Brought to you by: Chef Tristin Papenfuse – of Viaggio Yacht Charter
Viaggio Luxury Yacht Charter will be in SE Alaska for the Summer. If it’s always been a dream to charter a yacht in SE AK then what are you waiting for – make your dreams a reality this summer. Alaska is one of the most beautiful, majestic regions in the world. Captain Trig Papenfuse will custom design your charter, menu, itinerary and main attractions to meet and exceed your Alaska experience expectations. For more information visit: www.viaggiocharter.com
I’m going to keep with the quick and easy theme I have had going the last couple weeks! This recipe has 6 ingredients! Great for a happy hour appetizer or if you’re trying to keep dinner light, make it for dinner and have a nice big salad along with the flatbread!
By: Chef Tristin Papenfuse
Prep Time: 30 minutes
Cook Time: 15 minutes
Serves: 2-4
INGREDIENTS:
1 Pkg. Pizza Dough (fresh)
2 C. Gouda Cheese
1 C. Mozzarella Cheese
2 Med. Pears – Bosc or Anjou (whatever looks/sounds best)
1 Tsp. Olive Oil
1-2 Tsp. Flour
METHOD:
1. Preheat oven to 400 degrees. Remove pizza dough from package and let it rest for 20 minutes on a lightly floured surface. Roll out into ¼ inch thick circles or ovals (whatever is easiest for you). Poke with fork evenly to prevent large air bubbles while baking. Brush the dough with olive oil. Bake for 5 minutes on a cookie sheet. Remove and let rest.
2. Grate the Gouda and Mozzarella cheeses. Slice pear into slices approximately 1/8 of an inch thick. Spread the cheeses evenly between your flatbreads. Lay out the pears on the dough on top of the cheese evenly.
3. Bake directly on the rack for 7-10 minutes (watch for burning – depending on your oven temp) until the bottoms of the dough begin to brown.
4. Remove from oven and let it rest 2 minutes before serving.
About Chef Tristin:
Chef Tristin Papenfuse is a yacht chef and co-owner of Viaggio Charter, based out of Seattle, Washington. She began cooking in the kitchen with her mother and developed a passion for creating wonderful tastes and flavors early on. Tristin is a self-trained chef and takes every opportunity to learn something new from her peers and experimentation with new ingredients.
Tristin’s forte is seasonal and local Pacific Northwest fare, but she also enjoys working with any type of cuisine she can. She has been quoted as saying, “Even if you don’t think there is anything to eat in your fridge, chances are pretty good that I can make something out of what you do have.”
Growing up in Western Florida led to Tristin’s passion for boating, which she and her husband now share. Currently she masters her creations aboard their yacht, VIAGGIO, during charters in the Pacific Northwest and Southeast Alaska throughout the summer. In addition, Tristin works freelance on yachts between SE Alaska and the Bahamas.
Tristin counts herself among the lucky few that are able to make a living while enjoying their passion. Every chance she gets, Tristin and Viaggio Charter try to give back to the community by working with local school fundraisers, SeaFair’s Special Needs Cruise, Epoch Expeditions and other non-profit organizations.
For more information visit: www.viaggiocharter.com
Seasoned Crew – Custom Designed Itinerary – Relaxation – Majestic Alaska Beauty
