Guilty Pleasures: Doug Flick
BY OWEN MORRIS
Doug Flick is the Chef Instructor of the Baking/Pastry Program at Johnson County Community College. Prior to this job, he was pastry chef at the now-defunct Kansas City Ritz Carlton. He trained for two years with a master pastry chef in Philadelphia and graduated from the Culinary Institute of America in Hyde Park, New York.
We asked him what he eats when no one's looking.
I cook all day. I don't go home and cook something for myself, but I will make a frozen pizza. Believe it or not, my favorite frozen pizzas are the Totino's Pizzas. Those cheap little individual thin crust ones. I do like those, but you’ve got to cook them just right.
My teenage daughters introduced me to them. They are a mild flavor without too much sauce, which is what I like in a pizza. Cost 95 cents, a dollar. For two dollars I can throw two pizzas in the oven and just eat on garbage and not have to worry about cooking something. Also, because they are so thin, you can put whatever ingredients on one half that you want and fold it over and then bake, making your own calzone.
I eat them once a week maybe. Now granted, I live alone, so It's all about what I want. It's not my family I'm serving Totino's pizzas to. The Mexican-Style Totino’s is my favorite. You can't beat it. The pepperoni is good as well but it has to be the sliced, not the diced.
As for cooking them, I like to get them real crisp. Put them right on the lower rack of the oven, no pan and crisp the bottom real good. You cannot microwave it. You got to do them in the oven to get the quality I'm looking for. Preheat to 400 and the lower rack. That's what makes it.
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