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Virtual Pizza Party Cooking Class

Join Liz Sands & Sarah Buckman from Common Ground for an afternoon pizza party! Learn how to make fresh homemade pizza dough, two unique pizzas with homemade sauces featuring local vegetables & herbs, and a delicious salad. The menu includes:

  • Homemade Pizza Dough
  • Pesto, Sundried Tomato, & Goat Cheese Pizza - with homemade basil pesto and local goat cheese from Prairie Fruits Farm
  • Greek Pizza - with homemade cherry tomato marinara, kalamata olives, artichoke hearts, roasted red pepper, feta, and red onion
  • Walnut Goat Cheese Salad - with spring mix, granny smith apple, and homemade honey mustard shallot vinaigrette

 

What You'll Need
  • Mixing bowls
  • Cutting board
  • Chef's knife
  • Pizza pans or sheet trays
  • Blender, food processor, or immersion blender
  • Saucepan with lid
  • Measuring cups & spoons
Ingredients
Homemade Pizza Dough
All-purpose flour
2 1/3 cups
Instant or fast-rise yeast
1 packet
Sugar
1 1/2 teaspoons
Salt
3/4 teaspoon
Garlic powder (optional)
1/4 teaspoon
Dried basil (optional)
1/4 teaspoon
Olive oil
2 tablespoons
Warm water
3/4 cup
Pesto Sauce
Lemon, juiced
1/2
Garlic clove
1
Salt and pepper
To taste
Fresh basil, stems removed
1 cup
Olive oil
2 tablespoons
Parmesan cheese
2 tablespoons
Pesto, Sundried Tomato & Goat Cheese Pizza
Pizza dough
1/2 recipe
Pesto sauce
Full recipe
Sundried tomatoes, sliced
1/4 cup
Shredded mozzarella cheese
1/2 cup
Goat cheese
2 tablespoons
Cherry Tomato Marinara Sauce
Cherry tomatoes
1 pint
Garlic cloves, minced
2
Red onion, chopped
1/2
Olive oil
1 tablespoon
Salt
1/4 teaspoon
Dried oregano
1/2 teaspoon
Fresh basil, chopped
1 teaspoon
Black pepper
1/4 teaspoon
Chili flakes
1/4 teaspoon
Butter
1 tablespoon
Greek Pizza
Pizza dough
1/2 recipe
Marinara sauce
1/2 - 3/4 recipe
Shredded mozzarella cheese
1/2 cup
Artichoke hearts, chopped
1/4 cup
Feta cheese
2 tablespoon
Roasted red pepper, sliced
1/4 cup
Kalamata olives, sliced
2 tablespoons
Red onion, sliced
2 tablespoon
Fresh basil, chiffonade
1 tablespoon
Goat Cheese Walnut Salad
Shallot, minced
1/2
Olive oil
2 tablespoon
White wine vinegar
1 tablespoon
Dijon mustard
3/4 teaspoon
Honey
1/2 teaspoon
Salt and pepper
To taste
Chili flakes
Pinch
Spring mix
5 ounces
Granny smith apple, sliced
1/2
Walnuts, chopped
2 tablespoons
Goat cheese
2-3 tablespoons
Homemade Pizza Dough
  1. Combine 1 cup of flour, instant yeast, sugar, salt, garlic powder, and dried basil in a large bowl.
  2. Add olive oil and warm water, and use a wooden spoon to stir very well.
  3. Add another 1 cup of flour, stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl.
  4. Use your hands to continue mixing and shaping the dough ball. Knead it 4-6 times on the counter until it is smooth. Add more flour or water, as needed, to get the right consistency.
  5. Drizzle a separate bowl with olive oil and use a pastry brush to coat the sides of the bowl. Add the pizza dough, turning it over to coat it in olive oil. Cover with plastic wrap or a damp towel and let it rise for 30 minutes, or until doubled in size.
  6. Once the dough has risen, use your hands to gently deflate it. Divide the dough in half so you have two dough balls. Spray a pizza pan or sheet tray with cooking spray. Place the dough on the pan, then use your hands to work the dough into a circle or oval. Repeat with the second dough ball.
  7. Add desired sauce and toppings, and cook in a 425F oven for 13-15 minutes until golden brown.

 

Pesto, Sundried Tomato & Goat Cheese Pizza
  1. To make the pesto:
    1. Add the lemon juice, garlic clove, salt, pepper, basil, and parmesan cheese to a blender or food processor. Blend for a few seconds. Add the olive oil and blend until smooth and completely mixed. You can also place the ingredients in a mason jar and use an immersion blender.
  2. Roll out the pizza dough on a pizza pan or sheet tray.
  3. Spoon all of the pesto onto the pizza dough, spreading evenly.
  4. Top with shredded mozzarella cheese, followed by the sundried tomatoes and dollups of goat cheese.
  5. Bake in a 425 degree oven for 13-15 minutes until golden brown.

 

Greek Pizza with Cherry Tomato Marinara
  1. To make the marinara:
    1. In a large saucepan, heat olive oil over medium heat.
    2. Add the onion and garlic and cook for 2-3 minutes, until the red onion loses color and softens.
    3. Stir in the cherry tomatoes and place the lid on the saucepan. Continue to cook.
    4. When the tomatoes start to burst, after about 10 minutes, stir in the salt, basil, oregano, black pepper, chili flakes, and butter. Put the lid back on and cook for another 5 minutes.
    5. Use the end of a fork or the back of a wooden spoon to burst the cherry tomatoes. Once they have burst, carefully use an immersion blender to blend up all of the sauce.
  2. Roll out the pizza dough on a pizza pan or sheet tray.
  3. Prepare all of the toppings.
  4. Spoon the marinara onto the pizza dough, spreading evenly.
  5. Top with red onion, followed by mozzarella cheese, artichokes, red pepper, olives, feta, and basil.
  6. Bake in a 425F oven for 13-15 minutes until golden brown.

 

Goat Cheese Walnut Salad
  1. In a small bowl or mason jar, combine the shallot, olive oil, white wine vinegar, dijon mustard, honey, salt, pepper, and chili flakes. Stir or shake to combine.
  2. Place the spring mix in a large bowl. Add the green apple and walnuts. Drizzle in all of the dressing and toss to combine.
  3. Top with goat cheese and serve.
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