Tune in to the latest episode of “The Chef, You, & I” with host Kathryn Raaker! This time, we’re stepping out of the kitchen and into the heart of Strong’s Brick Oven Pizzeria in Newport, Kentucky. Get ready for a mouthwatering adventure as Kathryn discovers the secrets behind crafting authentic Italian pizzas.

Join Kathryn as she rolls up her sleeves and gets hands-on in the art of pizza making at Strong’s. And what’s a pizza without a little extra flavor? Special thanks to Gliers Goetta for supplying the most delectable Goetta, adding a unique twist to our pizzas. We’re talking Hot Version and Regular Version – trust us, it’s a game-changer!

Ever wondered how Strong Pizza came to be? Christian Strong, the mastermind behind it all, shares his inspiring journey from working in pizza joints to creating his own pizza empire. It’s a tale of passion, determination, and a quest for authentic Italian flavors.

But that’s not all! We’ll also explore Strong Pizza’s expansion into the Tri-State area and its latest venture in Western Hills, Cincinnati, Ohio. Plus, hear the heartwarming story of how Cindy Hahn and Steve Glacken turned a historic building into a haven for pizza lovers, preserving tradition and authenticity every step of the way.

Don’t miss out on this savory slice of television! Tune in to “The Chef, You, & I” for an unforgettable culinary experience with Kathryn Raaker and Strong’s Brick Oven Pizzeria. 

This recipe can be found in the New Betty Crocker Cookbook

Kathryn's Rainbow Fruit Pizza

6 large fresh strawberries 4 ounces canned mandarin oranges 2 kiwis -sliced
Course: Dessert

Ingredients

  • 1 package Pillsbury Crescent Dough Sheet (Alt: 1 10 in flour Tortilla)
  • 8 ounces Light Cool whip
  • 6 large fresh strawberries 6 large fresh strawberries 6 large fresh strawberries
  • 4 ounces canned mandarin oranges drained
  • 2 kiwis Peeled and sliced
  • 1/3 cup Fresh blueberries
  • 1/3 cup Fresh blackberries
  • 35 Green Grapes Cut in half

Instructions

  • Preheat oven to 375° F. On a lightly greased baking sheet, gently roll out the Crescent Seamless Dough Sheet to make a rectangle, lightly pressing the dough to shape as needed. Trim away the edges of the dough to form a rainbow, and gently press down the corners so that they do not flare up during baking. Bake for 8-12 minutes, until lightly golden and crispy. Remove and let cool to room temperature. * While the pizza bakes, prepare the fruit. Cut tops off of strawberries and slice thinly; rinse mandarin oranges and pat dry; peel and slice kiwis into coins, then slice coins in half cross-wise to form half moons. Simply wash and pat dry the blueberries and blackberries. Set fruit aside. Spread the Cool Whip over the top of the cooled crust, leaving a 1/2-inch border around all sides. Arrange the strawberries along the outermost edge, "point" down to form the first rainbow stripe. Follow with a “stripe” of oranges, then kiwis, then blueberries, ending with the blackberries as the lower-most stripe. Serve immediately or refrigerate for up to a few hours. Slice and serve.

Notes

*We used a flour tortilla that we toasted in the oven for 2-3 min until lightly browned. We also left it in the circular shape.

Kathryn Raaker and her granddaughter, Chef Cassie, make two more kid-friend recipes. First they make Chocolate Chip Cookies from the Better Home & Gardens, New Junior Cookbook and last they make a rainbow fruit pizza.

Mini Elf Cookies

Prep Time30 minutes
Cook Time9 minutes
Total Time39 minutes
Servings: 18 cookies
Author: Kathryn Raaker

Ingredients

  • 1 1/4 cups All Purpose Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 cup Butter softened
  • 3/4 cup Canola oil
  • 1/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar packed
  • 1 large Egg
  • 1 tsp vanilla extract
  • 1/2 cup Semi-Sweet Chocolate Morsels
  • 1/2 cup dried cherries chopped

Instructions

  • Preheat oven to 350° F. COMBINE: flour, baking soda and salt in small bowl. BEAT: butter, oil, granulated sugar, brown sugar in large mixer bowl until creamy. Add egg and vanilla, beat well. Gradually mix in flour mixture. Stir in morsels and cherries. Drop by rounded tbsp onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

Kathryn's Rainbow Fruit Pizza

6 large fresh strawberries 4 ounces canned mandarin oranges 2 kiwis -sliced
Course: Dessert

Ingredients

  • 1 package Pillsbury Crescent Dough Sheet (Alt: 1 10 in flour Tortilla)
  • 8 ounces Light Cool whip
  • 6 large fresh strawberries 6 large fresh strawberries 6 large fresh strawberries
  • 4 ounces canned mandarin oranges drained
  • 2 kiwis Peeled and sliced
  • 1/3 cup Fresh blueberries
  • 1/3 cup Fresh blackberries
  • 35 Green Grapes Cut in half

Instructions

  • Preheat oven to 375° F. On a lightly greased baking sheet, gently roll out the Crescent Seamless Dough Sheet to make a rectangle, lightly pressing the dough to shape as needed. Trim away the edges of the dough to form a rainbow, and gently press down the corners so that they do not flare up during baking. Bake for 8-12 minutes, until lightly golden and crispy. Remove and let cool to room temperature. * While the pizza bakes, prepare the fruit. Cut tops off of strawberries and slice thinly; rinse mandarin oranges and pat dry; peel and slice kiwis into coins, then slice coins in half cross-wise to form half moons. Simply wash and pat dry the blueberries and blackberries. Set fruit aside. Spread the Cool Whip over the top of the cooled crust, leaving a 1/2-inch border around all sides. Arrange the strawberries along the outermost edge, "point" down to form the first rainbow stripe. Follow with a “stripe” of oranges, then kiwis, then blueberries, ending with the blackberries as the lower-most stripe. Serve immediately or refrigerate for up to a few hours. Slice and serve.

Notes

*We used a flour tortilla that we toasted in the oven for 2-3 min until lightly browned. We also left it in the circular shape.