Page 7 - BrockCoNewsletter-MarApr2025

F D R TS: PIZZA: THE AMERICAN PIE

Interestingly, most think of pizza as Italian, but by Italian Americans. Like many immigrant CHICAGO DEEP DISH:
the evolution of pizza is strongly connected to groups, Italians faced prejudice, and their A Texan’s love for all things big led to the
the development of the United States. culture was often overlooked. When Italian creation of Chicago’s deep-dish pizza. It has a
It’s hard to say who fi rst had the idea to cook Americans gained recognition and success, top and bottom crust, holding tons of cheese,
food on bread, but most historians credit their culture, including food, became prized. sauce, and toppings.
Naples as the home of modern-day pizza. Most Italian immigrants settled on the East CALIFORNIA PIZZA:
The wave of Italian immigrants to the United Coast. Pizza’s popularity spread west as the In the 1980s, Southern California’s health
States that started at the end of the 1800s new citizens moved to western cities. The trends led to toppings like seasonal vegetables,
brought recipes for their favorite dishes, food became a coast-to-coast phenomenon goat cheese, and expensive items like caviar.
including pizza. after World War II when American soldiers
returned from Europe with a taste for Italian Pizza may have started in Naples, but it has
At fi rst, home cooks made pizza for family. As evolved into the ultimate American pie.
word of their expertise spread, they sold them cuisine. Whether you’re grabbing a New York slice,
under the table. The fi rst licensed pizzeria As pizza’s popularity grew, it adapted to local trying deep-dish in Chicago, or building
opened in New York in 1905. cultures and tastes across the U.S.: your own creative combo, pizza has become
Fun Fact: Pizza was local to Naples until the DETROIT STYLE: more than just a meal—it’s a true symbol of
1940s. Today’s pizza is primarily an American Its square shape and depth are from the America’s love for food and innovation.
invention. New York pizzerias created the blue steel pan typically used to hold parts at Source:
pizza slice. automative factories. Thick, crispy edges and https://www.britannica.com/story/why-is-pizza-
Until the 1950s, pizza was mainly enjoyed lots of cheese make this style stand out. so-popular-in-the-us

From the Kitchen: PASTA WITH ARUGULA, CAULIFLOWER,
GARBANZO BEANS, AND LEMON

Serves 5 DIRECTIONS:
INGREDIENTS: Prepare the pasta according to the instructions
the on package until al dente. Drain and set
• 12 ounces Gemelli (or any short pasta) aside. Reserve a few tablespoons of pasta water
• 1 2/3 T. Extra Virgin Oil Olive to add to the fi nal dish if it’s too dry.
• 3 cloves Garlic, minced While the pasta cooks, heat the olive oil in a
• 2 ounces Capers, drained and rinsed large sauté pan or deep skillet over medium
• 11 ounces Caulifl ower, chopped into bite- heat. Add the garlic and capers to the pan.
size fl orets Sauté for three minutes, stirring frequently,
until fragrant. Add the caulifl ower to the
• ½ tsp. Salt (plus more for pasta water)
pan. Cook for fi ve to seven minutes, stirring
• ½ tsp. Coarsely Ground Black Pepper occasionally, until the caulifl ower is golden
• ¼ ounce Basil, thinly sliced (chi onade) brown and tender. Stir in the salt, pepper,

• ¼ ounce Oregano, chopped herbs, garbanzo beans, butter, and lemon to
the vegetables. Sauté for an additional fi ve
• 11 ounces Garbanzo Beans (chickpeas),
drained and rinsed minutes until the mixture is heated through
and the fl avors combine. Reduce the heat to
• 1 ounce Butter (2 Tablespoons) low. Add the cooked pasta and combine it
• ½ Lemon, juiced with the caulifl ower mixture. Remove the pan Nutrition Information (Serving Size 8 oz.):
Calories – 246, Total Fat – 6.72g,
• 2 ounces Arugula from heat and stir in the arugula. Toss until Saturated Fat – 2g, Cholesterol – 7mg,
wilted. Serve warm in bowls or on a platter. Sodium – 385mg, Total Carbohydrate – 38.8g,
Fiber – 5.1g, Total Sugars – 3.6g, Protein – 7.8g