Healthy Italian Cooking at Home

Category Archives: Pizza



Italian American cuisine is a popular and delicious cuisine. It is a style of cooking adopted throughout the United States that was shaped by waves of Italian immigrants and their descendants. However, what is known in America as Italian food is often not found on the Italian table.

Pizza originated in Naples but Americans usually don’t like the original Neapolitan pizza with a crust that tends to be soggy in the middle — unlike the crisp New York Italian American version. Italian Americans continued to put new spins on the Neapolitan version. In Chicago, they created the deep-dish pizza. New Haven’s legendary Frank Pepe Pizzeria Napoletana is famous for its white clam topping. Corporations also got into the act, including Domino’s and California Pizza Kitchen. Few foods are more popular in the American and pizza is now synonymous with American cuisine.

If you go to Naples and ask for a Pepperoni Pizza – what you’ll get is pizza with peppers, because the word pepperoni in Italian sounds almost the same and, in Italy, there is no type of salami called pepperoni. In Italy, you would need to ask for pizza with sausage or spicy salami.

It is traditional in Campania to make a soup with green vegetables and meat, especially pork, called Minestra Maritata, which is the translation for wedding soup or married soup. It is not what Americans call “Italian Wedding Soup”.

Garlic bread- no Italian restaurant will ever serve that to you. Instead bruschetta is served as an appetizer topped with fresh chopped tomatoes or rubbed with garlic and extra virgin olive oil.

In Italy, they make meatballs and sometimes small meatballs can be found in lasagna, but no Italian family serves spaghetti with meatballs for dinner.

No one in Italy knows what marinara sauce is. There may be different variants of such a sauce that depend on regional or family traditions (with or without garlic, with or without onions, with or without carrots, with or without a pinch of sugar to counter acidity, etc.) but tomato sauce is simply called “salsa” or “sugo” depending on whether you’re from northern or southern Italy. What’s commonly called marinara sauce in America is tomato sauce in Italy that is the base for pizza, pasta, etc., but without garlic or onion or herbs that are not fresh basil.

Parmigiana is made with eggplant, tomato, caciocavallo cheese and basil. No chicken or veal. At best, in some parts of Italy, they alternate the layers of eggplant with prosciutto or beaten eggs for added flavor.

Here are some classic Italian American recipes for you to try:


New York Style Pizza

Authentic Italian pizza is far less cheesy than its American counterpart and definitely won’t have a cheese-filled crust.


  • 1 teaspoon active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 (8 ounce) can tomato sauce
  • 1 pound shredded mozzarella cheese
  • 1/2 cup grated Romano cheese
  • 1/4 cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • 2 tablespoons olive oil


Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough thickens, turn out onto a floured surface and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover and set aside in a warm place to rise until doubled in bulk.

Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.

When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.

Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.

Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little and the cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.


Marinara Sauce

Pasta alla marinara (“mariner style” pasta) does exist in Italy, but it’s usually prepared with shellfish or olives—sometimes both. In the United States, the term “marinara” refers to the simple tomato-based “red” sauce that’s a standard in Italian-American cooking.


  • 3 garlic gloves, minced
  • 1/2 large onion, chopped fine
  • 1 carrot, chopped fine
  • 1 celery stalk, chopped fine
  • 1 tablespoon olive oil
  • One 6 oz can tomato paste
  • Four 28 oz containers Italian chopped tomatoes
  • 1 teaspoon each dried oregano, dried basil, crushed red pepper and dried thyme.
  • Salt and pepper


Heat 1 tablespoon of olive oil in a Dutch oven and saute the vegetables and garlic. Add the tomato paste. Fill the empty can with water and add it to the pot.

Add tomatoes. Simmer, uncovered, for 1 hour.

Add 2 teaspoons salt and 1 teaspoon each black pepper and the dried oregano, dried basil, crushed red pepper and dried thyme.

Simmer, uncovered, for another hour or until the sauce thickens.


Chicken Parmigiana


  • 2 cups plain bread crumbs
  • 3 tablespoons fresh flat-leaf parsley, minced
  • 1/2 cup grated Parmigiano-Reggiano
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 4 eggs, beaten lightly or egg whites or egg substitute
  • 2 chicken breasts, halved
  • 1/4 cup olive oil
  • 2 cups Homemade Marinara, recipe above
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 8 slices of mozzarella cheese


Combine breadcrumbs, parsley, 1/2 cup of grated Parmigiano-Reggiano cheese, a pinch of salt and pepper to taste. Place bread crumb mixture, flour and eggs in three separate dishes.

First, dredge chicken breast halves in flour, making sure to shake off any excess. Dip in beaten eggs and, like the flour, make sure to let any excess drip off. Finally, dredge in the breadcrumb mixture to coat well. Allow breaded cutlets to rest for a few minutes on a plate before frying.

Heat olive oil in a large skillet on medium-high heat. Fry chicken until golden. Be sure to turn for even cooking, about 4-5 minutes per side. Remove from the hot oil and onto a baking sheet lined with paper towels.

To bake, preheat oven to 375˚F.  Spread about 1 cup of Marinara sauce in the bottom of a 9 by 13-inch casserole dish. Arrange the breaded cutlets on top of the sauce. Top with 1 cup of Marinara, covering each piece. Sprinkle with Parmigiano.  Cover the dish with foil and bake, 15 to 20 minutes, or until bubbling.

Uncover and place a slice of mozzarella on each cutlet. Bake for another 5 minutes or until the cheese melts.


Shrimp Scampi

“Shrimp scampi” is a dish where large shrimp are sautéed with garlic, wine, butter, herbs and red pepper flakes, then served over pasta or rice. It is a staple in Italian-American restaurants, most likely the descendant of an Italian recipe that involves langoustines sautéed in wine, olive oil, onion, and garlic. Langoustines are a type of tiny lobster, called scampi in Italy. Italian-American cooks adapted the recipe but kept the old name.


  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1 lb medium shrimp, peeled, deveined, tails attached
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ teaspoon crushed red chili flakes
  • 4 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • ½ cup white wine
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 lb thin spaghetti, cooked
  • ¼ cup roughly chopped parsley


Heat 4 tablespoons butter and the olive oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper and add to the skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside.

Add chili flakes, garlic and shallots to the skillet; cook until soft, about 3 minutes. Add wine, lemon juice and zest; cook until reduced by half, about 5 minutes.

Add pasta, reserved shrimp and remaining butter; toss until evenly combined. Transfer to a serving platter with the cooked spaghetti; sprinkle with parsley.


Mozzarella Sticks

This great appetizer comes to you from Little Italy. However, if you’re looking for mozzarella sticks in Italy, according to Fodor’s, there is only one place you’ll find them—McDonald’s.


  • 2 eggs, beaten
  • 1 1/2 cups Italian seasoned bread crumbs
  • 1 ½ cups vegetable oil for deep frying
  • 1 (16 ounce) package mozzarella cheese sticks or a 16 oz block cut into 4 by 1/4-inch sticks
  • Marinara Sauce


Cover a baking sheet with parchment paper.

In a shallow bowl, beat the eggs.

In another shallow bowl place the breadcrumbs.

One at a time, coat each mozzarella stick in the egg mixture, then in the breadcrumbs and place on the prepared baking sheet. Repeat the procedure with all the coated cheese sticks (double coat), dip the sticks in the egg again and then in the breadcrumbs.

Return to the baking sheet and place the baking sheet in the freezer until all the sticks are frozen. I usually leave them there overnight.

In a large heavy saucepan, heat the oil to 350 degrees F.  Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels. Serve with warm marinara for dipping.


You can also bake the mozzarella sticks. Place the frozen sticks on an ungreased baking sheet; drizzle with a little olive oil. Bake, uncovered, at 400°F for about 8 minutes turning them over after 4 minutes. Allow to rest for 3-5 minutes before serving.


Rainbow Cookies

These famous cookies, also known as Tricolor Cookies, Neapolitans, Venetians or Seven Layer Cakes, can always be found in Little Italy. They were invented in New York by Italian immigrants who designed them to invoke the flag of their motherland.


  • 1- 8 ounce can almond paste
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 4 eggs, separated
  • 1 teaspoon almond extract
  • 2 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • 10 drops green food coloring
  • 8 drops red food coloring
  • 1- 12 ounce jar apricot preserves
  • 6 ounces semisweet chocolate


Heat oven to 350 degrees F. Grease three 13 x 9 x 2-inch baking dishes; line with waxed paper; grease paper.

Break up paste in large mixer bowl with fork. Add butter, sugar, egg yolks and extract and beat with the mixer until fluffy, 5 minutes. Beat in the flour and salt.

Beat egg whites in a separate bowl until stiff peaks form. Fold into the almond mixture with a wooden spoon or silicone spatula.

Remove 1-1/2 cups batter; spread evenly into one of prepared pans. Remove another 1-1/2 cups batter to small bowl; tint green with coloring and spread in the second pan. Tint remaining 1-1/2 cups of batter red. Spread in remaining pan.

Bake 15 minutes or until the edges are lightly golden; cake layers will each be about 1/4 inch thick. Immediately remove cakes from the pans onto large wire racks. Carefully peel off waxed paper. Cool.

Place red layer on an upturned jelly roll pan. Heat preserves; strain; spread half of the strained preserves over the red layer. Top with the white layer. Spread with remaining preserves. Cover with the green layer, top side up.

Cover with plastic wrap. Weigh down with large wooden cutting board, heavy flat tray or large book. Refrigerate overnight.

Melt chocolate in the top of a double boiler over hot water. Trim cake edges even. Cut cake crosswise into 1-inch-wide strips. Frost the layer side of one strip with chocolate. Turn strip on its side and frost the other (green) side. Let chocolate dry. Cut into 1-inch pieces. Repeat with remaining strips. Makes 6 dozen. Cookies freeze well.


With the weather getting cooler in many parts of the country, we may find ourselves entertaining friends for dinner rather than hosting casual, warm weather BBQs. There are so many good choices in the fall for your menu that it is difficult to know where to begin. Chicken is always a good choice but for a dinner party,  the chicken recipe should be something a little different; something your guests may not have had before – just to keep things interesting. Choose vegetables in season, a side of potatoes, noodles or rice and a great appetizer.

Please find below one of my fall dinner party menu suggestions and the recipes to go with it.

Entertaining Menu

Antipasto Stromboli

Wine: Pinot Grigio or Prosecco

Vinegar Braised Chicken with Pappardelle Noodles

Olive Oil Braised Broccoli Rabe

Wine: Barbera from Emilia-Romagna or a Chianti from Tuscany

Chocolate Hazelnut Biscotti and Cherry Pistachio Biscotti

Fresh Fruit


First Course


Antipasto Stromboli


  • 2 (one pound) pizza dough balls, at room temperature
  • Olive oil
  • 1/4 pound thinly sliced Genoa Salami
  • 1/4 Pound thinly sliced Pepperoni
  • 1/2 pound thinly sliced Provolone Cheese
  • 1/2 cup sliced pickled cherry peppers
  • 1 egg lightly beaten with 1 tablespoon water


Preheat oven to 400 degrees F. and line two baking sheets with parchment.

On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle. Brush the dough lightly with olive oil.

Use half the meat, cheese and peppers, and cover the dough, leaving a 1/2 inch border.


Roll the dough up into a log and brush the seam edges with beaten egg.

Leaving the seam at the bottom and pinching the ends closed, place the roll on one of the baking sheets. Complete the other roll in the same manner.

Brush the rolls with the beaten egg mixture and bake for about 20 minutes or until golden brown.

Cool 10 minutes before slicing.

Second Course


Vinegar-Braised Chicken


  • 8-10 pieces of chicken – combination of bone-in breasts cut in half if large and thighs (skin on or off; your choice)
  • Salt and pepper
  • Flour
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 bunch scallions (green onions), sliced thin
  • 2 cups low-sodium chicken broth
  • 1/2 cup white wine vinegar
  • 2 bay leaves
  • 2 tablespoons chopped parsley
  • 1/2 cup sour cream
  • 8 oz pappardelle noodles


Preheat the oven to 425°F and position a rack in the upper third.

Coat the chicken in flour and season generously with salt and pepper.

In a Dutch Oven or large ovenproof skillet heat half of the butter and half of the oil. Add half the chicken, skin side up, and cook over high heat until browned, about 5 minutes. Turn and cook the chicken for 1 minute. Remove to a large platter. Repeat with the remaining butter, oil and chicken. When brown place on the platter with the first batch of chicken.

Add the scallions and garlic to the skillet and cook until the onions begin to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper.

Place the chicken on top, skin side up and roast for about 25 minutes, until it is cooked through.

Bring a large pot of salted water to a boil. Add the pappardelle and cook until the al dente stage. Drain. Place the noodles on a large serving platter.

Place the Dutch Oven on top of the the stove and transfer the chicken with a slotted spoon to the  platter with the noodles, arranging the chicken attractively over the noodles.

Bring the mixture in the pot to a boil over high heat and cook until the liquid is reduced by half, about 5 minutes. Add a little of the sauce to the sour cream, mix well and whisk the sour cream into the mixture in the pot. Simmer until the sauce is hot and slightly thickened, about 2 minutes. Do not boil or the sour cream will curdle. Season with salt and pepper. Pour the sauce over the chicken and serve.


Olive-Oil-Braised Broccoli Rabe

Look for broccoli rabe with vibrant green leaves and plump stems.

Serves 8


  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 6 medium garlic cloves, crushed and peeled
  • 2 bunches (1 1/4 pounds each) broccoli rabe, trimmed and cut crosswise into 3-inch pieces
  • 1 tablespoon julienned lemon zest, plus fresh lemon juice for serving
  • Coarse salt
  • Freshly ground pepper
  • 2 cups homemade or store-bought low-sodium chicken stock


Heat the oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.

Add the broccoli rabe, zest and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add the stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.

Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice.

Dessert Course


Cherry Pistachio Biscotti

Makes about 36 biscotti


  • 1 1/2 cups unsalted pistachio nuts
  • 1 cup dried tart cherries
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 3 cups all-purpose flour
  • 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
  • 2 tablespoons pure vanilla extract


Position a rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.

Place pistachios in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool.

In a large bowl, mix toasted pistachios, cherries, sugars, baking powder and flour.

In a small bowl, whisk eggs and vanilla extract until well blended. Add to the flour mixture. Stir a few times.

Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.

On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush the loaves all over with 1 lightly beaten egg.

Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.

Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.

Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.

Remove the pans from the oven and cool the biscotti completely before storing in an airtight container.

Chocolate Hazelnut Biscotti

Makes about 36 biscotti (3/4-inch-wide cookies)


  • 1 1/2 cups toasted hazelnuts, chopped
  • 1/2 cup mini chocolate chips
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons espresso powder
  • 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
  • 2 tablespoons coffee liqueur


Position the rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.

Place hazelnuts in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool. Chop the nuts into large pieces.

In a large bowl, mix toasted hazelnuts, chocolate chips, sugars, baking powder, cocoa, flour, cinnamon and espresso powder.

In a small bowl, whisk eggs and coffee liqueur. Add to the flour mixture. Stir a few times.

Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.

On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush loaves all over with 1 lightly beaten egg.

Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.

Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.

Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.

Remove the pans from the oven and cool the biscotti completely before storing in an airtight container.


Fall brings us lots of hearty, nourishing toppings for pizza. If the chill in the air has you wanting to turn out some cool weather pizzas, think apples, butternut squash, sage, kale, mushrooms, cauliflower and figs for something different. Roasting vegetables first, makes them even tastier.

Roasted Fall Vegetables


  • 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
  • 2 pounds small red new potatoes (12 to 14), well scrubbed and quartered
  • 1 pound medium red onions (about 2 to 3), peeled and quartered
  • 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
  • 6 garlic cloves, peeled and smashed
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper


Preheat the oven to 450 degrees F. Toss the vegetables and garlic in a bowl with the oil, salt and pepper.

Divide the vegetables and garlic evenly between two rimmed baking sheets. Roast until the vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating the sheets from top to bottom, halfway through cooking.


Fall Vegetable and Ricotta Pizza


  • Olive oil, for the baking sheet and drizzling
  • Flour, for dusting surface
  • 1 pound homemade or store-bought pizza dough, at room temperature
  • 8 ounces mozzarella cheese, grated (about 2 cups)
  • 6 cups (about 1/2 of the recipe above) Roasted Fall Vegetables, drained and coarsely chopped
  • 1 cup ricotta cheese
  • 1 tablespoon fresh rosemary leaves
  • Coarse salt and ground pepper


Preheat the oven to 475 degrees F. Brush a large baking sheet (preferably rimless) with oil.

On a lightly floured surface, roll and stretch the dough into a 12-by-16-inch oval (or as large as will fit on your baking sheet); transfer the dough to the pan.

Sprinkle dough with half the mozzarella. Scatter vegetables on top and drop tablespoons of the ricotta on top; sprinkle with remaining mozzarella and rosemary.

Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Rest five minutes and cut into serving portions.


Pizza with Zucchini and Fresh Herbs

Sometimes I add a sliced red onion to the roasting pan with the zucchini and add it to the pizza.

Serves: 4


  • 1 lb homemade or store-bought pizza dough, at room temperature
  • 1 cup mozzarella cheese, grated
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large zucchini, sliced into thin rounds
  • Juice of 2 large lemons, divided
  • Fresh parsley, chopped
  • Fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil


For the zucchini:

Heat the oven to 350°F and line a baking sheet with parchment paper.

Place the zucchini rounds in a bowl. Reserve a tablespoon of the lemon juice for the finished pizza and squeeze the remainder over the zucchini, drizzle with olive oil and season with salt and pepper. With your hands rub the mixture into the zucchini rounds in the bowl.

Then place them on the prepared baking sheet and roast in the oven for about 10-12 minutes, until soft.

For the pizza:

Turn the oven up to 500 °F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.

Stretch out the pizza dough round onto a pizza peel dusted with flour or onto a cookie sheet or pizza pan (if not using a pizza stone).

Sprinkle the mozzarella cheese on top of the pizza dough and place the roasted zucchini evenly on top of the cheese. Drizzle with olive oil.

Sprinkle the fresh Parmesan cheese directly over the top and slide the prepared pizza into the oven.

Bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling if using a pizza stone. A pizza pan will take longer, 15-20 minutes.

Remove the pizza from the oven, garnish with freshly chopped parsley, thyme, a grind of black pepper and the reserved tablespoon of lemon juice.


Deep Dish Mushroom Pizza

Serves 8


  • 1 lb homemade or store-bought pizza dough, at room temperature
  • 8 ounces Fontina Valle d’Aosta, fontina, provolone or mozzarella cheese, thinly sliced
  • 2 large sweet onions (such as Vidalia or Walla Walla), halved lengthwise and thinly sliced (about 4 cups)
  • 3 tablespoons olive oil
  • 3 cups assorted sliced mushrooms (such as shiitake, oyster, cremini, chanterelle, morel and/or button)
  • 2 cloves garlic, minced
  • 2 teaspoons snipped fresh rosemary
  • Snipped fresh parsley


Preheat oven to 375 degree F. Stretch the pizza dough across the bottom and up the sides of an oiled 13 x 9 x 1 inch baking pan. Arrange cheese slices on top of the dough in the pan.

In a large skillet, cook onions, covered, in 2 tablespoons olive oil over medium-low heat for 13 to 15 minutes or until the onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove the onions from the pan and set aside.

In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, the garlic and rosemary. Cook over medium heat until the mushrooms are tender; drain well. Spoon mushroom mixture over the cheese on the pizza dough. Top with the onions.

Bake in the preheated oven for 30 minutes or until the crust bottom is slightly crisp and brown.

Cool in the pan on a wire rack for 5 minutes. Sprinkle with parsley. Cut the pizza into 3-inch squares and serve immediately.


Sausage, Fennel and Ricotta Pizza


  • 1 lb pizza dough, at room temperature
  • 8 oz Italian sausage, casing removed
  • 1 cup thinly sliced fennel bulb
  • 1 tablespoon olive oil
  • 1 cup ricotta cheese
  • 2 garlic cloves, minced
  • 1/3 cup thinly sliced red onion
  • 2 teaspoons fennel seeds
  • 1/2 teaspoon crushed red pepper (chili)
  • Salt and pepper


Preheat the oven to 500 degrees F.

Stretch the dough to fit an oiled 14-15 inch pizza pan.

Heat in a skillet over medium-high heat and add the oil and sausage, cook until the sausage is lightly browned. Break the sausage into large pieces. Remove to a paper towel lined plate.

Add the sliced fennel and cook until the fennel is tender.

Mix together the ricotta and garlic.

Separate the red onion slices and spread over the pizza dough along with the fennel seeds and the crushed red pepper. Top with spoonfuls of the ricotta and the sausage pieces. Sprinkle lightly with salt and pepper.

Bake for 20  minutes, until golden.


Antipasto Pizza

Makes: 8 servings


  • 1 lb pizza dough at room temperature
  • 2 tablespoons olive oil
  • 2 large onions, sliced in strips
  • 2 tablespoons sugar
  • 1 tablespoon balsamic vinegar
  • 4 ounce jar marinated artichoke hearts, drained and sliced in strips
  • 16 ounce jar roasted red peppers, drained and sliced in strips
  • 2 small to medium tomatoes, sliced into thin rounds
  • 1 cup sliced black olives
  • 1/2 cup of crumbled feta


Place a pizza stone or invert a heavy baking sheet on the rack of your oven. Preheat the oven to 500 degrees F.

In a large skillet heat the oil over medium heat. Cook the onions in hot oil about 10 minutes, until translucent. Stir in sugar and balsamic vinegar; cook until the juices bubble. Transfer the onions to a strainer set over a bowl. Drain for 3 minutes. Return the drained juices to the skillet. Cook over medium heat for 5 minutes until the mixture turns into the consistency of honey. Remove the pan from the heat. Add the cooked onions to skillet and stir to coat, then set aside.

For the pizza:

Stretch the dough into a circle that fits on a pizza peel (pizza-size spatula) or a rimless cookie sheet dusted with flour.

Top the dough with the onion mixture then arrange the artichokes, peppers, sliced tomatoes and olives on top. Sprinkle with feta cheese.

Bake for 10-15 minutes, until the toppings bubble and the pizza edges are golden brown. Let stand for 5 minutes before slicing.

You can also bake the pizza in a regular 14-15 inch pizza pan and cook the pizza for 10 minutes longer.


For a great tasting dinner, without a lot of cleanup, look no further than a one-pot meal. The recipes for these comforting and healthy dishes below are complete meals that use ingredients that are in seasons. Add a salad, if you like, and some great tasting bread.

One of the best features of one-pot cooking is that the recipes often include vegetables, meat, rice, pasta, fresh herbs and spices all in one pot, making it a great way to cook a convenient and nutritious meal the whole family. One-pot meals can be steamed, sautéed, braised or baked and the “one pot” can be a saucepan, skillet, crock pot, pressure cooker or baking dish.

I find a large ovenproof skillet with a cover, the best pot to have in your kitchen. It can do the work of several pans in one.


Eggs Over Roasted Vegetables

6 servings


  • 3 cups small broccoli florets (about 1 inch in size)
  • 12 ounces yellow potatoes, such as Yukon Gold, cut into 1/2 to 3/4 inch pieces (about 2 cups)
  • 1 large sweet potato, cut into 1/2 to 3/4 inch pieces (about 1 cup)
  • 1 small red onion, cut into thin wedges
  • 2 tablespoons olive oil, plus extra for the baking dish
  • 6 eggs
  • 2 ounces Italian Fontina cheese, shredded (1/2 cup)
  • 1/2 teaspoon cracked black pepper


Preheat oven to 425 degrees F.

Coat a 3-quart rectangular baking dish with olive oil. Add  broccoli, potatoes, onion, olive oil and 1/4 teaspoon salt, tossing to coat all the vegetables.

Spread the vegetable mixture evenly in the dish. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until the vegetables are tender and starting to brown. Remove the baking dish from the oven and reduce the heat to 375 degrees F.

Make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes. Sprinkle evenly with the shredded cheese and bake for 10 minutes more or until the egg whites are set and the yolks start to thicken. Sprinkle with pepper. Serve with some crusty Italian bread.


Roasted Chicken With Beans

6 servings


  • Two 15-ounce cans rinsed and drained Great Northern beans, or other white beans
  • 1 tablespoon olive oil
  • 6 chicken thighs (about 2-1/4 pounds total), skin removed
  • Coarse sea salt and coarse black pepper for the chicken
  • 2 medium carrots, thinly sliced
  • 1 medium onion, cut into thin wedges
  • 1 stalk celery, sliced
  • 2 cloves garlic, minced
  • One 14 1/2 – ounce diced tomatoes, undrained
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper


Preheat oven to 350 degrees F. Sprinkle the chicken with the coarse salt and pepper.

In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium-low. Brown the chicken about 10 minutes, turning once to brown both sides. Remove chicken from the skillet to a plate and set aside.

Add carrots, onion, celery and garlic to the drippings in the skillet. Cover and cook about 10 minutes or until the vegetables are tender, stirring occasionally. Stir in drained beans, undrained tomatoes, thyme, 1/4 teaspoon salt and cayenne pepper.

Bring to boiling. Arrange chicken thighs on top. Place skillet in the oven and bake, uncovered, about 25 minutes or until the chicken registers 180 degrees F on an instant read thermometer.


Spicy Braised Pot Roast And Vegetables

Coffee adds a rich, deep flavor to beef roasts.


  • 3 pound beef chuck pot roast
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon instant espresso coffee powder
  • 1 tablespoon olive oil
  • 1 large onion, cut into eighths
  • 1 green bell pepper, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 1/2 cups beef broth
  • 1/4 teaspoon crushed red (chili) pepper
  • 1/4 teaspoon ground allspice
  • 2 pounds butternut squash, peeled, seeded and cut into 2-inch pieces


Preheat oven to 325 degrees F. Trim fat from the meat. Rub meat with the espresso powder, salt and black pepper.

In a 6-quart Dutch oven brown roast on all sides in the olive oil over medium-high heat. Transfer to a plate.

Add onion, bell pepper and garlic to the Dutch oven. Cook and stir for 4 to 5 minutes or until the onion and garlic are tender. Return roast to the Dutch oven. Add broth, crushed red pepper and allspice. Bring to boiling.

Bake, covered, for 1 3/4 hours. Add squash. Bake, covered, for 45 minutes to 1 hour more or until the meat and vegetables are tender.

Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in the Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 minutes until slightly thickened.

Serve sauce over meat and vegetables.


Chicago Style Deep Dish Pizza


  • 1 tablespoon olive oil
  • 1 lb. homemade or store-bought pizza dough
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup frozen chopped broccoli, defrosted and dried on paper towels
  • 2 roasted red peppers, cut into thin slices
  • 1/4 cup pitted Kalamata olives and cut in half
  • 1 garlic clove, minced
  • 1 can chopped Italian tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup freshly grated Pecorino Romano cheese


Let the dough come to room temperature about an hour before you are ready to make the pizza.

Preheat oven to 450 degrees F.

Coat a 12-inch cast iron or other heavy ovenproof skillet or baking pan with the 1 tablespoon of oil.

Stretch the dough into a 14 inch circle on a floured board or counter.

Carefully transfer the dough to the skillet and then turn the dough over, so both sides are evenly coated with oil. Gently press the edges of the dough 2 inches up the side of the skillet.

Sprinkle mozzarella evenly over the dough; top with broccoli, peppers, olives, tomatoes, garlic, basil and Pecorino cheese.

Bake pizza 45 minutes or until the dough is puffed and golden brown. Let rest for 5 minutes before cutting the pizza into slices.


Risotto With Shrimp And Peas

Technically this is not a one-pot meal because the broth needs to be heated before it can be added to risotto. At least it will be an easy pan to wash.

4 servings


  • 4 cups reduced-sodium chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, minced
  • 1/2 teaspoon coarse sea salt, plus extra for the shrimp
  • 1/4 teaspoon freshly ground black pepper, plus extra for the shrimp
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 cup frozen green peas
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 pound jumbo shrimp, peeled and deveined


Heat broth in a saucepan and turn the heat down to low.

Heat oil in a second saucepan over medium-high heat. Add shallots, salt and pepper; sauté 2 minutes.

Add rice and stir to coat in the oil. Cook, stirring constantly, 2 minutes.

Add wine and cook until the wine is absorbed, about 2 minutes.

Reduce heat to medium and add 1 cup warm broth. Cook, stirring constantly, until the liquid is mostly absorbed. Continue adding broth 1 cup at a time, cooking and stirring, until the rice is al dente, about 25 minutes.

Sprinkle the shrimp with salt and pepper. Add green peas and shrimp to the risotto and cook, stirring gently, until the shrimp are just until firm and bright pink.

Add butter, cream and cheese, stirring until incorporated. Serve immediately.



Flatbreads are breads made with flour, water and salt that are rolled into a flattened dough and baked. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread. Flatbread became known in Ancient Egypt and Sumer in ancient Mesopotamia (modern-day Iraq), when the Sumerians discovered that edible grains could be mashed into a paste and then baked/hardened into a flatbread. Unleavened breads (such as matzoh which is not prepared with leavening) are usually flatbreads that hold special religious significance in Judaism and Christianity.


Flatbreads may contain such ingredients as curry powder, diced jalapenos, chili powder or black pepper. Olive oil or sesame oil may be added, as well, and flatbreads are usually thin. Cheese and  tomato sauce are not usually added to flatbread.


Pizza, on the other hand, is usually made from dough containing yeast that is topped with cheese, tomato sauce, meats and vegetables. The crust is usually thin and most of the surface is covered with the toppings.


Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs and may at times be topped with onion, Focaccia can be used as the bread to accompany a meal. The primary difference between conventional pizza and focaccia is that pizza dough uses very little leavening (baker’s yeast), resulting in a very thin, flat and flexible crust, while focaccia dough uses more leavening, causing the dough to rise significantly higher. The added leavening firms the crust and gives focaccia the capacity to absorb large amounts of olive oil.

Easy Flatbread


Makes two 12-inch breads

  • 1 cup unbleached all-purpose flour, plus extra as needed
  • 3/4 teaspoon sea salt
  • 2 tablespoons plus 4 teaspoons extra-virgin olive oil, plus extra for brushing the parchment paper
  • 1/3 cup cool water, plus extra as needed


Mix the flour and 1/2 teaspoon of the salt in a medium bowl. Add 2 tablespoons of the olive oil. Mix well. Pour in the water and mix until the ingredients come together to form a dough. Add a little more water if the dough is dry and a little more flour if the dough is sticky.

Turn the dough out onto a counter and knead for 5 minutes, or until smooth and elastic. Place the dough on a lightly floured counter, dust with flour and cover with plastic wrap. Let rest 30 minutes at room temperature.

To shape the dough:

Cut 2 sheets of parchment paper into 14-inch lengths. Lightly brush the parchment paper with olive oil. Cut the dough into 2 pieces.

Place a piece of dough on each piece of parchment paper. Brush the top of each piece of dough with 1 teaspoon of olive oil. Using your hands, flatten and stretch the dough until it thins out to about 10 inches. If it shrinks back, just wait 10 minutes for the gluten  to relax.

Turn the dough over and brush the top of each with 1 teaspoon olive oil. Turn again and stretch into a 12-inch circle, or until the dough is very thin but not yet transparent, about 1/8-inch thick and even in thickness if possible. Season each dough circle with the remaining salt.

Heat a large nonstick 12-inch skillet over medium high heat for 2 minutes and carefully transfer one dough circle to the skillet and cook 3 minutes, or until browned lightly on the bottom. Turn and cook the second side until it also begins to brown in spots, about 2 minutes. Remove to a plate and repeat with the second dough circle.

Serve hot, warm, or at room temperature with salami,  cheese, peppery extra-virgin olive oil and ripe tomatoes.

Neapolitan Pizza

For 1 pizza


  • 1/2 of the recipe for All-Purpose Dough, recipe below
  • 1/2 of the recipe for All-Purpose Pizza Sauce, recipe below
  • 1 cup sliced or shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • Fresh basil leaves
  • Olive Oil


Prepare pizza dough as directed in the recipe below. About 2 hours before baking, remove chilled dough from refrigerator. Let stand at room temperature to proof.

Preheat oven to 500 degrees F.

Oil a 14-16 inch pizza pan.

Place one ball of dough in the pan and stretch the dough to fit the pan. Top the dough with All-Purpose Pizza Sauce, mozzarella cheese, Parmesan cheese and several basil leaves brushed with olive oil.

Place the pizza on the bottom rack of the oven and bake for about 15 minutes or until toppings are bubbly, cheese is turning golden, and edges of pizza are golden brown.

All-Purpose Pizza Dough


  • 5 cups unbleached bread flour
  • 1 tablespoon sugar or honey
  • 1 ½ teaspoons salt or 2 1/2 tsp. kosher salt
  • 1 teaspoon fast-rising active dry yeast
  • 2 tablespoons olive oil
  • 1 ¾ cups plus 1 tablespoon water, at room temperature
  • Olive oil cooking spray


In the bowl of an electric mixer fitted with the dough hook or in a large bowl using a large spoon, combine all ingredients except olive oil cooking spray. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft.

If using an electric mixer, increase speed to medium; mix 2 minutes longer. If working by hand, continue mixing with the spoon; or turn dough out onto a counter and knead.

Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.

Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in the bowl, turning once to coat surface with oil. Cover the bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes.

Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in the bowl until nearly doubled, then will go dormant from the cold.)

Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a large baking sheet with olive oil cooking spray or lightly rub with olive oil. Cut dough in three portions. Form each portion in a smooth round ball.

Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.

All-Purpose Pizza Sauce


  • One 28 ounce crushed tomatoes
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt


In a medium bowl whisk together all ingredients. Taste and adjust the salt, if needed.

Onion Focaccia

onion foccacia bread bites


  • 1 teaspoon honey
  • 1 (1/4-ounce) package active dry yeast
  • 3 1/2 cups all-purpose flour
  • 2 1/2 teaspoon salt , divided
  • 1/4 cup plus 1 tablespoon extra virgin olive oil
  • 3 pounds sweet yellow onions , cut into eighths and thickly sliced


In a large bowl, mix 1/2 cup warm (105 to 115°F) water with honey. Sprinkle with yeast and set aside to let stand for 5 minutes, or until foamy.

Stir in flour, 1 1/2 teaspoons of the salt, 1/4 cup of the oil and 1 cup warm water, then transfer the dough to a lightly floured surface. Knead until smooth and elastic.

Transfer dough to a lightly oiled large bowl, turning the dough to coat. Cover and let stand in a warm draft-free spot until doubled in bulk, about 1 hour.

Meanwhile, heat remaining 1 tablespoon oil over medium heat in a large skillet. Add onions and remaining 1 teaspoon salt and reduce heat to low. Cook, stirring frequently, for 1 hour or until onions are very soft and golden brown. Set aside to let cool.

Punch down dough, then transfer to a lightly oiled 15-inch x 11-inch jelly roll pan or large baking sheet and pat dough out to the edges of the pan. Cover and let stand 45 minutes, or until puffed and well risen. Spread onions over the dough, then cover and let rise again for 30 minutes.

Preheat the oven to 425°F. Uncover dough and bake on the lowest oven rack for 25 minutes, or until crust is golden brown and crisp. Cut into pieces and serve.


Labor Day is the perfect time to host a season-ending cookout. Invite your friends and family to celebrate outdoors with this informal and relaxing Labor Day menu. Add some wine and beer and you are all set.



Lemon-Caper Dip

Serve this dip with your favorite cut up vegetables so your guests have something to nibble on while you grill the clams.


  • One 8 oz. container sour cream
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons drained capers, chopped
  • 2 teaspoons chopped, fresh dill, plus more for garnish
  • 1 teaspoon lemon peel, finely chopped, plus more for garnish


Combine sour cream, yogurt, capers, fresh dill and lemon peel. Mix well and refrigerate until ready to use. Top with additional chopped dill and lemon zest before serving.


Grilled Clams

This will be the easiest appetizer you have ever made. Grilled Clams are best made with small littlenecks (about 1 1/2-inches wide)

6 servings


  • 4 pounds clams
  • 1/3 extra virgin olive oil
  • 1/2 small shallot, finely chopped
  • 1 large garlic clove, minced
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Basil and parsley for garnish


To grill the clams:

Prepare grill for medium-high heat. Place clams directly on the grill grates. Grill (no need to turn or rotate) until they open, 3–5 minutes. Transfer clams to a large mixing bowl, discarding any that are not open.

To prepare the sauce:

Mix olive oil, shallot, garlic, chives and parsley in a small bowl.
 Add lemon zest and mix until well combined; season with salt and pepper.

Pour the sauce over the grilled clams in the mixing bowl and toss gently to coat. Transfer to a serving platter, arrange attractively and top with basil and parsley.

Main Course


Grilled Vegetable and Sausage Pizza

Makes 6 individual pizzas


  • 3 small yellow and/or green summer squash
  • 2 medium red onions
  • 2 medium tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 6 small (6-inch) rounds of your favorite pizza dough (or use the recipe below that must be prepared a day in advance)
  • 1 pound Italian sausage, casing removed, cooked and drained
  • 2 cups grated Pecorino Romano cheese
  • 1 tablespoon each fresh parsley, thyme and rosemary


Cut squash into diagonal slices. Cut onions and tomatoes into thick slices. Brush with olive oil.

Heat grill to medium-high.

Place vegetables on oiled grill grates over a medium-high heat (use a grill basket if you like); cook about 5 minutes, until vegetables are lightly browned and tender. Remove to a plate.

Place pizza stone on the grill. When hot, place dough rounds on the stone. Cook about 5 minutes, until the  bottoms are golden. Turn crusts over.

You may need to do this in batches, depending on the size of your grill. As the pizza rounds cook place them on a tray until it is time to put them back on the grill.

Distribute sausage evenly on top of each grilled crust. Top with grilled vegetables and cheese. Sprinkle fresh herbs on top.

Cover the grill. Cook 6 to 8 minutes, until the bottoms are browned and the toppings are thoroughly heated.

Pizza Dough for Grilling


  • 1 ¾ cups warm water
  • 1 ½ teaspoons active dry yeast
  • 2 teaspoons sugar
  • 2 tablespoons olive oil, plus more for coating dough
  • 1 ½ teaspoons salt
  • 5 cups bread flour (high-gluten flour)


Combine warm water, yeast and sugar in the bowl of an electric mixer. Stir to combine. Let stand until the mixture foams, about 5 minutes. (If you use instant yeast, you do not have to proof it. Just mix all the ingredients together)

Stir in 2 tablespoons olive oil, salt and flour. Mix, using the paddle attachment just until dough comes together, 1 to 2 minutes.

Remove bowl from the mixer, cover, and let stand 20 minutes.

Return bowl to mixer and knead dough, using a dough hook, until surface is smooth and it springs back when you poke it, about 5 minutes.  Dough will be very stiff.

Roll dough in a ball, put it in a clean bowl, and brush lightly with olive oil.  Cover and refrigerate overnight.

Remove dough from the refrigerator and let stand at room temperature at least 4 hours before you plan to use it.

Place dough on a board. Knead it just enough to punch the air out. Divide it into six pieces. Flatten each piece into a disk on a cutting board and cover with a cloth until you’re ready to use them.


Italian Greens with Prosciutto, Gorgonzola and Pepperoncini

6 servings


  • ¼ lb prosciutto (8 to 10 slices), cut into 1/8-inch strips
  • 4 cups bite-size pieces mixed salad greens
  • 1 cup bite-size pieces arugula
  • 1 small head radicchio, cut into thin strips (1 cup)
  • 1/3 cup of your favorite red wine vinaigrette
  • ½ cup crumbled Gorgonzola cheese (2 oz)
  • 6 pepperoncini peppers (bottled Italian pickled peppers), drained and cut into thick rings


In a 10-inch nonstick skillet, cook prosciutto over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Cook 5 to 10 minutes longer, stirring frequently, until prosciutto becomes crisp. Drain on a paper towel.

In a large bowl, place salad greens, arugula, radicchio and vinaigrette; toss to coat. Sprinkle with prosciutto and cheese. Garnish with pepperoncini peppers.



Frozen Tortoni Cups


  • 3/4 cup crushed amaretti cookies, divided
  • 3 cups of your favorite ice cream
  • 3/4 cup heavy cream
  • 1 tablespoon powdered sugar
  • 6 tablespoons flaked coconut, toasted
  • 6 maraschino cherries


Beat the heavy cream with the powdered sugar until stiff peaks form.

Spoon 1 tablespoon crushed cookies into each of 6 custard dishes or large foil cupcake liners.

Spoon a 1/2 cup of ice cream into each cup, spreading to form an even layer.

Top each layer with 1 tablespoon of crushed cookies, then the whipped cream and some coconut.

Cover loosely with waxed paper and freeze 1 hour or until firm.

Let stand at room temperature 5 minutes before serving. Top each dish with a cherry.



IMG_0189In 2007 Jeff Hertzberg and Zoe Francois, authored, “Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking” and it does just that!


You simply mix the recipe ingredients in a large bucket, cover and let the dough rise at room temperature for about 2 hours; then refrigerate for up to 2 weeks. You will have enough dough to make 3-4 loaves of bread or 3-4 pizzas with very little work. Once I discovered the Artisan Bread method, I have been making most of my breads following their process.

If you would like to know more about this method visit their website:  The authors have recently written a book on how to make gluten-free bread with this method.

I like to use Italian “00” flour for making pizza. Italian “00” flour is lower in protein and makes a supple, smooth and easy dough to shape.The “00” refers to the grind of the flour and this flour is fine-textured. The resulting baked goods are light, airy and have a crisp snap to the crust. It’s ideal for pizza, flatbread, focaccia and crackers.

I purchase the flour from King Arthur. Of course, you can use other types of flour but the ingredient amounts will vary slightly.

Homemade Pizza with Oven Dried Tomatoes and Pesto

No Knead Pizza Dough

I use the method and recipe for the dough from “Artisan Pizza and Flatbread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois. The bucket should not be airtight, so leave the lid ajar or, do what I did, drill a tiny hole in the top center of the lid.


Ingredients for the dough

  • 3 cups warm water (about 100 degrees F)
  • 1 tablespoon instant yeast
  • 1 tablespoons Kosher salt
  • 7 ½  cups 00 Italian Style flour

Ingredients for Oven Dried Tomatoes:

  • 2 pints grape tomatoes, halved
  • 2 garlic cloves, finely minced
  • 1/4 cup extra virgin olive oil
  • Salt & pepper

Ingredients for the topping:

  • 1 lb sliced mozzarella cheese
  • 1 recipe oven dried tomatoes
  • 1/4 cup homemade or store-bought basil pesto
  • Crushed black pepper
  • 1/2 cup grated Parmesan cheese

Directions for making the oven dried tomatoes:

Heat the oven to 300 degrees F.

Pour the oil into a rimmed baking sheet and sprinkle the minced garlic over the oil in the pan. Place the tomatoes in an even layer on the baking pan and sprinkle with salt and pepper.


Bake for about 90 minutes until the juices have stopped running, the tomato edges are shriveled and the tomato pieces have shrunken slightly. Make ahead and store in the refrigerator.


Directions for making the pizza dough:

Pour the water into a 5 quart bowl or lidded food container. Add yeast and salt to the water.

Measure the flour with the “scoop and sweep” method. (Dip cup into flour and scoop it up. Level the cup with the back of a knife.)

Add all the flour and mix with a wooden spoon. You only need to mix it until all ingredients are combined. No kneading is necessary. (The dough will be very moist and will actually conform to the shape of the container you put it in.)


How the dough looks after it is mixed.

Cover, but don’t seal the lid tightly, and let the dough rise at room temperature until it begins to flatten on the top (about 2 hours).


DO NOT PUNCH DOWN THE DOUGH! This method is designed to retain as much gas in the dough as possible. After rising, refrigerate the dough in the container and use the dough over the next 14 days. Once it’s refrigerated the dough will collapse and it will not rise again in the container — that’s normal. Extra dough may also be frozen with equally excellent results.

Directions for making the pizza:

Pull up and cut off a 1 1/3 pound piece of dough from the container of refrigerated pizza dough. My pizza pans are large, so I usually get 3 pizzas from a batch of dough.

Hold the dough in your hands and dust your hands with flour, as needed, to keep the dough from sticking to your fingers. Form a ball, by stretching the surface of the dough around to the bottom on all four sides and rotating the dough a quarter-turn as you go.


Place the ball in an oiled pizza pan and press and stretch the dough to the edges of the pan. Cover with a kitchen towel and let rest for 30 minutes. Preheat the oven to 450 degrees F.

After the dough has rested, add the toppings.


Place the sliced mozzarella on top of the dough. Spread the pesto sauce over the cheese layer.

Distribute the tomatoes evenly over the pizza and grind some fresh black pepper over the top.


Sprinkle with the Parmesan cheese.

Place the pizza on the bottom rack in the oven and bake for 15-20 minutes. Let rest 5 minutes before cutting.

This will be one of the best pizzas you have ever had.




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