The future of our plates…
DFW is proud to introduce our first highlighted “Kid Chef,” winter 2013’s, Theo Vicioso. A five-year veteran of Kids' Culinary Academy of Vermont, Theo’s passion seems to know no bounds. Perhaps it is this education which planted a passion for sustainability and the beauty of fresh produce that ultimately was the trigger, but with further exploration, Theo seems to have been born with a chef’s knife in his hand. While many others were captivated by cartoons, Theo was perusing cookbooks–not only reading, but questioning and interestingly, suggesting enhancements. At the core, Theo’s undying passion, endless creativity and glaring clarity of what his future will entail, was the deciding factor in bestowing this honor.
We are happy to share this recipe from what is sure to be a future leader and a gleaming beacon of what may grace tomorrow’s dinner plates.
Every child or teen loves and is fascinated by pizza. Pizza has been a comfort food to many. With the perfect balance of bread, cheese and fixings there are many options. I have always wanted to go to Italy and try all of the amazing dishes that this country has to offer. I imagine walking down to a local market early in the morning, with the faint smell of focaccia coming from a bakery and the jolt of the scent of basil as I walk by a vegetable stand. There I would enjoy admiring the local variety of wild mushrooms. I would then step into a cheese shop where so many different essences would come at me–the powerful stench of Stilton and the overwhelming aroma of Parmesan. This is my dream moment, a discovery of food, a new perspective with a variety of local ingredients.
Opening my presents this Christmas I got a pizza peel and pizza stone. With these new tools I combined my dream of Europe with my cuisine–roasted and caramelized mushrooms, cheese and bread. Who wouldn’t love that? This is the pizza that I love.
Theo’s Six-Cheese Mushroom Pizza
- 12 oz of a variety of your favorite mushrooms (crimini, porcini, shitake and moonlight are great), very thinly sliced
- 1 shallot, minced
- 4 teaspoons of butter
- 1 tablespoon of olive oil
- 1 pinch of crush red pepper flakes
- 3 tablespoons of white wine
- 1 tablespoon of parmesan cheese, grated
- 2 1/2 teaspoons of minced thyme
- 1 cup of mozzarella, shredded
- 2 tablespoon of ricotta salata, shredded
- 4 tablespoons of sharp stilton, crumbled
- 1 tablespoon of shredded parmesan cheese
- 2 lbs of pizza dough, refrigerated
- 3 tablespoons of flour
- ½ cup of ricotta
- 2 tablespoons of goat cheese
- 1 tablespoon of milk or cream
Preheat oven to 425F. Heat a non- stick sauté pan to medium-high and add 1 teaspoon of butter. Let it melt and start to brown. Add your oil. Add a pinch of crush red pepper flakes to your personal heat preference. Cook for 45 seconds. Increase heat to medium-high and add your shallots. Let the shallots become translucent and start to brown on the outside and then add the minced thyme and your mushrooms. Let the mushrooms cook down and release some of their natural juices, reduce and then add your wine and remaining butter. Let reduce and take off heat and add Parmesan.
In a bowl combine ricotta, goat cheese and milk or cream.
Place pizza dough atop tablespoons of flour generously spread across the pizza peel. Gently work the dough and spread out into the desired thickness. Slather with your sauce, then the mushroom mixture, and then sprinkle with stilton, ricotta salata and Parmesan. Cook until firm and bubbly. About 8-10 minutes. Top with two tablespoons of parmesan and dive in!