If you love a great pizza and the best Bolognese, this combination will become your new favorite Italian pie, guaranteed! No need for toppings. It’s all in the sauce! And if you want to turn a veggie into a pizza crust, you’ll learn all of the secrets to a crispy, flavorful Cauliflower Pizza, topped with Fig Balsamic Reduction!
pizza sauce
Cast Iron Pizza
I’m a lover of all types of pizza, as long as it has a crispy, charred bottom. For me there’s nothing worse than lifting up soggy, limp, greasy slice of pie. So, when I read an article about cooking pizza in a cast iron skillet—especially a pizza with a super secret ingredient—I couldn’t resist. I already knew that cast iron cooking makes everything taste better, and I had plenty of cast iron pans of all sizes, so I could make a family style size or a smaller personal pan pizza. What really intrigued me was the application of shredded Jack cheese as a border to the pizza, and just as the article promised, the Jack cheese melded into the pizza dough for an out of this world crust! (It apparently only works with Jack cheese.)
Watch my How-To Video for Cast Iron Pizza here!
Cast Iron Pizza
Rainbow Veggie Round
The Story
You’ve heard it your whole life from mom, dad, grandma, and grandpa: “Eat your vegetables!” But grandma didn’t have the advantage of instant access to thousands of recipes for veggies trending online. There was no such thing as “veggies gone viral” in her day. Eating veggies often meant plowing through a pile of potatoes, noshing on fresh corn on the cob, or sopping up some baked beans. So what do you get when you combine the age-old request to “eat your vegetables” with a veggie dish trending on social media? You get an empty plate! It’s really that good. The Rainbow Veggie Round combines any and all of your favorite, in-season produce, sliced in rounds and placed pinwheel-style in a pie dish with a layer of tomato sauce and ricotta and Parmesan cheese as a base. Just about everything “rainbow” is trending these days, from bagels to waffles to multi-colored pastas. So why not veggies? I’ve offered up some of my ideas for sliced vegetables like Japanese eggplant, summer squash, and purple potatoes. Make up your own rainbow of veggies, and then serve it up as a wonderful, meatless main dish, or as a colorful and tasty side!
Zucchini Crust Pizza with Sautéed Tomatoes and Mushrooms
The Story
Zucchini. I’ve never been a huge fan… until now. Zucchini is all of a sudden one of my favorite veggies as the star ingredient in one of the best pizza crusts I’ve ever had. Move over, cauliflower pizza crust. I think this one tops it by a mile! You will love the way this pizza crust cooks up. The big secret is to make sure you squeeze, squeeze, squeeze out the water from the shredded zucchini. Once you make the crust, load it up with any of your favorite pizza toppings. Does dad love pizza and beer? Here’s the perfect Father’s Day gift from your kitchen!
