Kathleen Flinn‘s Pizza Grillée, Sauce Tomates aux Herbes et à l’Ail
The most awesome and fabulous Genie Sea at Reality Insanity commented on my post about travelling the world through food her desire to go to Italy. Although homemade gnocci is still a little out of my league (but not impossible, I will try this one day!) I thought I would start with pizza instead. Shell, soon we will go to France together, perhaps next week through some kind of pastry?
I wish I could share the entire recipe with you but author and Cordon Bleu chef extraordinaire Kathleen Flinn does not have her recipe online so I will respect her copyright and just talk about technique with you. I will be reviewing her book The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World’s Most Famous Cooking School once I finish it which I don’t want to do because I love it sooooooo much! Tyler Florence’s pizza dough recipe is very comparable to Kathleen’s so give it a shot!
Pizza dough is simple. All you need is some dry yeast, water, flour, oil, sugar and salt and you have everything required. I know working with yeast can be intimidating. All you got to do is make sure the water is warm, not hot or cold. What does that mean? Make sure it is just warmer than body temperature. Like a baby’s bottle, or so I’m told…LOL. I took a risk by using breadmaker’s yeast, the bottle said you can use it like normal yeast so that’s what I did. I put it in warm water with a little sugar and let it sit and “proof” for 15 minutes.
I tell you, I was tempted to use my breadmaker when I was running out of time and had an appointment in the afternoon because if my yeast didn’t work, I would come home to this tiny little dough and have nothing for dinner. Money is tight right now, I couldn’t just order a pizza when I got home to a potential disaster so this was a risk. But I did this entirely by myself with my own hands. If I can do this, you can do this! And look!
Thankfully this is what I came home too! Oh and all those flecks? Italian herbs! Yummy!
I brought out my $9.99 cast iron stovetop seasoned grill pan and turned up the heat until the grill was pretty darn hot. I tore off a piece of dough and made this rustic looking pizza crust and grilled it for three minutes on each side. If you don’t have a grill, I bet you could could fry it up in a frying pan as well. The idea is to cook the dough before it goes in the oven.
After grilling/frying it on both sides, add your sauce, toppings and cheese and put it under the broiler to warm up the toppings and melt the cheese. I even made Kathleen’s pizza sauce which was very good and was inspired by her list of toppings to create this pizza. The artichoke hearts were a wonderful addition to my pizza palette.
I know that times are hard for a lot of people and suddenly those who would just pick up the phone and order a pizza when they are hungry no longer can do so because of financially challenging times. Not to worry, you can still eat pizza! You don’t have to pay $25 for it either. A lot of what goes into a pizza is probably in your pantry and/or fridge. It just takes a little time and effort but you can still enjoy this delicious food and when you make it yourself it’s healthier. I used lower-fat fresh mozzarella cheese and vegetarian no-fat pepperoni.
These basic foodie tutorials will be offered for free here because I believe everyone really needs to know the basics of preparing food. I will be offering later on advanced classes for a nominal feel and let me know if you’re interested in joining my free foodie club. I’m thinking of putting up a recipe for us to do once a week together. Food is so much fun! I hope you join me on this adventure. Who knows where in the world we’ll go through food.