Recipe: Black Olive and Market Tomato Pizza

Published: Friday, January 13, 2012 @ 4:28 PM
Updated: Friday, January 13, 2012 @ 4:28 PM

One of the reasons pizza restaurants do so well on Super Bowl Sunday is that pizzas are easy (and inexpensive) to make. Another reason is that they taste good. 
Keep in mind that a good pizza starts with a good crust. Pizza dough — risen, punched down and shaped into ready-to-roll balls — stores well in the refrigerator or freezer, so you can always keep some on hand for a quick dinner. 
When it comes to toppings, the sky’s the limit. But whatever you choose, try to use a light hand with the quantity. Pizzas cook better when they’re not overloaded. 

Chef de cuisine Ian Winslade at Market restaurant in the W-Atlanta Buckhead hotel was kind enough to share this recipe with us. 

-- Deborah Geering, for the Journal-Constitution


Hands on time: 30 minutes  Total time: 50 minutes  Serves: 16 (makes 2 pizzas)



    4 Roma tomatoes, cut into medium dice 
    1/2 cup black olives, pitted and cut in half 
    1/4 cup olive oil 
    1/4 cup red wine vinegar 
    Salt and pepper 


    2 bunches (4 ounces) fresh basil, large stems trimmed 
    1/2 cup olive oil 


    Market Pizza Dough (see link below for recipe) 
    1/4 cup olive oil, divided 
    4 ounces fresh mozzarella, sliced 
    1 large bunch coarsely chopped fresh arugula (about 3 cups) 
    2 ounces shaved Parmesan cheese


Preheat oven to 500 degrees. 
To prepare the olive-tomato mixture: 
In a bowl, combine the tomatoes, olives, olive oil and vinegar. Season with salt and pepper. Set aside and drain off excess liquid before using. 

To prepare the basil puree: 
Bring a small pot of water to a boil. Blanch the basil by dropping into the boiling water, then shock it by immediately dipping it into a bowl of ice-cold water. Squeeze out excess water. In a blender, combine the basil with the olive oil and blend until smooth. Shock over a bowl of ice again. Season with salt and pepper. Set aside. 

To assemble the pizza: 
On a floured surface, roll out 1 ball of dough. Transfer to a pizza pan (or, if you are cooking on a pizza stone, a peel). Brush with 1 tablespoon olive oil. Layer with half the mozzarella, then half the drained olive-tomato mixture. Season with salt and pepper and bake until crust is cooked and cheese is bubbly and lightly browned, 10 to 15 minutes. Drizzle with 3 to 4 tablespoons basil puree. Cover with half the arugula. Top with half the Parmesan cheese and 1 tablespoon olive oil. Repeat the process, using the remaining ingredients, to make the second pizza.


Total time listed above does not include overnight resting time (at least 8 hours) for pizza dough. 
See link below for dough recipe.


Per serving: 262 calories (percent of calories from fat, 60), 5 grams protein, 22 grams carbohydrates, 2 grams fiber, 18 grams fat (3 grams saturated), 6 milligrams cholesterol, 188 milligrams sodium. 

Texas food truck raises eyebrows and anger with name Poke Me Long Time

Published: Tuesday, October 17, 2017 @ 5:23 PM

The Missionary Bowl at Poke Me Long Time. (Credit:
The Missionary Bowl at Poke Me Long Time. (Credit:

Kevin Randolph and wife Sherilyn Milch named their food truck Poke Me Long Time with the hopes of turning people’s heads. Fishin’ accomplished.

The food truck at 1606 E. Sixth St. has received some negative reviews online for its name, which some see as juvenile and crass at best and racist at worst, playing off the demeaning depiction of Vietnamese sex workers in “Full Metal Jacket.” But Randolph takes exception with at least part of that interpretation.

Randolph said the name is an intentional sexual innuendo but that he and his wife, whose grandmother was born in Vietnam, are not racist.

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“My wife’s Asian. She owns this place, too. It’s not a racial thing. It’s more of a sexual thing, really,” Randolph said.

How did they come up with the name?

“Oh, man,” Randolph said with a laugh. “Honestly, we just got really stoned one night. I’m not gonna lie to you.”

The 13-year resident of Austin said he opened the food truck with his wife as a healthy alternative to the bar business he’s worked in for almost a decade. It’s the first food operation for Randolph, a nine-year veteran of Sixth Street bars, who manages the Handle Bar and served as a promo guy for the Yassine brothers for a few years. Randolph opened the trailer 11 weeks ago after doing several pop-ups at bars and start-up companies.

“We wanted to help our community,” Randolph said.

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And, while he’s heard the criticism, Randolph said those angry about the name have the wrong idea.

“Those are just closed-minded people,” Randolph said. “I’m not mad. But have an open mind; don’t have a close mind. If you ever met us or talked to us on the phone, you’d know that’s a complete (BS) story. People want to take it there; don’t take it there.”

This fall, say hello maple and so long pumpkin spice

Published: Wednesday, October 11, 2017 @ 5:12 PM

Come on, admit it. You're so over the pumpkin-spice craze.

Seasonal beer, coffee drinks and cookies spiced with ginger, nutmeg, cloves and cinnamon are one thing. But when those cozy fall flavors sneak their way into a Kit Kit candy bar or a stick of Burt Bees lip balm or onto a pizza, you know it's officially jumped the shark. Big time. 

Which is why some of us were glad to hear that a new flavor will supposedly supplant pumpkin spice this fall − maple.

RELATED: Starbucks Pumpkin Spice Latte returns with livestream to watch ‘Pumpkin Hatch’

At least that's what MarketWatch would have us (hopefully) believe, based on a report from the analytics company 1010data. It notes that even as pumpkin spice flavor continues to grow in popularity to the tune of 49 percent more products a year sales just aren't holding pace. Maple, meanwhile, "is surging." 

Measured against the same quarter last year, sales of maple-flavored beverages have almost doubled while maple-flavored cocktails have climbed 14.6 percent. Which might explain why beverage giants Starbucks and Dunkin' Donuts debuted maple-pecan coffee drinks this fall. Dunkin' also is featuring a 630-caloried Maple Sugar Bacon Breakfast Sandwich. But is maple really the next big thing? And will its sweet, distinctive flavor be something that consumers naturally crave when the weather gets cooler?

While all maple syrup is made according to the same process, there's a grading system for maple products that differentiates between the natural variations in color and flavor. The lighter the syrup, the more delicate the taste. Sap processed later in the season produces a more robust and darker syrup.

Maple syrup can be substituted for honey or agave one for one, but you'll want to use only a cup of syrup for every 1 cup of white sugar in baking, while also reducing the other liquids in the recipe by 3 tablespoons. Go for the good (real) stuff, even though it's more expensive, as it takes 40 gallons of sap to produce one gallon of syrup. However you enjoy fall's hottest flavor, know that you're making a nutritious choice. Not only is maple syrup high in healthful antioxidants but it also includes essential minerals such as calcium, magnesium, potassium and manganese. 


PG tested

This maple cocktail is full of fall flavors, and so easy.

an ounce pure maple syrup, preferably Grade A Dark Amber

an ounce fresh orange juice \ ounce fresh lemon juice 4 dashes of Angostura bitters

an orange wheel 2 ounces bourbon Ice 1

 2 ounces chilled seltzer

In a rocks glass, combine maple syrup with orange juice, lemon juice and bitters. Add orange wheel and lightly muddle. Add bourbon and stir well. Fill glass with ice and top with chilled seltzer. 

Makes 1 drink. 

_ (c)2017 Pittsburgh Post-Gazette Visit the Pittsburgh Post-Gazette at Distributed by Tribune Content Agency, LLC. 

Organic foods that aren’t worth organic prices

Published: Monday, October 09, 2017 @ 1:14 PM

Channel 2’s Consumer Advisor Clark Howard tells you what places sell your favorite organic foods at the lowest cost.

While there are many benefits to eating organic, the biggest downside is often cost.

According to Consumer Reports, organic foods are 47 percent more expensive than their conventional counterparts, usually because of costs associated with certification and farming practices. Not only does it take more time to raise food this way, but farmers also can’t cut corners by using pesticides to kill weeds or control infestations. Moreover, organic foods spoil faster because they aren’t treated with waxes or preservatives, so farmers have to absorb greater losses.

While some organic produce is safer than its non-organic counterparts, that isn’t the case for all your favorite fruits and veggies. Before you blow this month’s grocery budget, avoid these organic foods to save money on groceries.

Fruits with inedible peels

Buying only organic fruits with inedible peels is one of the costliest mistakes you can make when grocery shopping. When it comes to fruits with inedible peels — like avocados, oranges, melons, bananas, mangoes, pineapples and kiwis — you don’t have to buy organic to indulge.

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While you should ideally eat organic versions of fruits with soft or edible peels, it’s generally safe to eat non-organic fruits with inedible peels, because pesticides rarely get transferred to the fruit inside.

In fact, the biggest difference between organic and non-organic avocados is the price: Organic avocados cost, on average, $2.99 each, while non-organic avocados cost $1 less. Additionally, organic pineapples cost $4.20 more than non-organic.

While it’s OK to buy the conventional versions of these fruits, you should still wash the peels before cutting into them to avoid transferring potentially harmful residues that can linger on the outside.

Vegetables with thick skins

You can save money at the farmers market if you keep this tip in mind: Thick-skinned vegetables like onions, cabbage, sweet corn, eggplant and sweet peas don’t necessarily have to be organic to be healthy.

Just like fruits with inedible peels, vegetables with thick skins don’t absorb as many pesticides. Additionally, people remove many of the “dirty” layers before consuming the produce. Layers of onion and cabbage have to be peeled away before the veggies are consumed; sweet corn needs to be husked; sweet peas must be shelled; and eggplant has a tough exterior that needs to be cooked down to consume. Carrots even make the list of safe veggies, if you take the time to peel the skin, where pesticide residue can linger.

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On the other hand, experts advise eating organic versions of veggies without peels, as well as those with soft exteriors. Many of these foods are included on the Environmental Working Group’s 2017 “Dirty Dozen” list, which includes celery, spinach, sweet bell peppers and tomatoes.

Along with being safe to eat, non-organic vegetables with thick skins are significantly cheaper than their organic counterparts. For example, organic yellow onions cost around three times more per pound than non-organic onions.


Quinoa is one of the foods you don’t need to buy organic, so you can enjoy significant savings — and health benefits.

Once a niche ingredient, quinoa has become a popular source of protein. You don’t need to buy organic quinoa to partake, though. Because quinoa has a natural coating that tastes bitter to pests, farmers don’t spray this crop with pesticides. Most quinoa packagers remove the coating during production, but it’s wise to give the grain another rinse before you cook it.

Non-organic and organic quinoa have the same nutritional profiles — it’s actually the color that makes the difference. While red and white quinoa have similar calorie counts, vitamins and minerals, red quinoa is a better source of riboflavin — it has a whopping 15 percent of the daily value per serving, based off a 2,000 calorie diet.

The cost of quinoa, organic or not, has skyrocketed in recent years due to limited supply from importers, according to The Washington Post. Currently, Eden Organic red quinoa costs $8.15 a pound, while regular red quinoa from Amazon is only $3.13 a pound.

Maple syrup

Organic and regular maple syrup are produced in basically the same way and usually don’t require pesticides or fertilizers. Both non-organic and organic maple syrup producers are required to have state licenses and be inspected by the USDA.

Currently, a 12-ounce container of organic Crown Maple Syrup costs nearly $22, while roughly the same amount of MacDonald’s Maple Syrup is about $8. That’s a $14 difference. Because there is little nutritional value in buying organic, maple syrup lovers should consider saving their money.

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If you see organic seafood for sale, be wary — there are no federal regulations that make seafood organic. And because organic seafood isn’t regulated, that means it might not have been tested for chemicals. Hence, you’re paying a pretty penny for a potentially false claim.

Labeling farm-raised seafood as wild-caught is an issue that dates back at least a decade. In 2005, The New York Times ran a story revealing that fish sold as wild salmon by several high-end New York City markets was actually farm-raised and selling for as much as $29 a pound, while real farmed salmon sold for $5 to $12 a pound. And last year, Time reported on an Oceana study claiming that almost half the “wild” salmon collected from restaurants and grocery stores was mislabeled.

The USDA is working to create guidelines that would allow for the sale of certified organic seafood, but that could be a few years away. For now, if you want to eat seafood that’s safe for you and your family, look for varieties that are low in mercury — such as salmon, trout and catfish — and focus on buying seafood that’s caught using sustainable practices.

3 places in Dayton where you can eat tacos for breakfast

Published: Friday, May 05, 2017 @ 6:00 AM

Why We Celebrate Cinco de Mayo

Where can I get a breakfast taco in Dayton? 

For those of you trying to get National Taco Day started bright and early, these are the important questions in life.

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Luckily for you, breakfast tacos have been popping up all over the place in recent months.

1.) Table 33

After a few months of being grab & go, Table 33 finally released their full menu -- and boy, was it worth the wait!

>> Downtown restaurant Table 33 has a new menu

They boast 3 different kinds of tacos: Brunch Tacos with a choice of steak, bacon or Keener Farm’s chicken chorizo; Carne Adovado, and a vegetarian option, Brussels Tacos. Each order is $10 and comes with a side.  

2.) R Taco

There is no better way to celebrate Taco Tuesday than with all day breakfast tacos! Aslo, don't forget to follow us on instagram: @rtacograms

Posted by R Taco on Tuesday, December 13, 2016

R Taco just opened its first Dayton location in March and is already a fan favorite. 

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It’s a great option for the late-morning riser, because they serve breakfast tacos ALL DAY (and every day). They offer a wide variety for every type of taco lover, and at $2-2.75 per taco, the price is just right! 

Some breakfast taco options include: potato, egg & cheese; chorizo, egg & cheese; bacon, egg & cheese and jalapeno sausage, egg & cheese. You can see the full menu here.

Oh, and did we mention they have margaritas?

>>5 places to go for a killer marg

3.) Texas Beef and Cattle Company  

Texas Beef and Cattle Company has started serving Texas beer and craft brews at its BBQ restaurant at 1101 W. Third St. in Dayton. Photo from Texas Beef and Cattle Company Facebook page(Staff Writer)

When they say Texas, they mean it: Would you just look at the SIZE of that taco! 

>> Dayton BBQ restaurant adds Texas beers, craft brews to menu

They offer 2 tacos with a selection of meat: smoked brisket, chorizo or local KJB Farms bacon ends for $7. 

If you go the meatless route, it’s just $5 for 2 tacos.

With the addition of craft beer to the menu, it sounds like the perfect way to start your Cinco de Mayo.