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The Relentless Pursuit of Perfection

Homemade Pizza
That Really Delivers

ILENE SPECTOR SPECIAL TO THE JEWISH NEWS

H

ow about a summer pizza
party? Although most peo-
ple don't make homemade
pizza, I guarantee these
recipes are better than any that
reach your home in a cardboard
box.
Larry Flax and Rick Rosen-
field, co-founders of the Califor-
nia Pizza Kitchen restaurants,
recently have published an in-
novative cookbook under the
same name that brings the tastes
of their restaurants into your
kitchen.
They believe that great pizza
begins with great dough and
they provide recipes, detailed
photographs and tips. Many
recipes are easily con-
verted for kosher
use and the
best "top-
ping' is that
all the royal-
ties from the
sales of this book will be donat-
ed to charitable organizations
throughout the country.
Refrigerated pizza dough that
comes in a tube are decent sub-
stitutes for homemade. I roll or
stretch them as thin as possible,
brush them with a little olive oil,
then pre-bake for a few minutes
to preserve crispness before top-
ping.
Here are a few of their recipes
and mine, enough to satisfy even
vegetarians.

ILENE'S SKILLET PIZZA
CRUSTS (PARVE)

3 pkgs. active dry yeast
1 teaspoon sugar
3/4 cup warm water (105-115
degrees)
3 cups all-purpose flour
1 teaspoon salt
1/2 cup warm water (105-115
degrees)
2 tablespoons olive oil
vegetable cooking spray

Combine first 3 ingredients in
a 2-cup glass measuring cup; let
stand 5 minutes. Combine yeast
mixture, flour and next 3 ingre-
dients in a large bowl, stirring
until well blended. Turn dough
out onto a lightly floured surface,
and knead 5 minutes. Place in a
bowl coated with cooking spray,
turning to grease top. Cover and
let rise in a warm place (85 de-
grees), free from drafts, 30 min-
utes or until dough is doubled in
bulk. Punch dough down, and
knead lightly 4 or 5 times. Divide
dough into 6 equal portions; roll
each portion into an 8-inch cir-
cle. Cook each round on 1 side in
a non-stick 8-inch skillet coated
with cooking spray over medium
heat about 2 minutes or until
dough rounds are lightly

browned. Cool crusts, and freeze
in airtight container up to 6
months. Yields 6 (8-inch) crusts.

PORTOBELL
MUSHROOM TOPPING
FOR SKILLET PIZZA
(DAIRY/PARVE)

1 lb. Portobell mushrooms, sliced
3 tablespoons olive oil
1 teaspoon dried rosemary or 2
tablespoons fresh, chopped
112 teaspoon salt
1/2 teaspoon pepper
1/2 cup freshly grated Parmesan
cheese, optional

In a mixing bowl, toss togeth-
er the mushrooms, olive oil,
rosemary, salt and pepper. Scat-
ter mixture over the skillet
dough. Sprinkle
with cheese, if
desired. Bake
at 425 de-
grees for 15 to
20 minutes until
crust is deep brown
and topping is bubbly hot.

CALIFORNIA PIZZA
KITCHEN SMOKED
SALMON PIZZA (DAIRY)

Dill Shallot Sauce:
1/2 cup sour cream
2 teaspoons minced fresh
shallots
1 tablespoon chopped fresh baby
dill leaves
1/2 teaspoon freshly squeezed
lemon juice
pinch of kosher salt
Pizza:
2 (8-9-inch) pizza crusts
3 tablespoons olive oil
1 cup thinly sliced red onions
8-10 oz. Norwegian smoked
salmon
2 tablespoons capers
dill sprigs for garnish

To make sauce; Combine all
sauce ingredients and mix thor-
oughly. Set aside in refrigerator.
For pizza; Preheat oven to 500
degrees. Brush olive oil over the
surface of prepared pizza dough,
within the rim. Distribute 1/4
cup sliced red onions over the oil.
Transfer onion-covered dough
to the oven; cook until the dough
begins to brown, about 5 min-
utes. Check the oven during
cooking and pop any large bub-
bles that form in the center area
of the crust with a fork. When
the crust is done, carefully re-
move it from the oven. Use a
spoon to spread about 1/4 cup of
the dill sauce over the onion-cov-
ered surface. Place slices of
smoked salmon over the Dill-
Shallot Sauce, forming a single
complete layer. Slice and garnish
with the capers and dill, if de-
sired. Serve while crust is still
warm. Repeat steps to make ad-
ditional pizza.

PIZZA page 118

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