Roasted Broccoli

3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon crushed red pepper
1 tsp salt
1/2 tsp pepper
1 pound fresh broccoli florets (about 8 cups)

Stir together oil, garlic, crushed red pepper, salt andblack pepper in a large bowl. Add broccoli, and toss to coat.

Transfer to a rimmed baking sheet, and roast at 400°F until broccoli is browned and tender, about 17 minutes.

From Southern Living

Rigatoni with Pesto Cream Sauce

Salt, to taste
1 lb rigatoni or penne pasta
3/4 c fresh basil leaves
3/4 c grated parmesan cheese
3 tbsp pine nuts
2 garlic cloves
Black pepper, to taste
1/3 c EVVO
3 c cherry tomatoes
1/2 c heavy cream
2 tbsp salted butter
4 oz goat cheese, crumbled

Cook pasta according to package directions.

Meanwhile, make the pesto: Combine basil, 1/2 c parmesan cheese, pine nuts, garlic, salt and pepper in food processor. Blend while slowly drizzling oil until pureed.

Halve the cherry tomatoes and toss them in a bowl with 1/2 tsp salt. Set aside.

Heat heavy cream in saucepan with butter. Stir in pesto and simmer for a few minutes. Add in remaining 1/4 c parmesan cheese and half of the goat cheese. Stir until melted.

Drain the pasta and add to pesto cream sauce. Add the tomatoes and toss to combine.

Top with remaining goat cheese and serve.

The Pioneer Woman Magazine, Summer 2017

Bacon & Caramelized Onions Pizza

1 batch perfect pizza dough
1/4 cup Nello’s Pizza Sauce
1/2 cup shredded parmesan cheese
5-7 slices of fresh mozzarella
5 slices bacon, fried to crispness, and cut into bite-sized pieces
1/2 large sweet onion, sliced and caramelized

Preheat oven to 450° (or 500° if oven can handle it). Roll out dough to desired shape and size. Brush crust with olive oil. Sprinkle with a little salt and fresh ground black pepper.

Spread sauce on crust then top with bacon and caramelized onions. Place mozzarella slices on top then sprinkle with parmesan cheese.

Bake for 12-14 minutes or until golden brown and underside of crust is crispy. If using convention bake, cook 2 minutes less.

From Whisk

Most Loyal Pizza

 

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1 batch perfect pizza dough
  • 1/4 c basil pesto
  • 1 herb-roasted rotisserie chicken chopped
  • 2 Roma tomatoes sliced
  • 2 c mozzarella cheese shredded
  • Honey

Instructions

  1. Preheat oven to 450° (or 500° if oven can handle it). Roll out dough to desired shape and size. Brush crust with olive oil. Sprinkle with a little salt and fresh ground black pepper.

  2. Spread pesto on crust then top with chicken and tomato slices. Sprinkle with cheese.
  3. Bake for 12-14 minutes or until golden brown and underside of crust is crispy. If using convention bake, cook 2 minutes less.
  4. Remove from oven. Drizzle with honey.

Recipe Notes

From Trophy Brewing

Scorpion Reef

1 oz mezcal
1 oz gold or Jamaican rum
1 oz fresh pineapple juice
0.75 oz fresh lemon juice
0.75 oz Toschi Orgeat syrup
2 dashes Bittermens Xocolati Mole bitters
5-6 dashes Angostura bitters, floated
Five-spice powder

Combine all the ingredients, except the Angostura bitters, in a stemless wine glass and fill halfway with crushed ice. Stir with a swizzle stick, then add another scoop of crushed ice and float the Angostura bitters on top. Add a final mound of crushed ice and sprinkle with five-spice powder.

From Imbibe Magazine

Buffalo Chicken Pizza

1 batch perfect pizza dough
Blue cheese dressing
1 chicken breast, cut into bite-sized pieces
1-2 tbsp olive oil
1/3 c. Frank’s RedHot cayenne pepper sauce
4 tbsp butter
3-4 green onions, chopped
2 c mozzarella cheese, shredded

Preheat oven to 450° (or 500° if oven can handle it). Roll out dough to desired shape and size. Brush crust with olive oil. Sprinkle with a little salt and fresh ground black pepper.

Heat olive oil in a saute pan; saute chicken until cooked through.

While chicken is cooking, melt butter and combine with the Frank’s RedHot sauce in a medium-sized bowl. Once chicken is cooked through, combine it with the butter/RedHot sauce mixture; toss to coat the chicken well. Marinate the chicken for about 15 minutes.

Spread a layer of blue cheese dressing over the crust for sauce. Top with marinated chicken, then sprinkle with mozzarella cheese. Top with green onions. Drizzle with a little more olive oil.

Bake for 12-14 minutes or until golden brown and underside of crust is crispy. If using convention bake, cook 2 minutes less.

From The Kitchen Is My Playground

Arugula and Prosciutto Pizza

1 batch perfect pizza dough
2 c mozzarella cheese, shredded
4 oz prosciutto
2 c arugula
Red pepper flakes
Olive Oil
Salt
Pepper
Balsamic glaze

Preheat oven to 450° (or 500° if oven can handle it). Roll out dough to desired shape and size. Brush crust with olive oil. Sprinkle with a little salt and fresh ground black pepper.

Sprinkle crust with mozzarella cheese, then lay out slices of prosciutto over the cheese. Add red pepper flakes and drizzle with a little more olive oil.

Bake for 12-14 minutes or until golden brown and underside of crust is crispy. If using convention bake, cook 2 minutes less.

Remove from oven, top with fresh arugula to wilt slightly. Drizzle with balsamic glaze.

From Chef Renee Burger