She’s known as the punk rock Julia Child - bad-girl chef Nadia G. The host of cooking channel’s ‘Bitchin’ Kitchen’ stopped by Access Hollywood Live to give Billy Bush & Kit Hoover some attitude and rockin’ recipes for busy parents.
She shares her recipe for “All Dressed G-style Pizza” - guranteed to bring your thighs and your family closer together.
1 1/2 cup canned San Marzano plum tomotoes
3 tbsp. extra-virgin olive oil
2 garlic cloves, minced
4 fresh basil leaves, torn
1/4 cup flat-leaf parsley, minced
1/2 tsp. dried basil
1/2 tps. dried Greek oregano
1/4 tsp. hot chile flakes
1 tbsp. grated Parmigiano
1/4 tsp. sea salt
cracked black pepper to taste
2 tbsp. leaf lard
1 batch pizza dough
1 lb. fresh buffalo mozzarella
1/2 cup grated pecorino cheese
1/4 lb. salame di genoa, cut into strips
1/2 cup marinated kalamata olives, pitted and halved
1/2 cup julienned fresh baby spinach
In a large bowl, hand crush tomatoes. Add the olive oil, garlic, fresh basil, parsley, dried basil, dried oregano, chili flakes, Parmigiano, seat salt, and lots of cracked pepper. Mix. Cover and let it sit in the fridge for 3 hours, or overnight.
Preheat the oven to 475-degrees, placing the oven rack at the bottom. Grease the pizza pan with the leaf lard and work the dough
to fit the pan. Spread 1/4 cup of the sauce over the dough. Place the pizza crust in the oven, and cook for 5 minutes to pre-crisp.
After five minutes, take the pizza out and add another 1/4 cup of sauce. Place the pizza crust back into oven and cook for another
5 minutes. (We want the crust to develop some backbone, so it can handle all the toppings.)
Take the pizza out again, and add your toppings: 1 layer of mozzarella rounds, sprinkle with the perorino, and add the salame strips
and kalamata olives. Put the pizza back in the oven and cook for final 5 minutes.
Immediately remove it from the pan, and sprinkle with julienned baby spinach.
For more on Nadia G, head to www.cookingchanneltv.com/nadia-g.