My family has just returned from vacation in Bethany Beach, DE. We had a great time and I wanted to share two of my favorite things, one new and one old.
New favorite thing: the British Invasion station on Pandora! I love listening to Pandora radio on my Kindle Fire. My love of music comes to me honestly through my mother, so while we were painting toenails to have beach ready feet, I asked her what she would like to listen to and we came across the British Invasion station. I really enjoyed this collection of songs. I never realized that this particular song, “House of the Rising Sun” is by a British 60’s band called The Animals. It is such a wild song and it makes your heart race!
Old favorite thing: Chicago style pizza! A few years ago my husband and I made a recipe from Emeril (Food Network) for Chicago style deep dish pizza. It is a little time consuming, but it is so yummy that it is worth the effort. We usually make it for a family gathering so we can share the delicious flavors!
Yummy slice of Chicago Style Deep Dish Pizza!
Here is our recipe (adapted from the original to our tastes and pantry!) Note the ingredients are in bold.
1 1/2 cups warm water– 1 1/4 oz package active dry yeast– 1 tsp sugar– 3 1/2 cups all purpose flour– 1/2 cup whole wheat flour– 1/2 cup vegetable oil, plus 2 tblsp to grease bowl– 1 tsp salt
In a large bowl, combine the water, yeast, and sugar, stir. Let sit until the mixture becomes foamy. about 5 minutes. Add 1 1/2 cups of the flour, the whole wheat flour, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and smooth. Continue adding the rest of the flour, 1/2 cup at a time, working until it is fairly smooth before turning onto a lightly floured surface. Knead 3 to 5 minutes until smooth but still slightly tacky. Oil a large mixing bowl and place the dough in it, turning it all around to oil all the sides. Cover the bowl with plastic wrap and set in a warm place until it nearly doubles in size (1 to 1 1/2 hours.) Divide into 2 portions.
While the dough is rising, make the tomato sauce. In a medium saucepan heat 2 tblsp olive oil over medium-high heat. Add 1 tblsp chopped fresh garlic and cook, stirring for about 30 seconds. Add 2 tsp chopped fresh basil, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp red pepper flakes. Cook, stirring, for 30 seconds. Add 1 28oz can of crushed tomatoes and 1 tsp of sugar. Bring this to a boil, then lower the heat and simmer until thickened, between 20 and 30 minutes. Remove from heat and let it cool a bit before using.
Putting it together:
Oil 2 12inch round pans with extra virgin olive oil. (I use 9 inch cake pans all the time and it is fine. You could also use a square/rectangular casserole dish.) Press one portion of the dough into each pan, stretching it up the sides. Allow to rest for 5 minutes, then begin layering on the good stuff in this order: 1 lb sliced mozzarella cheese, 8 oz pepperoni (I get both of these in the deli section of the grocery store.), 1 green bell pepper, cut in rings, 1 red bell pepper, also cut in rings, and 1 yellow onion, cut in rings, and 1 lb crumbled (not cooked) sausage. Finally, ladle the sauce on, then top with 1 cup of grated parmesan cheese.
Bake at 475 F approximately 30 minutes. (Always check it at 20 and 25 though, since the oven temperature is so high.)
Enjoy eating this pizza with a fork and knife!