Chicago Style Thin-Crust Sausage and Onion Pizza

Pin It

These days, the Friday night dinner decision is an easy one. It is PIZZA NIGHT!! The dilemma is trying to figure out which one. Oh, the problems we have. When I ask my husband what kind he would like, he just gives me that look that says, You know which one. Then I ask him what toppings he would like, and he rolls his eyes. That response only means a Chicago-style thin-crust pizza with sausage and onion. I have other topping variations, but this is our hands down favorite. Of course, you can certainly make it a simple cheese pizza. You know what I say. Make it for you; make it your own.

Unlike a doughy or deep-dish Chicago pizza, this one has a thin, crisp crust with a simple, no-cook tomato sauce. The easy part about the recipe is the dough (which is made in a food processor), and the sauce can be made in advance.

The Dough:

It is made in the food processor, but it can be made by hand or in a stand mixer fitted with the dough hook. 

• If using a food processor, use the dough blade and use cold water to prevent the dough from overheating. 
• If making the dough by hand or in a stand mixer, use room temperature water, about 70° F.  
• If making the pizza the same day, allow the dough to rise at room temperature for 2 to 2 1/2 hours or until doubled in size. After the dough is kneaded, it can be stored in the refrigerator for up to 2 days. Just bring it to room temperature 2 hours before baking.

The Sauce

It is a simple, no-cook sauce of tomato sauce, tomato paste, a bit of sugar, Italian seasoning, and fennel seeds.  There is only 1/2 teaspoon of fennel seeds, so I do not feel the need to toast or crush the fennel seeds, especially because the sausage that I use already has fennel in it. I like to crush the Italian seasoning between my hands to release more flavor. I find it really makes a difference. And like the dough, the sauce can be made in advance and stored in the refrigerator for up to two days.

The Sausage

I am picky about my Italian sausage and only use Randolph Market Italian sausage, which I find at my local Sunset Foods Market. It has just the right balance of all the flavors, and I can get it mild or hot. But any Italian sausage to your liking can be used. 

The Onion

I use half of a small sweet onion, like Vidalia or Walla-Walla. I thinly slice the onion from pole to pole and then slice again against the grain for smaller slices. It doesn't take much onion for me, but use as much or as little as you like. One tip is to soak the onion in cold water to take away some of the raw onion bite (just make sure to dry the onion thoroughly before using).  Any leftover onion, use it to make Sweet Onion Cheddar Spread. Don't like onion? Just omit it.

The Cheese

Use a good quality whole-milk mozzarella and grate it yourself if at all possible.  I cannot stress that enough. Packaged pre-shredded cheese has stabilizers added, and it does not melt as well.

Equipment

I use a pizza peel (wooden or stainless steel) for the best results, but you can also use a rimless baking sheet.  A baking stone is also key to achieving that crispy crust. If you don't have one, you can try using a pizza pan, but I cannot speak from experience.

There is only one more thing to discuss, and it is important! How do you cut this pizza? Whether you use a large chef's knife or a pizza wheel, cut it into what some people call SQUARES!! That bothers me from a mathematical standpoint because they are not all squares. In fact, the "corner" pieces are small triangles, and those are all mine. The point is, DO NOT cut the pizza into traditional triangles. In my opinion, it just won't taste the same.

Now, who is ready to make their entire house smell like a pizzeria?!? Happy pizza-making!

Other pizzas you might enjoy...

Grilled Steak Fajita Sheet Pan Pizza
Hawaiian Pizza
Pepperoni, Sausage and Onion Sheet Pan Pizza
Salami and Arugula Pizza
St. Louis-Style Pizza

Thin-Crust Skillet Pizza

Turkey and Cranberry Barbecue Pizza

Leek and Chicken Soup with Parmesan Dumplings

Pin It

As I type this post and recipe, it is currently 4° F outside with a real feel of -3° F. Frigid and bitterly cold don't even describe what that temperature does to your body. This recipe will help melt all of those body woes and warm the soul. It is a simple soup of leeks, chicken broth or stock, and lovely little clouds of parmesan dumplings that steam and puff when placed on top of the hot soup.

For the Chicken

I make my own Roast Chicken and use the carcass to make a Quick Chicken Stock, but a store-bought rotisserie chicken and stock or broth work in a pinch (just freeze the carcass to make stock later). Whether you roast your chicken or buy a rotisserie chicken, the weight will vary, but all you need is three cups of shredded chicken (leftovers can be used for sandwiches or other meals.

For the Leeks

The recipe calls for 1 pound of whole leeks, using only the white and light green parts.  Since this will yield a smaller weight, look for leeks that have a higher ratio of white and light green parts to the dark green parts. But don't throw away the dark green.  Use them or freeze them to make homemade stock or broth.

For the Dumplings

These are straightforward to make with just a few ingredients you probably have on hand.  Parmesan cheese is the star flavor component of these dumplings.  Other hard dry cheeses like Grana Padano, Dry Jack (which is aged, not a soft Monterey Jack), American Grano, Asiago, or Pecorino could be substituted.  When scooping the dumpling batter, I like to use a #60 ice cream scoop, but you can also use two spoons. Having said that, you could also save yourself even more time by using store-bought gnocchi, which has a similar chewy texture to the homemade dumplings. Or you could simply omit the dumplings altogether and serve it with some No-Knead Country Bread. This rustic soup is that good all on its own!  

The recipe serves four, but when there are only two of us, I know I will have leftovers.  Therefore, I do not break up the dumplings before serving the soup.  Instead, I remove the dumplings and place a few on top of the soup. That way, we can "break" up our own, and I can store the leftovers in a separate container so they do not dissolve into the stored soup.

A finishing touch of fresh lemon juice and chopped fresh parsley brightens the flavors and makes this a perfect and comforting soup to serve on a cold winter night.

Sunday Dinner

Pin It

Caramelized Onion and Bacon Puff Pastry Bites

Pan-Seared Thick-Cut Steaks

Easier French Fries

Romaine Salad with Rich and Creamy Blue Cheese Dressing

Leftover White Chocolate Raspberry Bars

It has been a long couple of days shoveling snow in the bitter cold, and I was craving a nice big steakhouse meal that would come together in no time. This dressing is a favorite! It is quick and easy to prepare. Use it as a dressing or even as a dip. It is a perfect balance of sweet, tangy, and creamy flavors.

For the blue cheese, I buy a good wedge of Danish Blue and crumble it myself, but you can buy a quality brand of blue cheese crumbles to make the preparation quicker.  I use buttermilk, but you can substitute it with whole milk. It will be thinner and milder in flavor, but it will be delicious. The real secret to this dressing is a tiny bit of garlic powder.  It may not seem like much, but it really makes all of the flavors pop without an overwhelming garlic taste. When serving over greens, make sure you use a sturdy lettuce like Romaine or a curly green leaf. Mesclun or other baby greens will be weighed down by the dressing.  Store it in a covered container in the refrigerator, and it will last up to 2 weeks.  I have been known to pour a little pool on my plate to drag a few fries or a bite of steak for a guilty pleasure. Happy Sunday!

Here are some other dressings/vinaigrettes that you might enjoy...

Balsamic Vinaigrette

Creamy Chipotle-Lime Dressing (or Dip)
Creamy Parmesan-Peppercorn Dressing

Green Goddess Dressing (or Dip)
House Vinaigrette
Mustard and Herb Vinaigrette
Pimento Dressing
Ranch Dressing
Raspberry Vinaigrette
Roasted Garlic and Shallot Dressing
Southwest Chipotle Ranch Dressing
Thousand Island Dressing
Tomato-Balsamic Vinaigrette
White Balsamic Vinaigrette

White Chocolate Raspberry Bars

Pin It

It's a sweet day for a new recipe to share, and I hope you'll love this recipe as much as I do! The buttery flavor of white chocolate with the sweetness of ripe raspberries is an excellent combination. These bars are crunchy on the outside and tender on the inside. Happy baking!

Shrimp Risotto (for Two)

Pin It

Here is a delightful dinner for two this coming Valentine's Day. Unlike a traditional risotto that needs time and lots of stirring, this recipe comes together fairly quickly, which gives you more time to spend with your loved one.

I start by making a simple shrimp stock with the reserved shrimp shells. It adds depth to the finished dish. Then, I sauté the diced fennel and onion with a bit of baking soda to reduce the volume of the vegetables without browning them.  Arborio rice, white wine, the simple stock, and a good Parmesan cheese are brought to the mixture for a simmer and stir. The shrimp? I add them raw at the end, and the heat from the risotto cooks them just until they are pink and tender.  Lemon and chives give this comfort food a fresh and bright finish and flavor. Happy cooking!

It's time for a PAW-TAY!

Pin It

Today is a celebration. My Ruby is now 13 years old! Instead of a Sunday dinner post, I am sharing one of her favorite homemade treats. Cream cheese, pumpkin purée, and nut butter gets a paws up from her.

Tips:

Cream Cheese- I use reduced-fat cream cheese for dog treats.

Pumpkin Purée- I use canned or my Homemade Pumpkin Purée.

Nut Butter- I use any all-natural (no salt or sugar added) nut butter that I have on hand.

Here are some other homemade dog treats that are canine-tested and approved!

Homemade Peanut Butter and Banana Pupcakes

Homemade Peanut Butter and Pumpkin Dog Treats

Everything Bagel Pigs in Blankets

Pin It

It's time to elevate a classic finger food for your next gathering. These pigs in blankets are no longer for the kid's table. Instead of the traditional crescent dough "blanket", these little piggies are wrapped in puff pastry and rolled in a mixture of Parmesan cheese and my Homemade Everything Bagel Seasoning! 

The recipe calls for cocktail franks, but you can use any pre-cooked sausage you choose, like smoked sausage, chicken sausage, andouille sausage, kielbasa, or even hot dogs. If using full-size sausages, you will need to cut them into bite-sized pieces so the puff pastry strips can be rolled around them.  One key note on execution: Make sure you pat the franks or sausage bits dry. If they are wet, the pastry will not adhere well.

When I do not have homemade puff pastry on hand, I like to use Dufour brand. It is just so buttery and flaky and puffs to golden perfection.

The original recipe calls for a 9 x 9 1/2-inch sheet of pastry, which is one sheet from a Pepperidge Farm package, and that puff pastry works as well.  However, since I use Dufour, I have to make some adjustments because it comes as one 9 1/2 x 15-inch sheet of pastry. I cut it to size and continue with the recipe. What about the leftover pastry? I cut it into six 1-inch strips, brush it with the egg wash, and sprinkle with the seasoning mixture. Then, I give each strip a little twist and bake.  It's a nice option if you have any vegetarian guests.

This pigs-in-blanket recipe is wonderful for entertaining because they can be made the night before. Once the franks are wrapped in the pastry, place them on a parchment-lined baking sheet, cover them tightly with plastic wrap, and refrigerate. When ready to bake them the next day, proceed with the egg wash, roll them in the seasoning mixture, and bake until puffed and golden. 

They are delicious by themselves, but a little dip into a tangy mustard sauce with some heat makes you come back for more!

Need another super easy sausage appetizer that is a sure-fire winner? Try my Pomegranate Glazed Sausage Bits!

Homemade Everything Bagel Seasoning

Pin It

Do you ever look into your spice cabinet or drawer and wonder what you will do with all of the spices and seeds you don't use as much as the others? I do, and my homemade blend of Everything Bagel Seasoning is one of my recipes that solves that dilemma.  Using the spices and seeds you have on hand will save money, as you won't have to buy that unique jar of seasoning blend.

As many of you may know, this seasoning is not just for bagels. It can be used in a wide range of foods. Sprinkle it on salads, avocado toast, roasted vegetables (like Roasted Broccoli), Deviled Eggs, hummus, popcorn and Easier French Fries.  Use it as a crust for meats like beef or chicken. Season homemade breads, like Pretzel Buns, No-Knead Country Bread, or the obvious Homemade Bagels. The seasoning possibilities are endless!

I use a combination of toasted and white (raw) sesame seeds. I like the nutty flavor and texture the toasted sesame seeds add. You can use all toasted or all white. Adjust according to your taste. This recipe makes about 3/4 cup of seasoning, enough to fill two 2-ounce jars or simply store it in an airtight container. Double or triple the batch and give the seasoning as a gift to friends and family. Store the seasoning in a cool, dark space out of direct sunlight and away from any heat source to extend the shelf life to 12 months.  Enjoy!

Sunday Dinner

Pin It

Feta and Arugula Guacamole

Za'atar Chicken with Caramelized Red Onions

Rice Pilaf with Toasted Vermicelli and Roasted Almonds

Orange-Cardamom Olive Oil Cake

"One can never have too many recipes for..."  I have lost count of how many times I have said that, and I am saying it again with this unique spin on guacamole. Combining the flavors of Mexico and the Mediterranean creates a delightful dish. I have had feta, arugula and avocado in a salad before, but in guacamole? The balance of briny feta, creamy avocado and peppery arugula is a refreshing and welcome twist to traditional guacamole.

I use Athenos brand feta cheese in this recipe because it is readily available in my market. I also use reduced fat because that is my taste preference. The recipe calls for 1/2 cup chopped baby arugula, not 1/2 cup baby arugula chopped (It does make a bit of difference if you measure before you chop). Then the traditional guacamole ingredients, like jalapeño, onion, cumin, and lime, come into play. Here are a few more tips...

Jalapeños- 

These peppers vary in size and heat, so customize the recipe to suit your taste. I like to taste the pepper first before adding it to a recipe. They can be as mild as a green pepper or hot as blazes. If you like more pepper taste, use one large pepper.  If you want more heat, add some seeds.

Onions-

I use red onion in this recipe because of its mild taste and vibrant color, but you can certainly use yellow or white. Scallions would also work well.

Garlic-

Although garlic cloves can vary in size, the general rule of thumb is that one medium clove minced is about one teaspoon.

As I always say, "Make it for you, make it your own". 

When served as an appetizer, I like to scoop up this guacamole with pita chips for a winning combination. You can also use this guacamole as a spread for a sandwich or wrap, and although I have not tried it yet, I think it would be oh-so-tasty on a piece of toast with a fried egg on top. Whenever or however you serve this, just make sure you do. It is a real game-changer!

Speaking of game, a certain American football game is coming up next Sunday, so here are some other guacamole recipes to consider for your game day menu. Happy Sunday!

Tomatillo and Poblano Guacamole

Guacamole with Pico de Gallo

Mango Guacamole

Papaya and Pomegranate Guacamole