Girl Meets Farm (2018–…): Season 2, Episode 9 - Pizza Friday - full transcript

It's Pizza Friday
on the farm,

and I've got my friends
coming over for dinner.

So, I get to make two pizzas --
my squash-and-ricotta pizza,

topped generously with arugula
for a crisp and peppery kick,

and my hearty
sausage-and-kale deep-dish.

One pizza is never enough.

I'll lighten things up with
my chickpea pizza-parlor salad

and a crudité platter with
my homemade yogurt-ranch dip.

And for a sweet finish, my nutty
chocolate-chip-cookie cake.

The more chocolate,
the better.

I hope they come hungry.



Oh, yeah.
Mmm!

Hey!
This is me -- Molly Yeh.

I'm a cookbook author
and food blogger.

This is my husband, Nick.

This is our new addition.

And this is our home,
our farm,

on the North Dakota/
Minnesota border,

the place where I eat,
sleep, and breathe food.

These look like a party.

My food is a delicious mix
of my Chinese

and Jewish heritage
and a taste of the Midwest.

For my Pizza Night dessert,

I am making my nutty
chocolate-chip-cookie cake

with buttercream frosting.



It's chewy and dense,
and it's so easy.

I'll just whip up
a cookie dough, bake it,

and then decorate it
with frosting.

To get started,
I'm gonna mix up my flours.

I'm using a cup of almond flour
and a cup of hazelnut flour.

And there's no actual
wheat flour in this.

This is a recipe that
I first started making

around Passover,
when you can't have flour.

But this cookie cake
was so good

that I just kept on
making it after Passover.

Mmm.
I love hazelnuts.

Only natural grocery stores
will have hazelnut flour.

But if you can't find it,
you could just buy

whole hazelnuts
and grind them up.

And now,
I'll add a half cup each

of white sugar
and brown sugar.

And the brown sugar
will give it

that signature caramel-y
chocolate-chip-cookie flavor.

And then,
I'm gonna add some salt...

and a little bit
of baking soda.

And I'll whisk
this together.

And then, I'm gonna bind this
all together with an egg.

I'll add my egg
into the same bowl.

What makes this recipe unique is
that there's no oil or butter.

It's all held together with egg,
and it just works.

And I'm gonna flavor it
with some vanilla extract,

and some almond extract, which
will amplify that nuttiness.

Now, it's gonna seem like
there isn't enough liquid

to make all these
dry ingredients come together.

But just keep mixing, and it'll
eventually come together

into a dough.

People really appreciate
this cookie cake

during Passover, because
the texture is really unique.

The chewiness of this
just makes this cake addictive.

It's pretty thick and crumbly
at this point.

But again, once it bakes,
it'll all make sense.

And now, I'll add
my chocolate chips.

I'm adding a half cup
of semi-sweet chocolate chips.

And I'll save a few to add
on top of the cake, as well.

And I'm gonna mix these in,

And that's it.

This it the
one-bowl wonder.

And now, I'll press this out
into my cake pan,

and then,
it'll be ready to bake.

This is just
an 8-inch cake pan

that's been greased and lined
on the bottom with parchment,

so that it doesn't stick.

I'll use my hands
to pat this out evenly.

When this cookie's finished,

I'm gonna slice into wedges,
just as if it were a pizza.

And I love eating
cookies that way,

because you get mostly innards
and really crispy crust.

I'm gonna top it with
a few more chocolate chips,

so that those
can peek through.

The more chocolate,
the better.

Add a little
sprinkle of salt,

because chocolate-chip cookies
with salt are the best.

And now,
this is ready to bake.

I'm gonna bake this at 350
for 20 to 22 minutes,

until it's golden-brown
on top.

And don't worry,
it will sink in the center,

but that's
supposed to happen.

My cookie is looking good.

The edges are golden.

It smells delightful.

I'll let this cool while I make
my buttercream frosting.

I've got my
butter softening.

I'll add it to
my big bowl.

I'll start with
about 1 cup

of powdered sugar
per stick of butter.

And then, I'll add more if I
feel like the frosting needs it.

I'll add a good pinch of salt
and some vanilla extract.

And I'm also gonna add a couple
tablespoons of heavy cream,

to make it even creamier
and luscious.

And then, I'll just
mix this to combine.

Okay. I'm just gonna taste it
to make sure it's all ready.

Mmm.
It's sweet and buttery.

This is gonna go so well
on my cake.

I'll put my cookie
on a plate.

By now,
my cake pan has cooled.

The only bad part
about cookie cakes

is that you can't
sneak a taste.

Otherwise, everybody's
gonna know.

Okay. I'll divide my frosting
into four bowls.

And then, I'll add some food
coloring to each of them --

gold, tulip red, green,
and wedgewood -- blue.

And then,
when I mix them up,

I try to use
as few spoons as possible.

So, I strategically
mix them in an order.

So, I'll start with the lightest
color, my yellow.

And then, I'll go to the green,
and then to the blue.

And then, red's
kind of a wild card,

so I might have to pull out
a second spoon for that.

I'll put them into piping bags,
and then, it's time to decorate.

Coming up, I'll get started
on my light and tasty

yogurt-ranch dip
for the crudité platter...

It's super fresh.

...and prep my
pizza-parlor salad

with some crispy chickpeas.

Then, it's onto the stars
of Pizza Friday --

my squash-and-ricotta pizza
topped with arugula,

and my sausage-and-kale
deep-dish.

You can go crazy
on Pizza Night.

This is the best way
to finish off the week.

One very important rule
that I have for entertaining

is that there must be
a nosh on the table

ready to go
when guests arrive.

It doesn't have to be
anything fancy.

So, tonight, I'm doing
a simple crudité platter

with my yogurt ranch.

And it'll be great,
because it will allow them

to save room for pizza.

So, the first thing I'll do is,
I'll mix up my ranch seasoning.

A teaspoon of garlic powder,
a teaspoon of onion powder,

2 teaspoons
of dried parsley.

Mmm,
I'm smelling it already.

A teaspoon of dried basil,
a teaspoon of dried thyme,

a teaspoon of sugar
for a hint of sweetness,

and some black pepper.

And that's it.

So, now, I'll grab
my Greek yogurt.

This is plain
whole-milk yogurt.

It's a great texture
for a dip.

I'll just plop some
into my serving bowl,

add some of my magic
seasoning mix.

And I usually just eyeball it,
and mix it up to taste.

And then, I'll also
season it with salt.

And I'll mix it up.

And that's it!

Like, the easiest dip ever.
Okay.

I'll taste it to make sure
there's enough seasoning.

Mmm.

It's super fresh.

I love that hit of sweetness
in there.

It's just really nice
and herb-y.

It's gonna go great
with some fresh veggies.

Now, I don't want my friends
filling up on appetizers

before we eat pizza.

So, these vegetables
are a safe option.

I'll just plant
my ranch here.

And I like seasoning my crudité
with some flaky salt --

yum -- and black pepper.

And that is a pretty
crudité platter.

When I'm having big,
hearty pizzas,

I have to have a crisp salad
to balance them out.

And my pizza-parlor salad

with crispy ranch chickpeas
does just the trick.

I have two cans of chickpeas
that I rinsed here,

and I'm gonna dry them
really well

to help get them
extra crispy in the oven.

I'll blot them dry.

And now, I'll toss these
with some olive oil and salt.

I'll give them a toss to get
them all coated in olive oil.

And now, I'm gonna bake them
at 350 for 45 to 50 minutes,

until they're golden-brown
and crispy on the outside.

And meanwhile, I'll grab the
rest of my salad ingredients.

This salad has so many
of my favorite ingredients,

like salami and cheese,

black olives, and tomatoes,
and red onion.

It's gonna be so colorful.

And it's all going on a bed
of crunchy romaine.

I usually like putting my salad
directly on my pizza,

in the same way that
putting lettuce on

a sandwich makes sense.

So, normally, when I order salad
at a pizza parlor,

I order it with my pizza,

so that I can just
put it right on top.

Nick thinks it's weird.

And then, I'll add it
to a big serving bowl.

And now, I'll chop up
some cherry tomatoes.

I'm gonna halve these.

I love cherry tomatoes
because of how sweet they are.

They're almost like candy.

I'll add these to the top
of my lettuce.

And I'm gonna
pile the toppings

separately all
around the bowl.

It's gonna look gorgeous.

Next, I'll chop up
half a red onion.

I'll add these on top
of the romaine.

Now, I'm gonna
slice up some salami,

which might be
my favorite meat ever,

because it's so
salty and good.

And I'll add it to the top
of my salad, piling it on.

No such thing
as too much salami.

Now, I'll top with
my mozzarella.

Mmm, mmm, mmm!

Oh, that's a lot.

It's Pizza Night.

You can go crazy
on Pizza Night.

And some black olives
for a briny taste.

Okay.

My chickpeas are golden.

They've shrunken down in size,
and they smell really nutty.

At this point, they might
still be a little chewy.

But as they cool,
they'll crisp up.

Now, I'm gonna jazz them up
with my ranch seasoning.

And this is the same
ranch seasoning

I used with my dip
for my crudité.

It's super versatile,
especially with this salad.

So, I'll add about
a tablespoon of this,

and then,
I'll toss it all together.

I have to give it a taste.

Mmm!

They are nutty,
and they taste like ranch.

They're gonna be so good
on this salad.

But I want to
let them cool first,

because then they'll get
extra crispy.

Now, I'll whip up
a really simple vinaigrette,

which is kind of the hallmark
of a pizza-parlor salad.

It's always got
some oregano.

I'll add a little bit
of sugar,

some red wine-vinegar...

...and olive oil.

And then, I'll shake it up
to combine.

And that's it.

How easy was that?

All right.
My chickpeas have cooled.

I'll add them to the top of my
salad, right in the middle,

'cause they'll be
the star of the show.

And then, I'll dress
this table-side.

Coming up,
it's pizza time.

I could eat pizza
every single day.

I'm getting going
on my ultra hearty

sausage-and-kale
deep-dish.

This looks heavenly.

Then, it's onto my crisp
squash-and-ricotta pizza

topped with arugula.

Yum.

One of the traditions that
I proudly brought to the farm

is that, every Friday night,
we eat pizza.

I have some friends
coming over later,

so I'm making two pizzas that
are loaded with fun toppings.

My sausage-and-kale
and squash-and-ricotta

are not your average pies.

The first pizza I'm making is
my sausage-and-kale pizza.

I have some ground sausage
browning up in my pan.

And while that browns,
I'll chop up some garlic.

And I like nice big
slices of garlic.

A mouthful of garlic on pizza
is good.

And it'll kind of mellow out
in the oven, too.

And now, I will grab
my pizza dough.

My go-to pizza dough
is really easy to come together.

And it's so versatile that you
can use it for most pizzas,

including the two
that I'm making today.

It just requires
a few simple ingredients,

and it doesn't even
need to be kneaded.

But it requires
a lot of time.

So, I've given it about
24 hours to rise.

This is just flour, yeast, and
salt combined in a deep bowl.

I'll add some water to bring it
together into a dough,

then cover it,
and let it sit overnight.

I'll dust my work surface
with flour.

I'll pat the pizza dough out
with my fingertips,

keeping it on
the thicker side.

And the dimples
from my fingertips

will catch
some of the olive oil.

Okay.
This is looking great.

My dough is about
10 inches in diameter.

I'm gonna continue to pat it out
once I get it into my pan.

But first, I'm gonna assemble
the rest of my toppings.

I've got some
shredded mozzarella,

some Parmesan,
and kale.

Now, I'm gonna
assemble my pizza

in a cast-iron pan
that's been preheating.

And that's gonna help get
a really crispy crust

on the bottom.

Be careful,
because this is so hot.

Any time I have a handle
that's been in the oven,

I immediately cover it
with a towel,

so that I don't
accidentally grab it.

I am gonna cover
the bottom of this pan

with a healthy layer
of olive oil,

and that's gonna almost fry
the bottom of the crust.

And now, I'll transfer my dough
to the pan, very carefully.

You can hear the sizzle!

I'm pressing it
all the way to the edges.

I'm using my spatula to help me,
just so I don't burn my fingers.

I'm gonna add another drizzle
of olive oil

to the top of the pizza.

And I'll start with
my pizza sauce.

I use store-bought.

Any red sauce will do.

I could eat pizza
every single day --

I think for
three meals a day.

And I'm spreading
the pizza toppings

almost all the way
to the edge,

because as the pizza
dough cooks,

it's gonna puff up, and the
crust is gonna get thicker.

All right. There's a nice even
layer of pizza sauce all over.

Now, I'm gonna
add some kale.

This is chopped,
curly kale.

And I love how it crisps up
in the oven.

It almost feels like eating
kale chips on top of pizza.

And kale cooks down a lot,
so I'm gonna pile it on.

Now, a drizzle of olive oil
on top of the kale

will help it get crispy
in the oven.

And I'll also season it
with salt and pepper.

I'll sprinkle my sliced garlic
all over.

Next, I'll add my sausage.

I love a meaty pie.

A little bit over here.

Next, I'll add my cheese.

I'm adding the cheese on top

because it helps prevent
the kale from burning,

and also, the fat from the
cheese helps the kale crisp up.

it melts down in the oven,
so, just like the kale,

I add more than
I think I'm gonna need.

And now, I'll add some Parmesan
for that good salty snap.

I'm gonna allow this to go
all the way to the edge,

because that will get crispy
on the crust.

Next, I'm gonna add
some fresh thyme.

Now, one thing I almost always
add to my pizzas is lemon zest.

And this will just
brighten the whole thing up,

and make all of the flavors
that are on this pizza

taste even better.

Okay.

Now, lastly, I'm gonna finish it
with a little heat --

some crushed red pepper.

This looks heavenly.

Now, I'm gonna get this
in the oven

for 18 to 20 minutes
at 500 degrees.

Still to come,
I'm putting together my crisp

and fresh
squash-and-ricotta pizza.

Then, I'm showing my friends
what a party

Pizza Friday really is.

-Oh, my gosh!
-Oh, yeah.

On one of my first dates
with Nick,

we made this
squash-and-ricotta pizza

that has a lovely
subtle sweetness

from butternut squash
and caramelized onions.

It was probably
at around midnight,

because we had just
gone on a bike ride.

And I got ambitious,

and wanted to make the ricotta
from scratch.

We made the dough
from scratch.

It took us forever to make.

It probably wasn't finished
until 2:00 a.m.

But...

we were young and in love,
and that time just flew by.

The dough's looking great.

Now, it's time for
my toppings.

When I have an excuse
to make more than one pizza,

I like making them
really different.

So, the sausage is meaty
and hearty,

and this one's gonna be
colorful and slightly sweet.

I'm building the pizza
on parchment paper

so that it doesn't stick,

and it also makes for a super
easy transfer to the oven.

I'll start with some onions
that have been caramelized

with sage and olive oil.

I'll add a few dollops
of ricotta cheese,

some sprinkles of Parmesan,
and then shaved butternut squash

that's been tossed
with olive oil.

And then, I'll season it
with salt and pepper.

I'm using a preheated
plate pizza stone here

for maximum crispiness.

And I'll bake
that at 500 degrees

for about eight minutes,
until the crust is golden.

The sausage-and-kale pizza
looks amazing.

The edges are crispy,

and the cheese
is melt-y and golden.

I can't wait to eat this.

-Yum. This looks so good.
-Is that a homemade ranch?

What is that?
-It's yogurt ranch.

-Yum!
-Isn't the salad darling?

-These chickpeas are outrageous.
-Ooh, nice.

Thank you!

Okay, I'm making
your second pizza.

This is squash and ricotta,
and I'm topping it with arugula,

because balance.

-Yum.
-And some lemon.

I'll get a few shavings
of some Parmesan.

-Oh, that looks good.
-Mm-hmm.

A couple of turns
of black pepper,

and then,
this will be ready.

Okay.
I'm bringing this over.

Here's the second pizza.

-Oh, my gosh!
-Oh, yeah.

-Yum!
-It's so pretty.

It's a salad pizza,
so it's healthy.

It's so pretty.

I need to eat my way
through this plate before

I can try your
second pizza, here.

I'm just doubling up.

Yeah.
I'm just going in for it.

Pizza pile!

-Mm-hmm. Mmm.
-This is so thin!

See, they're so different.
And it's the same dough?

-Mm-hmm.
-It's so good.

I just love them both.

I love how the chickpeas
add such a crunch to the salad.

Yep. They're crispy
ranch chickpeas.

Oh, my gosh.
They are so good.

It's like a crouton,
but way better.

Yeah.
I like that.

Happy Pizza Friday,
you guys!

Ready for the weekend.

Do you guys
have any room?

-What do you have?
-Always.

-I made a cookie cake.
-What?

-Oh, my goodness.
-Oh, my gosh.

It's a cookie cake!

That is adorable.

Is that chocolate chips
in there?

Yeah. It's chocolate chip
with hazelnuts and almonds.

-Yum!
-And frosting, obviously.

-And sprinkles, obvie.
-And sprinkles, obvie.

-That's a good cookie!
-Thank you.

I like how it's still soft --
like, it's chewy.

-Thank you.
-We'll be back next Friday.

-Yeah. We'll be here.
-Okay.