Deep-Dish Pizza Supreme

Deep-Dish Pizza Supreme

There is no reason to order a takeout pizza when you can make a better pie at home with all your favorite toppings!

All of our favorite flavors come together in this deep-dish specialty pizza baked on our delicious focaccia-style crust. Here we use pepperoni, pancetta and all our favorite veggie toppings to create a pie that is filling and satisfying. But feel free to add or subtract toppings, based on your own personal taste. Sprinkle oregano, grated parmesan cheese, and crushed red pepper flakes on top for an extra dose of yumminess.

PREP: 20 minutes
COOK: 18 minutes

INGREDIENTS

  • 1 tablespoon cornmeal
  • 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 recipe Deep-Dish Pizza Dough
  • 1 cup pizza sauce
  • 1 cup mozzarella cheese, shredded
  • 8 ounces pepperoni, sliced thin
  • 8 ounces pancetta or thick-cut bacon, cubed and browned
  • 1/4 red onion, sliced
  • 1 bell pepper, sliced thin, seeds and ribs removed
  • 4 ounces fresh mushrooms, sliced thin
  • 4 ounces black olives, sliced (optional)
  • Parmesan cheese (optional)
  • Dried oregano (optional)
  • Crushed red pepper flakes (optional)

DIRECTIONS

  1. Preheat oven to 450°F and place rack in the center of the oven.
  2. Brush a rimmed baking sheet with 1 tablespoon of olive oil. Sprinkle cornmeal across bottom of baking sheet. Flatten dough into a rectangular shape with hands and place in center of baking sheet. Work dough to edge of pan with hands. If dough resists or tears, cover with clean kitchen towel and allow to rest a few minutes.
  3. Prick dough all over with fork. Cover with a clean kitchen towel and allow to rise at room temperature about 20 minutes.
  4. Brush top of dough with olive oil and top with sauce, mozzarella cheese, pepperoni, pancetta, onion, bell pepper, mushrooms and olives, if desired. Bake until dough is golden and crispy along the edges, about 15 -18 minutes.
  5. Transfer pizza to cutting board, drizzle with olive oil, and sprinkle with Parmesan cheese, oregano and pepper flakes, if desired. Cut and serve immediately.

YIELDS: 6 to 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Spicy Baked Penne Casserole

Spicy Baked Penne Casserole

Simple enough to prepare in advance, our Spicy Baked Penne Casserole is a crowd-pleasing favorite. Packed with spicy goodness and a four-cheese blend, it will satisfy the pickiest appetites.

If you’re looking for a delicious pasta dish to satisfy picky eaters, our Spicy Baked Penne Casserole is big on flavor and cheesy enough to keep the kiddos happy. It is great for family meals, pot luck dinners or for a luncheon with friends. Simply prepare the sauce and assemble a day ahead, then bake the following day. Serve with a loaf of Bread with Herb Butter and a rustic tossed salad to complete the meal.

PREP: 10 minutes
COOK: 1 hour

INGREDIENTS

  • 4 cups penne pasta, uncooked
  • 2 strips thick cut bacon or 3 ounces pancetta, chopped
  • 1 pound lean ground beef
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 cups sliced fresh mushrooms
  • 3 1/2 cups spaghetti pomodoro sauce or 1 28-ounce jar spaghetti sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon Italian seasoning
  • 1 spring fresh basil
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup provolone cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Romano cheese, grated
  • Kosher salt
  • Freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 375°F. Bring 12 cups water to a boil in a large pot, add pinch of salt to water. Cook pasta according to package directions, minus 2 minutes. Drain.
  2. In a large skillet, cook bacon or pancetta over medium-high heat until it begins to brown. Add onion, garlic and red pepper flakes, sauté until onion is translucent. Add ground beef, cook until brown. Add mushrooms, cook until reduced. Add sauce, seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper, stir. Once mixture begins to boil, reduce heat to low and simmer uncovered for 30 minutes. Add basil during last five minutes of cooking, stir. Remove pan from heat and discard basil.
  3. Pour sauce into pot with pasta and mix well. Pour into 13- x 9-inch dish sprayed with nonstick cooking spray. Mix cheeses in a medium bowl, then cheese mixture over top of baking dish.
  4. Bake 25 to 30 minutes or until heated through.

TIP: Casserole can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake uncovered as directed.

YIELDS: 6 – 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Pasta Rouge [RECIPE]

Pasta Rouge

Stretch nearly any meal with our quick Pasta Rouge, a simple dish made with pantry-ready ingredients. (Photo by Jathan Fink, Jadeworks Entertainment)

Want a quick and easy way to stretch a meal with pantry-ready items? Look no further than our Pasta Rouge! Using elbow macaroni, tomato paste, red pepper flakes, garlic and cream, this dish is tasty and ready in minutes. It is light enough to serve alongside poultry or fish and perfectly complements nearly any meal because its subtle flavors are satisfying without being overpowering. Read more of this post

Rotini with Sugo Fresco Giardino

Rotini with Sugo Fresco Giardino

This no-cook pasta sauce is prepared with fresh ingredients straight from the farmer's market.

Summer always seems rather magical, whether we’re strolling through the park at dusk, watching fireflies illuminate the night or walking along the cliffs of Big Sur as the Pacific crashes against the coast, filling the air with the mingling scents of salty sea water and crisp pines. One of our favorite places to visit on warm afternoons waits among the arid, rolling hills of California’s beautiful central coast. Introduced to us by my great aunt and uncle during a visit to Paso Robles several years ago, Wild Horse Winery and Vineyards is one of those picturesque places where time stands still, laughter lingers like the roses that perfume the air, and each moment becomes a memory to be savored like the flinty chardonnay served in the garden there beneath long vine-covered arbors, big white umbrellas and the shimmering sun. Much like those languid days, our Rotini with Sugo Fresco Giardino is simple and elegant, infused with rich aromas and delightful flavors, and best of all, it can be savored with your favorite wine and enhanced with the company and laughter of dear friends.

This recipe is in memory of Editha Hayes Spencer, who taught us to relish simple moments, find beauty in unexpected places, and to live life with an open heart. We know she would have loved this one.

PREP: 10 minutes + 2 to 8 hours sitting time
COOK: 8 minutes

INGREDIENTS

  • 1 cup extra-virgin olive oil
  • 2 ½ teaspoons crushed red pepper flakes
  • 6 medium tomatoes
  • 6 garlic cloves, crushed
  • 1 tablespoon dried oregano
  • 1 cup loosely packed fresh basil leaves
  • Kosher salt
  • 1 pound rotini pasta
  • Freshly grated Parmesan cheese

DIRECTIONS

  1. Make chili oil: Stir together ½ cup oil and 2 teaspoons red pepper flakes. Let stand at room temperature at least 2 hours or up to 2 days.
  2. Make sauce: Core tomatoes and tear into bite-size pieces directly into a serving bowl. Add garlic, remaining ½ teaspoon red pepper flakes, oregano, basil, 1 ½ teaspoons salt, and remaining ½ cup oil. Lightly crush together using a wooden spoon. Let stand at room temperature 1 to 8 hours.
  3. Bring a large pot of water to a boil; add salt to taste. Add pasta; cook until al dente, about 8 minutes. Drain. Add hot pasta to tomato mixture. Discard garlic cloves. Serve with Parmesan cheese and chili oil for drizzling.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Cannellini Bean Soup

Cannellini Bean Soup served with Parmesan cheese and a drizzle of olive oil

Prepare a big pot of Cannellini Bean Soup in advance for great lunches or to feed a hungry crowd.

Ever have one of those days when everything seems to fall into place? Yesterday, following our religious services, we discovered that we needed to feed seven unexpected guests and only had thirty minutes to put everything together. We rushed home, took out some of our Bread with Herb Butter that we’d stored in the freezer, boiled some pasta, whipped up our Spaghetti Pomodoro, made a tossed salad and served it up with this phenomenal soup that we happened to make the day before. And guess what? Dinner was on the table in 25 minutes! Afterward, we served up our Fudgy Brownies with ice cream and an assortment of toppings for dessert and everyone went home full and happy. When we were alone and had a moment to catch our breath, we looked at one another and were amazed how far everything stretched, and couldn’t help but think that this must have been how Jesus and his apostles felt after they fed everyone with the loaves and the fishes. Tired but relaxed after a fun afternoon, we knew we needed to share this menu with you. Because with a little forethought, and a bit of serendipity, you too can make last-minute “miracles” like this possible.

PREP: 15 minutes + 1 hour soaking time
COOK: approximately 3 hours

INGREDIENTS
  • 2 3/4 cups dry cannellini beans
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 1/2 onions, chopped (about 2 1/2 cups)
  • 5 cloves garlic, minced
  • 5 small (6-inch-long) carrots, peeled, halved lengthwise and sliced (about 1 1/4 cups)
  • 4 celery stalks, peeled and chopped (about 1 1/4 cups)
  • 1/2 cup chopped tomatoes
  • 1/4 cup fresh basil leaves, chopped (or 1 tablespoon dry basil)
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 tablespoon Kosher salt
  • Freshly grated Parmesan cheese
  • Freshly ground black pepper
DIRECTIONS
  1. Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover and turn off the heat. Allow to soak for 1 hour.
  2. Place the olive oil, onions and garlic in large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minutes.
  3. Drain beans, add to pot of vegetables, cover with 10 cups of cold water and stir to combine. Bring to a boil, reduce the heat and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese and freshly ground black pepper and a drizzle of olive oil.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment.