Friday Pizza with a twist

How to make Friday Pizza Mario Batali style

As you know, I make pizza almost every friday, also known as Friday Pizza. I have been making the same pizza for years, so I recently tried a new recipe. And you know what? I will probably make it this way going forward instead of the old way.

Because H-O-L-Y C-O-W: It turned out amazing!


Friday Pizza Ingredients


  • 1 1/4 cups warm water
  • 1 1/4 ounce pack active dry yeast
  • 1 1/2 tbsp sugar
  • 3 1/2 cups flour
  • 2 tbsp salt
  • 1/4 cup olive oil


  • 1/4 cup olive oil
  • 1 onion, diced
  • 4 garlic cloves
  • 3 tbsp fresh thyme leaves
  • 1/2 medium carrot, grated
  • 2 (28 ounce) cans peeled whole tomatoes
  • Salt


Friday Pizza Ingredients

Friday Pizza steps:

Pizza dough:

  1. Combine yeast. warm water and sugar, let sit for 10 minutes (until frothy)
  2. Combine flour and salt in a large bowl
  3. Add yeast mixture and mix the ingredients until the dough is too stiff to stir. Continue with your hands until the dough doesn’t stick to the sides (add flour as necessary)
  4. Leave to rise.

Pizza sauce:

  1. Heat the olive oil in a pan, add onion and garlic, cook until soft and light golden brown (about 8-10 minutes)
  2. Add thyme and carrot, cook 5 more minutes, until carrot is quite soft
  3. Add the tomatoes and juice, bring to boil, while stirring (and crushing the tomatoes)
  4. Lower the heat after it is brought to boil, let simmer for 30 minutes
  5. This is where I put my twist: put it in a food processor. This will make it a smooth sauce (I don’t like lumps).
Friday Pizza

Friday Pizza

When you have made the dough and the sauce, roll out the pizza (or toss it if you are that good), add the sauce and whatever ingredients you like. In the picture there is regular margherita and a four cheese pizza, also a recipe from Mario Batali. Here are some of his recipes. 


Piemontegirl Cooks: Weeds with Sausage Ragu

Piemontegirl and Mario Batali is a good combination

Piemontegirl and Mario Batali will now teach you how to make a ragu that’s similar to everyone’s favorite “bolognese” but is so much better that you will never eat Bolognese again? Just follow these easy steps. Of course ingredients are vital, but if you have those, you should be good to go! If Piemontegirl can do it, so can you!



  • 1 tbsp olive oil
  • 1 yellow onion
  • 4 sweet italian sausage links (or sausage of your choice)
  • 1/2 6 ounce can of tomato paste
  • 1/2 cup dry white wine
  • 1/2 cup whole milk
  • salt and pepper
  • Pasta — Strozzapreti or casarecce
  • Optional (recommended): thyme, preferably fresh



  1. Soften onions in oil, about 6-8 minutes
  2. Add sausage, cook until brown, about 10 minutes
  3. Then, add paste, cook for about 5 minutes
  4. Add wine, boil down until absorbed
  5. Stir in milk, season with salt & pepper (and thyme)
  6. Reduce heat, cook for about 15 minutes
  7. Meanwhile, bring a pot of water to boil and cook the pasta

And voila, you got yourself some weeds with sausage, courtesy of Piemontegirl and Mario Batali.

Bon apetit!


Orecchiette with Sausage & Rapini



1  broccoli head

1/3 cup extra-virgin olive oil, plus 4 tbsp

1/4 cup whole skinned almonds, toasted

5 cloves roasted garlic
Pinch of hot red pepper flakes

1/2 cup grated Parmigiano

3/4 pound fresh pork sausage

1 pound orecchiette

2 tbsp unsalted butter

Prepare an ice bath and set aside. Boil water in a  pot. Blanch the broccoli for 5 minutes . Remove broccoli from the boiling water and shock in the ice bath. When the broccoli  is cool, drain and pat dry with a paper towel and reserve.

In a medium pan, add two tablespoons olive oil and cook the broccoli until lightly browned. Meanwhile, place the almonds in the bowl of a food processor and pulse until coarsely chopped. Add the broccoli, garlic, hot red pepper flakes and half of the Parmigiano to the bowl of the food processor and season with salt and pepper. While the food processor is running, slowly drizzle in 1/3 cup olive oil until a smooth pesto has formed.

Bring a large pot of water to a boil. Meanwhile, in a large  pan, add two tbsp olive oil and heat until just short of smoking. Sear the sausage until golden brown on both sides. Then, using tongs, break the sausage into small pieces and lower the heat.

Place pasta in the boiling water and cook two minutes less than indicated by the package instructions. While the pasta is boiling, add 1/4 cup pasta water to pan with the sausage. Add the pesto and work into the sausage with tongs to form a sauce. When the pasta is al dente, add it directly to the sauce and toss vigorously. Add butter and the remaining Parmigiano, remove from heat, and toss to incorporate. Plate and serve immediately.

Recipe from Mario Batali