Cook the Season: Fall
Skull Pizzas and Naturally Colored Cookies
A spooky-season class made from scratch, with ingredients from local farms and our own garden.
In this class, our young chefs mixed, kneaded and shaped their own pizza dough, pressed it into skull molds, and filled each one with homemade tomato sauce. For dessert, they decorated fall sugar cookies with royal icing tinted using only spices and superfoods. No boxes, no jars, no artificial dyes.
What we learned
-
Every cook made their own dough
Flour, water, yeast, olive oil and salt is all it takes. Kneading by hand teaches you what “smooth and soft” really feels like.
-
Garden-to-table sauce
Our San Marzano tomatoes, basil and oregano came straight from Chef Deborah’s garden. The secret to a great filled pizza: keep the sauce thick so the dough stays crisp.
-
Cookies that hold their shape
Our no-spread sugar cookie dough skips the baking powder, so pumpkins and ghosts come out of the oven looking just like they went in.
-
Color from nature
We tinted icing orange with turmeric and beet powder, brown with cocoa, and green with matcha. Natural colors give soft, earthy fall shades.
Meet our local partners
Great food starts with the people who grow and make it. Thank you to the farms and makers behind this class.
- Spade & Plow Organics Organic onions, San Martin, CA @spadeandplow
- Far West Fungi Organic mushrooms, Moss Landing, CA @farwestfungi
- Foustman’s Salami Uncured pepperoni, San Juan Bautista, CA @foustmans
- Raw Farm Raw butter, Fresno, CA @raw_farm_usa
- Chef Deborah’s Garden San Marzano tomatoes, basil and oregano, Morgan Hill, CA @ArtisanalAcademy
Shopping local keeps food fresh and supports families in our community. Next time you’re at the farmers market, look for these growers and tell them Artisanal Academy sent you.
See upcoming classesSee you in the kitchen,
Chef Deborah
Follow along and tag us @ArtisanalAcademy.