Trapenese Pasta

Trapenese Pasta

3/4 c whole, skin-on almonds, toasted at 350 for 6 mins
1 lb grape tomatoes
1 c fresh basil leaves, lightly packed
1 small garlic clove, grated
1/4 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
16 oz pappardelle (2 pkgs Trader Joe's)
Burrata cheese (Trader Joe's)
Kosher salt and ground black pepper
1 oz grated asiago cheese (½ cup), plus more to serve

Bring a large pot of well-salted water to a boil. Meanwhile, in a food processor, pulse the almonds until coarsely chopped. Transfer the nuts to a bowl. 

To the processor, add the tomatoes, basil, garlic and pepper flakes, then pulse until coarsely chopped. Add the oil and pulse until incorporated, about 5 pulses. Transfer to a large bowl.

Cook the pasta until al dente. Drain, reserving ½ cup of the cooking water. Toss the pasta and ¾ teaspoon each salt and pepper with the tomato mixture. If the sauce is too thick, add a bit of the reserved cooking water. Stir in the reserved nuts and the cheese. Taste, then season with salt and pepper. Top with burrata pieces.

SaveSave

Taco Pizza

Dough

1 1/2 cups warm water (about 110 degrees F)

2 1/4 tsp active dry yeast
1 tsp sugar
3 1/2 c all-purpose flour
1/2 c semolina flour
1/2 c vegetable oil, plus 2 tsp to grease bowl
1 tsp salt

Bean Layer

4 oz cream cheese

1/2 c. sour cream

1 can refried beans

1/2 oz.. taco seasoning

Tabasco or Cholula sauce, to taste

8 oz. colby/jack cheese

Meat

1 lb. ground beef

1 pkg taco seasoning

Topping

Lettuce

Fresh Tomato

Black olives

Sour cream

Pizza Dough
In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.

Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Oil 2 seasoned 12-inch round deep-dish pizza pans. Divide dough in half and press into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.

Bean Layer

In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce and cheese. Spread over dough in pans. Prepare taco meat as directed on package and spread over bean layer.

Bake at 475 until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Top with lettuce, fresh tomato, olives, and sour cream.