Pizza Margherita

Behold! The mother of all Pizzas! Classic, thin, simple pizza that is strikingly similar to the "real" pizza they make in Italy (or Brooklyn). If this recipe sounds good you should also check out my Calzone post (Click Here) and also my Veggie Pizza post (Click Here).

 Since this is a very simple dish with a very short ingredient list, quality ingredients are paramount. Use San Marzano tomatoes, Fresh Whole Mozzarella, Fresh Basil and good quality Olive Oil along with your preferred Pizza Dough. 

All Purpose Pizza Sauce: In a food processor, process a few tomatoes with a pinch of salt, a small crushed clove of garlic and a tablespoon or so of olive oil.

Bellisimo!

Pizza Tips: 

• Rest your dough! Even if you're using fresh store bought dough it's always best to let it rise and relax in a warm area for as long as possible. The texture will be better and it will be easier to roll/stretch out. 
• Make/buy your dough ahead of time! You can freeze it!
• Make your sauce ahead of time! You can freeze it!
• Don't over sauce your dough or use too many toppings with a high moisture content, such as fresh veggies. The top of your crust will be doughy and underdone.
• When using pepperoni: place between layers of paper towel and microwave for a short time (30 secs to a minute). You'll be amazed how much grease comes out. Added bonus: your pepperoni will be nice and crisp when they come out of the oven.
• Use plenty of olive oil on your pizza pan. It tastes great and will keep your pizza from sticking. 
• Cook your pizza on a lower oven rack at a high temperature, 400-500 degrees.

Presto!

If this recipe sounds good you should also check out my Calzone post and also my Veggie Pizza post.

Quick Pic: Bruschetta

Here's a quick post for a quick appetizer:

Salt & Pepper to taste

Good bread + good tomatoes + good mozzarella + fresh basil + olive oil = Great appetizer! 

Pesto alla Trapanese

Pesto alla Trapanese is a Sicilian variation on a regular basil pesto. It's quick, easy, fresh, delicious AND requires almost NO cooking skill. This one is SO simple. With the right quality ingredients ANYONE can make this impressive, restaurant quality pasta dish!

Here's what you'll need

1/2 Cup      Packed Fresh Basil
10-12oz     Cherry or Grape Tomatoes 
1oz            Grated Parmigiano Reggiano (spring for the good stuff, now is not the time for cheapo parmesan) 
1/4 Cup      Toasted Almonds (skinless, slivered)
1Clove       Garlic (crushed, mined or pressed)
1/3 Cup      Extra Virgin Olive Oil (again, spring for something good)
1                Pepperoncini (Stems and seeds removed)
Pinch         Red Pepper Flakes (optional)
1 Tsp         Salt
1 lb            Pasta (I recommend thin spaghetti or linguine) 

• Toast the almonds in a skillet on medium heat until fragrant, toasty smelling. About 2 mins. Put the garlic, red pepper flakes (if using) and toasted almonds in a food processor. Pulse until almonds start to form a paste, you don't want hunks of almond in your sauce. Add the Basil, Tomatoes, Pepperoncini and salt to the processor and pulse while drizzling in the 1/3 cup of olive oil.

• Meanwhile, have your salted pasta water boiling. As soon as the pasta is al dente drain it and return it to the pot. Pour on your pesto and the the ounce of grated Parmigiano. 

The smell is incredible when the pesto hits the steaming pasta!!! 

• Toss and serve with bread.

Presto!

Try this quick and easy recipe and let me know how it turns out! I'd love to see/hear about your results! 

This is yet another recipe I got from Americas Test Kitchen. I seriously love those guys! http://www.americastestkitchen.com/ You can find this recipe and more like it in this book: