About the Dish

12 ounces Tomato
6 ounces Cucumber
1 1/2 ounces Green Onion
3 sprigs Parsley
2 sprigs Basil
2 ounces Shredded Cheeses
2 packets Duke's Mayonnaise
12 ounces Pizza Dough
1/4 cup Panko
1 teaspoon Honey
1 tablespoon Apple Cider Vinegar
1/2 ounce Microgreens
Per Serving
Calories 890
Total Fat 42 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 40 mg
Sodium 1330 mg
Total Carbohydrates 103 g
Dietary Fiber 8 g
Sugar 12 g
Protein 28 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Rose of Nerello Mascalese - Sicily, Italy

Notes of strawberries and clementines help soften the acidity of the tomatoes, bringing a sense of balance. The wine also has Mediterranean herb notes that create an aromatic bridge between the basil and cucumbers.

Graci, Etna Rosato, Sicily Italy

METHOD

1
MISE EN PLACE • Heat oven to 425° F. • Slice tomato. • Halve cucumber lengthwise. Thinly slice crosswise. • Chop green onion. • Pick and chop parsley leaves. • Pick and thinly slice basil.
2
• In a bowl, combine cheese and mayonnaise. • Add half of green onion and half of parsley.
3
• Halve pizza dough. • Grease 1 or 2 baking sheet(s) with 1 teaspoon olive oil, using your hands to spread oil evenly across the surface. (Leave your hands oiled to shape the pizza dough.)
4
• Stretch each dough piece into an 8-10 inch circle. • Transfer to prepared baking sheet(s). Tip: The best way to shape the dough is by holding the top edge with both hands, and stretching while  rotating the dough rapidly in one direction. If you keep it moving, you’ll have a nice round dough.
5
• Scatter panko over the front half of each dough round, leaving a 1/2-inch margin. • Arrange tomato over panko, keeping the 1/2-inch margin (you may not use all the tomato).
6
• Sprinkle tomato with basil. • Top with cheese mixture. • Drizzle each pie with 1 teaspoon olive oil. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
7
CALZONE METHOD • Dampen a finger with water, and run it around the edge of uncovered dough. • Fold the back half of dough round over the filling-topped front half. • Firmly press together, or crimp the edge to seal. • Bake until dough is fully cooked and crust is lightly browned on the edges, 17 - 19 minutes. • Brush lightly with olive oil, if desired.
8
While pies bake: • In a bowl, whisk together honey, vinegar, 1 tablespoon olive oil and 1/4 teaspoon kosher salt. • Coarsely chop any remaining tomato. • To dressing fold in tomato, cucumber, remaining green onion, remaining parsley and microgreens. Taste and adjust seasoning as desired.
9
• Divide hand pies between plates • Serve with cucumber salad, and enjoy!

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