Pronto Regina Recipes

REGINA-STYLE PIZZA RECIPE BY TASTY

Steps:

• Dough: In food processor, mix the beer, warm water, flour, sugar, yeast, salt, and 1 teaspoon oil until dough starts to form and gather into a ball, about 30 seconds. The dough will be sticky. (Add 1 to 2 tablespoons of water if dough isn't balling up.)
• Grease a medium bowl. Shape dough into a ball and transfer it to the bowl.
• Cover and rise in a warm spot until it has risen slightly, about 1 hour. (Depending on the temperature, it probably won't double in size - but it should be slightly puffier.)
• Pizza: Whisk together pizza sauce, tomato paste, barbecue sauce, honey, Worcestershire sauce, and Greek seasoning; set aside.
• Set one rack to lower and one rack to upper oven. Preheat oven to 475°F.
• Grease bottom of 3.5 litre braiser or 9-inch oven-proof skillet with 3 tablespoons of oil.
• Turn proofed dough into skillet. Oil fingers; shape and stretch dough to fit bottom of pan, forming a slight lip around the edge.
• Spread pizza sauce evenly over dough. Top in this order; mushrooms, 2 layers of pepperoni, 3 layers of ham, 2 layers of salami, onion, green pepper, and mozzarella.
• Bake on lower rack until crust is golden brown, about 10 to 14 minutes. Broil on upper rack until cheese is melted and golden brown, about 4 to 6 minutes. (Keep your eye on it while broiling so it doesn't overbake.)
• Let pizza rest in pan for 2 to 4 minutes. Transfer to cutting board. Cut into 16 squares/pieces.
• Enjoy!

LEMON PASTA PRONTO

Steps:

• For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.
• For the pangrattato (crispy crumbs): Meanwhile, add the olive oil to a saute pan over medium-low heat. Add the panko, tossing to coat in the oil, and then season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove from the heat, add the lemon zest and thyme and stir everything together.
• Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed.
• Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet.