Some Like It Hot

-- Newsletter - July 12, 2012 - Some like it Hot

 

Greetings to all the wonderful friends and fans of Rosalie Serving Cookbooks.   For all of you folks that love this burning-hot weather, this just might be the newsletter for you.  While a lot of people are complaining about the unusual high temperatures, there are some among us that say "hot"  is good.  I guess that's why people still schedule their family vacations and reunions in July.  They say the beach is even better when the weather is warmer.

 

So, while everyone is making lemonade pie, I have been trying my hand at "white pizza, and yes, turning on the oven.  It was just one of those things I needed to practice for my new upcoming cookbook, Rosalie Serving Holidays.    I thought it would be the perfect food for graduations parties.   Since one of my holidays include June graduates,  I wanted to put together a menu that would appeal to graduates,  from the preschoolers going on to kindergarten,  or the college grad going on to medical school...all of which usually love pizza.

 

The "white" pizza  is very different from the traditional marinara based in that the sauce is green.   It is actually a delightful homemade pesto sauce made with fresh basil, pine nuts, and olive oil.  Piled up with different cheeses and vegetables,  (I even added a little "white" meat chicken) this summer pizza is over the top.  My husband was so happy that I had to make it six times to get it just to my liking, that he almost attended his own funeral when the pizza's stopped.   "What, no more pizza?"  Poor thing, I reminded him he could have married an opera singer and endure vibrato all day. 

 

After getting the pizza just right, I completed the menu with a delightful pasta vegetable salad, and for dessert, an incredible rocky road ice cream cake.  Add a cool drink like peach tea, and the graduates have a memorable party.   Even the weather can't put a damper on this food.

 

So how about pizza tonight?  Crank up the oven and make the homemade pizza dough, let it rise up beautiful, roll it out, and have some fun.  You might even throw on some jalapenos and win the pizza contest.   After all, some still like it hot. 

 

Have fun,

Rosalie

 

 

 

 

 

 

God Bless and have a great day.

Rosalie Fiorino Harpole

White Pizza - June 18, 2012

NOTE:  This pizza is very different from the traditional red and meat combination.   It has a wonderful pesto sauce topped with lots of cheeses and fresh tomato.

 

1 recipe Basic Pizza Dough

 

2 (14-inch) pizza stones

2 teaspoons active dry yeast

1 1/2 cups warm water, 110-degrees

 

4 cups all-purpose flour

2 teaspoons salt

2 teaspoons olive oil

1 to 2 tablespoons cornmeal

 

1. Preheat oven to 425-degrees.  Put yeast in warm water and stir to dissolve, letting if foam up for 8 to 10 minutes.  Mix the flour and salt together in large bowl.   Add the yeast water a little at a time with small amounts of flour.  Set to the side of bowl.  Continue until all the water and flour have been used.  Bring the flour together and form dough into a ball.  Knead the dough 8 to 10 minutes, until soft and elastic.  Pour olive oil over dough, turning to coat.  Cover with towel and let rinse 1 1/2 hours.

 

2. Punch dough down and let rest on counter for 15 minutes.  On floured counter, roll the dough a little at a time, letting the dough rest before proceeding.  Pizza dough can be stretched a little at a time without leaving holes in the dough if the dough can rest in intervals. 

 

3. Place the pizza on the stone and continue to roll or stretch until the circle is to the edge of the stone.  Place cornmeal below the pizza dough and cover pizza with your favorite toppings, being careful not to make the pizza too wet or too dry.

 

4. Bake pizza in hot oven for 15 to 18 minutes.  The pizza should be golden brown underneath and the cheeses melted on top.  Makes 2( 14-inch) pizzas.

 

White Pizza with Garlic Chicken, Spinach and Sun Dried Tomatoes.

1 large skinless chicken breasts, medium cut

Lawry's coarse garlic salt with dried parsley

Extra virgin olive oil

 

1/2 to 3/4  cup pesto sauce ( see recipe below)

 

5 slices provolone cheese from deli

Sautéed chicken strips

3/4 cup sun dried tomatoes

3/4 cup baby portabella mushrooms, sliced thick

 

2 cups mozzarella cheese, shredded

1/2 teaspoon crushed red pepper

 

2 cups fresh baby spinach leaves

1 ball fresh buffalo mozzarella, cut thin

Extra virgin olive

 

1/2 cup grated Parmesan cheese

 

Fresh basil leaves, torn, optional

 

5. Preheat oven to 425-degrees.  Make pizza dough as directed, or use your choice of ready made pizza dough.  Sprinkle stone with cornmeal; place rolled dough over cornmeal to within 1/2-inch of stone.

 

6. Rinse chicken in cool water.  Place chicken on cutting board; slice chicken into thin strips, about 2-inches long.  Sprinkle garlic on strips and sauté chicken in olive oil until no pink remains, about 3 to 4 minutes; set aside.

 

7. Brush pizza with pesto sauce, covering pizza well.  Lay the provolone cheese slices over the pesto sauce.  Next, scatter on the sun dried tomatoes and mushrooms.   Next, add the mozzarella cheese, and scatter the crushed red pepper.  Lastly, add the spinach leaves and top with slices of buffalo mozzarella cheese.  Drizzle the spinach leaves with olive oil and sprinkle with Parmesan cheese. 

 

8. If possible, let the pizza set on counter for an hour before baking.  This will allow the crust to continue to rise, and crust will be a little more crispy.  Bake the pizza for about 15 to 18 minutes.  Garnish with fresh basil leaves if desired. Makes 8 slices.  Note:  Double this recipe to make 2 pizzas.

 

Pesto Sauce

2 cups fresh basil leaves

2 tablespoons pine nuts, or walnuts

3 cloves garlic, chopped

1 cup extra virgin olive oil

1/2 cup grated Parmesan cheese

1/2 teaspoon sea salt

coarse ground black pepper to taste

 

1. Wash basil leaves, pat dry and remove from stem.  Measure out 2 cups basil leaves.  Lightly toast pine nuts or walnuts in dry skillet over medium heat, stirring constantly for about 2 minutes.  Place basil, toasted nuts, garlic and 1/2 cup olive in a blender.  Pulse just until blended.  Add remaining 1/2 cup olive oil and pulse about 5 seconds longer.  Add cheese, salt and pepper; stir until blended.  Makes about 1 1/2 cups.

 

 

 

 

 

 

 

--
God Bless and have a great day.

Rosalie Fiorino Harpole