My first restaurant job was in Providence, Rhode Island. The restaurant, Al Forno, is known as the "birthplace of grilled pizza". It's the best pizza I've ever had. This is a spinoff I created with my friend Andris, who eats, sleeps and breathes pizza.
GRILLED PIZZA "AL FORNO"
450g pre-made pizza dough (see next page) all-purpose flour, for dusting high-heat cooking oil, for greasing
110g freshly grated Fontina cheese
70g freshly grated Romano cheese
50g freshly grated Parmesan cheese
425g can of whole tomatoes salt to taste
20g fresh basil, chopped
20g fresh flat-leaf parsley, chopped extra-virgin olive oil to finish
6 spring onions, thinly sliced
Divide the dough into 3 equal portions, each about 150g, and place on a lightly floured baking sheet. Cover with plastic wrap and rest at room temperature until needed.
Oil the grill grates and preheat the grill to 200°C. In a medium bowl, lightly mix the Fontina, Romano, and Parmesan cheeses until evenly combined. Set aside.
Add the tomatoes (with juices) to a large bowl. Using your hands, crush the tomatoes into a slightly chunky purée. Add a pinch of salt. Set aside.
On a lightly floured work surface, use a rolling pin to roll out 1 ball of dough as thinly as possible, using flour as necessary to keep the dough from sticking to your hands or the work surface. You want an extremely thin crust, as it will puff up a lot when it cooks.
When the grill is hot and oiled, use your fingertips to gently lift the dough and drape it onto the grill. Cook for 1-2 minutes or until grill marks appear. Using tongs, flip the dough.
Bu hikaye New Zealand Listener dergisinin July 29 - August 4 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye New Zealand Listener dergisinin July 29 - August 4 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
First-world problem
Harrowing tales of migrants attempting to enter the US highlight the political failure to fully tackle the problem.
Applying intelligence to AI
I call it the 'Terminator Effect', based on the premise that thinking machines took over the world.
Nazism rears its head
Smirky Höcke, with his penchant for waving with a suspiciously straight elbow and an open palm, won't get to be boss of either state.
Staying ahead of the game
Will the brave new world of bipartisanship that seems to be on offer with an Infrastructure Commission come to fruition?
Grasping the nettle
Broccoli is horrible. It smells, when being cooked, like cat pee.
Hangry? Eat breakfast
People who don't break their fast first thing in the morning report the least life satisfaction.
Chemical reaction
Nitrates in processed meats are well known to cause harm, but consumed from plant sources, their effect is quite different.
Me and my guitar
Australian guitarist Karin Schaupp sticks to the familiar for her Dunedin concerts.
Time is on my side
Age does not weary some of our much-loved musicians but what keeps them on the road?
The kids are not alright
Nuanced account details how China's blessed generation has been replaced by one consumed by fear and hopelessness.