Uncategorized · Vegetarian

Pizza Party Time

CIF Sign - The Duo Dishes
We both have a college classmate, Heather, who currently lives in Los Angeles and works withChildren in Film, a member-based website that provides information and direct connections to industry insiders for children and their families who are interested in breaking into the entertainment world. Recently, the organization held an event, and we were asked to provide a few nibbles for the occasion. We decided to do something that all kids can enjoy–pizza! We fashioned up five ideas for pizzas and went to work flipping dough, spreading toppings and pulling hot slabs out of the ovens. This event just inspired us to go to town with pizza making for many, many days afterwards.

We had just over a week to figure out what we’d make, shop and prep for the event, so we decided to keep it simple. Plus, we were cooking for kids, and we all know that the younger demographic can potentially be the pickiest. We figured a few classics with a couple of new versions would be the best way to go. The menu would be: Pepperoni & Scallion, Mozzarella & Basil, Ham & Grilled Pineapple, Spinach, Sun Dried Tomato & Mushroom Pizza, Bacon, Tomato & Arugula and a sweet Blueberry & Strawberry with Ginger pizza for dessert. We figured the children would love their favorites–pepperoni, mozzarella and Hawaiian–while parents could indulge in the others.

BLT Pizza - The Duo Dishes

Unbaked Pepperoni Scallion - The Duo Dishes

Sundried Tomato, Spinach and Mushroom and Hawaiian Pizzas -The Duo Dishes

The bacon and tomato pizza featured a creamy avocado base, and the sun dried tomato and mushroom pizza had a layer of freshly roasted garlic hiding under the toppings. The ‘sauce’ on the fruit pizza was a mix of ricotta cheese, cream cheese and mascarpone with sugar and citrus zest. The berries were drizzled with their own macerating juices, along with bits of candied ginger. The crust was sugar cookie dough, baked golden. People gobbled up the slices quickly, and we had to work fast to keep them coming out. Thanks to two friends who volunteered their time to help us make it all happen behind the kitchen doors! A big thank you to the folks behind Children in Film as well. We appreciate the opportunity!

Unbaked Mozzarella Basil - The Duo Dishes

Blueberry Strawberry Pizza - The Duo Dishes

And all of this brings us to today and what appears to be our first video. There have been a few pizzas popping up around our respective homes, and we wanted to share a recipe with you for a new favorite. It’s perfect for a midweek meal or a large party. The best part about pizza is that you can size it up or down to work for any crowd. Luckily for us, we have great friends who like to help us with projects, and our bud Elesha of Deck as ef Productions shot and edited it for us. We hope you enjoy!

Sun-Dried Tomato, Mushroom and Lemon Ricotta Pizza – Serves 8
1 pre-made pizza crust
1 head garlic
8 ounces ricotta cheese
10 leaves fresh basil, sliced
Zest of 1 lemon
1/4 teaspoon kosher salt
1 cup sun-dried tomatoes, packed in oil
2 cups fresh spinach, roughly torn
7 King Trumpet mushrooms, sliced
Olive oil, for drizzling over the dough
Polenta or flour, for rolling out the dough

1. Wrap the head of garlic in foil and set on a baking sheet. Slide into an oven preheated to 450 degrees and roast for 20-25 minutes or until soft. Squeeze the cloves out of their peel and mash to form a paste. Set aside.

2. In a small bowl, mix the ricotta cheese with the basil, lemon zest and salt. Set aside.

3. Using a rolling pin or your hand, roll the pizza crust out on a surface dusted with a bit of polenta (or flour if you don’t have polenta) to the shape of your pan or pizza stone. Carefully lay on the pan or stone and stretch slightly if you need to spread it out to the edges.

4. Drizzle the top of the dough with a little olive oil, then rub the oil all around the top and edges of the crust. Dollop the roasted garlic paste over the unbaked dough, followed by the spinach, sun-dried tomatoes, plops of the ricotta cheese and finally the mushrooms. If desired, drizzle a bit of the sun-dried tomato oil over the pizza.

5. Slide the pizza into the oven and bake 10-12 minutes or until the crust is golden brown, and the toppings have wilted slightly. Cool for a few minutes before cutting.

Click HERE for the printable recipe.


21 thoughts on “Pizza Party Time

  1. Hey, great video, guys. Ya’ll look comfortable on camera. Good tip on using the corn meal, we do that with our pizza stones too.

  2. Great work! Looking forward to more videos. Goor work Elesha. Great editing too. By the way, love your opening and closing graphics. Nice animation. (OMG Sounding like a TV prod…can’t shake it)

  3. First of all, I agree that pizza is the perfect thing to serve crowds, especially crowds of kids πŸ™‚ I love your first video! Great job! I’ve been wanting to post videos for the longest time on my blog, but I don’t really have anyone to tape it for me, so maybe at some point I will get someone on board to help me out with that πŸ™‚

  4. Sounds like a great event, and the pizzas all sound fantastic! Everyone must have loved them. And, the fruit pizza on sugar cookie dough is a great idea for dessert!

  5. The pizzas you guys made for Children In Film were incredible. I kept trying to sneak a bite every chance I had during the event – which wasn’t easy b/c the event was so jam-packed with awesome stuff for child actors and their parents that I had very little time to grab a bite. The feedback regarding your yummy foods was stellar. Thank you so much. CIF is a fan for life!

  6. Aww fabulous video!! And it’s true, you can never go wrong with pizza πŸ™‚ I’m super impressed you cooked for all those people!

  7. I believe this prove that it is absolutely acceptable to eat pizza for just about any meal of the day. Loved the video! you guys are awesome!

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