The Democracy of Pizza

I love how the view from my back deck changes with the seasons. In summer, the thick, deep enclosure of trees forms a circular canopy around me, highlighting my piece of the sky...supporting me in its embrace, protecting me from intrusion from the outside world.

Today the trees stand tall and majestic in their bareness, letting me peek through their naked branches to get a more expansive view, sweeping downward from my perch, revealing a natural changing of the guard, as the summer's splendor falls away. There is a beauty in this too.

"Lay bare your intentions," the trees seem to say. "Stand firm in your own power, even when it appears to be stripped away. Look out to a new vista, just as you are doing right now."

Each season the landscape changes, symbolizing death, rebirth, growth and harvest. Maybe humanity, in its absorption with the countless dramas of life, has lost much of its natural connection to nature. Maybe, in part, that's how we lost our way. Maybe we forgot to notice the magic all around us that is always in high definition, displayed in perfect harmony, swaying to a natural rhythm. Maybe, in order to hear the song, we have to first turn off the noise.

In a world in economic decline, I can't help but notice that we still live in an abundant universe. In a world gone crazy, nature shows us something different. It naturally operates as a vast network of cooperation, supporting us...and all life...each and every moment. Maybe President-elect Obama heard the song of the trees. Maybe they showed him new sights...for he symbolizes the change we are hungry for. As the old world order falls away like dead leaves, crumbling underfoot, let's join in seeing a new vision. Let's expand our horizon on what is possible and have the courage to embrace a new perspective. Let's put out our intention to live in a peaceful, abundant world...even if we can't see it yet. Spring always follows winter...

Meanwhile, in the kitchen...

An old recipe can always be made new. So, let's take something that's been around for years, is inherently democratic, loved by all, crossing every ethnic group; rich and poor, young and old...and what do we have? Pizza....of course. With pizza there's room for every taste and self-expression. The traditionalist can sit at the same table with the eccentric and nobody cares or tries to talk you out of enjoying your delicious creation. Diversity is great in the kitchen!

Last night I developed my own concoction. Vary the sauce and topping all you want...but I'm sure you'll love how this timeless and universal favorite can still be taught a new trick or two...

In love and gratitude for a new day, season and earth,

Chef Silvia

Grilled Sauteed Pizza

Makes two 8-10 inch crusts

1 16 oz bag of pre-made pizza dough (or fresh--see below)
1 cup marinara sauce (see quick, easy recipe below)
4 - 6 oz of fresh mozzarella (shredded)

Divide the dough in half. Shape each half into a crust of your desired thickness.
In the meantime, heat your grilled to a medium/low setting. I used my indoor, stove-top grill but any grill will do. Once the dough is shaped, add a few drops of olive oil to the top surface and spread evenly. Put oil side down on the grill (It will look as if the dough will fall through the grates, but it won’t.) Cook for about 3-4 minutes on each side or until the grill lines are distinct and the dough is firm and golden. Oil the top side again and flip the pizza over and grill that side.


In the meantime, sauté your toppings…

Sautéed Topping

My choice is shitake and crimini mushrooms, slivers of sun dried tomatoes, and finished with fresh arugula…yum…

8 oz. of wild mushrooms--sliced (any combo…I love a combo of crimini, Portobello and shitake)
3-4 slices of sun dried tomatoes--slivered
3-4 tablespoons of extra virgin olive oil
1 clove fresh garlic--finely chopped
Pinch of red pepper flakes
Splash of white wine
Garnish with fresh chopped arugula
Season with salt and pepper

In a medium skillet, add oil, heat over medium/high heat until the oil is hot but not smoking. Add mushrooms and cook until golden (about 1 to 2 minutes) tossing occasionally. Add garlic and red pepper flakes, cook for a few moments more, splash with a bit of white wine, toss for a few more moments and you’re done!

Putting it all together

Top each grilled crust with the sauce, followed by the cheese, followed by the toppings.
Place pizza in a pan or on a baking sheet and place in a 400 degree oven for about 5 minutes.

Basic Pizza Dough

Play with this dough! This is where you get to determine how thick your crust will be and how good you are at making circles. (Remember, the dough will thicken as it bakes in the oven.) Your first attempts always come out looking like amoeba, or you stretch the dough so thin in certain spots that you get holes in the dough. Don’t fret. It gets easier with a little practice. Doesn’t everything?

Makes 2 round pies, each 8 to 10 inches in diameter, or 1 rectangular pie, about 10 x 14 inches. (This recipe can easily be doubled, tripled, or more.)

1 teaspoon (slightly heaping) active dry yeast
3/4 cup warm (not hot) water, approximately
3 cups unbleached white flour
1 teaspoon salt

Combine the yeast and 1/4 cup of the warm water in a small mixing bowl. Set aside until frothy, about 10 to 15 minutes.
Put the flour in a large mixing bowl and make a well in the center. Put the frothy yeast liquid, the remaining water, and the salt in the well, and combine until all the flour is incorporated into a dough ball. If a bit of flour remains loose, add a few drops of water at a time until all the flour is mixed into the ball of dough. If it becomes too sticky, mix in a small handful of flour. Cover with plastic wrap and leave at room temperature for about an hour or so, or until the dough has doubled in size and is light and airy.

Transfer the dough to a floured board or surface, punch your fist into the center of the dough to deflate it, and divide the dough in half. Cover one of the halves with a large bowl, and set it aside while you work with the other half.
Shape the dough into a circle by pushing out from the center with your knuckles. Keep working the dough, flattening it until you have a circle about 1/4 inch thick and 8 to 10 inches in diameter. Repeat with the second piece of dough.

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Buy your copy of Simply Sauté today!

Pizza Crust

Crusts can be made hours or even the day before so this is a great way to have a "make your own, sautéed pizza party!

And what can be easier than having plenty of pre-made pizza dough on hand, ready to receive your personal expression...

Bend with the Wind

A tree survives the storm if the branches bend with the wind. Let's all stop resisting what is and begin bending with it.