Upcoming Events

  • Western Culinary Trail - Week One - Middle East

    Academy of Culinary Education - Woodland HillsThe first class in our Western Culinary Trail Series - Middle Eastern Food - where Western Cuisine started. The Menu will be: Cardamon Cookies, Chicken Tagine, Egyptian Bread Pudding, Israeli Chopped Salad, Israeli Couscous, Lavash, Pomegranate Blast,July 2–30, 2015
  • Western Culinary Trail - Week Two - Greek Food

    Academy of Culinary Education - Woodland HillsWeek Two features Greek Food which strongly influenced Italian Food. Menu: Greek Bechamel Sauce, Greek Pizza Rolls, Lemon Rice Pilaf, Mediterranean Vegetable Salad, Pastitsio (Greek Meat and Macaroni Pie), Pineapple Baklava, Pita Bread, TsatzikiJuly 9–30, 2015
  • Western Culinary Trail - Week Three- Italian Food

    Academy of Culinary Education - Woodland HillsWeek Three of the Western Culinary Trail Series featuring Italian Food. The Menu will be: Chicken Piccata, Foccacia, Fruit Lasagna, Italian Antipesto, Italian Sodas, Marinara Basil Sauce, Olive Oil and Garlic for PastaJuly 16–30, 2015
  • Western Culinary Trail - Week Four - French Food

    Academy of Culinary Education - Woodland HillsWestern Culinary Trail - Week Four - THE FOODS OF FRANCE - Menu consists of: Butter Lettuce Salad with French Vinaigrette, Coq Au Vin, French Egg White Baguettes, French Onion Soup, Coquilles Saint Jacqes (Garlic Scallops), Haricot Vert, Pastry Cream, SaJuly 23–30, 2015
  • Western Culinary Trail - Week Five -Crossing the Atlantic to New England

    Academy of Culinary Education - Woodland HillsWeek Five of the Western Culinary Trail Series - we will figuratively cross the Atlantic and prepare the food New England including early American Recipes and Modern Day Ones as well. The Menu will be: Boston Clam Chowder, Boston Cream Pie, Corn FritterJuly 30, 2015 – July 30, 2015

Fresh Tomato Season is here! Try them with Pizza!

Backyard Tomatoes

What to do with all those ripe Tomatoes you are about to start picking or are already picking!  Our Tomatoes have started to ripen a little early this year and so it is time to start using them.  Sunday for lunch I made a beautiful BLT with one of our Red Beefsteaks and Monday night for dinner I made a fantastic pizza with fresh red and yellow Tomatoes.

Bacon/Lettuce & Tomato on Rye





Making the BLT was pretty simple, but making Pizza with fresh Tomatoes takes a little bit of extra work (well worth it!)  Fresh Tomatoes when ripe, can be very juicy.  While juiciness is good when you are eating Tomatoes out of Hand, it is not good when they are used in baked goods as the Tomato Juice will make the Crust soggy.

So, in order to avoid a soggy Pizza, I first peeled the Tomatoes http://www.sylveeeskitchen.com/cooking-tidbits/peeling-tomatoes/ and then I sliced them and placed them in a colander to drain.  Salting them slightly will help to remove the excess liquid faster, but be careful with that salt!


Cored Tomatoes



Peeled and sliced Tomatoes















Listed below are the steps involved in making the Pizza so that it will be tasty and not soggy.

  1. Stretch and shape the Dough onto your pan or peel.
  2. I applied a layer of chopped Basil combined with Olive Oil, fresh Oregano
  3. Next comes a layer of shredded Parmesan Cheese and then a layer of shredded Mozzarella Cheese.


Pizza Crust with Basil, Olive Oil and Cheeses

  1. On top of the Cheese went the Tomatoes and Kalamata Olives and a Meat Product such as Pepperoni, if desired.
  2. Bake the Pizza in your usual way (I use a pizza stone heated for at least half an hour at 500 degrees)
  3. Time of baking will vary per the method you are using;  in my oven with the pizza stone I interrupted the baking and added diced Bell Peppers (red ones), sliced Shitake Mushrooms and diced sweet Onions.  (The reason I add these items later is so that they will not have a chance to loose much of their water and thus prevent the Pizza from becoming soggy.



All ingredients added last 5- 10 minutes of baking





Finished Pizza


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