Golden Globes Official Party Recipes: Two-Ingredient Pizza & Signature Moet Cocktail

You don’t have to be Hollywood elite to enjoy this year’s official Golden Globes cocktail!

Moet paid spokesperson and creator of the “Impatient Foodie” blog Elettra Weidemann popped in to Access Hollywood Live to share the recipes for this year’s Globes cocktail, and to also share her favorite new discovery – the two-ingredient pizza!

MOET & CHANDON GOLDEN GLOBE SIGNATURE COCKTAIL: MOËT SUNSET STARLET

  • 3/4 ounce Lillet
  • 1/2 ounce Dry Curacao
  • 3/4 tsp honey
  • 1/4 ounce lemon juice
  • 2 dash orange bitters
  • Spritz of fresh clementine + twist
  • Moët & Chandon Rosé Impérial

Combine Lillet, Dry Curacao, honey, lemon juice and orange bitters in a cocktail shaker. Shake vigorously. Pour over ice into a white wine glass, and top with Moët & Chandon Rosé Impérial. Garnish with a Clementine twist.

SIMPLE MARGARITA PIZZA

Elettra Weidemann’s two-ingredient pizza

  • 1 cup Greek yogurt
  • 1 – 1.5 cups of self-rising flour

(NOTE: If you can’t find self-rising flour, you can substitute 1.5 cups all purpose flour, 1.5 teaspoons of baking powder, and 3/4 teaspoon of salt; add in with cup of Greek yogurt.)

Mix ingredients in a bowl until it starts to come together and then knead it on a well-floured surface for about 8-10 minutes. Add in a little bit of flour at a time if the dough is too sticky. Form it into the pizza shape/size you want and then brush with olive, add toppings, and put straight into a 450F oven for 10-12 minutes. I swear it works, don’t ask me why. And, no, the dough doesn’t taste like yogurt, it tastes heavenly. Here is a recipe suggestion:

SIMPLE MARGARITA PIZZA

  • Olive oil
  • Garlic, minced
  • Pomi strained tomatoes
  • Mozzarella
  • Grated parmesan
  • Chopped basil (for garnish, optional)

Heat up garlic in some olive oil until it starts to become fragrant and turn golden brown. Add Pomi strained tomatoes (amount of sauce depends on how big your pizza is). Reduce the heat and allow the water in the Pomi to cook off about 10-15 minutes, making the sauce thicker.
Take your two-ingredient dough, brush it with some olive oil, and spoon on your sauce (don’t take the sauce all the way to the edge of the dough, leave about ½ inch of space). Cover the sauce with mozzarella (again, don’t go all the way to the edge of the dough). Put in the oven and cook for 10-12 minutes. Take pizza out and put on some grated Parmesan. Put back in the oven for about 1 minute until Parmesan just starts to melt. Garnish with chopped basil and enjoy immediately.

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