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The Sopranos with Lindsay: Episode VI

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This week’s episode landed on Mother’s Day, so Lindsay, brunching with mom, did not have her usual day and a half to prepare dinner. So, she decided to make something simple: pizza. But the result—homemade dough, delicious red sauce, fresh toppings—was a sophisticated twist on an otherwise uncomplicated dish.



The show turned out to be pretty exciting too: asbestos dumping, peyote (who knew the mafia was down with hallucinogens?), and suffocation. Things are not looking so simple after all.



Episode Six Menu



Pizza Rosso



Pizza Dough



Use this dough for both pizzas.



1-1/3 cups hot water


One packet of yeast


1 tablespoon sea salt, more for topping


1 tablespoon sugar


3 tablespoons olive oil


3-1/2 cups flour





Directions:


Dissolve yeast and sugar in hot water for five minutes. Add salt. Add flour and mix well. Knead for about five minutes and let rise until doubled, about two hours. Punch down and roll thin on a round pizza sheet. Brush twice with olive oil and bake for about five minutes before adding the toppings; this prevents dough from getting soggy.



Marinara Sauce



Three shallots, diced


Four garlic cloves, minced


One 28-ounce can san marzano plum tomatoes


1/2 teaspoon each: dried oregano, basil, marjoram (can vary spices to whatever you prefer)


Salt and red pepper flakes, add according to taste





Directions:


Cook shallots in medium saucepan over medium-low heat for about ten minutes. Do not brown. Add garlic and cook another five minutes. Turn up heat and add tomatoes. Add spices and simmer, uncovered, at least one hour. Puree the sauce in an immersion blender or food processor.



Toppings



Two packages buffalo mozzarella, sliced into rounds


One medium Spanish onion, sliced


1/2 cup Kalamata olives, sliced lengthwise


One bunch basil, hand torn


1/2 pound each of full milk mozzarella, provolone, and fontina cheese





Directions:


Assemble pizza by ladling marinara onto partially cooked dough, adding desired toppings, and cook at 500° F for ten to fifteen minutes.





Pizza Bianco



Parmesan Cream



1/2 pound parmesan, grated


1 cup cream or whole milk


1 tablespoon butter


1 tablespoon flour


Salt and pepper to taste



Toppings



1/4 pound prosciutto


1 handful arugula, tossed in a little olive oil and lemon juice





Directions:


Brush pizza dough with olive oil and cook completely, about ten to fifteen minutes at 500° F, while making sauce.



In a small saucepan, melt butter over medium to low heat, whisk in flour, and cook about three minutes to get rid of raw flour taste. Next, whisk in cream or milk and cook until sauce thickens, about two minutes. Add parmesan gradually and continue whisking. Add salt and pepper to taste.



Assemble pizza by ladling the parmesan cream onto the cooked dough; top with prosciutto and arugula. Cut and serve!



The Sopranos with Lindsay is a weekly cooking column that will run for eight episodes, or until Tony is killed. Get your menu here and watch the show on HBO, Sundays at 9 p.m. See last week’s recipes here.



Photo courtesy of Brie Cadman





 


 

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