There’s one thing additional particular about sharing a meal as a household. For Freddie Prinze Jr., it brings again recollections of him and his mom, sharing tales round a stovetop.
“That was the best time that her and I always had together. She always made sure that we ate together, even if it meant me staying up late, which I didn’t mind,” the 44-year-old actor tells ET about the place his love for cooking got here from. “She would tell me stories about family and [her past]…So she was the one who put a [cooking] passion in me.”
The “food-obsessed” actor is greatest identified for his rom-coms and ’90s and 2000s movies, however in 2016 he launched his cookbook, Back to the Kitchen. With his blended heritage, Prinze Jr. — who shares two youngsters with Sarah Michelle Gellar — loves to show his household about totally different cultures by way of meals.
“It’s always been important to me for my kids to understand all kinds of different cultures, not just our Latino heritage,” he notes. “But understanding and showing respect for all of them, which is important for my family. With most cultures, I always found that the best introduction is the food.”
Now, simply in time for the vacations — and as a solution to maintain the youngsters busy — Prinze Jr. has shared certainly one of his favourite recipes and the particular that means behind it.
“Pizza is just simple and it’s family friendly, it’s something that even young kids can help with, you’re not dealing with raw [meat]. So it’s just a simple, easier way to get it done,” the She’s All That star shares. “My mom was old-school and she would do potato dough because she was just straight gangster like that. But that can be too intimidating for some people. So just do regular-based dough and if that’s too much work for you, you can get a ready-made dough from your grocery store where you’re literally having to roll it out. Most grocery stores have it and then you can roll it out with you kids.”
- 1 teaspoon lively dry yeast
- 1 teaspoon sugar
- ¾ cup scorching water (110 levels F)
- 2 cups all-purpose flour, plus extra for dusting
- ½ teaspoon salt
- ¼ cup olive oil, plus extra for greasing
- Course-grain cornmeal, for dusting (non-obligatory)
- 1 can (8 oz.) tomato sauce
- Pinch of garlic powder
- Pinch of dried oregano
- 3 to 4 contemporary basil leaves
- ½ cup Pizza Sauce (1/4 cup per pizza)
- ½ cup grated mozzarella cheese (1/4 cup per pizza)
- ¼ cup freshly grated Parmesan cheese (non-obligatory)
1. Make the dough: In a small bowl, stir collectively the yeast, sugar, and scorching water and set it apart for five minutes.
2. In a stand mixer or meals processor fitted with a dough hook, combine the flour and salt. Add the water/yeast combination and the oil and blend on low after which medium till the dough comes collectively and appears and feels a bit sticky. Scrape the edges with a spatula as you combine, so all the water is included.
3. Grease a big bowl with oil and dirt a piece floor with flour. Place the dough on the floured work floor and knead it for about 5 minutes, or till it’s clean, feels stretchy, and the dough bounces again once you press it with a fingertip.
4. Roll the dough into a big ball and place it within the greased bowl, then cowl with a moist, clear kitchen towel
5. Meanwhile, make the sauce: In a medium saucepan, mix the tomato sauce and garlic powder. Rub the dried oregano between your fingers as you sprinkle it into the saucepan, breaking down the leaves. Add the basil to the pot. Bring the sauce to a really low simmer and let it prepare dinner for 20 minutes.
6. When the sauce is finished, take away the basil, style for salt, including a small pinch if needed, and set the pot apart to chill down fully to room temperature. (Do NOT put scorching pizza sauce on contemporary dough. You received’t be pleased with the outcomes.)
7. When your dough has risen, punch down the middle to launch the air. Cover the bowl with a moist kitchen towel and let the dough rise once more till has doubled in measurement, about half-hour.
8. While the dough is in its second rise, take away the highest rack and place a rack on the backside of the oven. Preheat to 500°F for at the least half-hour and ideally 1 hour.
9. To make 2 small pizzas, minimize the dough in half and roll every half right into a softball-size ball. Cover one with a kitchen towel, then mud a piece floor with flour and roll the opposite softball out into a skinny spherical between 1/8 and 1/6 inch thick, ensuring it can match comfortably in your baking sheet or pizza stone. (The thinner you roll it out, the bigger, however extra cracker-like, your crust will probably be.)
10. Sprinkle a baking sheet or a pizza peel with a light-weight dusting of cornmeal (if utilizing) and gently place the dough on prime. Shake gently to heart the dough, if it’s good to.
11. Dress the pie by spreading a skinny layer of sauce on the dough, then sprinkling on the mozzarella cheese calmly.
12. Place the pan within the oven and bake till the cheese has melted and the crust is puffy and cooked by way of, 12 to fifteen minutes. (If you faucet the crust, it ought to make a hole sound.)
13. Remove to a reducing board, sprinkle with half of the Parmesan (if utilizing), and let relaxation for five minutes earlier than slicing and serving. Repeat this course of with the opposite ball of dough to make a second pizza.
This recipe could be present in Back to the Kitchen. Prinze Jr. has teamed up with Kelley Blue Book to disclose the 2021 Best Buy Awards and the corporate’s personal island in Animal Crossing: New Horizons, the place gamers can escape and nearly discover, play and fish on the abandoned island. The island will probably be accessible solely by way of a novel Dodo code that gamers can obtain after emailing KBBAnimalCrossing@coxautoinc.com.
“If you’re playing Animal Crossing, my kids are amazing at it, you can go on Twitter to get a password to go to their island,” Prinze Jr. says. “You can play games, you can fish, if you pick up trash and throw it away, they donate funds to the American Rivers Project, which helps preserve our nation’s rivers.”
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