Ruth GresserOwner and chef Ruth Gresser grew up cooking with her mother, who owned a catering business in Baltimore, Md. Ms. Gresser cooked her way through Grinnell College in Iowa before moving to San Francisco, where she cooked for several years at Friends a Cafe and at Le Trou Robert. In 1987, she graduated summa cum laude from Madeleine Kamman's Classical and Modern French Cooking School in Glen, NH. She then moved to Washington, DC, where she has helped open four popular restaurants: Pizzeria Paradiso Dupont Circle, Pizzeria Paradiso Georgetown, Blue Plate and Obelisk. Ms. Gresser has been the recipient of numerous awards and distinctions, including the Women's Chefs and Restaurateurs Madeleine Kamman Scholarship and a guest chef appearance at Alice Waters' renowned Chez Panisse in Berkeley, CA. She has also been profiled in The Washington Post Magazine, The Washington Business Journal and by Georgetown University Television. Ms. Gresser has been a chef demonstrator, contributor and panelist for The Smithsonian Institution and for FreshFarm Markets in Washington, DC. She is a member of Les Dames d'Escoffier and Women Chefs and Restaurateurs.
Hi, I am Ruth Gresser from Pizzeria Paradiso, were making pizza today. Right now were going to make a meat lovers pizza. We are going to start with -- well, we have got our pizza dough already, and we are going to put a couple of spoonfuls of tomato on top. Then I am going to spread the tomato out, leaving a nice edge around the pizza that is not covered with tomato, and that will rise in the oven and make a nice crust for us. As I said earlier, the crust is very important to me, so I don't want to put too many toppings so that I can have my crust really come through. So, first I am going to put a few slices of pepperoni on the pizza, and then I am going to put some prosciutto. Now, of course you can use various kinds of meats on your pizza; ham, chicken, you can put lamb on a pizza, beef, pretty much anything you want. Then I am going to put my cheese on. As you will notice, I am just putting three kinds of meat, and not putting them too heavily on, again, because I don't want the pizza crust to disappear under my toppings. Then I have pork sausage. Now, this sausage is not cooked, it's ground pork with garlic and parsley and oregano, and I am just going to scatter some on top. I am putting it on top of the cheese because you want to be sure that the sausage cooks all the way through, and that is easier done if the sausage is on top of the cheese. So, now we will put a little salt, some pepper, and some olive oil, and there you go, meat lovers pizza. The next thing we are going to do is we are going to make a couple of pizzas not using tomato sauce.