The Villages - May 2008 - (Page 43)

John Woods, culinary arts instructor at The Villages High School, thought the pizzas turned out great. “They showed a lot of creativity. The second time they made the pizzas, they improved. They were better organized and made recipe adjustments,” John said. All students made crucial adjustments to their second tries, learning along the way and improving their pizzas. Mike Catinazzo and Haley Webb’s Buffalo chicken pizza came from Haley’s love of buffalo wings. “The recipe called for barbecue sauce, but we didn’t like the taste, so we switched to ranch dressing.” Haley said. Following the second try, Mike said, “We wouldn’t change a thing.” Nick Whitman’s Bruchetta Flatbread was inspired by the ﬂatbread dough recipe he found. “I had the crust recipe, but the toppings I chose myself,” Nick said. “I was following the idea of bruchetta.” “I was trying to fold the crust over to make the edge thicker. So the second time, I tried cutting it. That worked out well,” Nick said. Samantha Koontz and Debra North changed their cooking method the second time. “We grilled the crust instead of using the oven. It turned out crisper,” Debra said. Both agreed the pizza turned out better the second time. The favorite pizza was Jun Liv and Meghan Capps’ Onion, Apple and Bacon. “At ﬁrst people looked at it and weren’t sure. When they tried it, they were amazed,” Meghan said. “The salt from the bacon, the sweet from the apple and the tang from the onion go really well together,” Meghan said. “And the cheese really rocks,” Jun said. “We added more the second time.” by Mike Catinazzo and Haley Webb Ingredients: 3 skinless, boneless chicken breast halves, cooked and cubed 2 tablespoons butter, melted 1 (2 ounce) bottle hot sauce 1 (8 ounce) bottle ranch dressing 1 (16 inch) prepared pizza crust 1 (8 ounce) package shredded mozzarella cheese Directions: Preheat oven to 425º F. In a medium bowl, thoroughly combine the cubed chicken, melted butter and hot sauce well. Spread whole bottle of ranch dressing over crust, then top with chicken mixture and sprinkle with shredded cheese. Bake in preheated oven until crust is goldenbrown and cheese is bubbly, about 5 to 10 minutes. Let sit a few minutes before slicing, then serve. Tip: Before serving, drizzle each slice with a little more ranch dressing, or you can also serve each slice with a side of ranch dressing for dipping. Buffalo Chicken MAGAZINE 43

Table of Contents Feed for the Digital Edition of The Villages - May 2008

The Villages - May 2008 Contents Latin Dancing Makes for Fun Fitness Making Graceful Moves in the Water Students Create Culinary Ecstasy in Pizzas Summer Plants and Flowers Brain Exercises Shopping & Dining Guide Retail Briefs Entertainment Briefs Major Events Snapshots

The Villages - May 2008

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