Last week, in honor of my friend Mel being in town, the girls and I attended a pizza class at Kitchen Conservatory, taught by the amazing Kirk Warner. As you might remember, I've taken a pizza class before, where we made traditional pizzas, but this class was different - this class was about "Grilled Pizza" and some of the toppings were anything but traditional. Other than Heather (who has taken a few KC classes with me before), none of the girls had been to a KC cooking class and I couldn't wait to introduce them to one of my favorite things to do (I think this was my 14th class!). We picked a great one too (although, they're all pretty great), Kirk was awesome and the food did not disappoint.
Kirk started out by showing us how to make the dough - huge vats of dough that can be frozen, parbaked and stored, or made right away (well, right after it rises).
The dough should be cut into 2 oz. portions, which are the perfect size for a personal pizza.
For pizza that is going to be cooked on the grill, Kirk recommends a very very thin crust.
So, our first job was to roll out the dough.
Kasey and Heather were great at this.
Then we began working on the toppings.
Julie cut onions for her pizza.
I made these spicy garlic-chili shrimp.
Kirk walked us through the process, which was SO ridiculously easy:
place dough on grill, let cook on both sides for a few minutes, remove from grill.
After the dough was cooked for a few minutes, it was solid enough to hold toppings, so we headed back to the kitchen to prepare the pizzas. Since the pizza crusts are so thin, the toppings should be light and spread out to keep the pizza from being too heavy or not cooking throughout. The pizza I prepared was a spicy shrimp, asparagus and sun-dried tomatoes with goat cheese (below). YUM.
This one was also incredible!
I must say, I was not prepared for this pizza. It blew me away.
I have had a lot of incredible food at Kitchen Conservatory over the years,
but this pizza might just be the best thing I've ever eaten.
Obviously everyone else in the entire class agreed and we had to make at least 4 more of these pizzas so we could all get our fill.
The rest of the class made a few other pizzas and then we had the opportunity to play around with the ingredients and mix things up a bit.
Chicken sausage pizza with roasted red pepper and marinara.
Veggie pizza with tomatoes, black olives, asparagus and basil.
Or how about butternut squash, asparagus, tomato chutney and Parmesan cheese.
Kirk also showed us how to make a calzone using the pizza dough.
Definitely not a bad way to spend the evening!
I'm still full.
Thank you Kirk and Kitchen Conservatory for such a fun night.I have a feeling we'll be back very soon (like next week).