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


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


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.


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


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


1/4 pound prosciutto

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


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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