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.
Have you ever made a dish that was so amazing that you can’t stop thinking about it, even days after you made it? Well that’s what happened with this dish. My husband bought me a spice gift set last Christmas and I have yet to use one of them–Chinese five spice. If you’re not familiar, it’s an extremely aromatic blend of star anise, cinnamon, cloves, Szechuan pepper, and fennel. And what better to pair it with than a perfectly tender pork tenderloin roasted with sweet potatoes and apples? I’m honestly not even a fan of apple and meat together but WOW, this was definitely the exception. The sweetness of the potatoes perfectly balances out the tang of the apples and the salt of the pork. Also, this is a one-pot dish than you can make in a cast iron skillet, dutch oven or roasting pan. It’s literally perfect.
five-spice pork tenderloin with sweet potatoes and apples
Author: gotham kitchen
Recipe type: Main
- 1 pork tenderloin (about ½ lbs)
- 1 large sweet potato, cut into ½" wedges
- 1 large apple, cut into ½" wedges
- 1 large onion, cut into ½" wedges
- 2 tablespoons extra virgin olive oil
- Chinese five-spice powder (about 2 tablespoons)
- Salt and Pepper to taste
- Preheat oven to 425 degrees. Season pork tenderloin generously with five spice powder and salt, ensuring that it is completely covered in the rub.
- In a large skillet or dutch oven, heat 1 tablespoon of oil on medium-high heat. Once oil is hot, sear pork tenderloin on all sides until golden brown. About 2-3 minutes on each side.
- Once pork is golden brown, toss apples, sweet potatoes and onions into pan on either side of the tenderloin. Drizzle with olive oil, a few shakes of the five spice powder, and additional salt and pepper to taste.
- Place pan in the oven and cook for 15 mins. Rotate pork, potatoes, and apples and cook an additional 15 minutes. Let tenderloin rest at least 5-10 minutes before cutting. Serve immediately.
Paella is another member of our rotating weeknight dinners. It’s a one-pot dish that can be on the table in about 30 minutes AND you can swap out the proteins to keep it from getting boring. But really, paella is never boring. The best part is the crisp caramelized rice layer (the socarrat) at the bottom. It honestly took me a few tries to get that crisp right but I learned the secret: don’t stir the rice. I know it’s tempting; every part of you wants to stir that rice to get it evenly cooked. But DON’T DO IT. You won’t regret it, I promise. This version includes shrimp and peas, but I’ve also used spicy sausage (chorizo or andouille work) and chicken.
shrimp and pea paella
- shrimp and pea paella
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 1 shallot, minced
- 1½ cups Arborio rice (I've also used long and medium-grain brown rice and it was just as delicious)
- 1 pinch of saffron, about 5-10 strands
- ¼ cup dry white wine (sauvingon blanc or pinot grigio work)
- 1½ cups chicken or vegetable stock
- 1 can (14.5 ounces) diced tomatoes, drained
- ¾ pound large shrimp, peeled and de-veined, tails on or off
- 1 cup frozen peas, thawed
- Salt and pepper to taste
- In a large skillet, heat oil and shallot over medium heat. Cook until shallot is softened, about 3 minutes. Add garlic and cook for 1 minute or until fragrant. Stir in rice and cook until rice is lightly toasted, about 3 minutes.
- Add wine and stir until evaporated. Add stock, saffron and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, 10 minutes.
- Place shrimp evenly around the skillet and top with peas. Cover and cook until shrimp is cooked through (will turn white-ish pink), about 7-10 minutes. Season with salt and pepper.
I’m a huge fan of one-pot meals. HUGE. And this one is the king of them all. I know, you’re probably thinking, “Pasta and marinara sauce? Been there, done that. Boring.” But this is far from your typical boil-water-cook-pasta-mix-with-jarred-sauce recipe. This one uses the juices from the tomato sauce to cook the pasta, creating the most delicious tomato-ey pasta you’ve ever had. AND it takes less than 30 minutes to get on the table. How can you beat that?
- 1 tablespoon olive oil
- 1 jar (24 oz) marinara sauce (I like Newman’s best, but use your fave!)
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cloves garlic, minced (powdered is good too, use 1/2 tsp)
- 1 box (16 oz) of penne pasta
- Salt and ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan
- 1 cup part-skim or low fat ricotta cheese
- 2 tablespoons fresh basil leaves, chopped
- Heat olive oil in a large skillet over medium high heat. Add garlic and cook until fragrant.
- Add entire box of pasta to skillet, followed by tomato sauce, oregano, basil, and red pepper flakes; season with salt and pepper to taste. Give it a good stir.
- Bring to a simmer and stir in 1 cup water. Bring to a boil and cover. Reduce heat and simmer until pasta is cooked through, about 10-15 minutes. Add additional water as needed.
- Remove from heat. Stir in mozzarella and Parmesan until combined. Using a large spoon, top with dollops of ricotta. Place under broiler on low until ricotta firms.
- Top with fresh chopped basil and serve!