Crazy Crust Pizza

Somewhere out there must be a federal manual, dry as dust and bearing a bunch of random numbers as a title, devoted to school cafeteria recipes.

How else to explain that so many of us remember the same dishes from our school days, despite the fact that we grew up in far-flung locations? Carol Sanford's kids lived for the thick, meaty pizza squares served at San Martin School. Bob from Campbell says he and his brother and sister would pester his parents a week in advance, wanting to buy lunch on an upcoming pizza day at Soquel and Capitola elementary schools. And I remember the same slightly greasy, hefty pizza squares from my school days in Tennessee.

''It made your day just light up to eat that wonderful pizza, so tasty and so filling that I can't even remember what else even came on the food tray along with it,'' Bob says.

He thinks a dish called ''Crazy Crust Pizza'' from a Pillsbury cookbook comes close. The recipe makes a 12-inch round pizza, but I think the recipe would work in a 13-by-9-inch pan as well, since the two pans hold a similar amount.

CRAZY CRUST PIZZA

1 1/2 lb. ground beef or sausage or 1 c. thinly sliced pepperoni sausage BATTER: 1 c. Pillsbury's Best all-purpose flour 1 tsp. salt 1 tsp. Italian seasoning or leaf oregano 1/8 tsp. pepper 2 eggs 2/3 c. milk TOPPING: Meat mixture 1/4 c. chopped onion, if desired 1 (4 oz.) can well-drained mushroom stems and pieces, if desired 1 c. pizza sauce 1 c. (4 oz.) shredded Mozzarella cheese If using Pillsbury's Best self-rising flour, omit salt. If desired, use 1 (8 oz.) can tomato sauce, 1 to 2 teaspoons leaf oregano and 1/4 teaspoon pepper as a substitute for the pizza sauce. In medium skillet, brown ground beef or sausage, seasoning to taste. (No need to brown pepperoni.) Drain well. Set aside. Lightly grease and dust with flour or cornmeal 14 or 12-inch pizza pan or 10x15 inch jelly roll pan. Prepare batter. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In small bowl, combine flour, salt, Italian seasoning, pepper, eggs and milk, mixing until smooth. Pour batter into pan; tilting pan so batter covers bottom. Arrange Topping of meat, onion and well-drained mushrooms over batter. Bake on low rack in oven at 425 degrees for 25 to 30 minutes until pizza is deep golden brown. (Deep brown gives a crisp crust.) Remove from oven; drizzle with pizza sauce and sprinkle with cheese. Return to oven for 10 to 15 minutes. TIP: For 9x13 inch pan, use 3/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning or leaf oregano, 1/8 teaspoon pepper, 1 egg and 2/3 cup milk for batter. Top with 3/4 pound browned ground beef or sausage or 1/2 cup thinly sliced pepperoni sausage; 2 tablespoons chopped onion, if desired; 1 (2 oz.) can well-drained mushroom stems and pieces, if desired. Prepare and bake as directed above. Top with 2/3 cup pizza sauce and 1/2 cup shredded Mozzarella cheese. Bake as directed.

Butternut Squash Risotto With Sautéed Shrimp

Butternut Squash Risotto With Sautéed Shrimp

Serves 4

Frank Brunacci

INGREDIENTS:

     3 Tablespoons unsalted butter

     1 medium onion, chopped

     3 garlic cloves, peeled, plus 1 Tablespoon chopped garlic

     2 ½ cups Arborio rice (Chef Brunacci prefers Ferron brand)

     1 cup dry white wine

     8 cups hot chicken stock, or canned reduced-sodium chicken broth

     ¾ pound butternut squash cut in ½-inch cubes, about 2 cups

     1 Tablespoon whole-grain mustard (Chef Brunacci prefers Maille brand)

     1 Tablespoon chopped fresh tarragon

     2 Tablespoons chopped fresh chives

     ½ cup cream

     1 Tablespoon olive oil

     20 large shrimp, peeled and deveined

     Kosher salt and freshly ground pepper

METHOD:

Heat 3 Tablespoons butter in a wide, 3- to 4-quart braising pan over medium heat. Add chopped onion and garlic cloves and cook without browning, stirring occasionally, until onion is softened. Add the Arborio rice and cook until grains are coated with butter and toasted (the edges will become translucent), 1 to 2 minutes.

Add white wine and cook, stirring constantly, until reduced. Season the rice lightly with salt and ladle enough of the hot broth into the pan to barely cover the rice. Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, pouring in the remaining hot stock in small batches--each addition should be just enough to completely moisten the rice--and cook until each batch of stock has been absorbed. Stir constantly until the rice mixture is creamy but al dente. This will take 16 to 20 minutes from the time the wine was added.

Meanwhile, steam cubed butternut squash over boiling water until completely tender, about 5 to 6 minutes.

When risotto is nearly al dente, add the steamed squash, whole-grain mustard, tarragon, chives and cream to the risotto. Continue cooking and stirring to blend flavors, until risotto is creamy but not soupy. Season with salt and freshly ground pepper to taste.

Heat the olive oil in a medium skillet over moderately high heat. Sauté the shrimp with 1 Tablespoon chopped garlic until shrimp are pink and opaque in the center. Season with salt and pepper to taste. To serve, divide the squash risotto among 4 shallow bowls and top with sautéed shrimp.

Adapted by StarChefs.

Yield: 4 Servings

Round Out the Meal:

With an apple, pecan and red leaf lettuce salad.

Healthy Hint:

Omit or reduce the quantity of cream; substitute olive oil for butter.

Kid Friendly:

This dish is a great way to serve your child winter squash. You may want to limit garlic.

Wine Pairing:

A crisp, dry Chenin Blanc such as the Indaba Chenin Blanc 2004 from South Africa.