This probably isn’t unusual, but everyone in my house is obsessed with pizza. Seriously, obsessed. My toddler, who calls it “seepa,” even has a pizza shirt that he refuses to take off. They would probably eat it every night for dinner if I let them, but I don’t. Last week, I treated them to this lightened-up version of a deep dish skillet pizza. I used whole wheat crust and skipped the meat and topped it with fresh mushrooms and onions. It was a HUGE hit. The crust is very easy to throw together with a very small rise time (I prepped all my toppings while I was waiting). And it was perfectly crusty on the outside and doughy on the inside.
whole wheat deep dish skillet pizza
Author: Gotham Kitchen
Recipe type: Main
- 1 cup all purpose flour
- 2¼ teaspoon active yeast
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons + 1 tablespoon extra virgin olive oil
- 1 cup warm water (not boiling hot)
- 1¾ cup whole wheat flour (I used white whole wheat)
- 1 jar of your favorite pizza or marinara sauce (I like Newman's Tomato Basil)
- ½ cup of mushrooms diced
- 1 small onion, sliced
- 1½-2 cups of mozzarella cheese
- Italian Seasoning (I like Penzey's Pasta Sprinkle)
- Parmesan Cheese
- Preheat the oven to 400 degrees. Combine the flours, yeast, garlic powder and salt in the bowl of an electric stand mixer (use the dough hook). Add the oil and warm water to the mixture and mix on high speed for several minutes until a soft, elastic dough forms. Dough should no longer stick to the sides of the bowl.
- Remove dough from mixing bowl and spray bowl with spray oil. Replace ball of dough and cover bowl with plastic wrap or a towel. Let the dough rise for about 10-15 minutes.
- Once dough has expanded slightly, remove from bowl and place on a lightly floured surface. Roll out dough into a 12-inch circle (it will be thick).
- In a large cast iron skillet, coat evenly with remaining tablespoon of oil using your fingers. Lay round of dough over and press into pan, making sure sides and bottom are evenly distributed. It should come up about 1-1.5 inches on the sides.
- Coat bottom of dough evenly with sauce, then toppings and cheese (or whichever order your prefer). Top with Italian seasoning and parmesan cheese. Bake for 20 minutes or until top of crust begins to brown and cheese is melted and bubbly.
I absolutely love soup. I love everything about it. The the perfectly cooked vegetables, the tender meat, the blend of spices, and most of all, the perfectly salty broth that absorbs all the flavors. It’s just SO GOOD. My husband, however, hates it. He doesn’t think soup should be allowed to be considered a meal or main course (eye roll). I went against his wishes the other night and made this Italian Wedding Soup which just blew my mind. It was so flavorful yet simple and tasted even better the next day in my lunch. Plus, it’s SO fast and easy. Everything is cooked in the broth in one pot for easy cleanup. I also used pre-seasoned ground turkey to save extra time and add extra flavor. I highly recommend serving with a good portion of mozzarella cheese on top and a side of crusty toasted bread.
20-minute italian wedding soup
Author: gotham kitchen
Recipe type: Main
- 1 small onion, grated with a cheese grater
- ⅓ cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ cup breadcrumbs
- ½ cup grated Parmesan
- 1 lbs Italian seasoned ground turkey
- Ground black pepper
- 10 cups chicken broth (you can use bouillon cubes too)
- 2 large carrots, diced (optional)
- 3 cups fresh spinach, coarsely chopped
- 1 large egg
- 2 tablespoon freshly grated Parmesan
- Salt and freshly ground black pepper
- Combine turkey, parmesan, bread, egg, onion, parsley, garlic, salt and pepper in a medium-sized bowl and mix with your hands until fully combined. Using a 1" scoop (or your hands), shape the meat mixture into 1-inch-diameter meatballs. Set aside on a plate or cutting board.
- Bring the broth to a boil in a large pot over medium-high heat. Once simmering, add the meatballs and carrots and simmer until meat is cooked through and the carrots are tender, about 6-8 minutes. Add spinach and stir until wilted and fully incorporated into soup.
- In a small bowl, whisk the egg and parmesan until combined. Use a fork or whisk to move the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
- Top with freshly grated mozzarella or parmesan cheese. Serve immediately.
I planted my very first vegetable garden this year and it turned out to be somewhat of a disaster. I went a little crazy on the seeds and overcrowded it, resulting in 8-feet high peppers and peas (and weeds). But thanks to their monstrous size, I got a ton of peas. I don’t cook with peas often so I really had no clue what to do with them.
On a recent trip to Chicago, I had lunch with my sister at La Pizza & La Pasta inside of Eataly. I had the most light and airy ravioli stuffed with spring peas, ricotta, pecorino and mint. All slathered in butter. It was amazing, and the perfect solution to my pea conundrum. My version adds fresh lemon zest to brighten the peas and lighten the richness of the butter.
Note: I make my ravioli with the KitchenAid ravioli attachment (it’s great, I highly recommend it!), but I’ve included the handmade version below.
Fresh Pea and Ricotta Ravioli with Lemon Butter Sauce
For the Ravioli:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 T extra-virgin olive oil
- 4 eggs
For the Filling:
- 1.5 cups of fresh peas, shelled
- 1/2 cup low-fat ricotta cheese
- 1/4 cup of grated parmesan cheese
- 2 cloves of garlic, minced
- 1 teaspoon lemon zest
- Salt and pepper, to taste
For the Sauce:
- 1/2 cup butter (1 stick)
- 1 clove of garlic, minced
- 2 teaspoons lemon zest
- In an electric mixing bowl with the dough hook attachment, mix flour and salt until combined. Add eggs one at a time. Drizzle olive oil into the mix, and stir until dough becomes a large ball and clings to the hook.
- Remove dough and place on surface sprinkled with flour. Knead until soft and pliable, about 2 minutes (video tutorial here). Wrap ball of dough in plastic wrap or a damp towel and let rest for at least 30 minutes.
- Meanwhile, blanch peas until soft (about 3-4 minutes) and place in a food processor with ricotta, parmesan, lemon zest, garlic, salt and pepper. Blend until smooth. (Note: I had to add about a tablespoon of water to get the consistency I needed). Set aside.
- Once pasta dough has rested, cut the ball of dough in half and cover the rest you are not using. Dust the counter with flour, form the dough into a rectangle, and flatten. Roll through your pasta roller several times, decreasing the size settings with every turn. The dough should be paper-thin, or as thin as you can get it without producing holes.
- If you’re making your ravioli by hand: lay your pasta sheet on the counter and place 2 tsp. mounds of filling along middle of dough, spacing the mounds around 1″ apart. Brush dough with water. Take another sheet of pasta and lay it over the other sheet of pasta and mounds of filling; press dough to seal, squeezing out air pockets around filling. Using a pastry cutter or knife, cut out ravioli. Repeat with remaining dough and filling.
- Bring large pot of water to boil. In a separate pot, melt butter on low-medium setting and add garlic and lemon zest. Once water is ready, add ravioli and cook until the pockets float to the surface of the water. Drain pasta and transfer to butter mixture and toss until coated.
- Garnish with parmesan, fresh grated lemon, and freshly ground black pepper.