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, we're making pizza today. Right now I am going to make for you a vegetable pizza. So, we have our pizza dough on the peel, and the first thing that you want to do is you want to put on your tomato sauce. So, I'm spooning a little bit of tomato onto the sauce, and then I'm going to spread it towards the edge of the dough, I will take a little bit more. When I make a pizza I don't heavily top the pizza. So, as you can see, I'm spreading it evenly, but it's not totally covered, you can see the crust coming through the sauce. Then we are going to make -- this pizza is a spinach and mushroom and onion pizza, so I'm going to put some spinach leaves; these are just whole, raw, baby spinach leaves. Then we have some Mozzarella cheese that I'm going to scatter around, and again, I'm not heavily topping the pizza with the cheese. I said earlier that the crust is very important to me, so I don't want to smother the pizza crust. Next I'm going to put some thinly sliced red onions, and I'm putting that -- as you will notice I'm putting it on top of the cheese, and that way the onions will be able to cook a little bit better in the oven. These are sliced portobello mushrooms. So, here we have a vegetable pizza with spinach, onions, and mushroom. We're going to put a little salt on top, a little bit of black pepper, and a little olive oil. There you go, vegetable pizza. Next we're going to make a meat lovers pizza.