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Start gourmet pizza with 99-cent dough.

Byline: THE $10 GOURMET By Jim Boyd The Register-Guard

Becky Barter makes a homemade gourmet pizza for today's edition of The $10 Gourmet using a 99-cent bag of premade garlic and herb flavored pizza dough she purchased at Trader Joe's. She tops it with an Italian tomato sauce, slices of fresh mozzarella, sliced Roma tomatoes, sauteed bacon and chopped green onions.

Barter lives in Brownsville and operates the Chef Becky Personal Chef & Catering Service from a commercial kitchen on Coburg Road in Eugene. She also does a once-a-month cooking segment on KMTR-TV's News Source Today.

Barter recommends serving the pizza with a salad for a full meal.

The cash register recipts show that Barter spent $8.33 on the pizza ingredients at Trader Joe's and Albertsons, well under the $10 budget. That leaves money enough to buy salad ingredients, too.

The $10 Gourmet is a feature that allows professional chefs to give menu ideas to home cooks by preparing a meal for two on a $10 budget.

Small amounts of staple ingredients don't have to be included in the cost. For the pizza, Barter used only a clove of garlic, two tablespoons of Italian seasoning, a little oil, and salt and pepper from her kitchen stocks.

Barter grew up in Newport and made the first of three extended visits to Japan as a high school exchange student. She received a bachelor's degree in Japanese from the University of Oregon and a master's degree in business administration from Oregon State University before becoming a personal chef.

"During graduate school, I was watching the Food Network during spring break and saw a show about the personal chef industry," she said. "And I didn't really have plans for what I would do after graduation, so I sent away for the information and decided to get the training they were offering."

She was attending the United States Personal Chef Association's one-week training course in Phoenix, Ariz., during the Sept. 11 terrorist attacks on the East Coast.

As a personal chef, she prepares and delivers customized frozen meals packaged in microwave- and oven-safe containers for people who are too busy to cook. Her standard service plan provides four servings of five different entrees plus side dishes at a cost of $325.

"So if you're a single person, that would last you 20 nights, if you have it every night," she said.

She also is a full-service caterer. For more information, look at her Web page at www.chefbecky.com.

Bacon, Tomato

and Fresh Mozzarella Pizza

1 package Trader Joe's garlic and herb pizza dough

Olive oil

6 slices bacon (substitute prosciutto for a more upscale pizza)

3/4 cup tomato sauce

2 tablespoons Italian seasoning

1 garlic clove, minced

Salt and pepper to taste

1 package (8 ounces) fresh mozzarella cheese (packed in water), sliced 1/4 inch thick

2 ripe Roma tomatoes, sliced thinly

1 bunch green onions, sliced thinly

Let pizza dough rest at room temperature for 30 minutes. Brush pizza stone with olive oil and preheat stone in a 400-degree oven.

Dice raw bacon. Cook over low heat until bacon is cooked through and crispy. Drain on a paper towel.

Remove stone from oven. Take pizza dough and stretch into a 12-inch circle. Place on hot stone.

In a small bowl, combine tomato sauce, Italian seasoning, garlic, salt and pepper. Spread sauce over pizza dough. Place cheese slices evenly over pizza. Top cheese with the tomato slices. Sprinkle with the cooked bacon and green onions. Bake pizza for approximately 20 minutes at 400 degrees.

SETTLING THE BILL

Trader Joe's garlic and herb dough: 99 cents

Trader Joe's fresh organic mozzarella: $3.69

Tomato sauce: 40 cents

Smoked bacon: $1.58

Roma tomatoes: 88 cents

Green onions: 79 cents

Total: $8.33

CAPTION(S):

Becky Barter slices a gourmet pizza topped with tomato sauce, mozzarella cheese, tomatoes, bacon and green onions.
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Juanita Hildreth
Juanita Hildreth (Member):  5/30/2009 11:19 PM
To complete this wonderful pizza, add by sprinkling with one teaspoon of anise seeds.
Mom

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Article Details
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Publication:The Register-Guard (Eugene, OR)
Article Type:Recipe
Date:Dec 24, 2003
Words:648
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