Welcome to DeanRichardsChicago.com

Ingredients

• •16 oz pre-made pizza dough, or a Boboli-style crust
• •7–8 oz pizza or jarred pasta sauce
• •1 large beefsteak tomato, thinly sliced
• •10 oz finely shredded mozzarella
• •5–10 fresh basil leaves
• •3 oz extra-virgin olive oil
• •Salt, pepper, and oregano

Directions

1. Preheat the oven or grill to 450°F. For grilling, place a pizza stone in the middle of the grill.
2. On a flour-dusted board, stretch or roll the dough into a thin, even round. Brush with olive oil.
3. Bake the crust for 7–10 minutes, until the bottom is lightly browned. Remove and flip so the cooked side faces up.
4. Spread sauce on the cooked side, leaving a border. Add tomato slices, season with salt and pepper, then add mozzarella and basil.
5. For an oven finish, bake for 15–20 minutes until the cheese is golden. For a grill finish, lower to about 400°F and grill over indirect heat, covered, for 5–7 minutes until the cheese melts and the underside is golden.

Ingredients

• •1 pre-made thin pizza crust, Boboli-style crust, or flatbread
• •½ cup favorite barbecue sauce
• •1½ cups shredded mozzarella
• •1 cup ricotta
• •12–15 fully cooked meatballs, thawed and halved
• •½ cup diced, caramelized onion
• •1 tbsp olive oil
• •Salt, pepper, and Italian seasoning

Directions

1. Preheat the oven or grill to 425–450°F. Toss the halved meatballs with barbecue sauce and set aside.
2. Brush one side of the crust with olive oil. Brown it lightly on a pizza stone or over the indirect side of a grill, then remove and flip.
3. Brush the other side with olive oil. Spread a thin layer of barbecue sauce over the base, leaving a small border.
4. Add a light layer of mozzarella, then arrange the meatballs, caramelized onions, and spoonfuls of ricotta. Top with remaining mozzarella and seasonings.
5. Bake or grill for 12–15 minutes, until the crust is golden and the cheese is melted and bubbly. Rest for 5 minutes before serving.

Ingredients

• •3 cups mixed greens
• •1 lb cooked beets, thinly sliced or cut into bite-size pieces
• •1 pear, thinly sliced
• •½ cup crumbled feta
• •¼ cup coarsely chopped pistachios
• •3 tbsp beet juice from the beet package
• •3 tbsp extra-virgin olive oil
• •2 tbsp red wine vinegar
• •1 tsp Dijon mustard
• •1 tsp honey
• •1–2 tsp minced garlic
• •Salt to taste

Directions

1. Whisk beet juice, olive oil, red wine vinegar, Dijon, honey, garlic, and salt until smooth and glossy.
2. Spread mixed greens across a large platter or shallow bowl.
3. Wear gloves when handling beets to prevent staining. Slice or cut the beets, then thinly slice the pear.
4. Arrange the beets and pear over the greens. Scatter feta and pistachios over the top.
5. Drizzle with the beet vinaigrette just before serving. The greens should be lightly coated, not soaked.

Ingredients

• •Roasted Brussels Sprouts:
• •12 oz brussels sprouts — ends trimmed, yellow leaves removed, each sliced in half
• •2 tablespoons olive oil
• •¼ teaspoon salt (to taste)
• •Roasted Butternut Squash:
• •1 lb. butternut squash — peeled, seeded, and cubed into 1-inch cubes
• •1 tablespoon olive oil
• •2 tablespoons maple syrup
• •½ teaspoon ground cinnamon
• •Other Ingredients:
• •8 oz pasta
• •1 cup pecan halves
• •½ cup dried cranberries
• •3 tablespoons balsamic vinegar or glaze
• •2 tablespoons extra virgin olive oil (optional)

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine halved brussels sprouts, 2 tablespoons of olive oil, and salt to taste. Toss to combine. Add brussels sprouts cut-side down onto the parchment-lined baking sheet and roast at 400°F for about 20–25 minutes. The cut sides should be nicely and partially charred but not blackened. Set aside.
3. For the butternut squash: in a bowl, combine cubed butternut squash, 1 tablespoon of olive oil, maple syrup, and cinnamon. Toss to mix. Place butternut squash in a single layer on a baking sheet. Roast for 20–25 minutes, until softened. Set aside. Note: You can roast both brussels sprouts and butternut squash on 2 separate baking sheets — or on one large baking sheet at the same time, on the same rack in the oven.
4. While the veggies roast, bring a large pot of water to a boil. Add pasta and cook according to package instructions, usually about 10–12 minutes. Drain and set aside.
5. Toast the pecans for about 3–5 minutes in a skillet until they slightly darken. Note: pecans can burn quickly, so stir constantly and remove from heat when lightly brown.
6. Assembly: In a large bowl, combine roasted brussels sprouts, roasted butternut squash, cooked and drained pasta, pecans, and cranberries. Mix to combine.
7. For the dressing: combine 3 or 4 tablespoons of balsamic vinegar and 2 tablespoons of olive oil in a small bowl and whisk to emulsify. Drizzle over the salad and toss to coat.