WCCO EYE4 LOGO WCCO Radio wcco-eye-blue01, ww color blue

Bite Of Minnesota: Sicilian Pizza

View Comments
Crystal Grobe Crystal Grobe
Crystal Grobe is a local food writer who truly enjoys creating new...
Read More
Today's Most Popular Video
  1. 4 Things To Know For July 22, 2014
  2. This High-Tech Cooler Is 'The Coolest'
  3. Police Seek Pawn Shop Robbers Who Shot Worker
  4. Closing Arguments Expected Today In Ventura Trial
  5. What's Your Favorite Place In St. Paul?

Recently I fell off the pizza train. On purpose. My pizza intake was reaching an all time high: that stuff is addicting! I can’t even count the number of times I came home from work and answered the “What’s for dinner?” question with pizza. It’s easy, somewhat quick, and somewhat cheap (although I do tend to gravitate towards those spendy specialty pizzas).

It was time to change things up and I put pizza on the off limits list, at least for a little while. I was pretty successful in this endeavor and recently earned back my pizza privileges but had to start with homemade first. This was a kitchen sink creation topped with Italian meats, onions, ricotta, and mozzarella cheese. I used a 13×9 pan coated with oil to create a thick and sturdy crust.

(credit: Crystal Grobe)

(credit: Crystal Grobe)

One of my favorite recipes for pizza dough comes from pastry chef and author Zoe Francois and her cookbook partner, Jeff Hertzberg. They have a whole suite of cookbooks showing how easy it is to make artisan bread, pizza, and flatbreads and I’ve been using those books for years. One batch of pizza dough makes 4 pizza crusts so it’s great for feeding a crowd or you can do as I do and store the remaining dough in the freezer for future uses.

I suppose this means I’m back on the pizza train. What toppings should I use next?

View Comments
blog comments powered by Disqus