Chicago Styled Deep Dish Pizza

Our family enjoys the endless options you have with making your own pizza. I have been wanting to try this recipe for deep dish pizza for some time. The big difference between Chicago Style Pizza and other pizzas is the crust and having to eat it with a fork. The crust uses butter rather than olive oil and makes for a hearty meal if not a heart healthy meal. This pizza turned out great, just like the pizzas we have had in Chicago. As a matter of fact, when I made this pizza, my son was out for the night. The next day I asked him if he had a piece of pizza when he came home and his response was he wanted to know why we went to Pizzeria UNO without him. Needless to say, he was happy to hear he didn't miss out on a night out and now we can make this pizza anytime.

CHICAGO STYLED DEEP DISH PIZZA

Dough
3 cups bread flour
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
2 teaspoons sugar
1 1/4 cup water
7 tablespoons butter
2 1/4 teaspoons yeast

Sauce
1/4 cup grated onion
1/4 teaspoon oregano
1/2 teaspoon salt
2 cloves garlic minced
28 ounces crushed tomatoes
1/4 teaspoon sugar
1 tablespoon basil
1 tablespoon olive oil
1/4 teaspoon ground black pepper

Toppings
1 pound shredded mozzarella
1/2 ounce grated Parmesan cheese

1. Place all the dough ingredients into your bread machine and use the machine's dough setting.
2. Place all the sauce ingredients into a sauce pan and simmer for 30-40 minutes to reduce.
3. Preheat oven to 425 degrees. Butter 2 9" round cake pans. Cut the dough into two equal pieces. Place dough into the cake pan and lightly press into the pan, working the dough into the corners and up 1" on the sides of the pan.
4. Place your topping choices(spinach, olives, green peppers, etc.) onto the dough. Cover with the mozzarella cheese. Ladle on the sauce on top of the mozzarella and top with Parmesan cheese.
5. Bake until the crust is golden brown, 20-30 minutes. Remove from oven and let rest for 10 minutes before serving.

Transport your family to Chicago and enjoy this great variation of All American Pizza!

Crusty Cuban Bread

A number of years ago, our family purchased a bread machine and have experimented with a number of recipes. This recipe for Crusty Cuban Bread is one of our favorites. It is great with soups and stews. We often bring a loaf to potlucks and it never lasts long. It's hard to resist a loaf of warm bread. The best part of making your own bread is smelling it as it bakes.

CRUSTY CUBAN BREAD

2 cups bread flour
2 teaspoons salt
1 teaspoon sugar
1 cup water
1 1/2 teaspoons yeast

1. Place ingredients in your bread machine and bake per your instructions.

This bread makes a chewy bread that goes great with soups and stews. ENJOY!

Vegetarian Split Pea Soup

Our family loves to have home made soup. The problem is so many use a meat based stock for flavor. Our family has always loved Split Pea Soup made with a ham bone, especially after Easter. I have tried this recipe a couple of times and each time the soup get devoured and no one is asking where's the ham? So, once again I offer a recipe that traditionally has meat in it that taste just as good if not better than the original.

VEGETARIAN SPLIT PEA SOUP

16 ounces dry split peas
2 each carrots, peeled and sliced
3 stalks celery, diced
1 medium onion, chopped
7 cups vegetable stock
2 each bay leaves
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Combine the ingredients in a large stock pot.
2. Simmer for at least one hour.
3. Serve with a great bread and enjoy!

This is an easy and great tasting soup for the whole family. Porky Pig gives it 5 out of 5 curly tails!!!!