(WPRI) -- Today on The Rhode Show we learned how to make Daniele Grilled Pizzas with Chef Kaitlyn Roberts from Easy Entertaining, Inc.
Daniele Grilled Pizzas
- 1 lb. store-bought or homemade pizza dough, divided into 3 oz. balls
- 1/4 cup of homespun romesco sauce (see below)
- 1/2 cup of Narraganset Creamery Ricotta
- 8-10 slices of Daniele, Inc. spicy sopressata
- Cold-pressed extra virgin olive oil for drizzling
- Basil for garnish
- 1/4 cup olive oil
- 1 1-inch thick slice of crusty bread, torn into pieces
- 1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
- 6 garlic cloves, chopped
- 1 teaspoon salt
- 1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded
- 1 8-ounce jar of roasted red bell peppers, drained or homemade roasted red peppers
- 1 Tbsp. smoked paprika (preferred) or sweet paprika
- 3 Tbsp . sherry vinegar or red wine vinegar
- Allow dough to come to room temperature, and divide into 3 oz balls. A one pound bag of dough should yield about 5 personal size pizzas. Allow the balls to rest about one hour.
- Roll out the dough or throw it while your grill or grill pan is preheating. Your grill should read 500 before you place dough on the grill. Likewise, the grill pan should be almost smoking before you place the dough on it.
- Gently rub the stretched dough with olive oil.
- Place the dough on to the grill, stretching as you place it down. Allow the dough to "toast" and flip it immediately once it has done so. Turn down the grill or the grill pan, to prevent your dough from burning.
- To finish the pizza in the oven, remove the flatbread from the grill once both sides have been seared. Top with your choice of toppings and bake, directly on the rack at 475 for 5-7 minutes.
- To finish the grilled pizza on the grill, turn down your grill drastically, top the flatbread, and finish on the grill, covered with the top of the grill or if using a grill pan, place a baking sheet over the top to allow the toppings to melt.
- To save the grilled pizza shells for use at a later date, remove from grill, allow to cool completely, wrap in saran wrap and freeze. When ready to use simply top, place directly on the oven rack at 475 and cook for 7-10 minutes.
- Preheat the oven to 350°F.
- Heat the olive oil in a medium sauté pan over medium-high heat.
- When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown.
- Add the garlic and sauté another 1-2 minutes, stirring once or twice.
- Place the contents of the sauté pan into a food processor with the remaining ingredients - salt, tomatoes, roasted bell peppers, smoked paprika, vinegar.
- Purée until smooth.
- Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize.
- Allow to cool and scrape into a container to store.
Yield: Makes about 1 1/2 cups
The Eat Drink RI Festival takes place April 19 through 21. Opening event is at Bank of America Center in Kennedy Plaza, other events at the Providence Biltmore with the closing event at Gracie's. See the full schedule and purchase tickets at eatdrinkri.com .
About the Chef:
In 2006 Kaitlyn Roberts founded Easy Entertaining Inc. in a live-work loft on Providence's West Side, as a personal chef and in-home caterer. In the seven years since, Ms. Roberts has emerged onto the New England culinary scene, she had grown the company into culinary force; catering everything from in-home dinner parties to million dollar fundraisers, and employing over 30 hard-working and creative Rhode Islander's. Most recently, Roberts opened a sustainable cafe on Providence's West Side, to rave reviews.
Refusing to settle for anything less than seasonal, local and sustainable products, Roberts utilizes her Italian culinary education she received while formally training at Apicius Culinary Institute in Florence, Italy on a daily basis.
Just prior to completing her culinary program overseas, she received her B.A. in English and Communications from Wofford College, in Spartanburg, South Carolina.
Roberts was awarded an Advanced Degree from London's Wine & Spirits Education Trust Program in 2010. She has also had the pleasure of assisting Apicius chefs in preparing a variety of meals for the James Beard House in NYC.
Appearing over 15 times on regional TV networks as a guest chef and preforming live demonstrations at prominent culinary festivals her love for hand-crafted, amazing products really shines.
Though Roberts credits the Italians with showing her how to "respect the product," she has always maintained that some of the most exquisite food in the world is from her our own Lil' Rhody... and if you ask her ... can be found in her very own Cafe.
Roberts strives to make each event a delicious success and thanks each
and every client of Easy Entertaining Inc. for allowing her to translate her passion into her career.
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