Celebrate National Pizza Day with ALLORA’s Chef Chris Maher’s Carbonara Recipe

Today is a most delicious day! A day loved by all. Well, at least by me! This day celebrates my most favorite food to eat. It’s National Pizza Day!! Yayyyy! I could eat pizza everyday. I’ve had some pretty amazing pizzas in my lifetime but I personally love making pizzas myself. It’s fairly easy to prepare and you’ll definitely pat yourself on the back when it’s all done.

ALLORA’s Executive Chef Chris Maher, was kind enough to share the recipe to one of ALLORA’s signature pizzas, the Carbonara. This mouthwatering pizza is made with pancetta, cracked pepper, mozzarella, Percorino Romano and farm eggs. Sounds amazing right?!? Well make you grocery list and head to the store. Tonight is pizza night!

“I’ve been making pizza, in one form or another, for more than half my life. I’m fascinated by the seemingly endless possibilities. The pizza itself, acts as a vehicle for us to really create something special.” – Executive Chef Chris Maher

ALLORA- Atlanta,Georgia
Photo by Heidi Geldhauser

 

CARBONARA PIZZA RECIPE:

(Yields 4 Pizzas)

Ingredients:

 

For the dough

4 cups “00” flour (if unavailable, all-purpose flour will work)

2 tsp sea salt

1.5 tsp instant dry yeast

1.5 cups water, room temperature

For the sauce

1 pint heavy cream

½ cup grated pecorino romano

1.5 Tbsp cracked black pepper

Kosher salt to taste

For the pizza

12oz fresh mozzarella

1/2lb pancetta, sliced thin

4 fresh farm eggs, room temperature

Preparation:

• Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine.

• Add water and mix to combine. Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl.

• Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours. It can be refrigerated for up to 72 hours.

• When ready to make pizza, transfer dough to a floured work surface. Divide dough into four even sections.

• Coat four small containers or bowls with nonstick cooking spray or olive oil.

• With floured hands, form each section into a ball. Place one dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil.

• Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume.

• To make the Sauce, simply mix all ingredients together.

• Heat a pizza stone in the oven at 450° F

Assemble the Pizzas:

• On a well-floured surface, stretch out each ball into a 10-inch circle. Use a floured rolling pin if you need it. Don’t worry about the dough being a perfect circle!

• Place one dough ball onto a lightly-floured pizza peel, shake gently to ensure that the dough is not sticking.

• Spread about 1/4 of the sauce over the dough, leaving about a 1/2-inch edge unsauced.

• Top the sauce with a quarter of the mozzarella slices, and prosciutto. Crack an egg right in the center of the pizza.

• Transfer pizza from peel to the hot stone and bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places.

• Remove from the oven and top with fresh cracked pepper.

• Slice and enjoy!

ALLORA is located in the TWELVE Hotel Midtown at 361 17th Street NW, Atlanta, Georgia 30363. For more information call 404.961.7370 or visit www.alloraatl.com. Stay connected online via Twitter and Instagram @alloraatl and on Facebook at www.Facebook.com/alloraatl.com

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A Night of Moroccan Inspired Cuisine + An Interview with Chef Leslie Gordon

Last night,  I was invited for an evening of amazing Moroccan inspired cuisine. Penelahpes Culinary Services held their Non-Holiday Dinner Party in the Historic West End. Established in 2004 by Chef Leslie Gordon, Penelahpes Culinary Services have been serving up “healthy gourmet” meals to some Atlanta’s most influential residents.  

Chef Gordon did not hold back in bringing her skillful hand to the table. I really loved the beautiful decorations that complemented the theme of the private event. Some of which was made by Chef Gordon!  Everything came together beautifully.

 

Let the Penelahpes Culinary Services experience begin….

Ginger Kiss

As guest arrived, they were warmly greeted with a Ginger Kiss. You can find the recipe here! It’s a great cocktail to impress your guest with.

  

Samosa served with Tomato Jam

These samosas were delicious! They were filled with perfectly seasoned potatoes inside. But what brought these delightful bites to another level was the tomato jam. So good!! Everyone wanted a jar to take home with them.

  

Thai Wheat Clams

Seriously tasty! That’s how I would describe the clams. The broth was made with one of my favorite local beers, Thai Wheat by Second Self Brewing Company. With the beer being brewed with ginger and lemongrass, and Chef Gordon adding her special Moroccan spice mix, the clams were given a very exotic flavor. 

  

Wilted Spinach Salad with Ginger Dressing

Some love was definitely put in this salad! I saw a few guests asking for seconds. 

 

Spicy Gyro Spiced Roasted Vegetables (Indian eggplant, portabello mushrooms, mixed peppers, red onions, bok choy, and love.)

I love roasted vegetables. The spices added to this melody of vegetables was superb. So on point!

  

Coconut Curry Chicken

So first of all, the chicken was so moist and tender. Like it literally fell off the bones! The coconut and curry along with some intense spice made for a unique piece of chicken. Very tasty!

  

Lemongrass and Cilantro Salmond

Jasmine Rice with Golden Raisins and Cardamon 

Another delicious plate of awesomeness! Let’s start with the Jasmine Rice. It was complemented by Cardamon and golden raisins. I could have just eaten that by itself. I loved how the golden raisins gave you a burst of sweetness ever so often. So good! The Salmond  was very flavorful. The freshness of the lemongrass and cilantro really came through.

 

Death by Chocolate Chai Cake w/ Blueberry Lemon Ginger Sauce

Amazing!!! Super moist. Extreme rich flavors. Spicy. The blueberries were rolled in Cardamon Sugar!! Yes, please! I enjoyed every bite!! I still can’t believe it was vegan! 

 

This was truly an amazing culinary experience. Every guest left with a full belly and a souvenir to remember the amazing night. A spoon necklace!! How cute is that! Some guests even got in photo booth with the chef!

  

I got a chance to interview Chef Gordon. Get to know her below!

Chef Leslie Gordon ~ Penelahpes Culinary Services

Who or what influenced you to become a chef?

I cooked my whole life. My mom always encouraged me to cook. Her support was waking up after two weeks of finals in New Orleans to get a grocery list for a holiday dinner. When I entered culinary school my dad took care of my son. I also got knocked up and needed a trade that I would enjoy. Lol!

How would describe your culinary focus? 

My culinary focus is healthy gourmet. When I cook, I just want peoples’ taste buds to explode and their bodies to wake up and feel good!

If you could cook a meal for the first family what would it be?

Um..what I cooked the other night. lol! I would cook some collard green grits and fried fish. Yum! I want some now with a nice green salad and some spicy pickles for the collards!

Name a chef you are most the inspired by and why?


Chef Deborah Berry and Chef Calavino Donati are two chefs who taught me to be creative, innovative, and don’t sweat the small stuff by being flexible and believe in your flavors. Chef Scotley taught me about techniques and he is truly a hands on chef as well. All these Chefs believe in me. 

What is your life’s motto? 

Life’s motto?  Shit…believe in my truths and love myself and don’t let nobody tell you shit!

What’s your favorite Atlanta restaurant?

I can’t say for real. I volunteer at many events and have had food from all over Atlanta. And I love it all! Plus I cook at home a lot. 

Favorite childhood dish and who made it?

My mom would make chuck roast and the leftovers would be served on a slice of white bread with mash potatoes and meat and gravy. Man that was it!!!!! It was love on a plate!!
For more information about Penelahpes Culinary Services, visit www.penelahpes.com.