lunch

Orecchiette with Roasted Broccoli /  by Cynthia Raub

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Olivia has a spectacular appetite, and she really enjoys eating, much like her mommy and daddy. This year, in Junior Kindergarten, she is required to bring her own lunch every day. This excited both of us, and we made quick work to brainstorm ideas of things she loves. She started a journal and began drawing pictures of meals that she enjoyed, so we could remember what to include for lunch. Her very first idea was pasta and broccoli, and this recipe is a version with seasoned breadcrumbs that she really loves. This pasta dish is light and tasty and simple to make. The reserved pasta water and a pungent cheese make a light sauce and the tender-crisp broccoli is the perfect texture for kids. I find that kids cannot be fooled and really just want to eat delicious food like cheesy pasta! This is a healthier alternative to macaroni and cheese, so it's imperative to season these simple and few ingredients very well. 

I find that involving my kids in any part of the planning or cooking of meals makes them more enthusiastic to eat. The foods I send with Olivia to school are an extension of our food priorities at home: I focus on homemade and simple. Because Olivia has such an impressive appetite, satisfying meals are another priority since a variety of snacks will most likely not fill her up when she's hungry. This makes a filling lunch or an easy weeknight dinner!

Notes: This recipe can be simplified even further by skipping the blanching step for the broccoli before roasting it; you can even oven roast the broccoli for a nuttier flavor and a less hands on step. Substitute the cheese for any other finely grated hard cheese like Parmesan, but personally, I like the more pungent flavor of Pecorino-Romano with broccoli. These breadcrumbs are delicious on EVERYTHING and you can also enhance them in so many ways. A while back, I cooked them in rendered pancetta fat and herbs, which would be spectacular in this dish too.

Time: 35 minutes
Servings: 6

1 lb pasta
5 cups broccoli florets
6 tablespoons olive oil (divided)
2/3 cup bread crumbs
Kosher salt
Freshly cracked black pepper
1/2 teaspoon garlic powder
2 cloves of garlic, smashed
1 cup finely grated Pecorino-Romano
1 teaspoon lemon zest (about 1 small lemon)

Cook pasta according to package directions and your preference. Don't forget to season the boiling water liberally with salt! Strain pasta, reserving 2/3 cup of pasta water. Fill your pot back up with water and bring to a boil (for the broccoli).

While your pasta is cooking, make the breadcrumbs. In a large skillet, heat 3 tablespoons of olive oil on medium heat. Add breadcrumbs to the hot oil and stir to combine. Season breadcrumbs with 1/2 teaspoon of salt, garlic powder, and a pinch of black pepper. Cook breadcrumbs until golden and crunchy. Set aside.

Cut broccoli into large bite sized pieces. Blanch broccoli florets: bring water to a boil in a large pot and season with salt. Drop in broccoli and cook for 60-90 seconds or until desired doneness has been reached. Plunge broccoli into an ice bath, (large bowl filled with ice and water,) to stop broccoli from overcooking. Once cooled, drain, dry on a clean kitchen towel and set aside.

In a large skillet, add 3 tablespoons of olive oil and garlic and cook garlic until fragrant and barely browned. Remove garlic from oil and dispose. Add strained broccoli to the oil and season with salt and pepper. Over high heat, roast broccoli on the first side until crisp and browned. Toss the broccoli to roast on another side. Once browned, remove broccoli from the pan and set aside.

In the same large skillet, heat reserved pasta water and pasta together. Add finely grated cheese and stir to combine until pasta becomes creamy. Add roasted broccoli and lemon zest and heat through together. Transfer to a serving plate and garnish with breadcrumbs.

Mango-Shrimp Tacos with Honey-Lime Slaw /  by Amy Cantu

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Sometimes, I close my eyes and try to imagine that I'm stretched out in the sand somewhere warm and tropical with waves lapping at my feet. This is when I'm usually painfully interrupted by, "MOM! Mommmmmm!" and my reverie comes to an abrupt halt. So, I shove a giant bite of Mango-Shrimp Tacos in my mouth, squeeze my eyes closed tight, and suddenly for a few more seconds that vacay is a reality. (I suspect that this island dream might also be why I love coconut so much too.) Oh yeah, and those kiddos yelling for my attention? They just want a bite too. Plump, juicy shrimp tangled together with bits of sweet mango, all heaped over a warm tortilla and topped with mildly spicy and smoky chipotle sour cream and crunchy honey-lime slaw. Excuse me, I need to close my eyes again and take another bite. See you in paradise!

Notes: I heart mangos so much! I usually try to get the smaller manila or Ataulfo mangos if possible, since they are so much sweeter, but I found that even the larger (and more common) Kent mangos work well in this recipe. I removed the seeds from all the peppers to keep this dish mild enough for my kids. (I could barely detect any heat.) Feel free to leave the seeds in or swap the jalapenos for spicier serrano peppers, if you like things spicy! The honey-lime slaw is delicious heaped over the tacos or on the side as a salad. It has enough going on to be it's own side dish without the tacos too!

Time: 40 minutes
Servings: 4-6

1 cup sour cream
1-2 chipotle peppers in adobe sauce

2 teaspoons ground cumin
1 1/2 pounds medium shrimp, peeled and de-veined
3 garlic cloves, sliced thin
Kosher salt
2 mangos, small-diced
1 large jalapeno, seeded and minced
1/4 cup cilantro, minced
2 limes, juiced

Sliced avocados
Corn tortillas
Honey-Lime Slaw (recipe below)

Mince 1 or 2 chipotle peppers, removing the seeds if you don't want it spicy. Stir peppers into the sour cream and set aside.

Heat a large pan over medium-high heat. Add ground cumin and stir frequently for one minute or until it smells fragrant and toasty. Add shrimp, sliced garlic, and about 1 teaspoon of kosher salt, stirring and flipping the shrimp frequently, until shrimp are mostly pink and opaque (about 4-5 minutes). Add mango, jalapeno, and cilantro to the pan and continue to cook for 1 minute or until the shrimp are just cooked through. Turn off the heat and stir in lime juice. Taste and adjust seasoning as needed. 

To serve, spoon mango and shrimp over warm tortillas with a couple slices of avocado and a big dollop of chipotle sour cream. Top with Honey-Lime Slaw or serve the slaw on the side. Open up wide and devour!

Recipe adapted from Martha Rose Shulman at NYT Cooking.

Honey-Lime Slaw

2 limes, juiced (about 1/4 cup)
1-2 tablespoons honey (to taste)
1/2 cup grape seed oil (or vegetable oil)
Kosher salt
Freshly ground pepper
1/2 head red cabbage, cored and sliced thin
2 carrots, peeled and coarsely grated
1 jalapeno, seeded, and sliced thin
2 stalks green onion, thinly sliced
1/2 bunch cilantro leaves, roughly chopped (about 1/2 cup)

In a small bowl, whisk together lime juice, honey, oil, about 1 teaspoon kosher salt, and 1/4 teaspoon ground pepper. Set aside.

In a large bowl, combine cabbage, carrots, jalapeno, green onions, and cilantro. Drizzle dressing over the vegetables and toss well. Taste and adjust salt and pepper to taste. Serve heaped over Mango Shrimp Tacos or on the side.

Katsudon /  by Cynthia Raub

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Katsudon is leftover sliced tonkatsu, which is quickly stewed in a sweet-salty broth, with softened onions and bound together with nature's finest: an egg. Once this beautiful mixture is finished cooking, you slip it over a bowl of steaming hot rice. Then you either: 1) pump your fist in excitement, 2) cry a thousand tears into your shirt because "It's so wonderful!", 3) hope no one else smells it so you don't have to share a bite or 4) all of the above. If you have leftover tonkatsu, this comes together quickly and easily. If you don't have any leftover tonkatsu, it's worth an entire batch just to make this dish. 

Notes: Katsudon is generally made from leftover tonkatsu so I wrote this recipe as a serving for one. I don't know why there would be ANY leftover tonkatsu, let alone MULTIPLE leftover servings. It's unfathomable to me and this recipe reflects that. This recipe is easy to scale up and you can do multiple servings in large pans, so don't be dismayed by the serving size. There is enough soy sauce in the recipe to season the sauce, which is why I have not included salt. I used low sodium soy sauce, and I didn't think any more salt was necessary.

Time: 12 minutes
Serves: 1

1/2 cup water (or stock)
3 scant tablespoons soy sauce
1 tablespoon mirin or sake
1 heaping tablespoon sugar
1/2 cup thinly sliced yellow or brown onion
1 portion of tonkatsu, sliced
1 egg, beaten
1 cup white rice
Green onion as garnish

In a small pan, combine water, soy sauce, mirin, sugar and onions. Over medium high heat, cook for 4-6 minutes, shaking the pan occasionally, until onions are soft and the liquid has reduced by 1/3. Add tonkatsu to the sauce and onion mixture. Pour beaten egg over pork and onions and cover the pan to cook the egg through - about 1 minute. Once the egg is cooked through, slip the contents of the pan onto a bowl of rice. Garnish with green onion and serve with Togarashi (Japanese seasoned chili powder). 

Pesto Pasta Salad with Roasted Tomatoes /  by Amy Cantu

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The first time I ever made a Pesto Pasta Salad with store bought pesto, I thought, really? This is it? I was underwhelmed and disappointed because I was looking forward to luscious pesto coating hot, long strands of pasta. The pasta was too firm, (even though I cooked the pasta to al dente,) with only a hint of basil, and it just tasted flat. This recipe for Pesto Pasta Salad with Roasted Tomatoes is not altogether different from that first attempt, but it tastes worlds apart. THIS pesto salad is a glorious celebration of summer, and the difference is all in the details. I made my own pesto sauce (instead of store-bought) using fresh basil. I toasted the pine nuts to bring out their nutty flavor. Beautiful summer cherry tomatoes were roasted to make them taste like candied tomatoes, without adding any sugar. I made sure to check the seasoning and add more salt before serving, to keep the flavors tasting bright and savory. Milky fresh mozzarella provided nuggets of soft, creamy flavor and texture. Each pesto-infused bite of pasta was a revelation in my mouth, with big, bold basil flavor. I was very, very happy.

Notes: I beg you to try making your own pesto at least once, (as in this recipe,) before deciding to use the store-bought kind. I have definitely used store-bought before for convenience, but when I developed this recipe, I did a side-by-side comparison of freshly made pesto vs. the store-bought pesto, and the fresh pesto blew my mind. Really. The difference was huge, and if you have a food processor or blender, fresh pesto only takes a few minutes to make. 

I have been overcooking my pasta for pasta salad by a minute or two ever since I read this post on Serious Eats about how pasta gets stiffer when it cools, so over-cooking the pasta a bit for pasta salad is great because it keeps the texture from getting too firm.

Pine nuts are at least half of what makes pesto so darn good, but I realize they are pricey. You can substitute half or all of the pine nuts for walnuts, and it will be a suitable substitution.

This Pesto Pasta Salad alongside Cynthia's Mediterranean Turkey Burgers and Mustardy Potato Salad makes an amazing barbecue. Adding shredded or diced chicken would also make this the perfect light summer meal, rather than a side.


Time: 45 minutes
Servings: 8-10

1 pound cherry tomatoes
1 tablespoon plus 1 cup extra virgin olive oil, divided use
Kosher salt
Freshly ground black pepper
1 cup pine nuts, divided use
1 pound farfalle (bow tie) pasta
1 cup parmesan cheese, grated
4 cups basil leaves, packed (about 5 ounces)
4 cloves garlic, roughly chopped
1/2 cup parsley, finely chopped
1 cup green onions, thinly sliced
pound fresh mozzarella, cut (or torn) into 1-inch piece

Preheat oven to 400 degrees F. Combine cherry tomatoes and 1 tablespoon olive oil on a rimmed sheet pan. Sprinkle lightly with salt and pepper. Roast tomatoes for 20-25 minutes, until tomatoes are soft and releasing some of its juice. Let cool.

Reduce oven temperature to 375 degrees F. Place pine nuts on a rimmed sheet pan, and toast in oven until golden brown, about 5 minutes. Let cool.

Meanwhile, bring a large pot of salted water to boil. Stir in pasta, and adjust heat to maintain a low boil. Cook for two minutes longer than the package instructions. Drain and rinse pasta in cold water until the pasta is no longer warm.

Make pesto: Combine 1/2 cup toasted pine nuts, parmesan, basil leaves, and garlic in a food processor or blender. Process until a paste is formed, stopping to scrape the container down as needed. With the motor running, drizzle in 1 cup olive oil, and process until the oil is fully incorporated and pesto is smooth.

In a large mixing bowl, combine pasta, pesto, chopped parsley, sliced green onions, and remaining toasted pine nuts until pasta is evenly coated. Add half of the roasted tomatoes and half the mozzarella and toss to combine. Taste and adjust seasoning with additional salt and freshly ground pepper. Pour pasta salad into a large serving bowl, and arrange the remaining tomatoes and mozzarella on top. Serve at room temperature.

Lentils with Broiled Eggplant /  by Amy Cantu

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Luxurious. I would not have ever imagined that I might describe a lentil salad this way, but luxurious is exactly the perfect word. Smoky, silky, creamy, spicy, and a bit tangy: All of these sensations tangle together into one luxurious bite after another. Eggplant can be sensual. Yes, I said it. The broiled eggplant lifts ordinary lentils into a sensual tizzy of textures and flavors, and I don't think I've been the same ever since! Please eat this. It's a feast of colors for the eyes, sustaining nutrients for the body, and sensual luxury for the mouth and tongue. I understand completely now why Yotam Ottolenghi's approach to treating and eating vegetables can become an obsessive experience. I am forever changed, and now seeking to cook every single recipe in his cookbooks. (Speaking of which, Cynthia shared Ottolenghi's Rice Salad with Nuts and Sour Cherries with us, and I will be making this immediately. So good.)

Notes: The smoky broiled eggplant is what makes this dish so special. Roasting them directly over a gas stove is the fastest way to cook them and achieve that smoky flavor, but it definitely made a mess that took scrubbing to clean up. If you can lay down aluminum foil around the flame to catch some of the drippings, that would help a lot, but this was hard to do with my particular stovetop. Using the oven broiler to roast the eggplant is a less messy alternative, but it does take an hour instead of 15 minutes. If you choose the broiler method, please ensure that you poke the eggplant all over with a small sharp knife, to allow steam to escape. Otherwise, the eggplant may explode all over the oven - an even bigger mess to clean up!

The harissa is optional, but I was so happy to have a jar of homemade harissa gifted to me from Cynthia. It elevated this already excellent lentil salad into something truly special.

Time: 45 minutes to 1 hour, 30 minutes (depending on your method for roasting the eggplant)
Servings: 4

2 medium eggplants
2 tablespoons top-quality red wine vinegar
salt and black pepper
1 cup small dark lentils (such as Puy or Castelluccio), rinsed
3 small carrots, peeled
2 celery stalks
1 bay leaf
3 thyme sprigs
1/2 white onion
3 tablespoons olive oil, plus extra to finish
12 cherry tomatoes, halved
1/3 teaspoon brown sugar
1 tablespoon each roughly chopped parsley, cilantro and dill
2 tablespoon crème fraîche (or natural yogurt, if you prefer)
2 tablespoons harissa (purchased or homemade), optional

To cook the eggplants on a gas stovetop, which is the most effective way: Start by lining the area around the burners with foil to protect them. Put the eggplants directly on two moderate flames and roast for 12 to 15 minutes, turning frequently with metal tongs, until the flesh is soft and smoky and the skin is burnt all over. Keep an eye on them the whole time so they don’t catch fire.

To broil the eggplants in an oven instead: pierce the eggplants all over with a sharp knife. (This creates exit points for the steam to escape the eggplant; otherwise, the eggplant will explode and make a giant mess!) Put them on a foil-lined tray and place directly under a hot broiler for 1 hour, turning them a few times. The eggplants need to deflate completely and their skin should burn and break.

Remove the eggplants from the heat. If you used an oven broiler, change the oven to its normal setting. Heat the oven to 275°F. Cut a slit down the center of the eggplants and scoop out the flesh into a colander, avoiding the black skin. Leave to drain for at least 15 minutes and only then season with plenty of salt and pepper and 1/2 tablespoon of the vinegar.

While the eggplants are broiling, place the lentils in a medium saucepan. Cut one carrot and half a celery stalk into large chunks and throw them in. Add the bay leaf, thyme and onion, cover with plenty of water and bring to the boil. Simmer on a low heat for up to 25 minutes, or until the lentils are tender, skimming away the froth from the surface from time to time. Drain in a sieve. Remove and discard the carrot, celery, bay leaf, thyme and onion and transfer the lentils to a mixing bowl. Add the rest of the vinegar, 2 tablespoons of the olive oil and plenty of salt and pepper; stir and set aside somewhere warm.

Cut the remaining carrot and celery into 3/8-inch dice and mix with the tomatoes, the remaining oil, the sugar and some salt. Spread in an ovenproof dish and cook in the oven for about 20 minutes, or until the carrot is tender but still firm.

Add the cooked vegetables to the warm lentils, followed by the chopped herbs and stir gently. Taste and adjust the seasoning. Spoon the lentils onto serving plates. Pile some eggplant in the center of each portion and top it with a dollop each of crème fraîche or yogurt and harissa. Finish with a trickle of oil.

Fresh Egg Pasta /  by Amy Cantu

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I never fully understood why anyone liked pasta with butter and parmesan. It always just sounded bland and boring to me. I filed it under "picky kid food". This luscious and ethereal fresh egg pasta changed my entire understanding of what pasta with butter and parmesan could actually mean. These wide ribbons were at once delightfully delicate and richly filling. A quick toss with a pat of butter and shower of grated parmesan infused the springy strands with a bit of luxury and saltiness without masking its simple glory. Cynthia and I went mad for it - dancing around the kitchen, swooning, moaning, eyes-rolling-into-the-back-of-our-heads, madness. This fresh pasta meets and exceeds any and all expectations you might have for homemade noodles.  If eating a bowl of nothing but plain pasta is too one note for you, (I promise that I struggled to consider eating anything else with it,) Cynthia's spring vegetables are a bright and punchy (if not guilt-appeasing) match to the simple indulgence of homemade pasta.

Notes: Homemade pasta is not terribly difficult to make, even for a novice. It can even be made with no special equipment, except perhaps a rolling pin. I had a pasta machine collecting dust in the closet (I almost forgot I even had it and only used it once 10 years ago), so I pulled it out to see if it still worked. It does, and it's been getting a lot of use ever since we tested this recipe. I pulled inspiration and direction from both Serious Eats, which has yet to fail me, and also a recipe from Melissa Clark in New York Times Cooking. I love the delicate richness of an extra egg yolk and detailed, fool-proof directions from Serious Eats; I also liked the addition of olive oil in Melissa Clark's version, which added flavor and made the dough easier to roll out. My first batch of pasta sported some ragged edges and uneven texture, but it still tasted better than any pasta I'd ever eaten. So, don't toss out any uglies - close your eyes and enjoy the perfect taste!

If the recipe makes more pasta than you need, the strands can be twisted together into a few loose nests and then frozen to cook later. The frozen pasta can be cooked without thawing, adding an extra minute or two to cook through.

Time: 1 hour
Serves: 4-6

2 1/4 cups all purpose flour
1 teaspoon kosher salt
1 tablespoon extra version olive oil
2 eggs
4 egg yolks

Dump the flour onto a clean work surface, making a large well in the center. Sprinkle the salt and drizzle the olive oil over the flour. Carefully pour the eggs and egg yolks into the well. Use a fork to break up the egg yolks and beat well. With a bench scraper, fold flour into the egg, creating a shaggy dough ball. Scrape the dough from fingers then continue to knead the dough using the heels of your hands until the dough is very smooth and elastic. Add additional water 1 tablespoon at a time, if the dough feels too dry, or add additional flour 1 tablespoon at a time, if the dough feels too wet. Wrap dough in plastic wrap and let rest at least 30 minutes on the countertop or overnight in the fridge.

To use a pasta machine:

Cut dough into quarters. Place one quarter on a lightly floured work surface and re-cover the remaining dough. Using a rolling pin, roll the dough into an oblong shape about 1/2-inch thick.

Set the pasta machine to the widest setting. Pass the dough through the pasta machine to make a sheet, then repeat 2 more times. 

Place dough on a lightly floured work surface. Fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds. Using rolling pin, flatten dough to 1/2-inch thick. Pass through the rollers 3 additional times.

Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting. For pappardelle and fettuccine, stop rolling when the dough is about 1 or 2 settings wider than the thinnest one on your roller. For lasagna noodles, and for ravioli and other stuffed or filled pasta, go to the thinnest setting. 

Narrow the setting by 1 notch and repeat the folding and rolling process. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness. It should now be very delicate and elastic to the touch, and slightly translucent.

Place rolled dough onto a work surface or baking sheet lightly dusted with flour or lined with parchment paper, folding the dough over as necessary so that it fits; sprinkle with flour or line with parchment between folds to prevent sticking.

Cover dough with plastic wrap or a kitchen towel to prevent drying, then repeat rolling and folding process with remaining dough quarters. If making noodles, cut dough into 12- to 14-inch segments. Run the dough through the pasta machine again using the cutter attachment, or cut the dough into your desired width using a pizza cutter or chefs knife.

If rolling by hand:

Cut the rested dough into 2 pieces, keeping them covered with plastic wrap or a dish towel when not in use. Use a rolling pin to flatten the dough until it is as thin as a penny for fettuccine and pappardelle, or even thinner for lasagna sheets. This will take some time and arm strength, but the process is easy and the results are rewarding! Cut the noodles to the desired width and length using a pizza cutter or chefs knife.

To cook the pasta:

Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. Drain well. 

To enjoy this simple indulgence, toss noodles with butter, a light sprinkling of coarse salt, and a heavy shower of freshly grated parmesan cheese. Perfection!

Roasted Eggplant and Pickled Beet Sandwich /  by Cynthia Raub

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Serves: 4
Time: 45 minutes

2 medium eggplants (~2 pounds), sliced into 1/2"-thick rounds
1/4 cup olive oil
1/4 teaspoon smoked paprika
Kosher salt, ground pepper
1 garlic clove, finely grated
1/2 cup mayonnaise
2 teaspoons Sherry vinegar
4 scallions, thinly sliced
1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
1/2 cup chopped pickled beets
1/4 cup chopped pitted oil-cured olives
2 tablespoons drained capers, chopped
1 tablespoon olive oil
4 6x4" pieces focaccia, split (I used La Brea Bakery torta rolls from Costco)
6 ounces feta, thinly sliced or crumbled

Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

While the eggplant is in the oven, toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

Recipe from: Epicurious
 

Pizza Two Ways /  by Amy Cantu

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The idea to make pizzas came from an obsession with Broccoli Cooked Forever and my family's deep love for pizza and cheese. If you've never made pizza dough from scratch, I promise it's worth the effort. This dough is easy to stretch (much more so than the stuff you buy from the store), and the crust tastes better than a lot of pizza you'd get delivered! The Broccoli Cooked Forever makes a "sauce" for the pizza that's both creamy and even a little sweet, while the soft, melty fresh mozzarella is the perfect complement. The mushrooms lend the pizza some earthiness. The second pizza was born from another one of my (and Cynthia's) favorite pairings - fontina and roasted tomatoes. Roasted tomatoes topped with fontina cheese - so good! The Canadian bacon adds that salty, meaty bite. One could also make a case for using smoky bacon pieces instead. I certainly wouldn't argue! Bake this as a leisurely weekend meal, or make the dough and/or broccoli ahead of time to make this a quick weekday meal.

Time: 45 minutes
Yield: Two 14" pizzas (serves 6)

For Pizza #1:
Pizza dough (see recipe below)
Cornmeal (to prevent sticking)
1 cup Broccoli Cooked Forever
1/2 pound fresh Mozzarella, 1/4 - 1/3" slices
1/2 cup cremini or button mushrooms, thinly sliced
1/4 red onion, thinly sliced
1/2 cup parmigiano-reggiano cheese, grated
Italian (flat-leaf) parsley, finely chopped, for garnish (optional)

For Pizza #2
Pizza dough (see recipe below)
Cornmeal (to prevent sticking to pizza peel/stone) or Olive Oil (is using a pizza pan)
1 tablespoon extra-virgin olive oil
1/2 pound fontina cheese, shredded
1/2 cup parmigiano-reggiano cheese, grated
1/2 cup grape or cherry tomatoes, halved
6 oz Canadian bacon
1/4 small red onion, thinly sliced
Italian (flat-leaf) parsley, finely chopped, for garnish (optional)

If you have a pizza stone, place it on your oven's middle rack. Preheat the oven to 500 degrees Fahrenheit or as high as it will go. Let heat for 30 minutes or more (1 hour would be better).

If using a pizza stone, sprinkle cornmeal liberally on a wooden pizza peel or the back of a baking sheet. If using a pizza pan or baking sheet, sprinkle the pan liberally with cornmeal. Stretch rested pizza dough into a 14" round. Not being an experienced pizza tosser (and lacking good hand-eye coordination), I flatten a ball of dough into a disc. Then stretch the dough out from the middle, using my knuckles and backs of my hands - as to not poke holes in the dough with my fingernails. As it begins to stretch further, I concentrate on evenly stretching the edges. When the dough is close to the correct size, I put it on the pizza peel (or pizza pan) and continue to stretch and shape the dough until it is roughly 14" and covers almost the entire pizza peel (or pizza pan).

For Pizza #1: Spread Broccoli Cooked Forever evenly over the pizza crust. Place fresh mozzarella slices evenly over the broccoli. Next distribute the mushrooms and red onion over the top. Lastly, sprinkle the grated parmigiano-reggiano. 

For Pizza #2: Brush olive oil lightly over pizza crust. Evenly sprinkle fontina, Canadian bacon, tomatoes, red onion, and parmigiano-reggiano cheese over the crust in that order.

If using a pizza stone, transfer the pizza from the pizza peel/back of a baking sheet to the stone. (If using a pizza pan, place pizza in the oven.) Bake for 10-15 minutes. Pizza is done when cheese is melted with a few golden spots and crust is brown and crispy. Remove from oven, sprinkle with parsley (optional), and serve.

Pizza Dough


Notes: This pizza dough is very forgiving. If you don't have bread flour, you can use all-purpose flour for a chewier crust. If you don't have time to let the dough rise to double in size, let rest for at least 30 minutes before continuing. If you'd like to make it ahead, just put the dough in the fridge and let it rise slowly for several hours. If it rises too much, you can just poke a hole in the dough to deflate it. You can freeze the dough before or after letting it rise, just make sure to defrost and come to room temperature before proceeding with the next step of the recipe.

If you don't have a stand mixer, you could also use a food processor. Simply add the water and oil mixture with the processor running, until it forms a ball (less than a minute). 

To make the dough by hand, make a well in the middle of the flour mixture, and pour liquid mixture into the well. Combine with your fingers or a fork, to make a shaggy dough. Then turn the dough out onto a well floured surface and knead dough until you have a smooth, slightly tacky dough. 

Time: 20 minutes (plus 1 hour and 10 minutes inactive time)
Yield: Pizza dough for two 14" pizzas

4 cups bread flour
2 1/4 teaspoons (or 1 envelope) instant yeast
2 teaspoons kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water, 110 degrees F
1 tablespoon honey
2 tablespoons olive oil, plus extra to grease bowl

Whisk together flour, yeast, and salt into the bowl of a stand mixer, fitted with a dough hook. 
Combine water, honey, and olive oil. With the mixer running, slowly pour liquid into the flour mixture. Beat until a dough ball forms. If the dough is sticky, add additional flour one tablespoon at a time. If the dough is dry, add additional water one tablespoon at a time. Dough will form a ball and feel slightly tacky when done. 

Scrape dough onto a lightly floured surface and knead dough for 1 or 2 minutes. Form dough into a ball, transfer to a large, greased bowl, and cover with plastic wrap. Place in a warm place like a sunny window or an oven with the light on, and let rise for 1 hour or until doubled in size.

Divide dough evenly into two pieces and form into two balls. Cover with plastic wrap or a clean towel, and let rest at least 10 minutes before proceeding to make pizza.