MORRY the PIZZA MAN

MORRY the PIZZA MAN says…

When it comes to Pizza- It All Starts With the Dough!!!

I have two favorite dough recipes:  In the summer it is Wolfgang Puck’s recipe cooking in my wood burning oven (hot) or on the grill.  This will yield 4 small thin pizzas.

1 pkg active yeast

1 t honey

1 Cup warm water

3 Cup all purpose flour

1 t kosher salt

1 T Extra Virgin Olive Oil

With the start of football season I love Chicago Deep Dish Style Pizza for Sunday night supper.

2 pkg active yeast

1 1/4 Cup warm water

3/4 Cup Extra Virgin Olive Oil

3 Cup all prupose flour

1/4 Cup corn meal

Some of my favorite recipes from ‘Pizza on the Grill’ by Elizabeth Karmel&Bob Blumer

Maine Event Lobster & Corn Pizza

Maine Event Lobster & Corn Pizza

2 ears corn husked

3 T olive oil

1/4 cup unsalted butter

1 Cup Tuscan Red Sauce

2 T creme fraiche

1/4 cup polenta for rolling out the dough

4 oz St. Andre cheese (a triple creme)

1 Cup cooked lobster meat

4 fresh chives, thinly sliced

Freshly ground black pepper to taste and kosher salt

Queen Margherita Pizza

Queen Margherita Pizza

1/4 polenta for rolling the dough

2 T olive oil

1 Cup crushed tomato sauce

1 large garlic minced

8 oz fresh mozzarella cheese cut into 1/4 inch thick slices

10 fresh basil leaves…(and as the picture shows, add some fresh crushed red pepper, pieces of black olives and add a few cherry tomatoes)

Grilled Vegetable Pizza

Morry’s Grilled Vegetable Pizza

This is my own specialty…grilling portabella mushrooms, onions, red and green peppers, beforehand with tuscan seasonings…oregano, basil, and of course full flavor olive oil.

Use a small amount of red sauce, mozzarella or combination of cheeses, and pile the grilled vegetables on top. Add  sausage for the carnivore.

From ‘Grilled Pizzas & Piadinas” by Craig Priebe with Dianne Jacob a favorite is

The Millennium, ground lamb, feta, and Kalamata olives

8 oz ground lamb browned, add 1 t dried oregano, 1/2 t dried thyme, 1/4 t allspice, 1/2 t salt, 1/2 t ground black pepper, 1 garlic clove minced, 2 T red wine vinegar.  Simmer 5 minutes

Brush the grilled side of the curst with herbed olive oil, dust with 1 T parmesan cheese and sprinkle with 1 cup shredded mozzarella.  Drop spoonfuls of chunky tomato basil sauce on top, add 1/2 cup thinly sliced red onions, 2 garlic cloves sliced, 12 pitted Kalamata olives halved, 1/2 cup feta. After grilling garnish with chopped cucumber and oregano.

And the best for last: Rosemary Flatbread with Blue Cheese, Grapes and Honey from foodandwine.com

Add fresh rosemary to the dough as it is raising.  Stretch out the dough and press 1 1/2 cups red grapes into the dough, sprinkle with course sea salt and bake on a hot stone for 12 minutes until the crust is golden and grapes have released their juices.  Sprinkle with 1/2 cup crumbled blue cheese and bake for 2 minutes until the cheese melts.  Drizzle with honey when done and sprinkle with chives.

As always I am available for questions…and the most important part…is HAVE FUN!!!

Carol Sapoznik
Life happens in the “and” moments – the places where we let more in, allow new directions of thought, create connections, remain open to all possibilities.
After 4+ decades at Crate & Barrel, I'm writing on retail, travel, marketing, the arts, causes that matter, & everything along this journey forward.

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