Sep 22, 2008 10:20 am US/Pacific
Eye on the Bay Pizza Cook-Off - 9/24/08
With the clock counting down and a secret ingredient, Brian and Liam go to battle as they compete for title of top pizza maker. Food Network star Guy Fieri hosts this calamity in the kitchen.
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Eye on the Bay Pizza Cook-off
CBS
Pyzano's Pizzeria
Chef Tony Gemignani
3835 E Castro Valley Blvd Castro Valley, CA 94552 (510) 881-8878
www.pyzanospizzeria.com
Mulberry Street Pizzeria
Chef Ted Rowe
101 Smith Ranch Road San Rafael, CA (415) 472-7272
www.mulberry-street-pizzeria.com www.reallygreatpizza.com
Guy Fieri
www.guyfieri.com
www.foodnetwork.com/food/show_dv
www.foodnetwork.com/food/show_gi/text/0,2857,FOOD_26717_48262,00.html
www.foodnetwork.com/food/show_gd/0,3201,FOOD_32456,00.html
Great American Dine Out for 2008
www.dinersdriveinsdives.onfoodnetwork.tv/tag/the-great-american-dine-out-for-2008
Tex
Wasabi
515 4th Street ,
Santa Rosa, CA 95401 (707) 544-TEXX (8399)
www.texwasabis.com
Johnny Garlics
8988 Brooks Rd. So.,
Windsor, CA 95492
(707) 836-8300
1460 Farmers Lane,
Santa Rosa, CA 95405
(707) 571-1800
www.johnnygarlics.com
Shirley Fong-Torres
www.wokwiz.com
"The Woman Who Ate Chinatown" by Shirley Fong-Torres.
Aida Mollenkamp
www.chow.com
www.foodnetwork.com/food/show_ai
Chow
www.chow.com
American Metalcraft
www.amnow.com
Things Remembered
Serramonte Center
118A Serramonte Center
Daly City, CA 94015
(650) 992-1449
www.thingsremembered.com
Tropical Thunder Pizza
Chef Ted Rowe, Mulberry Street Pizzeria, San Rafael, CA.
Chef's Note:
Pizza is fun food, and is best made the way you like it, a little more or less cheese, and a bit more or less of this and that. Enjoy your pizza creation.
Yield:
One 14-inch pizza
Ingredients:
1 - 15 oz. Whole Wheat blended pizza dough (homemade or from your favorite pizzeria)
3/4 cup White Sauce (1 part Sour Cream & 1 Part Cream Cheese)
6 oz. Mozzarella Cheese
6 oz. Cheddar Cheese
8 oz. Cajun Sausage, Note: can be made with raw ground pork and Cajun seasoning
2 to 3 Jalapeno Peppers
1 to 2 Red Bell Peppers
2 Maui Onions, small
1 lbs. Andouille Sausage
1 Pineapple
Kosher Salt
Black Pepper
Extra Virgin Olive Oil
Preparation:
Blend together 1 part Sour Cream with 1 part Cream Cheese.
Sauté Cajun Sausage until done and drain off any fat or liquid.
Roast Andouille Sausage, about 10 to 12 min. in a 400 f oven, cool and slice.
Roast Pineapple, cut top and bottom off and trim off skin and eyes, slice into 1 inch rounds, sprinkle with Kosher Salt, place on sheet pan and roast in 400 f oven for 20 minutes total (10 minutes on each side), cool cut into 1/4's, cut off core and slice.
Roast Jalapeno Peppers and Red Bell Peppers both rubbed with Olive Oil and sprinkled with Salt and Black Pepper. For Jalapeno Peppers cut off stem end and remove seeds. For Red Bell Peppers cut in 1/2 from top to bottom and remove seeds and stem. Roast both for 10 minutes in 400 f oven, cool and slice.
Making the Pizza:
Shape the dough.
Spread on the White Sauce.
Mix both Cheeses and top.
Top with Cajun Sausage, Jalapeno Peppers, Red Bell Peppers, Maui Onions, Andouille Sausage, and Pineapple.
Bake until done, on the show I baked in a 425 f oven on a pizza stone for about 12 to 15 min.
Remove Pizza from oven and let stand for 1 to 2 minutes, cut and serve.
Tony & Brian's Big Bad Voodoo Pizza
Chef Tony Gemignani, Pyzano's Pizzeria, Castro Valley, CA
1 medium size dough (approx 18 oz)
Favorite Spicy BBQ sauce (add pineapple, optional)
10 oz 100% Whole Milk Mozzarella Cheese (shredded)
6 Fresh Sliced Pineapple Rings or Canned slices
6 thin slices of Prosciutto di Parma
10 -12 medium size shrimp
1 bottle Voodoo Spiced Rum
Heavy Coconut Cream
Nutmeg butter (Trader Vics)
Butter
6 Maraschino cherries
Garnish plate with:
Pineapple ring
Shredded coconut
Point Reyes Blue Cheese
Preparation:
Place your pizza stone on bottom rack of your oven. If you have 2 stones add one stone on the upper level.
Pre-heat oven to 500 convection bake.
Make sure your dough is at room temperature covered for 1 hour before use.
Dust you dough with flour and a light amount of semolina.
Hand-stretch your pizza into 12 inches. Lay pizza onto your pizza peel. Make sure you have semolina added to the peel so your pizza slides off easily.
Add your BBQ sauce leaving a 1/2 inch border and then cover the BBQ sauce with Mozzarella and slide your pizza onto the stone.
Bake for approx 10 minutes or until golden brown.
While your pizza is cooking start your pineapple rings, then your shrimp.
Place butter into a sauté pan on low and melt then add your 6 pineapple rings. Turn the rings once and cook until lightly brown. Turn the heat to medium high. Then add 2 ounces of Voodoo spiced rum. The rum will fire up so, please be careful. Once the alcohol is baked off, place your rings onto a plate.
In another sauté pan, lightly warm the heavy coconut cream and Nutmeg butter on low heat then slightly reduce cream
In a separate sauté pan on medium heat, lightly add some soy bean oil and place your shrimp into the pan. Lightly cook your shrimp. Add your coconut nutmeg cream into the shrimp and stir. Set aside.
When your pizza is done, quickly place the pineapple rings around the pizza evenly spaced out. Add the strips of prosciutto between each ring. Add the shrimp down each strip of prosciutto.
Add a cherry to each of the pineapple holes. If are slow assembling your pizza and you think your pizza is getting cold, then place your pizza back onto the peel and slide your pizza back into oven for 1 minute only.
Take pizza out of oven and cut pizza down the middle of each ring. 3 cuts, six slices.
Place onto finished plate with pineapple ring and shredded coconut along with a small amount of BBQ sauce and crumbled Blue Cheese.
I recommend lightly adding blue cheese on top of each slice. Serve with Voodoo spiced rum Pina Coladas.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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