Quick Homemade Pizza

In this house, ordering a pizza is always a multi-step process. First, there's deciding to have take-out instead of cooking. I always feel badly about ordering dinner when there's perfectly cookable food in the refrigerator, so this first step tends to take a while as I go back and forth. Once my laziness has conquered my guilt, there's the matter of deciding where to order. Somehow, despite only having about five take-away places near our house, this is always a lengthy conversation. After we've decided on pizza, it's a fifteen minute wait for pick-up. Then another 15 minutes after that to get the pizza home.

This recipe is quicker than all that. I don't think we've ordered a pizza since I've discovered this handy way of making it at home. And it almost goes without saying that homemade pizza is healthier and cheaper.

What makes this recipe quick is that the pizza dough is not given time to rise before baking. That said, this dough is not dense, nor does it like a biscuit (all those crusts in a can taste like biscuit to me). I cut the dough in half, freezing the other half. This gives me a crispy, thin crust, which is how I prefer my pizza. And I get a second pizza out of the deal. The sauce is a simple no-cook sauce that can be prepared at the same time as the crust. Sprinkle on some cheese and toppings, and dinner is done!

This pizza would probably be fabulous baked on a pizza stone. However, I use a pizza pan with holes, which I find works pretty well.


QUICK HOMEMADE PIZZA

for the crust:
1 c warm water (about 110 degrees)
1 package yeast
1 tsp sugar
2 1/2 c bread flour
2 tbsp olive oil
1 tsp salt

for the sauce:
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
1 tsp sugar
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste

1 (8 oz) bag shredded mozzarella cheese
toppings of choice

1. Preheat oven to 450 degrees.

2. In the bowl for a stand mixer, dissolve the yeast and sugar in the warm water. Let it sit for about 10 minutes, or until the yeast foams. Add the flour, olive oil and salt to the yeast mixture. Using the bread hook, mix together ingredients on low speed. Once dough has come together, detach the bowl from your mixer, cover with a clean, dry towel and allow dough to rest for 5-10 minutes.

3. While the dough is resting, make the sauce. In a bowl, mix together tomato sauce, tomato paste, sugar, and seasonings. Taste and play around with the herbs and spices until it's at your liking.

4. Place dough ball on a lightly floured surface. Cut in half, and stick one half in a gallon freezer bag to freeze for later. Roll out to a size to fit your pizza pan or stone. Top with sauce, shredded mozzarella, and any desired toppings.

5. Bake for about 10 minutes.

Source: Allrecipes (crust) and Allrecipes (sauce)

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, Made by You Monday, Tuesday Talent Show, Totally Tasty Tuesdays, This Chick Cooks, Full Plate Thursday, It's a Keeper, Foodie Friday

Lasagna

This is a beloved recipe in the Cats and Casseroles household. I make it every Thanksgiving and most Christmases, and it's something my family looks forward to every year. I call it my "holiday lasagna," because it's a dish I reserve for special occasions. It does take a bit more time to prepare than a lasagna made with a jarred sauce, and certainly more than a frozen one, but it's totally, totally worth it.

This lasagna is incredibly yummy. The sauce is what makes it truly special, in my opinion. I love the combination of the sausage with the ground beef and all those herbs. The sauce is thick and rich, and has just the perfect balance of flavors.

Part of what makes this lasagna a perfect holiday dish is that it can be made ahead. When I hosted Thanksgiving, I would make this two days ahead of the big event and store it in the refrigerator. When I have company over, it's nice to enjoy time with them instead of being squirreled away in the kitchen preparing dinner.


LASAGNA

for the sauce:
1 tbsp extra-virgin olive oil
1 lb sweet Italian sausage
3/4 lb lean ground beef (I often use a whole pound, since it's easier to find)
1/2 c minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (8 oz) cans tomato sauce
1/2 cup water
2 tbsp white sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 tbsp salt
1/4 tsp ground black pepper
2 tbsp chopped fresh parsley

to build the lasagna:
12 no-bake lasagna noodles (I highly recommend Barilla)
1 16 oz  container whole-milk ricotta cheese
1 egg
1/2 teaspoon salt
2 tbsp chopped fresh parsley
pinch black pepper
1 8oz bag shredded whole-milk mozzarella cheese
1/2 c grated Parmesan cheese

1. In a large stockpot, heat the olive oil over medium heat. Add in the onion and cook for a couple of minutes, or until translucent. Add in the sausage and ground beef. Cook until both sausage and beef are cooked through with no pink inside. Drain off excess grease. Add in the garlic and cook until fragrant. Turn down the heat to medium-low.

2. Pour in the crushed tomatoes, tomato paste, tomato sauce, and water. Stir in the sugar, basil, fennel, Italian seasoning, salt, black pepper, and parsley. Allow the sauce to simmer, covered, for 1 1/2 hours, stirring occasionally and adjusting heat as needed.

3. Preheat oven to 350 degrees.

4. In a small bowl, stir together the ricotta, egg, salt, parsley, and pepper.

5. To build the lasagna: Spoon some sauce to cover the bottom of a deep 9 x 13 metal pan with straight sides. Top this sauce with 6 no-bake lasagna noodles. Spread 1/2 of the ricotta mixture over the noodles. Sprinkle 1/2 of the mozzarella and 1/4 Parmesan on top. Cover with meat sauce. Put down another 6 noodles and repeat the layers, but save the mozzarella and Parmesan cheeses for last.

6. Cover the lasagna with foil. Bake for 25 minutes, and then remove foil and bake for another 25 minutes. Let lasagna cool down for about 15 minutes before serving.

Source: allrecipes

Ricotta Gnocchi

I first learned about gnocchi from the television show Top Chef, which immediately impressed upon me that it would be too difficult for a home cook like me to ever make. But I'm willing to eat crow, because, as it turns out, gnocchi is very achievable, even for a beginner. This Ricotta Gnocchi is a great "bridge" pasta, perfect for those who are interested in branching out into fresh pastas but intimidated by the prospect of rolling out and drying dough (and I'll admit this is me). No special equipment is needed to make this, just grab a bowl, a wooden spoon and get started!


RICOTTA GNOCCHI

1 c. whole-milk ricotta cheese
2 eggs
1/2 c. grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 c. all-purpose flour, plus extra

1. In large mixing bowl, beat the eggs. Add in ricotta and Parmesan cheeses, mixing well. Mix in the salt, pepper, and garlic powder. Stir in the cup of flour. The dough will be fairly soft and a bit sticky.

2. Generously flour a board. Grab and handful of dough and start rolling into a rope shape, aiming to get it no thinner than 1/2 inch in diameter. Cut rope into one-inch lengths. Add more flour to the board whenever needed. Repeat this step until all dough has been shaped and cut.

3. Bring a large stockpot of lightly salted water to a rolling boil. Add gnocchi to the water. Gnocchi are done when they float to the surface, 1-3 minutes. Drain. Toss with favorite red sauce and serve.

Source: Allrecipes

Manicotti

I have to admit, I'm ridiculously excited about sharing this recipe on my blog. I'm bouncing a bit in my computer chair with glee as I type this. Hopefully, when I'm done, you'll be as excited to try this recipe as I am to tell you about it.

I love making manicotti. Why? Well, let me count the ways. First off, this recipe is great for dipping your toes into the world of fresh pasta. I remember that, as a beginner, the process of making traditional fresh pasta (the kneading, and rolling out, and cutting, and drying) seemed intimidating. However, these manicotti shells are made from a simple batter and cooked like a crepe. They are very easy. I promise. And, as an added bonus, because these manicotti shells are flat, unlike the tube-like ones from a box, they are easier to stuff with filling.

This manicotti is my "impress someone" dinner. It's a good recipe to pull out when having company. I made this for my mom's birthday luncheon last year, and it received rave reviews. Your guests will be so flattered that you took the time to make them pasta from scratch. Yet this whole dish can be pulled together in just 45 minutes. It'll be your little secret.

MANICOTTI

• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, minced
• 28 oz can Italian plum tomatoes in puree (like this)
• 6 leaves basil, chopped
• salt and pepper to taste

• 3 large eggs
• 1 c. all-purpose flour
• 1 c. water
• pinch sea salt

• 1 c. whole milk ricotta
• 1-1/2 c. mozzarella cheese, shredded
• 1/4 c. parmesan cheese, grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp Italian flat-leaf parsley, chopped
• milk
• additional chopped parsley for serving

1. Preheat oven to 350 degrees.

2. In sauce pan, heat olive oil over medium heat. Add garlic. Cook for about 3 minutes, until garlic becomes fragrant. Add tomatoes and basil. Use a potato masher to crush tomatoes. Season with salt and pepper. Bring sauce to a boil. Cover and reduce heat to medium-low. Allow to simmer, covered, as you prepare the remaining components.

3. In large mixing bowl, beat eggs with a whisk. Whisk in the flour. Add the water and then the salt. Whisk until batter is smooth and free of lumps.

4. Spray an 8-inch non-stick frying pan with a light coat of cooking spray or oil. Place frying pan on a burner set to medium heat, holding hand several inches above pan to test it's temperature. Once pan is hot, add 1/4 c. batter to it, swirling the batter around the bottom of the pan to coat evenly. Heat until batter firms and turns mostly opaque (the edges will start to curl upward a bit). Flip over to heat other side. The goal with making these shells is to cook them, but not brown them like you would a tortilla. Be sure not to leave on the heat too long; they're done as soon as they are firm on both sides. Stack finished pasta on a piece of aluminum foil. You should get 8 shells from one batch of batter.

5. In small mixing bowl, combine ricotta, 1/2 c. mozzarella, parmesan, and tablespoon fresh parsley. Season with the salt and pepper. If desired, thin with a bit of milk (this makes your ricotta mixture easier to spread).

6.  Assemble the manicotti. Ladle 1/2 of the sauce into a 9 x 13 inch baking dish. Spoon 1/8 of the ricotta mixture into the middle of each of the pasta shells. Fold the sides of the shells over the ricotta. Place in the baking dish, seam up. Ladle sauce over top the manicotti. Fresh pasta won't get crunchy or dry out in the oven, like boxed pasta would, so top with as much or as little sauce as you'd like. Sprinkle 1 c. mozzarella on top.

7. Bake in preheated oven for 13-15 minutes. Sprinkle with chopped fresh parsley and serve immediately.

Source: Cats and Casseroles original (with the caveat that although this recipe comes from no specific source it was certainly inspired by dozens of Italian cooks).

Parmesan Italian Dressing

A couple of weeks ago, I shared my excitement about the lettuce starting to grow in my container garden. Yesterday, I was able to harvest my first salad. Aren't those greens beautiful?

Of course, a special salad deserves a special dressing. My Parmesan Italian Dressing is inspired by the delicious salad dressing my mother in law served over Easter. She bought hers at Wegmans. Since I very sadly don't live anywhere near a Wegmans, I decided to try to replicate it at home. What I came up with is not an exact copy, but it's a very tasty dressing in it's own right, and I like it at least as much as the original, if not more. The red wine vinegar in this recipe gives the dressing a nice tang, while the Parmesan adds a bit of richness.

PARMESAN ITALIAN DRESSING

• 2 tsp dried oregano
• 1 1/2 tsp garlic salt
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons sugar
• 1 tsp dried parsley
• 1/2 tsp ground black pepper
• 1/2 teaspoon dried basil
• 2/3 c canola oil
• 1/4 c white vinegar
• 1 tsp red wine vinegar
• 1 tbsp water
• 2 tbsp grated Parmesan

1. In a small mixing bowl, combine the first seven ingredients. Whisk in the canola oil. Add vinegars in a slow, steady stream, whisking constantly while doing so. Whisk in water and then the Parmesan. Pour dressing into an air-tight container. Refrigerate 24 hours before serving to allow flavors to meld together.

Source: Cats and Casseroles original recipe