RECIPES AND VIDEO CLIPS FROM TV APPEARANCES

Greek Salad Pizza

Ingredients: (makes 1)

1 grilled pizza crust
1 cup loosely packed pizza cheese (3 ounces)
1/3 cup pomodoro sauce
1/4 cup pesto sauce
1 tablespoon chopped parsley
1/4 cup thinly sliced scallions, green part only

Method:
Top the grilled pizza shell with the cheese and sauces. After baking or grilling the pizza, sprinkle the top with the parsley and scallions. Serve immediately.

Greek Salad Pizza:
Make the Authentic Pizza, above (or a simple cheese pizza).
After you remove it from the oven or grill, top the hot pizza with mixed greens, crumbled feta cheese, thinly sliced red onions, black olives, capers, and garlic-oregano vinaigrette.

As seen on the Rhode Show on Fox Channel 11 in Providence, RI.

Grilled Pizza with Fresh Corn, Pancetta and Gouda

2 pizza shells
1 cup shredded Gouda cheese
1 cup fresh scraped cooked corn*
1 red pepper, sliced julienne
1 Poblano chili pepper, roasted, seeds removed, sliced julienne
6 slices pancetta, cooked crisp
1 bunch scallions, chopped
2 tablespoons olive oil
2 tablespoons cilantro, chopped
Cracked black pepper

1. Preheat grill until hot.
2. Divide the cheese between the two shells and then add the corn, peppers, pancetta, and scallions. Place pizzas on the grill for 5-7 minutes, until edges are browned and crisp, being careful not to burn.
3. Sprinkle the cilantro on top and drizzle with the olive oil. Add some cracked pepper and serve.
*Note: One medium-sized ear of corn yields about 1/2 cup of kernels.

As seen on Cooking with Class, on NBC10, WJAR-TV, Providence, RI, hosted by Chef Frank Terranova.

Roasted Vegetable Pizza

Ingredients: (Makes 2)

1. In a large bowl, place 2 tablespoons of olive oil, the garlic, and tomatoes and toss well. Set aside.
2. In a grill pan, place the pepper, zucchini, and onion. Drizzle with a bit of olive oil. Toss and heat over the grill until the onions get a little charred, about 5 minutes. Combine with the tomato mixture and season with salt and pepper.
3. Arrange the vegetables on the pizza shells, top with the mozzarella. Drizzle with the remaining olive oil.
4. Place pizzas on the grill until heated through and the cheese melts, sprinkling with the basil at the last minute.

As seen on Cooking with Class, on NBC10, WJAR-TV, Providence, RI, hosted by Chef Frank Terranova

Wild Mushroom Pizza with Carmelized Onions, Fontina and Rosemary

Ingredients: (Makes 2)

Method of Preparation:

1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until golden brown, reducing heat if onions brown too quickly. Remove and set aside.
2. Add the 3 tablespoons of butter to the pan and heat until melted. Add the mushrooms, garlic, and shallot and sauté until soft.
3. Add the wine and rosemary and reduce until almost dry.
4. Sprinkle the cheese evenly over the 2 pizza shells. Top with the onion and mushroom mixtures and drizzle with some of the pan juices.
5. Place on a hot grill just until heated through and the cheese is melted.

As seen on Cooking with Class, on NBC10, WJAR-TV, Providence, RI, hosted by Chef Frank Terranova

White Bean, Tomato and Goat Cheese Pizza

Ingredients: (Makes 2)

2 pizza shells
1 1/2 cups fresh cooked white beans, drained
1 clove garlic, minced
4 tablespoons olive oil, divided
2 large plum tomatoes, chopped
1 small red onion, thinly sliced
1 tablespoon fresh rosemary
8 ounces fresh goat cheese, crumbled
1 1/2 cups mixed greens
Salt and pepper

Method of Preparation:

1. Place the beans, garlic, and 2 tablespoons olive oil in a food processor and puree until smooth, adding more olive oil if necessary to make the puree spreadable. Season with salt and pepper.
2. Spread the bean puree over the two pizza shells. Arrange the tomatoes, onions, and rosemary over the bean spread. Sprinkle with the goat cheese.
3. Place on a hot grill until heated through.
4. Top with the mixed greens and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper.

As seen on Cooking with Class, on NBC10, WJAR-TV, Providence, RI, hosted by Chef Frank Terranova

Red Salad Pizza

Ingredients:(Makes 2)

2 pizza shells
1 small head of radicchio, thinly sliced
1 small red onion, thinly sliced
1 red pepper, thinly sliced
2 plum tomatoes, thinly sliced
1 red jalapeño pepper, seeded, thinly sliced
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Salt and pepper
2 cups shredded Fontina cheese

1. In a large bowl, combine the salad ingredients and toss well. Refrigerate for 1 hour.
2. Drain the salad. Spread 3/4 cup of the cheese on the bottom of each of the grilled pizza shells. Top with the salad and sprinkle the remaining cheese on top.
3. Place on the grill and let heat through.

As seen on Cooking with Class, on NBC10, WJAR-TV, Providence, RI, hosted by Chef Frank Terranova

Artichoke, Oven Roasted Tomato and Goat Cheese Panini

Ingredients: (Serves 4)

4 Top This Grilled Pizza Shells
8 plum tomatoes, halved
3 tablespoons olive oil, divided
Salt and black pepper, to taste
2 tablespoons chopped fresh basil
1 can artichoke hearts, drained, rinsed
1 tablespoon vinegar
1/2 teaspoon oregano
8 ounces goat cheese

1. Preheat oven to 375 degrees.
2. In a small bowl, gently toss the tomatoes with 1 tablespoon olive oil. Season with salt and pepper.
3. Place tomatoes on a baking pan and roast for 15 minutes. Remove from the oven and let cool. Sprinkle with the basil.
4. Meanwhile, in a small bowl, combine the remaining olive oil, vinegar, and oregano. Add the artichokes and gently toss to coat.
5. Sprinkle the goat cheese over one half of each pizza shell. Arrange the artichokes over the cheese and then top with the tomatoes.
6. Fold the pizza shell in half and cook using a Panini press or place on a baking pan and bake in a 450 degrees oven for 5 minutes. Remove and gently press. Cut in half and serve at once.

As seen on Cooking with Class, on NBC10, WJAR-TV, Providence, RI, hosted by Chef Frank Terranova

Crispy Camembert Panini

Ingredients: (Serves 4)

2 Top This Grilled Pizza Shells
1/2 cup fresh bread crumbs
3 tablespoons olive oil
2 tablespoons chopped fresh chervil
1 teaspoon grated lemon zest
2 tablespoons chutney
6 ounces of camembert cheese, thinly sliced
4 scallions, thinly sliced

1. Preheat a Panini press or oven to 400 degrees.
2. In a small bowl, combine the breadcrumbs, olive oil, chervil, and lemon zest; mix well.
3. Spread chutney on one half of each pizza shell. Top with the breadcrumb mixture, camembert cheese, and scallions.
4. Fold the pizza shell in half and cook using a Panini press or place on a baking pan and bake for 4-5 minutes. Remove and gently press. Cut in half and serve at once.

As seen on Cooking with Class, on NBC10, WJAR-TV, Providence, RI, hosted by Chef Frank Terranova

Herbed Chicken and Arugula Panini

Ingredients: (Serves 6)

2 Top This Pizza Shells
1 pound boneless chicken breast, pounded thin
2 tablespoons chopped fresh thyme
2 cloves garlic, minced
4 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
1 red onion, thinly sliced
2 cups of arugula, washed

1. Preheat a Panini press or oven to 400 degrees.
2. Sprinkle the chicken with the thyme, garlic and 2 tablespoons of the olive oil.
3. Grill or pan sear the chicken until cooked. Set aside until cool enough to handle and then slice the chicken.
4. In a small bowl, combine the remaining olive oil, balsamic vinegar, onion, and the arugula; toss well.
5. Place the chicken on one half of each pizza shell. Top with the arugula mixture.
6. Fold the pizza shell in half and cook using a Panini press or place on a baking pan and bake for 4-5 minutes. Remove and gently press. Cut in half and serve at once.

As seen on Cooking with Class, on NBC10, WJAR-TV, Providence, RI, hosted by Chef Frank Terranova

Roasted Rosemary Chicken Panini

Ingredients: (Serves 4)

2 Top This Grilled Pizza Shells
2 chicken breasts, boneless and skinless
2 tablespoons tapenade
6 sun dried tomatoes, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoons fresh rosemary, minced
2 tablespoons grated Romano cheese

1. Preheat a Panini press or oven to 400 degrees
2. Using a sharp knife, split the breasts in half crosswise and pound until thin. Grill or pan sear until cooked. Set aside until cool enough to handle and then slice the chicken.
3. Place the chicken on one half of each pizza shell.
4. Spread the tapenade over the chicken. Top with the sun dried tomatoes.
5. In a small bowl, combine the garlic, oil, and rosemary; drizzle over the chicken and tomatoes. Sprinkle with the cheese.
6. Fold the pizza shell in half and cook using a Panini press or place on a baking pan and bake for 4-5 minutes. Remove and gently press. Cut in half and serve at once.

As seen on Cooking with Class, on NBC10, WJAR-TV, Providence, RI, hosted by Chef Frank Terranova