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Pizza Workshop

Virtual Event Virtual Event

November 13, 2020 @ 6:30 pm 8:30 pm EDT

Learn how to make a delicious goat cheese, kale and mushroom pizza including making your own crust. We’ll top it off with a cinnamon apple dessert pizza as well so you will have a complete meal!

The only preparation you will need to do before class is to have all your ingredients measured out.

*OPTIONAL – We will be making the dough in class, however, if you have a sourdough starter and want to make your crust from that instead – let us know and we can also provide that recipe ahead of time.

Ingredients Needed:

Makes 2 small pizzas

For the crust:

  • 1/2 cup warm (110Β° F water)
  • 1 1/2 tsp instant or active dry yeast
  • 1 1/2 cups AP flour
  • 1 tsp salt
  • 3 Tbsp olive oil

For the topping:

  • 1 cup kale leaves (I used lacinato), stemmed, sliced thinly, and washed very well
  • 1 Tablespoon lemon juice
  • 1 teaspoon Kosher salt, plus additional to taste
  • 4 oz goat cheese
  • 1/4 cup heavy whipping cream
  • 1 Tablespoon whole grain mustard
  • 1 pound wild mushrooms
  • 1 tablespoon neutral flavored oil such as avocado or canola, plus additional if needed
  • Freshly ground black pepper, to taste

Makes 3 small dessert pizzas

For the crust:

  • 1/2 cup warm water (ideally between 100-110 degrees F)
  • 1 1/2 teaspoons active dry or instant yeast
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 Tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 3 Tablespoons unsalted butter, melted and cooled, plus additional for greasing bowl

For the topping:

  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract or paste
  • 4 Granny Smith apples – peeled, cored and sliced
  • 2 tablespoons butter
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Supplies Needed:

  • Pizza stone
  • Stand mixer with dough hook (optional, but very helpful), additional bowl and hook if you have it
  • Pizza cutter
  • Pizza peel (or large sheet tray and parchment paper)
  • 2 Medium skillets
  • Cutting board
  • Chef’s knife
  • Liquid measuring cups
  • Food processor (mini) (optional, but very helpful)
  • Cooking spoon
  • Small bowl
  • 3 Medium bowls
  • Cooking spoon

Meet your Host:

Rochelle Van Der Merwe is a professional chef that has over 10 years of teaching experience, both for home cooks and also for professional chefs.  She has worked in a variety of professional kitchens, ranging from fine dining restaurants to catering, to healthcare.  

Chef “Ro” has a variety of tips and tricks that home cooks can use in their kitchens to ensure the best possible outcomes.  She has experience teaching many ethnic cuisines as well as baking and pastry.  She likes to teach the technique rather than the recipe so that home cooks can feel more confident in creating meals that are entirely their own.