Bar Pizza (Southwest)
Just what it sounds like!—that round, thin, crackery, edge-to-edge cheese-and-red sauce pie that tastes best when the lights are low and the neon winks off the edge of your beer mug. This New England pie is laden with little more than tomatoes and cheese, its bottom slathered with olive oil and butter that fries pleasingly. Super tasty, super simple: no need for mastering a peel, no need for a costly steel or large oven stone: you bake in a round pan, period. The finest pans for making this simple delight are Lloyd anodized ones, and we have them! This is a pizza you can master in a single session. Sorry we can’t import the atmosphere and the beer. Extensive handout provided.
If class is full, please enroll for the waitlist as we will likely add additional sections.
Janice Grover
Instructor
JAN ZITA GROVER has cooked, catered, run a professional kitchen, and taught classes for more than 30 years. An historian by training, she is particularly interested in the cuisine of other countries and the foods eaten by early settlers. Growing up in San Francisco, Jan was exposed to the food traditions of many Asian and European cultures. She loves teaching the basic techniques so people can improvise joyfully and skillfully on their own. In 2008, during the Great Recession, she created the “3 Days, 3 Ways” program of thrifty recipes for St. Paul's Mississippi Market.
AE-64034-F26-SW
Instructors:
- Janice Grover
| Date | Time | Location |
|---|---|---|
| Sat, Nov 7th 2026 | 9:30 AM - 12:30 PM | Southwest High School |