Easy Pizza | Cooking At Home With Jacques Pépin | KQED
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Jacques Pépin invites you to break free of your lunchtime rut with this quick and easy pizza made from ingredients you likely already have in your refrigerator. His version uses tortilla instead of traditional pizza dough. A quick fix for when you have the munchies!
What you'll need:
Tortilla (corn or flour)
Oil
Shredded cheese
Tomato
Onion
Salt and pepper
Basil
Jacques Pépin Cooking At Home
Episode 5: Easy pizza, 2020
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About Jacques Pépin Cooking At Home: Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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Please keep them coming!
Don't threaten ME with a good time!
@@theodore6548 They're a-comin'!
@Ian Lemmon 😅
Good wholesome grandad food right there. Easy, quick and tasty.
This man knows and respects that most of us watching are normal people living hectic lives with not a lot of time on our hands. Not a single mention about “making your own tortillas, or home made tomato sauce, like most pretentious chefs would do”.
I love watching the world's most respected chef throwing something together with whatever is on hand. Makes me love you even more!
I also love that one of the world's most respected chefs called out the LEGEND, Julia Child, when he signed off. *Bon Appétit* and Happy Cooking
The best ever
Although I love Pepin, he’s really not even close to the worlds most respected chef, Infact to my knowledge he’s never even really had a world class dining establishment. He’s just a very popular educator… I watch all these videos and always enjoy them
@@danielplainview4778 I drink your milkshake...
Knew somebody was gonna do that. What is accomplished by adding absolutely unnecessary negativity.
Just dd without subtracting.
Deeply concerned that there was no mushroom available in jacque's fridge this time.
Haha
the guy could be baking a cake and he'd throw in "mushrooms I happened to have in my fridge"
@@gilgosseyn6602 ahaha that was cute, I almost spilled my tea when I read this :P
Came here to say this ❤️
I'm happy he didn't find a pineapple somewhere...
Me n my brother been making these ghetto tortizzas forever
Lol
IKR? Also, I like that Jacques makes "ghetto" food, which is to say he's not a fuckin' snob.
@@fun_ghoul language much?!😕
And... this is why I don't look to Jacques for pizza instructions.
Joe The Eurosquatter Well said. He has always been very down-to-earth
Still the King and a very pleasant man to watch and listen to. Soothes my soul
A global treasure!
Henry Kim
You are right. It's time we stop claiming him as an American treasure (which he IS) and admit that the whole world has a claim on him. His generosity of sharing what he knows is offered to all and anyone who wants to learn. God bless him!
Julie Enslow Especially since he’s French-born. But he’s not a snob like some French-trained British chefs
@@happyfreeky
You are totally correct - but really, you could stop at "he's not a snob." With his credentials, the things he's done, the service he has provided to the elite - yeah. He so could be a snob and everyone would nod and say well he is who he is and he truly is that elite! But he is all that - and not only is he not a snob - he is a very caring down to earth person who enjoys sharing and teaching his knowledge. That out-snobs the most elite snob out there in my book!
My wife’s favorite food is pizza and she was so pleased by this she said, “Thank you Jaques, God bless you and keep you.”
Jacques Pepin is a gangsta with his knife skills. Love you Chef.
The guy is such a master that even his oil swirl is a work of art!
😀😊
No one can hold a spatula to him.😊
The only chef on TH-cam who doesn't lift his head up once he starts cooking! Something that makes him a genuine chef and not a TV show chef!
Chef, you were one of the most brilliant and most gentle and most kind chefs I’ve ever learned from Be it’s either from your books or your videos. You are a true gentleman and I wish more chefs were like you. I am a trained chef from the CIA in Hyde Park New York but I am nowhere close to having skills like you do. I won’t give up. God bless and stay healthy and keep teaching please you are an inspiration to not just myself but also to my children. Thank you.
Steve Wisniewski *I’m sure you’re a fine chef, Steve* - _if you cook with the heart, you are a great boon for us!!_
Dr Walter Tonetto What I have learned from cooking and some of the most difficult and high speed kitchens around the world is that is taught me patience on how to be the father I should be. Family first. Thank you.
Steve Wisniewski thank you, Steve! And we all in our various ways need to learn the same lesson: patience and love matter, nothing else has any meaning! Thank you for your presence, Steve! :-)
Steve Wisniewski km
All my life I have been using aluminum foil the wrong way. Thank you Jacques!!
@@annab6726 well "AKSHUALly" it makes no difference which side you use and it was debunked so many times.. just experiment yourself. Texture of a thin piece of foil makes no difference whatsoever. It's an Old Wive's Tale.
@@annab6726 I agree! Food often sticks to regular foil but not the no-stick Reynolds.
All my life I have been peeling asparagus the wrong way until I watched jacq pepin 😭 so much to learn from him
@Prince Valiant I figured it out a few yrs ago. The dull side won't burn. The shine reflects, heats the food quicker than the rest, in this case the center would be fine but the outer would be burnt☮
SAY NO TO CRACK
Thank you, KQED! This series is literally saving my life right now! Chef, you are such an inspiration to all of us. I've watched you on TV since I was a kid in the 90s in your many shows for KQED over the years. Thank you for your generosity in allowing us into your home and sharing your gifts with us. All the best to you and your family. 💕
France lost was America’s gain. Have enjoyed watching you cook for years.
The more I watch this man cook,the bigger fan I become, every time(rewatches included)
I gave Jaques' comfort food book to my father a while back. My dad told me he enjoyed several recipes but was blown away by Jaques' tortilla pizza as if it were a culinary marvel. (My dad lives in Southern California. He's travelled the world and has a relatively educated pallet.) I laughed (snort) and said it's every broke-ass college students' go-to meal. Five years later, Jacques still shows us a college favorite. Thanks for the memories! 😁
Jack is a sophisticated, cosmopolitan guy. But he is not pretentious. He makes a good meal just from what's laying around.
What a breeze of fresh air this is. I just discovered this channel and I have to say that it is so refreshing to see a no nonsense aproach do domestic cooking. This is what mostly everyone has in their homes, no exotic spices, no long preparations no expencive ingediants. Most importantly no high class cheff secluded from the ordinary people stuff. This kitchen master gives it simple and straight. Very refreshing indeed.
Love the way Jacques does his lunches.....so easy , So simple...and so satisfying.
Thank you, dear Jacques Pepin. Time well spent.
I can’t stop watching this master cook with whatever few fresh ingredients he has in his pantry. So simple.
I also use pita bread or French bread for a base. You can even split the pita to make 2 pcs.
Half a French bread, put some mashed up black or pinto beans (refried style) and some shredded cheese, pop it in the oven till the cheese melts and you have molletes.
I did it with pita bread, tomato and povolone and it's better than real pizza.
pita bread owns!
pita bread , english muffins , even bagels can make a mean pizza.
Mr. Pepin is still a rock star! Thank you and I love seeing him in action.
Love this beautiful man, love learning and listening to him. So thankful for the time he takes to teach. Such a talented kind man.
I also make Tortilla pizzas... Nice to see Jacques does too!!
He has that look in his eyes "Look how that turned out". And when I watch him, Nothing surprises me at how simple he makes it,and shows you how.
BRILLIANT! And faster than delivery! Thanks, Chef! Stay safe!🌈🌈🌈
And much cheaper too.
My apologies Chef. I meant to say you are still the most brilliant Chef that I love to learn and listen to. Thank you for who you are and what you do.
French bread is my favorite vessel for homemade...it absorbs so much sauce and the crispy crust is showcased in every bite!
Thank you for sharing your life with the world. You’re the most amazing chef ever! I think even Julia would agree.
From California with love ❤️
Jacques your cooking has become more simple in your later years , I love it .
The master doesn't tell you what to do, the master gives you ideas of what you might do. I love watching his videos. I'll still be watching his videos 20 years from if I'm still around. Great stuff.
The bob ross of food, if you will. Simply beautiful
I don't believe Master Artists desired to study under Bob Ross like Master Chefs do under this guy.
Thank you Jacques for all the wonderful recipes and delightful TV shows throughout all the years. You continue to be an inspiration for all of us home cooks and thank you for all the kindness you continue to share with the world! Be well!
Thank you Jacques Pepin we love and appreciate all the hard work and dedication you have to sharing your knowledge and experience with us!
I never would have thought about using tortilla to make pizza !
MA Wexler Really? Any flatbread works as an alternative to pizza dough. Pita bread, naan, etc.
ma wexler--monsieur pepin also shows how to make an apricot tart using a flour tortilla and it's also simple and delish---i think it is in the fast food my way series.
@@happyfreeky i always made it here in italy..not in that messy way like he does tho
You shouldn't think about it, it would be the grossest "pizza" you've ever had
He prepared something similar on one of his shows from the tv series "fast food my way." I have been doing these "pizzetas," like we call them at home, ever since. These are one of my Sunday's dinner special favorite. My family loves them!
I love Fast Food My Way! I've watched several right here on TH-cam.
Simple and beutiful. Thank you Mr Pepin you are an amazing force.
Such a legend, gentleman, master chef and inspiring teacher! I've enjoyed your shows since you did them with Julia and am happy to see you still have much to teach. Thank you!
He'll cook forever. Love this chef.
Merci Jacques for a healthy form of fast food done with Love!
A bunch or cheese and oil is not healthy. But it is tasty
Dualhammers compared to fast food outside the home its far healthier than the crap from BK or McDonald’s Etc!
This was quite good. I added mushrooms and used red onions instead of yellow. I think next time I’ll add shredded chicken breast. Or maybe I’ll do a ham and pineapple. 😆
Thanks Jacques!!
I feel like a genius. Been making variations on these all my life. Even made quesadilla pizzas for my in-laws in Korea! Had to bring those ingredients on my carry-on.
Mr Jacques Pepin is great gift to all of us in America ,especially to those who grew up eating frozen or fast food as routine ,
Yep we do the same thing and throw them on the grill fantastic
Must try this - I never would have thought of doing a quick tortilla pizza!
ive never heard of this guy until 3 days ago. no idea how i came across his videos but i am so in love. i can’t stop watching
How can you not love this guy!
Remind yourself that he worked for De Gaulle.
I have learned so much from this great man. Read his biography which is a great tribute to his mother who taught him in very difficult times during the war years.
That's what I call a cook's kitchen!
Thank you Mr. Pepin just love watching you work.😊🤗
Jacques. You are so nice. Thank you for taking the time to teach us.
Omg! He's so cute; I wish he was my grandpa. 💕
Long live Pepin!!
He had some delightful shows with his daughter some years ago. Now, I have seen just a few minutes of shows with his granddaughter also delightful - she's very intelligent and I think more inspired in the kitchen than her mother (just kidding - both fun to watch).
Merci Jaques, tout simplement fabuleux !
My favorite tv chef.
With respect to Julia of course.
I didn't need a legendary chef to show me how to do something I've been doing since I was 12 years old. But now I feel like we're from the same family. Thank you for coming down to my level in the world
I learned to cook watching you and others like you. Thank you to Mr Pepin.
Bonjour, Monsieur Pépin, et merci pour tous les conseils culinaires!
Jacques is such a treasure, thank you for the videos!
More to come!
Everything this man makes looks incredible.
We miss you, Sir, and we wish you well. You taught us all SO much. Thank You
Jaques Pepin. The man who others emulate. We thank you.
c'est ce que je vais me faire ce soir , mais avec du pepperoni , poivron, champignon. J"adore votre facon de presenter vos recettes simple, sachant toutes votre finesse et votre experience , ca dénote une capacité d'humilité qui m'impressionne . Continuez vos video , c'est un privilege , merci
The Man, the Myth, the LEGEND!!!! JACQUES PEPIN!!!!!
I have just discovered this man! And I love his no-nonsense approach, his use-only-as-many-words-as necessary style and his expert tips on various things. I never subscribe to anything but am making an exception with Jacques Pepin! Thank you!
A part l’oignon, cette p’tite recette me met l’eau à la bouche.
what a great idea for pizza. will be making this for my low-carb cravings for pizza. thanks so simple and delish.
@Bo Zo well it is if you buy the low-carb kind
This was great as usual Chef. Expanded later with toppings. Just as good or even better. Who needs dough for a good little pizza like this? No real mess as it is with sliced bread pizzas. Simple and fast as are all his recipes through the decades.
3 JP videos in a row. Fine, have my subscription KQED.
Merci beaucoup and welcome aboard!
A true Master! He never gets old... amazing!
A master at work. Love his cooking
JP, you are the absolute BEST
We did something like this when I was in the military. We made pizza each week and it started with plain cheese and pepperoni on ready made dough. People wanted particular pizzas, and we had plenty on NAAN and Pita bread, so we used that in addition as a "personal" pizza. We also used sliced cheese, we found it to be more manageable for the flexibleness of the pizza.Yum
That looks good...He is the Dr of the kitchen...
This is a French Quesadilla! Merci, Jacques.
A bit less oil, oui?
We make these at the house all of the time! They are great! Jacques is the man!!!
So great...just a culinary treasure
I watch and try all this stuff. Ty chef for ideas and generous spirit of sharing.
I love making tortilla pizzas. I can't wait for the summer crop of homegrown tomatoes. I could eat that exact pizza every day.
With the world crumbling I take solace that my French omelet is finally good enough after your videos Jacque. Merci pour tout.
I made a tortilla pizza one time and it came out delicious this is a great recipe if you are craving pizzas and have no time to wait till the order comes in 😉
I used to make those when I got home from high school.
Are you also getting a kick out of all the bougie hoes on here acting like JP is the first person to think of this shit? lol
@@fun_ghoul A bit of language "Control" would be nice!
@@bjohnson150 You should control your impulse to tell other people how to behave. I'm not your fucking child, though I do pity them.
@@fun_ghoul But you really should grow up.
@@derfnoslein1178 You should control your Tourette Syndrome.
Thank you for enlightening/reiterating the correct use of aluminum foil. I learned that from you years ago and it's stood me in good stead.
Must try one of these quick little pizzas. I love how bits go flying when he slices onion!
It's a spin on the Mexican Tostada!! Wonderfull!!
Thank you! Best Chef ever! National treasure:)
Thank you for educating me to cook for myself.
Pepin you are like a fine caviar!! Thank you for all your knowledge.. Salute!!
Love these short videos with these easy, quick recipes!
More to come! We'll have new episodes every Wednesday.
Thank you Jacques!😀
This turns out awesome. I’m amazed. I’m a fan.
Beautiful! I add a little turkey pepperoni and peppers.
The tomato looks so bright and yummy!
Love this guy.
🇺🇸 loves Jacques!!
Mmmmm. Always delicious 😋
Thank you Chef !!!
Pepins tortilla ideas are great, the pizzas and apple tarts can trick my friends to think there are the real deal, they are really very good. Flour tortillas are an essential item to have in my kitchen.
We do the same thing here at home but we like to use pita bread or naan instead of tortillas.They make great quick pizza crusts!
Famous French chef can break it down like this? This dude is real.
💯