In an effort to eat more vegetables (my New Year’s resolution), I offer these two ways: Pasta with broccoli, gorgonzola, and pancetta and a spinach mushroom Chicago-style deep dish pizza.
The pasta needs little explanation, but the combination of broccoli and gorgonzola works really well. A nice splash of fruity olive oil makes the medicine go down.
The pizza needs a little explaining. Because I spent more time in the Chicago airport over Christmas than planned (ahem), I had the opportunity to eat two kinds of Chicago style pizza. Once on the way to Milwaukee and once on the way back. This made me have a hankering for a homemade version where I could be in control of the level of fat. The dough was a successful experiment.
1 cup water
2 t. yeast
2 t. sugar
4 T butter, room temp
enough flour to make the dough stiff, but still slightly sticky
This particular pizza was assembled in one of the traditional Chicago ways, with the cheese at the bottom (a la Garcia’s or Papa Del’s). I then added sautéed spinach and mushrooms and topped with a spicy tomato sauce. Bake the heck out of it (as hot as your oven will go) until the crust is golden brown.