Happy first day of Fall everyone! I hope you’re enjoying the beautiful end-of-summer/early fall weather we are having. This is my favorite time of year in Chicago – low humidity, warm sun and cool nights. If the weather could be like this 8 months out of the year, I’d be a very, very happy girl.

Alas, it’s not to be. Maybe that’s one of the reasons Chicago has become such a mecca for Pizza – thin, thick, pan, stuffed – we have the weather 1/2 of the year to justify the carb loading and cheese scarfing.  I’m a huge fan of a few local pizza joints, but to be honest once I learned how to make my own dough, and – GASP – how to grill it on my outdoor grill, I became a little less dependent on carry-out ‘za.

Since work has been scarce the past few months, I’ve become a gourmet on a budget, and am experimenting with various recipes that replicate what I’ve had in restaurants over the years. From Indian to Greek to my go-to, Italian.  And honestly, pizza was the thing I wanted to master more than anything.

Now I know what you’re thinking, “I can’t do this, making pizza is too time-consuming, too hard, it never comes out like you want it to…”  Suck it up, buttercup. I guarantee, you will find my recipe so easy and so much BETTER than most pizzeria pizza, I wouldn’t be surprised if you stopped ordering in and started making this yourself.

The only caveat I have to making this is be expressive with your toppings! You can go bare minimum with just cheese and sauce, or you can pile it on to your liking! And even better, you can make a thick/pan crust if you really like it. My only suggestion on the latter is to use a cheesecake pan with the removable sides so it’s easier to cut and serve.

The recipe below will make 2-3 thin pizza crusts, or 1 thick/pan and 1 thin.  I’ve included the “recipe” for the picture, above, as well, in case you’re feeling adventurous and want to try something a little “new.”

THE BEST PIZZA DOUGH you will eat

1/2 cup lukewarm water
1 .25 oz package of quick rising yeast
2 TBS honey
2 TBS olive oil
1/2 tsp salt (PLEASE use Kosher or even better yet, sea salt)
1/2 cup water
3-4 cups all purpose flour

Directions:

1. Mix 1/2 cup lukewarm water, 1 TBS honey and yeast in small bowl. Let proof 5 minutes or until you see a creamy foam form.

2. In a separate bowl mix the olive oil, remaining honey and salt together, then add 1/2 cup of water and 1 cup of flour. Mix thoroughly. Once combined, add the yeast into the flour mixture. Add 1 cup of flour at a time until dough isn’t tacky.

3. Knead dough on a floured surface for 10 minutes until smooth and elastic. Return to an oiled bowl, cover with plastic and kitchen towel and let rise for an hour to hour and 1/2, or double the size.

4. Punch dough down and divide into two balls. Cover and let rest for 30 additional minutes.

5. Roll dough out to desired shape and thickness. If you’re cooking in your oven, you’ll want to par-bake the crust so your toppings don’t soak thru. Simple put your dough in a pan or (preferably) on a pizza stone and cook at 425 for about 5 minutes. Less if you’ve made a super thin crust.

6. Remove crust from oven, lightly brush with olive oil and your choice of toppings. Return to the oven and bake either directly on the rack or pizza stone for 10 minutes or until cheese is bubbling and slightly browned.

For pizza shown above:

7. Brush the crust with olive oil and sprinkle 2 minced cloves of garlic on top. Add 1/2 cup grated parmesan and/or asiago + 1 cup of shredded mozzarella. Return to oven and bake for 10 minutes.

8. Remove pizza from the oven and top with arugula, sliced prosciutto and shaved parmesan. Optional; drained, pickled capers. Serve immediately!

Hope you’ll take the leap and make your own pizza. And don’t forget to tell ’em Rocco sent you!

HOWDY-HEY nice people!! Back from my summer break from writing. Just in time to share recipes and stories with you that contain a bounty of fresh summer veggies and herbs.

This summer was the first since I was 19 or 20 that I actually enjoyed the heat, humidity and summer in general.  I worked on nothing more than my relationship (still stellar, thankyouverymuch!), my tan (oh yeah!), and getting my distance up during my rediscovered love of running. I feel healthy, happy and re-energized! ! Good for you because that means a renewed interest in writing and sharing stores and recipes. So let’s jump in, shall we?

Today’s recipe/meal comes from my increasing knowledge of vegetarian foods. My oldest daughter decided about a year ago to become a full-fledged vegetarian. I immediately got behind her on this but insisted she a) continue to thrive in day-to-day life b) not lose any weight or muscle tone, and most importantly, c) investigate all options of meat-free protein sources –try them, rate them… let me know what you like so I can begin to incorporate them into our daily routine.

Happy to say, she has managed to do all three. Part of this recipe includes a pre-made non-meat protein source that Elise swears by… Gardein™ Classic Meatless Meatballs. I’d also like to point out this could ALSO be a gluten free option if you eliminate the meatless meatballs.

This isn’t a true recipe, per se, but more of a meal idea. Without further ado, I give you “ZUCCHINI PASTA ALA ELISE!”

Recipe – feeds 2

2 large zucchini, peeled, and cut into thin noodles (I used my pasta machine with the noodle attachment)

Salted water to blanch the “zoodles”

1/2 cup freshly made tomato sauce (recipe follows)

2 tbsp grated parm/asiago cheese

2-3 Gardein™ meatless meatballs per serving

Quick summer tomato sauce:

1-2 lb of fresh garden tomatoes (grape tomatoes work well)

small yellow onion, diced

1 carrot, diced

2-3 cloves of garlic, diced

Handful of Fresh basil leaves, cut in strips

Salt and pepper to taste

1/4 cup balsamic vinegar

EVOO Olive oil to finish

*put deep saucepan on stove and preheat to medium.  Add olive oil to coat the bottom of pan and add onion. Saute for 5 minutes. Add diced garlic and carrots and continue to sauce for 5-10 minutes until all veggies start to soften.  add tomatoes and let simmer. If using grape tomatoes, cook until tomatoes start to “pop.”  Stir in balsamic and basil leaves, salt and pepper to taste and cook until flavor meld, another 10 minutes. Prior to serving, drizzle with EVOO olive oil. Serve over noodles!

Create zucchini noodles using a sharp knife, or run thinly sliced pieces through a pasta machine to create noodles. If you are lucky enough to have a spiralizer, go ahead and use that!

Boil and salt water and add noodles to pot. cook for 2-4 minutes, just until color brightens. Immediately drain noodles, plate and top with quick sauce and parmesan cheese.  Nuke meatballs about 1-1/2 minutes and serve with prepared “pasta.”

 

That’s it!  Next post I’ll share more of a real recipe. And if there is anything you are itching to know how to make, let me know. I’m more than happy to reach into my archive of recipes and share what I have.

And as always, tell ’em Rocco sent you!