Steps in Preparation

04:24 – Preparing Caramelized Onions
08:05 – Preparing Peach Cobbler
11:11 – Preparing Tomato Sauce
19:24 – Preparing Caesar Salad
22:15 – Preparing Crostini
27:02 – Preparing Dressing
39:17 – Preparing Pizza
49:14 – Plating the Meal


Home Made Pizza, Grilled Caesar Salad, and Peach Cobbler with Chef Patrick Mares

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Enjoy the flavors of a summer evening in Santa Fe with this great meal that can be prepared entirely outside. In fact, Chef Pat Mares does create this entire meal on The Santa Fe School of Cookings' own patio! Learn to prepare a blue corn crust pizza with a home made tomato sauce and then choose your own toppings such as chorizo, green chile and caramelized red onions. We will also prepare a grilled Caesar salad and peach cobbler. All recipes are provided to cook inside your own kitchen at home-Chef Pat will discuss how you could prepare them outside if you like. Join the fun!

Ingredients and Specialty Cookware Available at the SFSC Marketplace

  • Blue corn meal (1 lb. can)
  • Palacios - Chorizo - Mild
  • Santa Fe Ole - Green Chile - Mild
Shop the SFSC Marketplace

Other Ingredients

  • active dry yeast
  • sugar
  • all-purpose flour
  • coarse salt
  • extra virgin olive oil
  • white onion
  • garlic
  • chopped or diced tomato
  • dried oregano
  • dried basil or fresh basil
  • sea salt
  • brown sugar
  • black pepper
  • butter
  • red onions
  • balsamic vinegar
  • eggs
  • Dijon mustard
  • anchovy fillets or anchovy paste
  • fresh lemon juice
  • baguette slices
  • romaine lettuce
  • grated Parmigiano-Reggiano
  • peaches
  • cornstarch
  • ground cinnamon
  • baking powder
  • kosher salt
  • sesame oil
  • buttermilk

Blue Corn Meal Pizza Dough

Preheat oven to 500⁰

Makes 4 individual pizzas

  • 2 teaspoons active, dry yeast
  • 1/2 teaspoon sugar
  • 2/3 cup warm (body temperature) water
  • 1 1/2 cups all-purpose flour†
  • 1 1/2 cups blue corn meal
  • 2 teaspoons coarse salt
  • 1/4 cup extra virgin olive oil, plus more for the bowl
  1. In a small bowl, add the sugar to the warm water and sprinkle the yeast over the water and allow to stand until the yeast is foamy, about 10 minutes.
  2. Meanwhile, combine the flour, cornmeal and salt in a large bowl. Make a well in the center and pour in the yeast mixture and the oil.
  3. Slowly stir the dry ingredients into the liquid just until it begins to form a dough. Turn out onto a floured surface (remaining flour and cornmeal). Knead until smooth and elastic.
  4. Generously oil a bowl and coat the dough with oil, cover with plastic wrap and let stand in a warm spot until it has doubled in size.†
  5. Divide the dough into 4 equal sized balls, and then stretch into rounds (about 6 to 8 inches)
  6. Top the discs of dough with desired toppings and slide into a preheated oven. Cook for 8 to 12 minutes at 500 degrees (less time at a higher temperature).

† Flour differs from brand to brand, and atmosphere, so the proportions can vary drastically. The slower the dough rises, the better the flavor.

Tomato Sauce for Pizza - Serves 8-10

  • 1 large white onion
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 28-32 ounces chopped or diced tomato (canned or fresh, ripe)
  • 1 teaspoon dried oregano
  • 1 Tablespoon dried basil or 1 Tablespoon chopped basil leaves (or more to taste)
  • 1 teaspoon sea salt
  • 1 teaspoon brown sugar
  • 1 generous pinch freshly ground black pepper
  1. Slowly sauté the onion in the olive oil under tender, and just turning golden.
  2. Add the garlic and sauté 30 seconds.
  3. Add the chopped or diced tomatoes, bring to a boil, add the oregano, basil, salt, brown sugar, and freshly ground black pepper.
  4. Reduce the heat to a simmer, and simmer for about 30 minutes, stirring occasionally. Simmer to desired thickness. If too thick, add water.

Taste for seasoning.

Caramelized Red Onions - Serves 8

  • 4 Tablespoons butter
  • 4 teaspoons extra virgin olive oil
  • 4 large red onions, halved, and sliced into thin strips
  • Salt
  • Splash of balsamic vinegar
  1. Melt the butter and oil together in a large sauté pan.
  2. Toss the onions to coat with the oil and butter.
  3. Salt the onions and toss again.
  4. Cover and cook over a low flame until wilted (about 10 minutes). Uncover, increase the heat and stirring occasionally; cook until the onions brown.
  5. Add a generous splash of the balsamic vinegar and reduce down until dry.

Optional Toppings

  • Sauté 1 to 2 pounds sliced mushrooms in olive oil, season with salt and pepper
  • Sauté 1 to 2 pounds chorizo just until cooked, and crumble over the pizza
  • Dollop fresh goat cheese over the tomato sauce
  • Halve olives and garnish the tomato sauce
  • Sprinkle with roasted, peeled and diced green chiles
  • Garnish with Piquillo peppers

Grilled Caesar Salad - Serves 6-8


  • 2 large eggs
  • 2 heaping teaspoons Dijon mustard
  • 3 anchovy fillets, chopped or 1 teaspoon anchovy paste
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 3 to 4 Tablespoons fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • 1 teaspoon freshly, coarse ground black pepper
  1. Beat the egg well with the Dijon mustard, anchovy fillets, the minced garlic, sea salt and lemon juice.
  2. Pour into a jar, add the 1/2 cup extra virgin olive oil, the fresh cracked black pepper and shake well to blend.


  • 12 baguette slices
  • 1/2 cup extra virgin olive oil
  • Sea salt

Brush the baguette slices with the extra virgin olive oil and grill on both sides, sprinkling with sea salt as soon as they are removed from the grill.

Assemble the Salad:

  • 3 hearts of romaine lettuce, cleaned and refrigerated
  • 1 cup grated Parmigiano-Reggiano

Place bowls in the freezer to chill.

Cut the romaine hearts in half lengthwise and grill, cut side down, until grill marks appear (about 2 minutes). Cut romaine crosswise into 2-inch wide strips and transfer to a bowl.

Toss the salad with just enough dressing to coat, serve the rest on the side, and serve immediately in the chilled bowls.
Garnish with freshly ground Parmigiano-Reggiano and the grilled croutes.

Peach Cobbler

Preheat oven to 425⁰

For the filling:

  • 8 peaches, peeled, pitted and chopped, reserving all juice
  • 1 Tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons sugar
  • Juice of one lemon

For the topping:

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar or evaporated can sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon toasted sesame oil
  • 6 Tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup buttermilk

Mix together

  • 3 Tablespoons sugar
  • 1 teaspoon ground cinnamon

In a large bowl, combine the filling ingredients and mix well. Place into a 2-quart clay baking dish. Bake for 10 minutes, or until filling begins to brown on top.

While the filling is baking in the oven, combine the dry ingredients for the topping. Begin cutting in butter and sesame oil using your fingertips, a fork, or a pastry blender until the mixture resembles a coarse meal. Stir in buttermilk until just combined. Crumble pieces of topping onto the peaches and sprinkle with cinnamon-sugar mixture. Bake until the topping is golden brown, approximately 20-30 minutes. Check after 20 minutes, you may need to rotate the pan in your oven for even browning.