It seems just yesterday that someone taught me to use salt when cooking, in order to make things taste better. Now, suddenly, I’ve used both a rolling pin and a mallet in the same week of my long life. I mentioned earlier that my dad is trying to force me to teach myself how to cook. Well, my parents have a kitchen with everything, so it’s a lot easier and slightly less boring to learn the art of cooking than it was in my tiny, mice-visited NYC kitchen.
In just one week of being home, I’ve made chicken piccata (the chicken was too fat, so I malleted it); and pizza bianca alla sofia (or, my friend Sofia’s white pizza). I even used the fresh zucchini from my aunt’s garden!
This is such a Julie & Julia moment. I promise it won’t happen again.
Anyway, the pizza was rather good; I’m going to give myself permission to publish Sofia’s recipe here, which I’d jotted down once in NYC while she was narrating her actions (she’s in my dad’s camp about the cooking). Recipe after the jump!
- Buy a big ball of refrigerated dough from Whole Foods (for thin crust, cut in half). I couldn’t find it because I went to Ralphs, so I used Pillsbury, which sucks because it doesn’t stretch much.
- Spread flour on the kitchen counter and roll out the dough.
- Roll it lengthwise and widthwise. Really put your back into it.
- Stretch the dough more by holding it up and moving your hands around the circumference of the pizza—make it bigger!
- You really have to work it.
- Punch the dough with your fists (this sounds like the fitness stories I used to write at Seventeen).
- Put cornmeal on the baking sheet.
- Spread the dough on the sheet so it is touching all sides.
- Put some extra virgin olive oil on the pizza.
- Slice about 1/3 of a zucchini THIN so it will cook.
- Stir the zucchini in a bowl of extra virgin olive oil, salt, and rosemary.
- Slice smoked mozzarella, thin-ish.
- Put cheese, zucchini, and rosemary on the dough.
- Bake 10 minutes at 500 degrees (on the bottom shelf, which is hottest).
- Cut slices with a scissors and serve.
Any chefs out there? Anyone, like me, find cooking extremely tedious? Who’s going to try pizza bianca alla sofia?