Pizza A La Checca

Being originally from New York, rarely a day passes that I don’t day dream about real NY pizza and bagels. You know, they say that it’s the NYC water that makes these things the phenomena that they are, and that they can't be duplicated in other cities because of it.

A few pizzerias in Los Angeles were rumored to import water from Manhattan to make their dough. Actually, some of the best pizza I’ve ever had outside of NY was in LA – at “Two Guys From Italy”, in Glendale. Man they really knew what they were doing.

In addition to an awesome Mexican pizza; chorizo, jalapenos, cilantro, red onions (jeez, I'm really hungry today), they’re the ones that first introduced me to my favorite pizza configuration; what they named “Pizza A La Checca”.

Alla Checca sauce is traditionally just a simple, uncooked sauce of diced roma tomatoes, fresh basil, mozzarella and garlic.

Here’s how The Two Guys made they’re pizza version (in these photos I used my usual Chef Boyardee pizza kit for the dough and my pizza stones from Pampered Chef):

Pizza A La Checca

Pizza Dough
3 TB Extra virgin olive oil
4 cloves chopped garlic
10 whole leaves of basil (Italians consider chopping basil bad luck, so if you want smaller pieces you can tear it)
Palm full of toasted pine nuts
2 diced ripe roma tomatoes
Shredded mozzarella
Sliced Pepperoni (optional)

Make your pizza dough and spread onto your hot pizza stone (I bake my pizza stone for 15 minutes on 425) or greased pizza pan. 

Brush the dough liberally with olive oil (you won’t be using sauce, so this helps moisten it). Spread mozzarella. Add basil, garlic, tomatoes and pine nuts. 

I always add pepperoni, because I just need pepperoni grease on my pizza – but you can drizzle a bit more olive oil instead and keep the whole thing vegetarian.

Bake at 425 for 15 minutes.

We (of course) also had to make a traditional American sauced version for the buddy boys (but Marley does like pine nuts on his side too!).

Penne With Broccoli And Italian Sausage

As promised....a recipe with actual vegetables! This is adapted from a dish my mom made when I was younger. Some of us like broccoli, and some don't, which is why I used it as a garnish (just on half - like a pizza!).

Penne With Broccoli And Italian Sausage
1 lb fresh Italian sausage (sweet, mild or hot depending on preference)
   remove from casings if needed
4 cloves garlic
1 box Penne
1/8 cup Pine Nuts
1oz Sun Dried Tomatoes in Olive oil (2 or 3 pieces)
Pecorino Romano cheese
salt and pepper
extra virgin olive oil
couple of shakes red pepper flakes (optional)
1 TB butter (optional)

Bring a pot of salted water to boil. 

Toast the pine nuts in 350 degree oven for 5 minutes (watch them! they burn so easily).
Throw the whole head (with stem)of broccoli in the boiling water for 5 minutes - then remove to cutting board.

Heat 2 TB olive oil in a large skillet and crumble the sausage meat into the oil until it starts to brown. Slice the garlic thinly and add garlic and pepper flakes, sauteeing until all meat is brown and slightly crisp. 

Slice the sun dried tomatoes thinly and add with the pine nuts to sausage. Add a few more splashes of olive oil to be sure there will be enough to cover the pasta - I added a pat of butter at this point as well. Reduce to low heat and stir well.

Cook pasta as per box instructions and drain. Dice the broccoli (florets and stem). Use the pasta pot to combine the penne and the sausage mixture (coating each piece of penne well with oil), reserving a tiny bit of oil in the sausage pan. Throw the broccoli into the garlic-y oil and toss on low until warmed. Salt and pepper both - pasta and broccoli.


Pour pasta mixture into large mouthed bowl or wide deep dish and place the broccoli on top to one side. Top with a generous amount of shaved Pecorino Romano (serve with more at the table).


The penne takes on a great nutty flavor!