Style Magazine - September 2021

PIE OH MY!
Have you ever been disappointed by
how quickly your pizza disappears?
There’s no danger of that happening
at Village Pizza & Café since
their mammoth-sized, 28-inch pizzas
are enough to “feed the village” or
one very, very hungry person, aka
you. Ridiculously large pizzas aside,
they also offer pizza by the slice (a
rarity) and killer calzones.
MUST-TRY PIE: 1/2 Meat Lovers
(marinara, mozzarella, pepperoni,
salami, ham, sausage, and linguica)
& 1/2 Veggie Supreme (marinara,
mozzarella, mushrooms, black olives,
tomatoes, onions, bell peppers, and
garlic)
8128 Auburn Boulevard, Citrus Heights, 916-
222-2202, villagepizzacafe.business.site
Family-owned and run, Visconti’s
Ristorante is an excellent choice
when looking to grab a slice. With fresh
ingredients and hand-tossed dough that’s
prepared daily, (thin crust is also available),
you can't go wrong!! To keep the flavor of
their pizzas pure, Visconti’s uses a stone
oven, cooking the pies evenly without adding
any charcoal or smoky flavors. And if you’re
thirsty, fret not. They offer a wide variety of
beverages, from beer and wine to specialty
cocktails that will have you buzzing for more!
MUST-TRY-PIE: Sausage & Pepperoni
(fresh tomato sauce, mozzarella, thick
pepperoni, and Italian sausage)
2700 East Bidwell Street, Suite 700, Folsom,
916-863-5181, viscontesristorante.com
70 stylemg.com | SEPTEMBER 2021 | /stylemediagroup /stylemediagroup /stylemediagroup /stylemags
COOKING
CORNER
Even though ordering pizza
out is easy and appeasing, the
satisfaction of making your own
pie can be equally fun. Put your
cooking skills to the test—and
invite your nearest and dearest
over—by making the recipe
that follows.
THIS IS CALIFORNIA PIZZA
Recipe submitted by Josh
Bendick, co-winemaker at
Holly's Hill Vineyards, 3680
Leisure Lane, Placerville,
530-344-0227, hollyshill.com
Note: Josh's pizzas are available
at the winery's occasional
"Pop-Up Pizza Lunch" events; visit hollyshill.com/
events-newsletter/events-at-holly-s-hill or follow
them on Instagram @hollyshill for upcoming
dates and details.
• 2 tbsp. olive oil + 1 tbsp., reserved
• 1 tbsp. red wine vinegar
• 1 garlic clove, minced
• 1 pizza dough ball (recipe follows)
• 1 lb. boneless, skinless chicken thighs,
grilled and chopped
• Mozzarella cheese, shredded
• 10 oz. cherry tomatoes, quartered
• 1/4 red onion, diced finely
• Fresh thyme, chopped
• Balsamic glaze
• Salt
Whisk first three ingredients in a small
bowl. Roll out pizza dough on lightly floured
surface and brush olive oil mixture on top,
leaving a 1-inch border. Top with chicken and
mozzarella, keeping a 1-inch border. Cook in
pizza oven at 750° or a 500° conventional
oven until crust is golden brown. Cut the pizza
and top with tomatoes, onions, and thyme.
Drizzle with reserved olive oil and balsamic
glaze and season with salt to taste.
PIZZA DOUGH
• 1 ½ cups flour
• 1 tsp. kosher salt
• 1 tbsp. dry active yeast
• ¾ cup warm water
• ½ tsp. olive oil
Put first three ingredients in a food processor.
Turn on and slowly add water until the dough
forms a ball without being sticky (a little less
or more, as needed). Process for 1 minute.
Form dough into a ball and coat with olive oil
to keep it from drying out. Cover and let rest
for about 30 minutes. Note: Dough rolls out
to approximately 15” and can be made up to
a day ahead but should be kept covered with
plastic in the refrigerator.
PAIR THIS PIZZA WITH
HOLLY’S HILL 2020 ROUSSANNE
Village PIzza & Café photo by Taylor Gillespie © stylemediagroup. Other photos courtesy of their respective companies or organizations.