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Video: Who needs delivery? Make pizza at home!

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    >> easy as one two three. pizza taking things beyond pep reason. a restaurant in new york city , michael.

    >> good to see you.

    >> a lot of restaurants, new york, new jersey, your first pizza joint. what's your edge here.

    >> pizza is going to complete the circle of italian food . we do seafood, different types of food of italy. here we're doing pizza . when i went to hong kong and opened it up, pizza the italian food of choice, therefore i had to do it. i got the bug, therefore had to do it in new york city .

    >> i love pizza but so easy to call the guy to bring it to you.

    >> great for the family, a little flour, couple of hours pre, do your thing and come back. it's easy.

    >> start with pizza carbonara. what do we need?

    >> take a take on a traditional roman dish, spaghetti with pepper and cheese. we'll add all those elements but what we'll do is put it on a pizza . we start with mozzarella. this is what we call grated mozzarella, not buffalo or fresh, great melting cheese.

    >> any grocery store .

    >> whole milk with good flavor.

    >> saute bacon. anything good with bacon.

    >> throw it in the pan.

    >> parmesan.

    >> no red sauce .

    >> no red sauce on this one.

    >> bake it in the oven, bake seven or eight minutes. because we don't have conventional pizza oven at home. want to break an egg?

    >> you did it for me.

    >> right into the pizza .

    >> right on.

    >> right onto the pizza . put this on. go in for a few minutes, a little a little bit of scallions and bake this. then what we do.

    >> we baked it once before the egg on.

    >> go back in, three minutes or so.

    >> just one on there.

    >> go ahead and put the other one on there. what we'll do, take the egg, this is like the showpiece. when you bring it to the table, the pizza is hot on top. we break it and smear it, it cooks instantly, finish with this cheese.

    >> go back to the crust.

    >> you can buy store bought crust or a recipe we have on the website. very easy. most grocery stores now have a special pizza you can buy.

    >> if carbonara not your thing, bacon, eggs.

    >> pesto. again, some of you buy at the grocery store . a little bit of cheese.

    >> that's just a store bought crust.

    >> store bought.

    >> a little ricotta. little dollops of ricotta onto the pizza . then we'll put a little corn, tomatoes.

    >> this is pizza conmis. corn italian.

    >> we bake it, comes out, looks like this.

    >> heavy toppings.

    >> let's use it.

    >> extra virgin olive oil , goes back in the oven three to four minutes, a really nice crust on the bottom. here you have a metal pan. you do not need a pizza stone , work just the same.

    >> cookie sheet.

    >> round dish, really up to the person. then we cut the pizza and we're here.

    >> who needs domino's, looks beautiful.

    >> chicken wings with rosemary.

    >> up ahead, best way to find a hotel. x xxx.

    >>> back now with more today

TODAY recipes
updated 6/11/2012 9:06:55 AM ET 2012-06-11T13:06:55

Recipe: Pizza carbonara

  • 1/2 pound Applewood bacon slices, cut into 1/2 inch strips
  • 1/4 cup Pecorino Romano, freshly grated
  • salt & freshly ground black pepper to taste
  • 2 eggs
  • 1 fresh 10 oz. dough ball, rolled out into a circle 12-14 inches wide
  • 11/2 cups (about 8 ounces) fresh mozzarella, cut in 1/4 inch slices and grated
  • 1 cup heavy cream, reduced to half a cup
  • 2 scallions, sliced

Allow the dough to rest out of the refrigerator for up to two hours so the glutens can relax. Preheat an oven to 425 degrees F. On a well-floured work service, lightly roll out the dough, rotating until about ¼ inch thick. Lightly brush a cookie sheet with olive oil. Place dough onto cookie sheet and pinch into the corners. Trim the tray of any excess dough that drapes over the edges.

Lay the grated mozzarella on top of the dough. Drizzle the reduced cream evenly over the cheese. Add the bacon and grated Pecorino-Romano cheese. Bake the pizza for 8 to 10 minutes, or until the dough begins to pull away from the edges. Remove from the oven and using the back of a spoon, indent two shallow wells towards the center of the pizza, being careful not to apply too much pressure. Crack two eggs into a shallow bowl. Pour an egg into each "well" separately making sure the eggs stay put while cooking.

Return the pizza to the oven for an additional 3 to 4 minutes, or until the cheese and bacon become golden brown. Remove the pizza from the oven again and allow to cool for one minute. Just before serving, drag a knife through the yolks so they break and ooze all over the surface of the pie. Season liberally with freshly cracked black pepper. Add chopped scallions to serve.

Serving Size

Serves 2 to 3 people

Recipe: Pizza con mais, pomodorini e ricotta

  • 1 pint cherry tomatoes
  • 2 sprigs fresh thyme, picked
  • 2 garlic clove minced
  • 2 T parmesan cheese
  • 3 T breadcrumbs
  • 3 T chopped basil
  • 2 ears of corn, grated
  • 1 tablespoon olive oil
  • For basil pesto
  • 1 garlic clove minced
  • 2 cups of basil leaves washed and dried
  • 2/3 cup extra virgin olive oil
  • 2 T parmesan
  • Salt and pepper to taste
  • For assembly
  • 1-14 inch ball of dough
  • 1/2 cup mozzarella cheese, grated
  • 1/2 cup fresh ricotta
  • Fresh torn basil leaves, for garnish

Preheat oven to 450 degrees. Toss the cherry tomatoes in a kitchen bowl with thyme, garlic, cheese, breadcrumbs and basil. Bake the tomatoes in a 450 oven for 5-8 minutes until they have blistered and popped. Remove and set aside.

Heat a sauté pan to medium high heat. Add 1 T olive oil and smoking. Add corn and toss in pan until corn chars. Stir with wooden spoon till desired color is achieved.

For pesto:
Add all ingredients into a food processor except the oil and pulse. With the motor running, slowly pour in the olive oil in a slow stream. Season with salt and pepper. Set aside.

For assembly:
Lower the oven to 425 degrees F. On a well-floured work service, lightly roll out the ball of dough, rotating until about ¼ inch thick. Lightly brush a cookie sheet with olive oil. Place the rolled out dough onto cookie sheet and pinch the dough into the corners. Trim the tray of any excess dough that drapes over the edges. With a large kitchen spoon, evenly distribute the pesto over the dough in a thin layer. Top the dough with grated mozzarella, fresh ricotta, blistered cherry tomato mixture and charred corn. Bake for 10 to 12 minutes. Remove from the oven and garnish with fresh torn basil leaves and a drizzle of extra virgin olive oil. Serve.

Serving Size

Serves 2 to 3 people

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