trader Joes and would recommend this, it cooks quickly and is really delicious.

Add the prepared satay sauce and stir to heat through, for just a few minutes. I stirred in some cooked pasta to finish the dish; this may also be served over cooked rice, noodles, or other grain.

Sprinkle with chopped cilantro, green onions, and/or chopped peanuts if you'd like. This will yield about 2 servings.

I think the sauce is perfect as it is. If you want to add some heat, just add a desired amount of your favorite selection from...Light My Fire!

Enjoy, and let us know how you like this!

Til next time, I remain your faithful Tour Maestra,
Diane Scalia