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Pizza Party

Wednesday, August 16, 2017

With help from her sons, including Chase (at right), Angel Postell prepared a pizza using fresh farmers market ingredients, plus pasta salad and banana pudding. Photographs (2) by Peter Frank Edwards

August 16, 2017

Pizza Party
Before kicking off BevCon Charleston next Monday, August 21, Angel Postell treats her boys to a back-to-school dinner at home

Written by Lauren Johnson & Marion Sullivan

After more than two decades in marketing, Home Team Public Relations owner Angel Postell understands that a fun event is the key to drawing a happy crowd. During her eight years as director of Charleston Wine + Food, she helped turn a string of tasting tents and dining parties into a multimillion-dollar culinary smorgasbord. And from August 21 through 24, Postell helms the second round of BevCon Charleston, the small-batch libation festival bringing together wine buyers and sommeliers, craft distillers, and brewers.

Her knack for encouraging fresh ideas has proven useful at home, too, when cooking with sons Riley, age 10, and Chase, eight. Getting two boys enthused about a healthy dinner of vegetables and whole wheat might seem like a daunting task, but Angel knows it’s all about how you spin it. For quick and easy school-night meals, she leans on kiddie favorites—pizza and pasta—but sneaks plenty of greens into the dishes. The carbohydrate-heavy dinner is just what her boys need to boost their bodies and brains, Postell notes, adding, “Kids are so active, and they need food that gives them lots of energy, especially when they go back to school.”

The family makes weekly grocery trips to the Veggie Bin, where locally grown offerings rotate daily. “I’ll have the kids pick out something new, and then we’ll play around with seasonings and condiments until we find a way they enjoy the ingredient,” she explains. At the store, Postell makes sure to point out where the items came from, adding, “I want them to learn how to make good food while supporting area farmers.”

Farmers Market Pizza
(Serves 4-6)

  • 1 lb. Rio Bertolini frozen whole wheat pizza dough ball, thawed
  • 1 cup. Gia Russa marinara (available at Publix)
  • 7 oz. Colby Jack cheese with jalapeño, habanero, and chipotle peppers, shredded; or
    • Gioioso mozzarella, hand diced
  • Handful of City Roots organic broccoli microgreens (may substitute baby lettuce mix or
    • basil)

Optional toppings:

  • Mepkin Abbey mushrooms, sliced and sauteed in olive oil
  • Fiorucci 100 natural uncured pepperoni
  • Olli Salamini calabrese spicy salami morsels, cut in small pieces

Heat grill to 400°F.

On an oiled baking sheet, roll out the dough with a rolling pin into the shape of your choice. Spray the grill rack with cooking spray before placing the dough on it. Close the lid and cook the crust for six to eight minutes, flip it over, and continue to cook for about five minutes, or until it has cooked completely.

While the cooked crust is still on the grill, spread the surface with marinara sauce. Add on your choice of the toppings, sprinkle cheese on top, cover the grill, and cook the pizza until the cheese is melted, about 10 minutes. Top with microgreens and salt and pepper to taste.

Pasta Salad
(Serves 3-4)

  • 16 oz. Rio Bertolini fresh cavatelli
  • 1 lb. Brussels sprouts, sliced in half
  • 6 oz. Kalamata olives, pitted and halved
  • 2-2½ cups dressing (recipe follows)
  • 20 fresh basil leaves, chopped
  • 1 tsp. pepper
  • 1 Tbs. Bulls Bay Sea Salt
  • 6 oz. feta or mozzarella cheese
  • 12 heirloom cherry tomatoes, cut in half (optional)
  • 6-8 Olli Salamini calabrese spicy salami morsels, cut in small pieces (optional)
  • Handful of City Roots organic broccoli microgreens

For the dressing:
(Makes 2½ cups)

  • 1 cup olive oil
  • 1/2 cup white wine vinegar (Colavita aged white wine vinegar preferred)
  • 1/2 cup fresh lemon juice
  • 1/4 cup minced shallots
  • 1/2 cup fresh basil
  • 1 tsp. Bulls Bay Sea Salt
  • 1 tsp. pepper

Whisk the olive oil, vinegar, and lemon juice together. Stir in the shallots, basil, salt, and pepper. If not using immediately, seal the dressing tightly and store in the refrigerator.

To make the salad:

Cook the pasta until done, about six to eight minutes. Drain. Sauté the Brussels sprouts in a hot skillet over medium-high heat until tender and lightly charred, eight to 10 minutes.

Toss the pasta, Brussels sprouts, olives, and basil with as much of the dressing as you wish, until nicely coated. Add the salt and pepper and toss. Mix in the feta or mozzarella cheese. Add the cherry tomatoes and/or salami pieces, depending on your preference. Top the dish with a handful of organic broccoli microgreens. If not serving immediately, seal tightly and store in the refrigerator, where it will keep for a few days.

For more of Postell’s recipes, click here.

To view the BevCon schedule, click here.