Pizza Quattro Carnita

I will not claim any authenticity in the name of this pizza, Quattro Carnoso would probably be more accurate, but I like the sound of Quattro Carnita. Basically I am trying to convey the idea of four meats, but there is stuff besides meat on each quarter.

This is really four pizza's in one. Moving clockwise from the top:

1. Fresh tomato, bacon, onion, and black olive
2. Smoked salami, black olive, and fresh tomato
3. Italian sausage, Italian peppers, grilled onions, and fresh tomato
4. Ham, green olive, and fresh tomato

The only problem with this pizza is that it is difficult to share. I did manage to cut it into eight pieces so that both Lizabetti and myself could try each section, but no more than 2 people can get a share. This is the perfect pizza for two people. If you have company, I suggest making 4 whole pizzas.

This pizza is great to make outdoors in the Stone Pony or in you standard indoor oven. I think that you will agree that this pizza makes a nice addition to Lizabetti's collection of Italian recipes.

Ingredients:

• 1/2 lb ball of pizza dough. I bought mine at a local pizza parlor.
  
• 2 Links fresh Italian sausage, grilled
  
• 1-2 fresh tomatoes, diced
  
• 1 fresh Italian pepper
• 1 yellow onion
• 2 strips of cooked bacon, can be microwaved at 1 minute per strip
• 1-2 Portabello mushrooms, grilled
• 2 Oz. smoked salami. Use your favorite salami.
• 6 black dry cured Moroccan or French olives
• 6 Martini olives
• 2 slices of ham, diced
• 1 teaspoon dry oregano
• 1 teaspoon garlic
• 1/4 cup extra virgin olive oil
• 8 oz mozzarella cheese, shredded
  

Directions:

1. Dice the tomatoes and place in a colander over a bowl.
2. Lightly salt the tomatoes and mix in some dry oregano. Leave to drain.
3. Roll out the dough and brush with olive oil and garlic. Set aside.
   
4. Grill the sausage over low heat for about 30 minutes.
   
5. Rub the mushrooms with garlic and brush with olive oil.
   
6. Grill the mushrooms, fin side down first. Flip after 5 minutes and cook for an additional 5 minutes.
7. Grill the peppers and onions individually.
8. Slice the sausage.
9. roll out 2 stick shaped pieces of dough and criss-cross over the base. This forms a border between the 4 sections.
   
10. spread the tomatoes on the dough, cover with cheese.
11. build the slices as follows:
    1. Sausage, peppers, onions
    2. ham, green olives
    3. bacon, black olives, onions
    4. Salami, black olives
12. Top each section with additional cheese.
13. Bake at 425^o F for 30 minutes.
14. Let stand for 5-10 minutes before cutting.
    
15. If desired, sprinkle with crushed red peppers and serve with ice cold beer. Mangiare!
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Healthy Hearty Hommus

Hommus is a delicious dip served in many Middle Eastern countries, but it is also a healthy vegetarian dish with enough flavor and protein to be served as a main course. Many variations are made, but in this recipe I stay very close to the classic style. Most recipes you will see use canned garbanzo beans(chick peas). This is fine, but the canned beans lack the naturally nutty flavor which is characteristic of the authentic version. Also, using the dry beans gives the dip a much richer texture. For this reason I make the recipe with toasted garbanzo beans. It is not much effort, and I think you will agree that the flavor is much more robust than other recipes.

A popular way to serve this dish is part of a mazza snack tray that includes hommus, baba ghanouj, labna, cucumber dip, and bakdooniseya. Put out some fresh bread and vegetables and you have enough delicious healthy snacks for a cocktail party or a football game. If you want to parley this into a vegetarian buffet dinner, just add fava beans and falafel.

Ingredients:

• 1 cup dry garbanzo beans (chick peas)
• 1 head of garlic
• 4 tablespoons tahini
• 3 juicy limes
• 1/2 bunch of parsley
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 1/4 teaspoon cayenne pepper, optional, add more if you like it spicy

Directions:

1. wash garbanzo beans, soak in luke warm water for 24 hours or until soft
2. drain the garbanzos and lay on a cookie sheet, lightly salt
3. Cover the cookie sheet with foil or another cookie sheet and bake at 350^o F for 30-40 minutes. You have to cover it because the garbanzos tend to pop and fly around your oven.
4. Place the beans in a food processor. Add 1/2 cup of water and pulverize until it reaches the texture of coarse peanut butter.
5. Add parsley and peeled garlic. Pulverize until smooth.
6. Add tahini, olive oil, and squeeze in lime juice.
7. Pulverize until smooth.
8. Serve with pita bread, cut vegetables and olives.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Rustic Sausage Penne with Fresh Herbs

I first made this dish to use up some leftover meats from my Smoked Turkey with a Side of Sausage recipe. However, I liked it so much that I make it all the time now. It is rare to find really pasta dishes that take advantage of grilled flavor, you can make this dish from your leftovers or serve it as a main course at a cookout.

Last summer Lizabetti's herb garden was full of garlic chives, oregano, and parsley. These fresh flavors really wake up the penne and make the tastes just dance on your tongue. Using whole wheat pasta contributes to the heady rustic flavor of this dish. I can't wait for summer to come back so that I can eat these type of dishes again.

Ingredients:

• 4 links Italian Sausage, grilled and sliced
  
• 4 oz outdoor smoked turkey, or leftover grilled steak
  
• 8 pitted Moroccan or French dry cured black olives
• 3 oz shredded sharp provolone or Parmesan cheese.
  
• 1 Italian pepper, sliced and grilled
• 2 Portabello mushrooms or 8 Crimini mushrooms
• 1-2 tablespoons chopped garlic
• 1 lb whole wheat penne pasta.
• 2 tablespoons olive oil.
• 2 hand fulls Fresh herbs per availability. I used garlic chives, parsley, and oregano.
  

Directions:

1. Grill sausage and set aside, or use leftover sausage if available.
2. Rub Portabellas with garlic and olive oil. Grill fin side down firs for 5 minutes, flip then grill an additional 5 minutes.
3. Boil water, add pasta, boil for 6-8 minutes, drain.
4. Slice and grill the Italian pepper
5. Slice the sausage and turkey(or steak).
6. Heat up a pan, add olive oil, and fry the garlic.
7. Throw in the meat, slightly sear.
8. Add the mushrooms, olives and peppers. Mix thoroughly.
9. Throw the pasta into the pan, mix and sear slightly.
10. Sprinkle with the cheese.
11. Transfer the whole mixture into a serving bowl, sprinkle with fresh herbs.
12. Serve with a Chianti or for a lighter drink, a red wine spritzer (red wine, seltzer, ice).
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved