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the appetizer:

Teen Cuisine by Matthew Locricchio includes recipes like Alabama Festival Shrimp; California-Style Pizza; and Grits and Cheddar Cheese Soufflé.

Cookbook

 

California-Style Pizza

Makes 4 (4-inch) individual pizzas or 1 (12-inch) pizza

California-Style Pizza

 

The aroma of melting cheese and the subtle perfume of roasted garlic butter is irresistible in California pizza. This pizza is different from any other because it uses rye in the dough for texture and flavor. The dough begins with a spongy yeast starter that is then added to the flour. That technique is what gives the finished dough a very appealing chewiness and delicate taste. It all begins with outstanding dough. So here you go!

 

California-Style Pizza Dough

Makes dough for 4 (4-inch) individual pizzas or 1 (14-inch) pizza

Starter

  • 1/3 cup rye or whole-wheat flour
  • 1 (1/4-ounce) package active Rapid-rise yeast
  • 1/4 cup warm water (100 degrees F to 110 degrees F)
  • 1/4 teaspoon sugar

Dough

  • 1 tablespoon whole milk
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • 1/2 cup warm water (100 degrees F to 110 degrees F)
  • 1-3/4 cups unbleached all-purpose flour, plus extra for kneading
  • 1 teaspoon salt

On your mark...

To make the starter, put the rye flour in a large bowl. Sprinkle the yeast over the flour and add the water and sugar.

Lightly mix the ingredients together with a spoon until they form thick dough. Cover the bowl with plastic wrap and place in a draft-free spot for 15 minutes.

Get set...

To make the dough, combine the milk, 1/4 cup of olive oil, and warm water in a small bowl.

Combine the unbleached flour and salt in a medium bowl and whisk to mix.

 

Chef's Tip

Rapid-rise yeast is a type of instant yeast. Depending on the brand, it may be called Fast Rising, Rapid Rise, Quick Rise and/or Bread Machine Yeast.

 

Add the milk mixture and flour mixture to the starter and mix together with a wooden spoon.

Pull the dough out of the bowl onto a lightly floured cutting board or countertop. Lightly flour your hands, so the dough doesn't stick, and knead the dough for about 5 minutes, until smooth and spongy. Be careful not to use more than 2 tablespoons of flour to sprinkle on the work surface to prevent sticking. Continue to knead the dough by picking the dough up and giving it a quarter turn to the right or left. Keep turning and kneading the dough in the same direction. From time to time, give the dough a few punches to get the air out. Knead until it is smooth and springy.

Drizzle a small amount of olive oil into a clean bowl and add the dough. Give it a couple of spins and then turn it over to lightly coat it with the oil.

Rise!

Cover the bowl with a sheet of plastic wrap and a couple of heavy, clean kitchen towels. Place the dough in a warm, draft-free spot, and let it rise undisturbed for 50 minutes, or until it doubles in size.

After the dough has flnished rising, it is ready to bake into pizza. It can be used immediately or refrigerated for up to 4 hours. If you refrigerate the dough, keep it in the bowl and cover it with plastic wrap.

When you are ready to use the dough, bring it back to room temperature, covered with plastic wrap and a heavy kitchen towel. You can also freeze the well-wrapped dough. When you are ready to cook, thaw it overnight in the refrigerator. Bring it back to room temperature in a lightly oiled bowl that is covered with plastic wrap and clean kitchen towels.

 

California-Style Pizza with Three Cheeses

Makes 4 (4-inch) individual pizzas or 1 (12-inch) pizza

  • 4 ounces mozzarella
  • 3 tablespoons whole milk
  • 4 ounces soft or fresh goat cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 bunch fresh basil
  • 1 small bunch fresh chives
  • 1 small bunch fresh arugula
  • 1 ripe tomato
  • 1/2 cup pitted black olives
  • 1/4 cup extra-virgin olive oil
  • California-Style Pizza Dough (recipe above)
  • 2 tablespoons Roasted Garlic Butter (see page 125 of the book)
  • Freshly ground black pepper
  • Sea salt

On your mark...

On the largest holes of a four-sided grater, grate the mozzarella into a medium-size bowl. Add the milk, the goat cheese, and the Parmesan cheese. Mix well to combine. Set aside.

Wash the basil and shake to remove excess water. Pull the basil leaves off the stems and discard the stems. Measure 1/2 to 3/4 cup of loosely packed basil leaves and lay them on a clean paper towel. Wrap the basil leaves in the towel to remove any excess moisture. Set the basil aside.

Wash the chives, shake to remove excess water, and dry by rolling in paper towels. Coarsely chop the chives, measure out 1/4 cup, and set aside.

Wash the arugula in a large bowl of cold water. Let the leaves float in the water for a few minutes so that any dirt still clinging to them can fall to the bottom of the bowl. Lift the arugula up out of the water and transfer to a colander to drain. Wash and refill the bowl with cold water and repeat this step at least once. Drain the arugula a final time.

Cut off and discard the arugula stems. Lay the arugula leaves on a few clean paper towels. Wrap the arugula leaves in the towels to remove any excess moisture. Coarsely chop the leaves, measure 1 cup loosely packed, and set aside.

Wash the tomato; cut off the stem circle at the top and discard. Cut the tomato into small chunks and set aside in a small bowl.

Chop the olives, add to the tomatoes, and toss well to combine. Set aside.

Get set...

To make one large pie

Preheat the oven to 475 degrees F with a rack in the middle slot of the oven.

Pour about 1 tablespoon of the olive oil onto a 10-1/2 by 15-1/2 by 1-inch heavy aluminum or nonstick baking sheet and coat the bottom and sides evenly. Set the dough in the center of the tray, cover loosely with the plastic wrap, and let stand for 5 to 10 minutes.

Using your fingers, spread the dough across the baking sheet until it is about 1/4-inch thick. Gently press the dough into the sides of the pan to form a ridge.

Brush the entire surface with olive oil, including the sides and top of the ridge. Using a large spoon or your flngers, carefully spread the garlic butter evenly across the surface but not the ridge of the dough

Spread the arugula leaves evenly over the dough. Sprinkle the cheese mixture on top of the arugula.

If the basil leaves are large, tear some of them in half. Lay them across the top of the arugula.

Sprinkle on the chives.

Top with the chopped tomato-and-olive combination.

Drizzle the remainder of the olive oil across the surface of the pizza.

Cook!

Bake for 15 to 20 minutes on the middle rack, until the pizza is browned and crispy. Remove the pizza from the oven and let it cool a few minutes.

Gently slide a spatula under the pizza to loosen it, then carefully slide it onto a cutting board. Cut into slices with a sharp knife.

Serve hot.

 

To make four individual pies

Preheat the oven to 475 degrees F with a rack in the middle slot of the oven.

Cut the dough into equal sections and cover three of the sections with a clean cloth. Divide the garlic butter, cheese mixture, chives, arugula, and tomato-olive mixture into four equal parts.

Using your fingers, spread one piece of the dough across the baking sheet until it is about 1/4 inch thick and about 6 inches wide.

Brush the surface of the dough with olive oil.

Using a large spoon or your fingers, carefully spread one-quarter of the garlic butter evenly across the surface.

Spread the one-quarter of the arugula leaves evenly across the dough. Sprinkle one-quarter of the cheese on top of the arugula.

If the basil leaves are large, tear some of them in half, lay one-quarter of the basil leaves on top of the cheese.

Sprinkle on one-quarter of the chives.

Top with one-quarter of the tomato-olive combination. Drizzle the olive oil across the surface of the pizza. Repeat this step until all four pizzas are formed.

Cook!

Bake for 12 to 15 minutes on the middle rack, until the pizza is browned and crispy. Serve hot.

 
  • from:
    Teen Cuisine
  • by Matthew Locricchio
  • Photographs by James Peterson
  • Marshall Cavendish 2010
  • $22.95; Hardcover; 208 pages
  • ISBN-10: 0761457151
  • ISBN-13: 978-0-7614-5715-2
  • Reprinted by permission.

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This page created January 2011


 

 
 

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