Vegetable Pizza
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Owner and chef Ruth Gresser grew up cooking with her mother, who owned a catering business in Baltimore, Md. Ms. Gresser cooked her way through Grinnell College in Iowa before moving to San Francisco, where she cooked for several years at Friends a Cafe and at Le Trou Robert. In 1987, she graduated summa cum laude from Madeleine Kamman's Classical and Modern French Cooking School in Glen, NH. She then moved to Washington, DC, where she has helped open four popular restaurants: Pizzeria Paradiso Dupont Circle, Pizzeria Paradiso Georgetown, Blue Plate and Obelisk. Ms. Gresser has been the recipient of numerous awards and distinctions, including the Women's Chefs and Restaurateurs Madeleine Kamman Scholarship and a guest chef appearance at Alice Waters' renowned Chez Panisse in Berkeley, CA. She has also been profiled in The Washington Post Magazine, The Washington Business Journal and by Georgetown University Television. Ms. Gresser has been a chef demonstrator, contributor and panelist for The Smithsonian Institution and for FreshFarm Markets in Washington, DC. She is a member of Les Dames d'Escoffier and Women Chefs and Restaurateurs.
Vegetable Pizza
Pizza expert Ruth Gresser demonstrates how to make a vegetable pizza.
Vegetable Pizza
Ingredients
1 lb Flour
10 oz Water
1 tsp Yeast
1 tbsp Salt
1 tbsp Oil
3 tbsp Olive Oil
1 tbsp Garlic
1/2 tsp Oregano
5 Tomatoes
1 tsp Salt
1 tbsp Parsley
1 tsp Honey (optional)
Instructions
1. Dump the flour on the counter and create a well in the center. Pour in water that is 100 degrees F.
2. Sprinkle the yeast on top and mix the yeast into the water. Let it sit for a few minutes.
3. Add the oil and salt and mix them into the water and the yeast.
4. Gently mix the flour into the yeast mixture.
5. Start kneading the dough. Take a portion of the dough that's farthest away, and fold it over the front portion and then push away with the heel of your hand. Knead for about 10 minutes or until you have a nice smooth dough.
6. Put the dough to rise in a bowl, cover it with a little plastic or a tea towel and leave it out to rise. It will take about two to three hours or you can refrigerate the dough and let it go overnight.
7. When the dough has finished rising, put some flour down on the counter and take the dough out of the bowl. Knead the dough and then cut pieces of the pizza dough into even size pieces and shape it into balls.
8. Put the dough balls onto a floured flat surface, like a plate, and then cover it and let it rise for another hour or so.
9. Flatten the dough and press all of the air out of the pizza and then take a rolling pin and roll it and turn it and roll it again until the dough is flattened.
10. For the tomato sauce, cook the oregano and the garlic for a minute. Dice five medium size peeled and seeded tomatoes. Add them to the pan and let the sauce cook for 5 minutes. Add the salt and parsley to finish the sauce.
11. Put the tomato sauce onto the pizza dough as well as any additional toppings.
12. Turn your oven to its highest setting and place the pizza on a pizza stone or preheated pan to simulate a wood-burning oven.
Transcripts
Hi, I am Ruth Gresser from Pizzeria Paradiso, we're making pizza today. Right now I am going to make for you a vegetable pizza. So, we have our pizza dough on the peel, and the first thing that you want to do is you want to put on your tomato sauce. So, I'm spooning a little bit of tomato onto the sauce, and then I'm going to spread it towards the edge of the dough, I will take a little bit more. When I make a pizza I don't heavily top the pizza. So, as you can see, I'm spreading it evenly, but it's not totally covered, you can see the crust coming through the sauce. Then we are going to make -- this pizza is a spinach and mushroom and onion pizza, so I'm going to put some spinach leaves; these are just whole, raw, baby spinach leaves. Then we have some Mozzarella cheese that I'm going to scatter around, and again, I'm not heavily topping the pizza with the cheese. I said earlier that the crust is very important to me, so I don't want to smother the pizza crust. Next I'm going to put some thinly sliced red onions, and I'm putting that -- as you will notice I'm putting it on top of the cheese, and that way the onions will be able to cook a little bit better in the oven. These are sliced portobello mushrooms. So, here we have a vegetable pizza with spinach, onions, and mushroom. We're going to put a little salt on top, a little bit of black pepper, and a little olive oil. There you go, vegetable pizza. Next we're going to make a meat lovers pizza.
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