Most of you already know this by now, but Samantha and Stacey are products of the Baltimore and Washington Beltways, respectively. And if you’re familiar with the D.C.-Baltimore region, you know that the first question out of a new acquaintance’s mouth is usually, “So where are you from?” because it often seems as if few residents are actually from the area.
Thus spurred the idea for our newest column, “So Where Are You From?” in which we teach you to make a Chicago-style pizza entirely from scratch. We must thank the brilliant minds in the test kitchen at Cooks Illustrated for the recipes. The marinara is now our go-to sauce recipe for much more than pizza!
Speaking of the sauce, here’s the recipe with a couple of modifications: heat 1 Tbsp. unsalted butter in medium saucepan over medium heat until melted. Add ¼ cup diced onion, a few dashes of Italian Seasoning, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in one 28-oz. can of crushed tomatoes and ¼ tsp. sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 ½ cups, 25 to 30 minutes. Off heat, stir in 1 Tbsp. olive oil, season with salt and pepper.
We’ve made this recipe twice and hardly modified it at all, except for the sauce. We’ve made it with mushroom, pepperoni, and even topped it with cooked chicken. Creative pizza toppings are the simple way to add in more nutrients, especially if using extra veggies on top of a tomato sauce rich in lycopene (an antioxidant). Meat toppings can be heavy on the fat and sodium, so use sparingly.
So, dear reader, where are YOU from? What regional dish do you miss from home and would like to see on Every Food Fits?