Highwood Italian Beef Pizza

I often travel up to Highwood, Illinois to my old stomping grounds to get some of the Italian goodies you can't find at the local supermarket. There are several wonderful Italian businesses to visit up in Highwood but if you are in need of some sausage or Italian beef the only place to go is Poeta's.  Brothers Dominick and Luca Poeta serve up some of the best spicy fennel sausage for miles around. If you are making sauce and need a little of this or a little of that - chop chop goes the cleaver and there ya go! I asked if I could mention Poeta's in my blog and they replied - only if the recipe is good. So, here it goes, hope you like it. 

Ingredients:

1 heaping cup of Poeta's Italian Beef 
2 1/2 TBS of minced Giardiniera I used the minced mild from http://www.thatpickleguy.com/
1 1/2 cups of Italian cheese (mozzarella, asiago, and provolone blend)
1/4 of a large red pepper - sliced
sesame seeds
olive oil
1 lb fresh pizza dough
parsley 

Directions:

1. Preheat the oven to 375
2. Rub a little olive oil on your pizza stone or pan
3. Stretch out your pizza dough to make a large circle. I make mine the size of my pizza stone.
4. I dab a bit of olive oil all along the crust and then sprinkle on sesame seeds
5. Spread out Giardiniera onto the dough. It may look scant but the taste will power through. 
6. Next, spread the cheese onto the dough.
7. Top with Italian beef and Peppers
8. Sprinkle pizza with dry parsley
9. Bake at 375  for 20-25 minutes.  

If you live in the area you can pick up your Italian Beef and all of the fixin's at 
Poetas Market 

520 Green Bay Road in Highwood, IL

Mon - Sat:	8:00 am	-	6:00 pm
Sun:	9:00 am	-	2:00 pm

Antipasto on a stick

I whipped this up mostly from found items at the Northbrook, Illinois Whole Foods. The only thing that needs cooking are the mushrooms!

Ingredients:

• Pitted Green Olives of your choice from the Olive Bar or Bottled
• Abruzzo Dry Salami or any kind of Dry Salami- one stick sold in the lunch meat section. The width should be about an inch or so. 
• Marinated Gigante Beans from the Olive Bar 
• Roasted Red Peppers w/ Garlic - bottled
• Fresh basil
• Marinated ciliegine (cherry sized) buffalo mozzarella. - one container
• One package of white or baby bella mushrooms or marinated mushrooms from the salad bar.
• Marinated artichoke hearts - one bottle or from the Olive Bar
• Olive oil
• Bamboo Skewers - use small size or cut in half.
• Italian Seasoning.

Directions:

1. Clean mushrooms and toss in a table spoon or so of olive oil. Add Italian spices if you wish and salt and pepper. Skip this step and #2 if you purchased marinated mushrooms from the deli.
2. Put in a glass 8x8 baker and cook at 350 until soft and cooked down. Let cool.
3. Once the mushrooms are cool, start threading your skewers in any pattern you wish.  I like to leave some meatless for people who don't want the salami.

Enjoy.