IN THE KITCHEN WITH: Tracy Melone

 

IN THE KITCHEN WITH: Tracy Melone

 

Date: June 25, 2012
by: Rachel S. O'Hara | Staff Photographer

 
 

 

Tracy Melone knows how to toss, top and serve up a delicious pizza. Melone, a resident of Siesta Key for 15 years, owns and runs Il Panificio and Piatti with her husband, Nick. Melone whipped up three of her favorite pizzas at Il Panificio in Gulf Gate. The Melone’s dough has no preservatives, sugar or shortening and is made from unbleached flour. It is made from fresh yeast and a pinch of sea salt. 

Pizza tips:
• If using a pizza stone, it should be heated before hand for at least an hour.
• Preheat and bake in oven at 550 degrees.
• Bake for about 10-15 minutes.
• Fresh dough, tomato sauce and mozzarella can all be bought at Il Panificio downtown or Gulf Gate.


Greek Salad Pizza
Dressing
• ½ cup mayo (light)
• ½ cup sour cream (light)
• Fresh dough
• Romaine lettuce
• Chopped tomato
• Chopped red onion
• Banana peppers
• Kalamata olives
• Feta cheese
• Roasted red peppers

Directions:
- Spread the yogurt sauce on the fresh dough. When it comes out of the oven, cut the pizza and top it with the Greek Salad mixture.


Bacon and Pepperoni Pizza
Ingredients
• Fresh dough
• Fresh tomato sauce
• Whole milk mozzarella
• Sliced pepperoni
• Chopped bacon pieces

Directions:
• Put the tomato sauce on the fresh dough. Cover with mozzarella, slices of pepperoni and chopped bacon bits.

Hummus and zucchini pizza
Ingredients
• Fresh dough
• Choice of any hummus
• 2 zucchinis slice 1/8 inch thick
• 1 chopped tomato
• 1 chopped onion
• ¼ cup of goat cheese or your favorite cheese.

Directions:
• Spread the hummus on the fresh dough. Top the dough and hummus with the zucchini slices, tomato, onion and goat cheese.

 

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