Conquering Cuisine with Denis Chiappa
Cooking Classes in Bucks County, Montgomery County

What's Cooking

The latest from Denis Chiappa

Featured Recipe of the Week: Pizza with Roasted Peppers, Mozzerella and Basil
Exciting start to 2019
Beer drinkers are now learning to pair the right food with their cold beer.
Beer drinkers are now learning to pair the right food with their cold beer.

Already over 3 weeks into 2019 - that’s hard to believe!  But in that time, Conquering Cuisine has been busy, thanks to our growing number of supporters.  We found that during the last few months of 2018, our classes for January, February and even March really filled up as customers purchased cooking experiences for their loved ones and maybe even themselves.  

So where have we taken these culinary adventurers this January.  They have experienced the wine and food of Germany, Spain and the Burgundy and Bordeaux regions of France (and even sampled local wines from Karamoor Estates and beer from Belgium).  They have feasted on Cajun and Creole cuisine, Italian foods, breads and pizzas. Some honed their knife skills during our hands-on Culinary Skills series, others learned the value of a Dutch Oven and some parents and children cooked together during a class designed to teach basic skills to all ages while preparing healthy delicious meals.  And in between these classes, we have found time to cater corporate breakfasts and luncheons, host a private dinner party and teach a group of women at their monthly cooking club. Surprisingly we even managed to have a photo shoot so that we could properly represent our cooking studio on social media and our website.


Sound exhausting? Maybe, but adventures usually are!  And fortunately they are exhilarating too! So thanks for joining us on our journey this year!  We are happy to have you along for the ride. And don’t worry, we are continually adding new classes to meet the growing demand.  


This week, please enjoy the pizza recipe below.  This was served to those who attended the Belgian Beer and Food Pairing.  Denis shared his tips on making quality pizza at home, while the guys from Doylestown Beer Authority poured Einstok White Ale to eager attendees. Pizza and beer - sounds perfect for a Friday night, right?

Thin Crust Pizzas with Roasted Peppers, Mozzarella and Basil  

1 batch pizza dough

4 cups basic pizza sauce

1 cup roasted peppers (piquillo peppers work well)

1½ cups grated mozzarella cheese

¼ cup grated parmesan cheese

Fresh basil

Sea salt and freshly ground pepper

  • Place pizza stone in center of oven; preheat oven to 500 degrees.
  • Divide dough into two pieces.  Roll each out to a 14-inch round.  Transfer to a pizza peel. Top with sauce, meatballs and mozzarella.  Sprinkle with parmesan; season with salt and pepper.
  • Transfer pizza to stone; bake until golden and crisp.  Remove from oven; top with basil.
  • Tip:  If making the pizza sauce at home, try toasting the spices in olive oil for a short time before adding high quality tomatoes, like a San Marzano.


Pizza Dough

1 tablespoon yeast

1-1/3 cups warm water

3-½ cups high-gluten or bread flour

1 tablespoon sugar

1 tablespoon olive oil

1-½ teaspoons kosher salt

  • Mix yeast and water in a small bowl; let stand five minutes. Add the flour, sugar and salt to the bowl of a stand mixer fitted with a dough hook.  With mixer on medium-low speed, add water to flour. Mix to combine, adding more water or flour as needed to form a ball. Knead dough for 8 minutes.
  • Turn out dough onto floured board and knead an additional minute by hand.  Divide dough in two and form each half into a ball. Place each half in separate floured bowls, sprinkle with additional flour and cover loosely with plastic wrap.   
  • Set in refrigerator; let rise until doubled in size.  Remove from refrigerator ½ hour before forming dough.




Featured Recipe: Salmon Ceviche with Scallions and Mustard Oil Emulsion

Fine Wine and Food of Italy

Food and Wine: French Steakhouse

Feature Recipes: Perfect Sides for your July 4th Burger

Featured Recipes: Foods of Provence

Featured Recipes: Steakhouse at Home

Featured Recipes: Mexican Cuisine

Featured Recipes: A Taste of Spain

Lessons at the Dinner Table: Mesquite Smoked Ribs

Featured Recipe: All Purpose Spice Rub & Memphis Style Sauce

Lessons at the Dinner Table: A Taste of Spain

Watch and Learn with Denis

Featured Recipe: Grilled Skirt Steak Tacos with Pineapple Salsa

Featured Recipes: Food & Wine of Italy

Featured Recipes: Celebrate Mom with a special menu

Featured Recipes: Get Ready for Cinco de Mayo!

Featured Recipe: Pizza Dough or Bread

Featured Recipe of the Week: Risotto alla Primavera

Featured Recipe: Savory Baked Crepes with Roasted Vegetables and Cheese

Featured Recipe: Seared Pork with Dijon Sauce

Featured Recipe: Ricotta Gnocchi with Mushroom, Cream Pancetta Sauce

Featured Recipe: Pad Thai

Featured Recipe: Seared Fish with Caramelized Onions, Raisins and Pine Nuts

Featured Recipe: Sautéed Shrimp with Salsa Verde, Honey-Garlic Aioli and Fried Bread

Featured Recipe of the Week: Herb Coated Pork Tenderloin with Radicchio & White Beans


March 2022
January 2021
August 2020
July 2020
June 2020
May 2020
April 2020
March 2020
February 2020
January 2020
December 2019
November 2019
October 2019
September 2019
August 2019
July 2019
June 2019
May 2019
April 2019
March 2019
February 2019
January 2019
December 2018
November 2018
October 2018
June 2018
December 2017
December 2016
December 2015
November 2015
September 2015


Conquering Cuisine divider
267-625-6900 • 378 North Main Street, Doylestown, PA 18901
Conquering Cuisine on Facebook  Conquering Cuisine on Instagram  Conquering Cuisine on Linked In