Lunchbreak: Deep dish veggie pizza from Blue Plate Catering

Blue Plate Catering
1061 W Van Buren Street
Chicago
(312) 421-6666
www.blueplatechicago.com

Deep Dish Veggie Pizza

Whole Wheat Dough

Ingredients:
2 3/4 cups bread flour
1 cup whole wheat flour
2 teaspoons Kosher Salt
1/2 teaspoon instant yeast
1 cup plus 3 Tablespoons Water
2 teaspoons extra-virgin olive oil

Directions:
Combine all ingredients until the flour is fully moistened.  Place dough in a large bowl that has been sprayed with nonstick spray.  Cover top of bowl tightly with plastic wrap.  Let sit at room temperature for 8-14 hours.  Dough should have tripled in size by this point.  Drizzle 3 Tablespoons of olive oil over a 9”x13” pan (half sheet pan or cookie sheet).  Gently form dough to a rectangle that will cover at least 50% of the pan.  Place dough on the center of the pan and spray top of dough with nonstick spray.  Cover completely with plastic wrap.  Let rise for additional 4-8 hours.  Dough should cover most/all of the pan.

Pizza Sauce

Ingredients:
1 large can whole, peeled tomatoes
1/4 cup    Parmesan cheese, grated
1 Tablespoon minced garlic
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
salt to taste

Directions:
Puree tomatoes in a blender until smooth.  Place all ingredients in a heavy bottomed pan and simmer over low heat until thickened; approx 30 min.  Stir often.

Grilled Vegetables

Ingredients:
zucchini
summer squash
bell peppers (any color)
asparagus
portobello mushrooms
olive oil
salt and pepper as needed

Directions:
Slice zucchini and summer squash 1/4” thick.  Cut peppers into 1/4” rings.  Trim the bottom 2” off the asparagus.  Gently remove the gills any dirt from the portobellos.  Gently toss all vegetables in a small amount of olive oil, salt and pepper. Place vegetables over a medium high heat grill.  Cook until you acheive light grill marks, turn over and repeat on the other side.

Pizza Assembly
One recipe of pizza dough
One recipe of pizza sauce
Grilled Vegetables
8 oz of low-fat, low moisture mozzarella

Directions:
Preheat oven to 475. Remove plastic wrap from pizza dough.  Using your fingertips, gently poke the top of the dough, popping any large bubbles. Spread pizza sauce over pizza dough, taking care to get close to the edges. Top with grilled vegetables. Sprinkle cheese evenly over top of veggies. Place on the middle rack of preheated oven.  Place in the oven quickly to insure you do not release too much heat as the oven must be very hot. Cook for approx 10 minutes or until cheese is beginning to brown.  Remove from oven and serve immediately.

Spaghetti and Veggie Meatballs

Tomato Sauce

1 stick butter
1/3 cup olive oil
4 yellow onions, small dice
1 head garlic, peeled and chopped (go ahead use your food processor)
1# carrots, peeled and shredded (again, use your food processor)
1 big can (5l b 10 oz) of San Marzano Tomatoes OR 3 Cans (1 lb 13oz)
2 cans tomato sauce (1 lb 13 oz)
1 tsp chili flakes
1 Tbs dried oregano

Directions:
In the biggest, heavy bottom pan you have melt the butter and heat the oil.  Add onions, carrots and garlic.  Season.  Sweat for approx 5 min or until garlic is fragrant and onion is translucent. Pulse whole tomatoes in your food processor.  Add tomatoes and tomato sauce.  Add chili flakes and oregano.  Season.  Taste… remember what it tastes like…. raw, acidic tomatoes. Cook over low heat for about an hour.  Taste… it should taste sweet and mellow… you have arrived!  Season again, this time you can add a little sugar if you would like.

Veggie Meatballs

Ingredients:
1/2 cup    onion, small dice
1 1/2 Tsp garlic, minced
2 1/2 Tbs flax seed, ground
1/2 cup    water
1 cup oatmeal
1 1/2 cups bread crumbs
1/4 cup    whole wheat flour
1 cup grated carrots
1 cup black beans (canned, drained and rinsed)
2 Tbs fresh parsley, chopped
1/3 cup    almonds, sliced
2 Tbs soy sauce
1 1/2 Tsp chili powder
1 Tsp cumin, ground
1 Tsp oregano, dried
salt and pepper to taste

Directions:
Whisk ground flax seed and warm water together until thick; set aside.  Grind oatmeal in food processor until it is fine like flour; set aside.  Drizzle 1 tsp oil into a small saute pan.  Place over medium heat and add onions and garlic. Cook until translucent and tender. Set aside. Place black beans into food processor and pulse until broken apart.  Do not fully puree. Set aside. In a stand mixer, with paddle attachment, place all ingredients.  Mix on low speed until everything is fully incorporated, be sure to season it at this point using salt and pepper. Using an ice cream scoop, scoop all mix into equal sized balls.  Place on a parchment lined baking sheet. Bake at 350 for 10 minutes, or until outside is slightly crunchy and middle is hot.

Spaghetti Assembly
Cook desired amount of whole wheat spaghetti noodles.  Place veggie meatballs on top and cover both with tomato sauce.  Top with grated parmesan.

Baked Kale Chips

Ingredients:
1 bunch kale
1 Tbs olive oil
sea salt as needed

Directions:
Gently remove kale from the thick stems and tear into 3”x3” pieces.  Drizzle kale with olive oil and lay kale out on a baking sheet.  Sprinkle with sea salt.

Place in 350 preheated oven and bake 10-15 minutes or until edges are lightly browned and kale is crisp.

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