Mama's Chicken and Potatoes

by Buddy Valastro
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INGREDIENTS
1-1/2
pounds medium to small Idaho potatoes, peeled, cut lengthwise, then into crosswise
chunks
3 tablespoons olive oil, plus extra
1-1/2 teaspoon kosher salt, plus extra
Fresh ground black pepper
1 medium Spanish onion, thinly sliced lengthwise
4 plump cloves garlic, thinly sliced
1 teaspoons Italian seasoning, plus extra
1 cup rich chicken stock (or water)
6 chicken thigh/leg quarters
1 (28-ounce) can plum tomatoes, mashed
1 cup peas, frozen or canned
PREPARATION:
1. In a roasting pan, spread out the potato pieces, drizzle a little olive oil and season with
salt and pepper. Roast for about 15 to 20 minutes.
2. Remove potatoes from the oven and add the onions and garlic. Sprinkle some salt,
seasoning and pepper. Pour stock over all. Lay in the chicken thighs over mixture,
pushing potatoes around the chicken pieces, on top of the onions is okay.
3. Drizzle a little olive oil over each piece of chicken, followed by a sprinkle of salt and
Italian seasoning. Bake for 30 minutes. After 30 minutes, spoon some of the pan juices
over chicken pieces and push/turn the vegetables. Top with the tomatoes and peas and
bake another 30 minutes.
4. Remove chicken to platter, stir vegetables to coat well in juices, spoon over and
around chicken pieces to serve.




Sophia's Sweet Pizza
by Buddy Valastro
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VIDEO: See Buddy in action as he shares his family favorite Italian dishes on Kitchen Boss.
INGREDIENTS
1 ball Buddy's Pizza Dough (see recipe)
1 Tablespoon butter
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 cup Nutella
2 firm-ripe bananas, sliced
1/2 cup sliced strawberries
1/4 cup chocolate sauce
Chocolate Sauce:
1 cup Hershey's semi-sweet chips
3/4 cup heavy cream
1 Tablespoon butter
1 teaspoon vanilla
PREPARATION:
1. Preheat oven to highest setting (450-500). Pat or roll out dough to 9-10" round.
Place on floured peel.
2. Combine the sugar and cinnamon together in a small bowl.
3. Brush dough with the melted butter, allowing for a 1/2" border. Prick the buttered
portion of the dough all over with a fork. Sprinkle on the cinnamon sugar.
4. Bake pizza until dough is cooked and browned in spots, 5-7 minutes. Remove the
pizza from the oven. Spread the Nutella all over the pizza. Top decoratively with
bananas and strawberries. Drizzle with chocolate sauce.
Chocolate Sauce:
1. Combine the chips and cream in a small saucepan. Over medium-low heat, stir until
chips have melted and everything is smooth and well combined. Remove from heat.
Stir in butter and vanilla.
Yields 2 cups
Prosciutto and Arugula Pizza
by Buddy Valastro
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VIDEO: See Buddy in action as he shares his family favorite Italian dishes on Kitchen Boss.
INGREDIENTS
1 ball Buddy's Pizza Dough (see recipe)
2 Tablespoons extra virgin olive oil
1 plump smashed clove garlic or pressed
1/2 pound torn fresh mozzarella, dried on paper towels
4 slices of prosciutto, torn into small pieces
2 cups baby arugula, trimmed of any tough stems
1/2 cup sweet grape tomatoes, halved lengthwise
Hunk Parmesan
Salt and pepper to taste
PREPARATION:
1. Preheat a grill on medium-high. Cover the grill grates with heavy-duty aluminum foil.
Have a sheet tray and some non-stick cooking spray at the ready.
2. In a small bowl, combine the oil and garlic and let the flavors combine for a few
minutes.
3. Pat, stretch and roll dough out to a 9-10" round or rectangle. Brush one side of the
dough with some of the garlic oil.
4. Spray the foil on the grill with some non-stick cooking spray. Place the oiled side of
the dough down on the foil and cover the dough with a sheet tray. Grill for 4-5
minutes or until charred and golden.
5. After 4 minutes, brush the raw side of the dough with more of the garlic oil and then
flip the dough to grill the other side. Brush the dough with more of the garlic oil if you
like. Continue to grill the dough for 2 minutes. Then tear the mozzarella cheese and
place all over the pizza dough.
6. Cover the pizza again with the sheet tray, allowing the mozzarella to melt. Once
melted, remove the pizza from the grill and top with the arugula, grape tomatoes and
shaved Parmesan. Season with salt and pepper to taste.
This recipe appears in: Italian

Margarita Pizza
by Buddy Valastro
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VIDEO: See Buddy in action as he shares his family favorite Italian dishes on Kitchen Boss.
INGREDIENTS
1 ball Buddy's Pizza Dough (see recipe)
1/4 cup Buddy's Pizza Sauce (see recipe)
4 ounces fresh mozzarella, sliced 1/4" thick, drained on paper towels
6 leaves fresh basil
Salt
Best-quality extra virgin olive oil
PREPARATION:
1. Preheat oven to 500 with a pizza stone on bottom rack.
2. Pat, stretch and roll dough out to a 9-10" round. Gently place dough on a floured peel
(a.p. flour or semolina). With the back of a large spoon or ladle, spread sauce over
dough allowing for a 1/2" border.
3. Tear the basil randomly over the pizza. Tear the mozzarella over the pizza as well.
4. Slide the pizza onto the stone. Bake until crust is golden brown and cheese bubbles
about 7-10 minutes. Remove the pizza with the peel and sprinkle with a small pinch
salt and drizzle with extra virgin olive oil.
This recipe appears in: Italian

Pizza Dough
by Buddy Valastro
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This recipe yields about 24 ounces (3 8-10" pizza shells or 2 12-14" pizza shells). It can be
scaled proportionately on a 3-1 ratio, flour to water.
INGREDIENTS
15 ounces unbleached a.p. flour (approx 3 1/4 cups)
9 ounces tepid water
3/4 teaspoon active dry yeast
1 1/2 teaspoon fine sea salt
2 tablespoons extra virgin olive oil
PREPARATION:
1. Combine all ingredients in the bowl of a standing mixer fitted with the paddle and
mix, low, until mixture comes together. Switch to the dough hook and continue
mixing, medium-low, another 3-4 minutes. Check dough if too dry, add a bit more
water. If too sticky, add a bit more flour.
2. Dump dough onto a lightly floured countertop or board and continue to knead until the
dough is smooth and elastic, 5- 7 minutes. Form dough into a ball and place in a
lightly greased bowl, turn to coat, and cover with plastic wrap or a tea towel. Let rest
1/2 hr. to 45 minutes until risen.
3. Turn dough out onto a lightly floured board and press down to deflate. Cut the dough
into thirds (or desired portions), and form into tight balls to press air out.
4. At this point, you can place the balls of dough on a floured board covered with oiled
plastic or a towel, and let rise one hour if you want to use the dough today.
Alternately, place the dough on a lightly floured tray, cover with oiled plastic and
refrigerate overnight. Allow dough to sit a room temperature 10-15 minutes before
shaping/baking.
This recipe appears in: Italian