Vine Ripen Pizza

George Hirsch April 23, 2026

When it comes to making any type of pizza, let imagination and the season rule your toppings. I love this Caprese-style pizza in the summer with an abundance of vine-ripe tomatoes. And if you are up to expanding your hand-tossed style, take the dough to the grill for an added fire-roasted flavor.

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Caprese Flatbread Pizza

Makes four servings |

chefgeorgehirsch.com | George Hirsch Lifestyle

the art of making pizza dough, easy as 1, 2, 3

Mix the Dough and place it in a bowl lightly oiled with olive oil. Cover loosely with a towel or plastic wrap. Place in refrigerator overnight.

The next day, preheat *oven to 475 degrees F.

Stretch out the dough to a rectangular shape and cut it into two pieces. Sprinkle a teaspoon of fine-grind cornmeal on the surface of a heavy-gauge pizza pan or sheet pan. Place the two pieces of dough on top of the cornmeal. Brush the top lightly with olive oil.

Bake for 8-10 minutes or until the pizza flatbread crust is fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It should be hollow.

Remove from oven, place two pizza flatbreads on a rack, and allow to cool.

When cool, top with sliced vine oak leaf lettuce, ripened tomatoes, fresh basil, and pesto; sprinkle a small amount of sea salt, fresh ground pepper, and olive oil.

*NOTE: If grilling, pre-heat the grill to high heat. After stretching and right before placing the dough on the grill surface, brush heavily with olive oil.

George's Pizza Dough

Makes enough for 2-3 pizzas

chefgeorgehirsch.com | George Hirsch Lifestyle

1 teaspoon active dry yeast

1/4 cup warm water (between 105 and 115 degrees F)

1 teaspoon sugar

3 1/2 cups bread flour

1/4teaspoon salt

3/4 cup warm water

1 Tablespoon olive oil

In a small bowl, combine the yeast and water. Add the sugar and stir well. Set aside for 10 minutes or until tiny bubbles appear on the surface.

Place 3 cups of the flour in a mixing bowl. Make a well in the center and pour the yeast mixture and the water. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes, using the additional 1/2 cup flour if the dough is sticky.

The dough is sufficiently kneaded when you can stick two fingers into it, and it springs back without leaving an indentation.

Cut the dough into four pieces and roll each piece into a ball. Let the dough rest in an oiled bowl for 45-60 minutes. Lightly oil the top of each ball with 1 Tablespoon of olive oil, cover with plastic wrap, and place in the refrigerator for 3 hours.

- Mixing with a mixer & dough hook: Mix for eight minutes at medium speed

- Mixing with a food processor: process for 40 seconds until smooth; add one additional Tablespoon of flour until all of the flour is combined into the dough.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Meatballs and Quick Marinara Sauce

georgehirsch April 11, 2026

Meatballs started with Italian immigrants coming to America in 1880, and then came the sauce. I have prepared this recipe with inspiration from my Italian Nana. There was no recipe, only years of watching and learning by example. The results have always been the same after making this for my family and huge groups. Nana would be proud, and I'm sure you will be, too, when serving your family and friends. And, enjoy watching the how-to video from George Hirsch Lifestyle TV series. Feel free to share.

George's Nana’s Meatballs

Makes 12 jumbo, 24 large, or 40 mini meatballs

chefgeorgehirsch.com | George Hirsch Lifestyle

3 pounds ground beef, 80 / 20 blend; can use a combo of beef, pork, and veal

4 cloves garlic, minced

1/2 sweet onion, chopped fine

2 eggs, cracked and beaten

1/4 cup Parmesan cheese

2 Tablespoons fresh Italian parsley, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups day-old Italian bread, pulsed into crumbs

1/2 cup chicken broth to soften bread crumbs (variable amount may have to add more broth to soften crumbs)

Fresh ground black pepper

* Note: all ingredients should be very cold before blending.

**CLICK to WATCH Meatballs + Marinara preperation**

Mix all ingredients in a mixer or by hand until well blended. Dip your hands in ice water before shaping the meat into round balls.

Spray an oven-roasting pan with grease spray.

Use an ice cream scoop to shape the meatballs; roll by hand until they are round. Do not overhandle to prevent over-warming the meat. Repeat until all the meat is used up. Do not overcrowd the meatballs to make it easier to move them while baking.

Refrigerate the meatballs for at least 30 minutes to chill. Prepare the Tomato Sauce below.

Preheat a large, heavy-gauge sauté pan to high heat, or if making a large number of meatballs, brown them in a hot oven at 425 degrees F.

Roast meatballs for five minutes in the oven or on the stovetop until they brown. If roasting, gently shake the pan to move the meatballs to turn over, or use a spatula for the meatballs if browning in a sauté pan. Continue cooking for a few additional minutes (or less if mini) or until the meatballs are brown on the outside. The meatballs will not be fully cooked and will continue to cook in the tomato sauce.

Remove meatballs with a spatula and add to the gently simmering sauce, and continue cooking for 20-30 minutes.

For the Marinara Tomato Sauce:

2 Tablespoons Olive Oil

1/2 cup minced sweet onion

6 cloves garlic, minced

2 (28-ounce) cans crushed San Marzano Tomatoes

2 (6.5-ounce) cans tomato sauce

1 Tablespoon dried basil leaves

1/2 teaspoon oregano

Fresh ground black pepper

2 Tablespoons each of fresh chopped parsley and basil

In a large saucepot sauté, sauté olive oil, onion, and garlic over medium heat until light brown. Stir in crushed tomatoes and tomato sauce. Season with dried basil, oregano, Italian seasoning, pepper, and half of the parsley. Simmer, covered, for about 10 minutes, stirring occasionally. Add cooked browned meatballs and top with fresh chopped parsley and basil before serving.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Irish Bread Pudding

George Hirsch March 16, 2026

Lá Fhéile Pádraig: Gaelic for Saint Patrick's Day or St. Paddy's. I like to use day-old French bread in my bread pudding recipe, or Cinnamon-raisin bread, sweet rolls, and even leftover Irish Soda Bread can also be used. Serve with a vanilla ice cream spiked with a wee bit of Irish. Slàinte

Irish Bread Pudding

Makes 10-12 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Granny Smith or baking apples, peeled, cored, and chopped

3-4 cups cubed dry French Bread, Irish Soda, Brown Bread, or Cinnamon Raisin Bread

1/2 cup chopped walnuts or pecans

1/2 cup raisins, plumped in 1 cup hot water for 5 minutes

2 Tablespoons butter, melted

4 cups milk

8 eggs

1 cup sugar

2 Tablespoons cocoa powder

2 Tablespoons vanilla

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/4 cup Irish Whisky

Preheat oven to 375 degrees. Pre-grease an 8 x 8-inch or 10-inch round cake pan.

CLICK to Watch classic Irish segment Pubs, Pints, People from George Hirsch Living it UP! — **CLICK to Watch** classic Irish segment Pubs, Pints, People from *George Hirsch Living it UP!*

Combine the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and cocoa powder in a medium bowl and beat with a whisk until well blended. Add whiskey and slowly pour over the bread mixture. Add optional chopped chocolate. Poke the bread, completely covered with the milk mixture, and let it sit for 10-15 minutes.

Place a pan larger than the cake pan or skillet in the preheated oven and place the pan holding the bread pudding inside. Immediately fill the outer pan with enough hot water to come up one inch on the sides of the bread-pudding pan.

Bake at 375 degrees F. for 30 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 25 additional minutes. Remove the bread pudding and allow it to set for twenty minutes before serving. Serve with ice cream and a good Irish Coffee! Sláinte!

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Irish Soda Bread

georgehirsch March 11, 2026

Various forms of soda bread are popular throughout Ireland. Soda bread is made using wholemeal, white flour, or both. The bread is sweetened in some regions, while it is more savory in others.

In Ireland, flour is typically made from soft wheat, so soda bread is best made with all-purpose or pastry flour, which has lower levels of gluten than bread flour. In some recipes, buttermilk is replaced by live yogurt or even stout. Because the leavening action starts immediately with baking soda (compared to the time taken for yeast bread to rise), it requires a minimum amount of mixing of the ingredients before baking; the dough should not be over-mixed.

George’s Irish Soda Bread

Makes one large round loaf

chefgeorgehirsch.com | George Hirsch Lifestyle

4 cups all-purpose flour, plus extra for currants

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 Tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 3/4 cups cold *buttermilk, stirred

1 extra-large egg, lightly beaten

1 teaspoon grated orange zest

Optional: 1 cup dried currants or plumped raisins tossed in a teaspoon of flour (To plump raisins, add 2 tablespoons of water and heat in the microwave for 30 seconds.)

1 teaspoon of caraway seed

Line a heavy-duty 9-inch cake pan or baking sheet pan with parchment paper or grease and lightly flour the surface. Preheat oven to 375 degrees F.

In a very large bowl, mix dry ingredients. Add cold butter to the flour and blend in by hand until the butter resembles fine crumbs. Pour in buttermilk and beaten egg, and toss in plumped raisins. Mix just until all ingredients are combined. Mix by hand until a dough forms. It will take about one minute of kneading until the flour is absorbed. Turn the dough onto a floured surface. Form in the shape of a ball; do not over-knead. Place the round dough on the pan. With a bench scraper or knife, cut the dough across four times, dividing it into equal pieces.

Immediately bake for about 20 - 25 minutes, reducing the temperature to 350 degrees F until the dough sounds hollow, a sign it is fully baked. Allow to cool fully before slicing.

*To make Buttermilk: 1 cup milk, 1 Tablespoon White Vinegar; wait 5 minutes.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Beer Batter Cod

George Hirsch February 26, 2026

Waterside fish fry as seen on George Hirsch Lifestyle — Waterside fish fry as seen on *George Hirsch Lifestyle* WATCH on PBS PASSPORT

The carbonation in the beer makes the batter exceptionally airy and produces a crispy coating. Malt vinegar is a British favorite on fish and chips.

With its mild flavor, low-fat content, and dense, flaky white flesh, it's no wonder cod is one of the most common fish used for fish & chips, along with haddock and plaice.

George's Beer Batter Cod

makes 4 - 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/4 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

Freshly ground black pepper to taste

2 eggs

1 teaspoon hot sauce

1 cup beer, a strong, full-flavored Stout or India Pale Ale

vegetable oil for frying

2 pounds cod fillet, cut into serving pieces

Malt vinegar for serving. FOLLOW THE RECIPE INSTRUCTIONS BELOW

Combine 1 cup of the flour, sugar, baking powder, and black pepper in a medium bowl. Stir in the eggs and hot sauce. Slowly pour in the beer, constantly stirring, until the foam subsides and the batter is smooth. Let the batter rest for 15 to 20 minutes.

Heat 2 to 3 inches of oil to 370 degrees F. in a deep saucepan or deep-fat fryer.

Dredge the cod in the remaining 1/4 cup of flour, shaking off any excess, and dip it into the batter.

Carefully slip the pieces into the hot fat and cook until brown on both sides, turning the fish once with a wire skimmer. Remove the fish with a skimmer and drain on a wire cooling rack to keep it crispy. Serve with French fries, malt vinegar, and a good Classic or Garlic Aïoli.