JEGS Chef Nicky Morse Recipe of the Week - Phoenix (3 of 23) Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus, Ohio. He's cooked for country...
JEGS Chef Nicky Morse Recipe of the Week - Phoenix (3 of 23)
Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus, Ohio. He's cooked for country music's brightest stars as part of the support crew for CMT's "Showcase" program. He's mentored young apprentices at Ohio State University, and worked elbow-to-elbow with Wolfgang Puck to raise money for cancer research.
Now motorsport's most decorated chef will be opening his personal cookbook to race fans and members of the media by featuring one of his own creations each week of the 2007 POWERade Drag Racing Series.
Complete with step-by-step instructions, Morse will divulge a complete recipe on teamjegs.com that will allow budding cooks a chance to create a masterpiece of their own at home. He started the season with a double-dip for the NHRA season opener a couple of weeks ago by revealing two recipes -- Hot Wings with Maytag Blue Cheese Dressing and Cheese Cake made with Slammers Ultimate Milk. Followed up with Grilled Yellowtail Snapper with Oven Dried Pineapple Relish in the Arizona desert.
This week the NHRA stops in Gainesville, FL for the third event of the 23 race schedule for the NHRA POWERade Drag Racing Series. This week the cook book open to "Friday Pizza".
I call this Friday Pizza because I make this on Fridays during Lent.
(This will make 1 (13 X 17) Pizza
For the dough:
7 Ounces Water (Warm)
1.75 Teaspoons Yeast (Dry)
1/2 Teaspoon Sugar (Granulated)
1 Ounce Olive Oil (Extra- Virgin)
12.5 Ounces Bread Flour
¾ Teaspoon Salt
Procedure / Thursday:
For the dough- Put the water, yeast and sugar into a mixing bowl and let it sit for 5 minutes. Add ½ the oil, flour and salt. Mix using the dough hook for approximately 10 minutes. Place the dough in a stainless bowl which has been rubbed with the remaining oil. Cover the dough and let it sit at room temperature overnight.
For the topping and crust:
30 Thin Slices Tomatoes (2" in diameter) (This is a perfect recipe for Florida because it seems as though they have the best tomatoes during the winter.)
¼ Cup + 1 Tablespoon Olive Oil (Extra Virgin)
2 Cloves Garlic (Fresh / Grated)
To Taste Sea Salt
To Taste Telicherry Pepper (Fresh Ground)
½ Pound Jumbo Lump Crab Meat
¼ Cup Basil (Fresh / Chiffonade)
Procedure / Friday:
Preheat the oven to 450 degrees Fahrenheit.
Punch the dough down and form it into a ball. Let the dough rest for 10 minutes. Brush the pizza pan with 1 tablespoon of extra virgin olive oil. Roll the dough and place it on the pan. Arrange the tomato slices on the dough. (You can use and type of tomato that is fresh. I like to mix colors.) Mix the garlic and ¼ cup of olive oil together and brush over the top of the whole pizza. Sprinkle the top of the pizza with the sea salt and ground pepper. Place in the oven and cook until the pizza is just about done for your taste. I take the pizza out just when the cheese starts to turn brown. Sprinkle the basil and crab meat on top of the pizza, and put back in the oven for 5 minutes. Enjoy!
-credit: team jegs