In the mood for deep-dish pizza? No need to to get take out because this deep dish pizza is easy to make at home.
Chicago-Style Pan Pizza
Makes two 10-inch deep-dish pizzas.
1 recipe Deep Dish Pizza Dough, recipe below
8 tablespoons extra-virgin olive oil, divided
1 pound Italian sweet sausage, crumbled
1/2 pound button mushrooms, chopped
1 cup chopped onions
2 garlic cloves, minced
26-28 oz container chopped Italian tomatoes
1 teaspoon dried Italian herbs
1 teaspoon of sea salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
16 oz mozzarella, shredded
Grated Parmesan Cheese
Preheat the oven to 450 degrees F.
Drizzle 2 tablespoons of olive oil in two 10-inch round deep dishpans. Place one dough ball in each pan and press into the pan until the edge of the dough reaches the corners of the pan. Press the dough so that the edges rise up slightly. Cover the pans with a kitchen towel and set aside to rest as you prepare the filling.
Place a large saute pan over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the sausage and cook until lightly caramelized, about 4 minutes. Add the mushrooms and onions and cook until soft, about 4 minutes. Add garlic, Italian herbs, crushed red pepper flakes, black pepper, and tomatoes to the pan and cook until thickened, about 1 hour. Allow to cool to room temperature and divide the mixture in half.
Sprinkle the bottom of each dough with 1/4 of the shredded cheese, about 1/2 cup. Spread an equal amount of the sausage mixture over the dough in each pan. Drizzle each with 1 tablespoon of olive oil and then top each pizza with the remaining mozzarella cheese and a sprinkling of Parmesan. Transfer the pizzas to the oven and bake until the dough has risen, the cheese has melted, and the surface of the pizza and dough are a golden brown, about 20 minutes. Remove from the oven, let rest 10 minutes, cut into wedges, and serve hot.
Deep Dish pizza dough ingredients:
2 ¼ teaspoons (1 packet) instant yeast
1 cup warm water (110 degrees F)
Pinch of sugar
1 1/2 teaspoons salt
1 1/2 tablespoons extra virgin olive oil, plus more for coating bowl
3 cups all-purpose flour
In a large mixer bowl fitted with the paddle attachment, add all the dough ingredients. Mix until the dough forms a ball around the paddle. Remove the paddle and switch to the dough hook and knead the dough for 7 minutes to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually 1 hour. Divide dough into 2 portions and form each into a ball.
This classic Italian sauce is called sugo alla puttanesca in Italian. Recipes may differ according to preferences; for instance, the Neapolitan version is prepared without anchovies, unlike the Lazio version. Spices are sometimes added. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). It is usually served with spaghetti but we like it with seafood.
Seafood in an Italian Spicy Tomato Sauce
Kosher salt and freshly ground pepper
2 fish fillets,(I used sea bass) (about 1 1/2 inches thick 4 ounces each)
4 large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, divided
2 large garlic cloves, finely chopped
1 tablespoon anchovy paste
1/2 teaspoon red pepper flakes
26 oz container finely diced Italian tomatoes (I used the Pomi brand)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1/4 cup pitted kalamata olives, halved
1 tablespoon capers
2 1-inch-thick slices Italian bread brushed with olive oil and grilled
2 tablespoons chopped fresh Italian parsley
For the sauce
Heat 1 tablespoon oil in a medium skillet.
Add the anchovy paste and garlic and cook, stirring often, for 2 minutes. Add the pepper flakes and continue to stir.
Pour in the tomatoes, oregano and basil and heat to a simmer. Add the olives and capers and simmer for 10-15 minutes or until thickened.
For the fish
Season the fish and shrimp with salt and pepper. Lightly flour the fish shaking off extra flour.
Heat 1 tablespoon olive oil in a small skillet with a cover over medium-high heat. Brown the fish fillets and shrimp on both sides.
Pour a cup to 1 ½ cups of sauce over the fish in the small skillet and cover the skillet. Heat for 2-3 minutes. Save the remaining sauce for pasta.
Place a piece of grilled bread in each serving bowl. Divide the fish evenly and place it on top of the bread. Spoon the sauce over each portion and sprinkle with parsley. Serve immediately.
Going to a Potluck Dinner? Here are some tips and suggestions for dishes that travel well:
Pre-baked casseroles held together with cheese or eggs
Slow-cooked dishes that travel in the crock pot
Salads with separate dressing to be mixed in just before serving
Savory pies and tarts
Dishes that do not need re-heating – use an insulated carrier to keep the food hot.
Italian-American Meat Sauce
1/4 cup extra-virgin olive oil
1 large sweet onion, diced
4 garlic cloves, peeled and chopped fine
1 pound ground beef
1 pound ground pork
Two 35-ounce cans San Marzano tomatoes
2 cups of water
6 oz can tomato paste
2 bay leaves
1 tablespoon dried Italian seasoning
Heat the olive oil in a heavy 4 to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Make a little room in the center of the pot, add the garlic and cook, stirring, until the garlic is softened, about 1 minute. Add the ground beef and pork and season lightly with salt. Cook, stirring to break up the meat, until the meat is brown, about 10 minutes. Add the bay leaves, Italian seasoning, tomatoes, water and tomato paste. Stir until the paste is dissolved. Season lightly with salt. Bring to a boil, adjust the heat to a simmer and cook, uncovered, stirring often, until the sauce is thickened, about 2 hours.
Spinach Ricotta Cheese Filling
Two 10 oz pkgs frozen chopped spinach, defrosted and squeezed dry
32 oz container whole milk ricotta cheese
1 cup shredded Mozzarella cheese
½ teaspoon garlic powder
2 eggs, lightly beaten
2 tablespoons finely chopped parsley
1/4 cup freshly grated Parmesan cheese
Combine all of the filling ingredients in a mixing bowl and store in the refrigerator until ready to stuff the shells.
Stuffed Jumbo Shells
One 12 oz box jumbo shells (about 46 shells)
Spinach ricotta cheese stuffing (see recipe)
Meat sauce (see recipe)
4 tablespoons freshly grated Parmesan cheese
Preheat the oven to 400 degrees F.
Drop the jumbo shells into boiling salted water and cook about 10 minutes or until tender but not overcooked. Drain and place on kitchen towels.
Arrange the shells stuffed side up in the baking dish. Spoon more meat sauce over the shells and sprinkle with the grated cheese.
Cover the dishes with foil and bake for 30 minutes.
Italian Mushroom Tomato Sauce
1 tablespoon butter
1 tablespoon olive oil
1 large onion, sliced
8 oz sliced fresh mushrooms
2 cloves garlic, minced
1 cup beef broth
One 26-28 ounce container Italian diced tomatoes
2 bay leaves
1/2 teaspoon dried basil or 1 tablespoon snipped fresh basil
1/4 teaspoon dried oregano or 1 teaspoon snipped fresh oregano
1/4 teaspoon crushed red pepper flakes
Heat the oil and butter in a large saucepan.
Add the mushrooms, onions, and garlic to the skillet. Cook until the vegetables are tender. Then, stir in the broth and undrained tomatoes, bay leaves, herbs, salt to taste and red pepper. Cover with the lid ajar and simmer about 1 1/2 hours or until the sauce is very thick, stirring occasionally. Keep warm.
2 large boneless chicken breasts, pounded thin
All-Purpose or low carb flour
1 egg white beaten with 1 tablespoon water
1 cup fresh bread crumbs, made from regular or low carb bread
Salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
3 large slices Italian Fontina cheese
Italian Tomato Mushroom Sauce, recipe above.
Sprinkle the chicken breasts with salt and pepper. Lightly coat the pounded chicken breasts in flour. Dip in the beaten egg white and then into the bread crumbs. Press the crumbs onto the breasts. Place the breaded cutlets on a plate and refrigerate for several hours.
Cover each breast with tomato mushroom sauce and a 1 1/2 slices of cheese. Cover the skillet and heat until the cheese begins to melt.
Roasted Asparagus with Parmesan
1 pound medium asparagus, woody stalks removed
2 tablespoons extra virgin olive oil
l garlic clove, peeled and minced
2 tablespoons grated parmesan cheese
1 teaspoon grated lemon zest
Salt and pepper to taste
Heat the oven to 400 degrees F.
Toss the asparagus with oil in a large baking dish.
Roast for 10 minutes.
Sprinkle the minced garlic and lemon zest on the asparagus and roast an additional 10 minutes.
Season to taste with salt & pepper and sprinkle with Parmesan cheese.
Italian Macaroni & Cheese
Serve with meatballs and a green mixed lettuce salad.
Serves 4 to 6
10 oz small pasta, penne or macaroni
2 tablespoons olive oil, divided
2 plump garlic cloves, grated
1 (28-ounce) can plus 1 (14-ounce) can chopped tomatoes in juice
1/4 teaspoon honey
Salt to taste
A couple of fresh basil sprigs
1 teaspoon dried oregano
Freshly ground pepper to taste
8 ounces ricotta cheese
1/2 cup freshly grated Parmesan
Freshly ground pepper
1 cup shredded mozzarella
1/2 cup breadcrumbs
To make the tomato sauce.
Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill. Heat 1 tablespoon of the olive oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic. Cook, stirring, for 30 seconds to a minute and add the tomatoes and their juice, the honey, salt, oregano and basil sprigs. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick, 15 to 20 minutes. Remove the basil sprigs and add freshly ground pepper. Measure out 4 cups of sauce and save the remaining for another recipe.
Combine the ricotta, mozzarella and Parmesan cheeses and then stir into the 4 cups of sauce to thoroughly combine. Taste and adjust seasonings.
To make the pasta:
Heat a large pot of water to boiling.
Preheat the oven to 350ºF and oil a 2-quart baking or gratin dish with olive oil.
When the water for the pasta comes to a boil, add a tablespoon of salt and cook the pasta for a minute or two less than the instructions on the package indicate. It should still be a little underdone as it will finish cooking in the oven. Drain and transfer to a large bowl. Add the tomato-cheese sauce and stir together until the pasta is thoroughly coated.
Transfer the pasta to the baking dish. Toss the breadcrumbs with the remaining tablespoon of olive oil and sprinkle over the top of the macaroni. Bake in the preheated oven until the casserole is bubbly and the breadcrumbs are lightly browned about 45 minutes. Let stand for 5 to 10 minutes before serving.
Serve with a green vegetable or a mixed green salad.
1 tablespoon extra-virgin olive oil
2 (6-oz) salmon fillets, skin removed and patted dry with paper towels
Freshly ground black pepper
1 tablespoon unsalted butter
1 clove garlic, minced
1 medium shallot, finely chopped
1/2 cup diced fresh tomatoes (seeds removed)
1/2 cup heavy cream
2 tablespoons grated Parmesan
1 tablespoon prepared basil pesto
Thin Spaghetti, cooked
In a medium skillet over medium heat, heat the oil. Season salmon all over with salt and pepper.
When the oil begins to shimmer, add the salmon skin-side up and cook until deeply golden, about 6 minutes.
Turn over and cook 2 minutes more. Transfer to a plate.
Reduce the heat to low and add the butter. When the butter melts, stir in the garlic and cook 1 minute. Add the shallot and cook until tender.
Add the chopped tomato and season with salt and pepper. Cook until the tomatoes soften.
Stir in the heavy cream, parmesan, and pesto and bring mixture to a simmer.
Reduce heat to low and simmer until the sauce is slightly thickened, about 2 minutes.
Return the salmon back to the skillet and spoon the sauce over the fish. Simmer until the salmon is cooked through, about 2-3 minutes more.
Place some cooked spaghetti on each serving plate and place the salmon on top. Pour the sauce in the skillet over the fish and spaghetti.
1 1/2 lbs boneless beef top sirloin or top round, cut into 4-6 thin slices
4-6 slices of prosciutto
1 cup mozzarella cheese, shredded
2 tablespoons grated parmesan cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
1/4 cup onion, chopped fine
1/4 cup finely chopped bell pepper
2 tablespoons olive oil
1/4 cup finely chopped onion
1/4 cup minced carrots
1/4 cup minced celery
1 garlic clove, minced
1/4 teaspoon red pepper (chili) flakes
One container (26-28-ounces) Italian finely chopped tomatoes
1/2 cup dry red wine
2 bay leaves
1 teaspoon dried Italian seasoning
1 teaspoon salt
4 large basil leaves, torn into small pieces
Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until very thin, about 1/4 inch thick. Drizzle each with olive oil and sprinkle with salt & pepper. Lay a slice of prosciutto on each one.
Mix together the parmesan cheese, onion, bell pepper, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto.
Roll up the slices, tucking in the ends and tie with kitchen string.
Heat the olive oil in a large deep skillet over medium heat. Cook the beef rolls until browned on all sides, about 15 minutes. Remove from the pan with a slotted spoon to a plate and set aside.
If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.
Add the garlic and stir. Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan, about 2 minutes.
Add the tomatoes, salt, bay leaves, Italian seasoning and red pepper flakes.
Place the beef rolls back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 – 2 hours. Remove the bay leaves.
Sprinkle the rolls with the mozzarella and basil leaves, cover the pan and cook for 2 minutes longer.