Jeremy Parsons is a culinary mixologist and host of the upcoming Amazon Prime series The Gastro Guru. His life’s mission is to serve up inspired cocktails and canapés. He loves to bring global food and international drinks home with smart, easy and approachable recipes.
This time he turns to Italy for inspiration and shows you how to make a great Mediterranean cocktail and two of the world’s most amazing pizzas.
EP 2 – Delizioso Duo Di Pizza raises the bar on Italian pies; one is vegetarian, the other is a charcuterie board brought to life, so you too can fall in love with Italy while staying at home.
Here are the recipes.
Cucumber Basil Smash
2 oz. Stolichnaya Gold Vodka
3 slices Cucumber
3 Lime wedges
2 shredded Basil Leaves
4 oz. Mediterranean Tonic
Garnish with a basil flower
Directions:
In a shaker half full of ice add Vodka, lime, basil and cucumber. Shake until well pulverized. Pour into a rocks glass and top with Tonic or Soda Water.
Duo of Fritte Pizza
Pancetta, Red Grape and Gorgonzola Pizza
6 oz. Pizza Dough
5oz. Dolce Gorgonzola Cheese
5 slices of Pancetta
5 Basil leaves
½ cup “00” Flour
½ cup Baby Arugula
¼ cup Red Grapes Sliced
¼ cup Pistachios roasted unsalted
Drizzle of your favorite spice/herb mixture infused olive oil – I used Williams Sonoma Argentinean Rub
Directions:
Spread out your flour onto your cooking service making sure it is clean and dry. Roll out your dough using a rolling pin to get it as thin as possible. Allow to rest and heat up vegetable oil in a deep pan filling so that an inch of oil is in the pan. Test oil using a wooden spoon, if bubbles form immediately the oil is ready and keep at medium. Drop in dough from front to back of the pan so as not to splash the oil. Pop holes in dough to keep the pizza shell flat. Flip after 8 seconds and cook the second side. Reserve on a foil lined perforated pan. Pre heat oven to 500. Drizzle the crust with oil then layer in the following order, arugula, basil, pancetta, grapes, pistachios, cheese. Cook for 3 minutes or until desired crispness.
Roasted Veggie Pizza
6oz. Pizza Dough
½ cup “OO” flour
1 cup tomato Puree
5 Cremini Mushrooms
4 Asparagus
2 medium Shallots
1 small Zucchini
1 medium tomato
¼ Sweet Red Pepper
1/8 cup Sweet Peas
1/8 cup Sundried Cherry Tomatoes
1/8 cup grated Gran Padano Cheese
1/8 cup shredded Mozzarella Cheese
1/8 cup shredded Medium Cheddar
1/8 cup Vegetable Stock
Drizzle of your favorite Spice/herb mixture infused olive oil
Directions:
In a casserole dish add your chopped veggies, stock and oil drizzle. Cover with foil and cook at 390 for 20 minutes stirring once. Remove veggies once done and follow the directions above and layer sauce, veggies and then cheese.