Name: Angeli's La Nonna Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups All-purpose flour; 1.5 cups Warm water; 2 tsp Active dry yeast; 1 tsp Salt; 2 tbs Olive oil; 1 lb Ground beef; 1 medium Onion, chopped; 2 cloves Garlic, minced; 14 oz Crushed tomatoes; 1 tsp Dried oregano; 2 cups Mozzarella cheese, shredded; 4 cups Vegetable oil (for frying); 1 to taste Toppings of choice (pepperoni, bell peppers, olives, etc.)

ITALIAN MARGARITA

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Deep fried pizza with meat sauce and mozzarella, add toppings. *La Nonna is a 45-year tradition! (Please allow 45 minutes to cook)

In a bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour.

Make the Dough

In a skillet, heat some oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add ground beef and cook until browned. Stir in crushed tomatoes and oregano. Simmer for about 15 minutes, then set aside.

Prepare the Meat Sauce

Once the dough has risen, punch it down and divide it into small balls (about the size of a fist). Flatten each ball into a disc shape.

Shape the Dough

On each disc of dough, add a generous spoonful of meat sauce and sprinkle with mozzarella cheese and any additional toppings you desire.

Assemble the Pizza

Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add the assembled pizzas, a few at a time, and fry until golden brown, about 3-4 minutes per side. Drain on paper towels.

Fry the Pizza

Cut the fried pizzas into wedges and serve hot with additional toppings or dipping sauces as desired.

Serve

All-purpose flour

Warm water

Active dry yeast

Salt

Olive oil

Ground beef

Onion, chopped

Garlic, minced

Crushed tomatoes

Dried oregano

Mozzarella cheese, shredded

Vegetable oil (for frying)

Toppings of choice (pepperoni, bell peppers, olives, etc.)

La Nonna

Sautéed shrimp, broccoli and chopped tomatoes in your choice of white wine sauce or garlic and olive oil.

Gambretti and Broccoli

Veal served in our garlic white wine sauce with capers, basil, tomatoes, and mozzarella. Served with a side of mixed vegetables.

Veal Margherita

Vesuvio Potatoes

Delicate strands of angel hair pasta tossed in a sumptuous blend of ripe tomatoes, fresh basil, and a drizzle of extra virgin olive oil, creating a light yet flavorful dish that dances on your palate. Finished with a sprinkle of Parmesan cheese, this enchanting dish is perfect for any pasta lover seeking a taste of culinary elegance.

Angel Hair

Antipasto Della Casa is a traditional Italian appetizer featuring a variety of cured meats, cheeses, and vegetables. This version highlights a colorful array of flavors, combining salty meats with creamy cheeses and briny olives, making for a well-rounded taste experience. Here's how to create your own antipasto platter at home.

Antipasto Della Casa

Indulge in a hearty bowl of Minestrone Pasta e Fagioli, where al dente pasta dances with tender beans and a medley of garden-fresh vegetables, all simmered to perfection in a rich, savory broth. This Italian classic is not just a meal; it's a comforting embrace in a bowl, bursting with flavor and wholesome goodness, perfect for any time of the year.

Minestrone Pasta e Fagioli

Make La Nonna Recipe in just 45m. Deep fried pizza with meat sauce and mozzarella, add toppings. *La Nonna is a 45-year tradition! (Please allow 45 minutes to cook)

La Nonna Recipe

Ingredients

Dough and Toppings

Method

Preparation and Cooking