Beet-zza

Hello, hello, All!

I was strolling through the grocery store perusing when I saw a bunch of beautiful beets. Believe it or not I’ve never actually cooked with raw beets even though I have always wanted to. So I grabbed them and off I went. I kept thinking I wanted to do something unique and fancy. Keeping their beautiful color in mind I first thought some kind of bread or crêpes (which I still might do, I love a crêpe) then it came to me…PIZZA! Who doesn’t love pizza? I remembered seeing a picture once of a beautiful beet colored pizza and my mind ran wild and I thought I was going to make an all dolled up, colorful, beet pizza crust. Now I will say this recipe takes some prep but once it comes together it is well worth it. It takes longer too, if you make your own basil for the crust like I did.

Here’s the recipe for that…

Now on to the crust! It’s not too much different from any regular pizza crust.

what you need:

• 3 beets peeled and roasted

• 2 1/2 cups flour

• 1 tbsp active dry yeast

• 1 tbsp sugar

• 1 cup warm water

• 1 tsp salt

  what you do:

  For the beets: I roasted mine on 400 degrees for about 30 minutes and then threw them in the food processor.

  Like any other pizza crust, add water, yeast, and sugar to a mixer and let it sit for about five minutes or until it starts to bubble. Then, add salt and slowly your flour. Once that all comes together then you can add in your pureed beets until they are well combined. Knead the dough for a few minutes and then cover and put it somewhere warm to rise for about an hour and a half. At least that’s what I did.

  Then, you’re ready! You can make two pizzas or one with this recipe. I made one big one. Once your dough is on a pizza pan bake for about ten minutes in 350. Pull it out after the ten and top!

For my topping, I used:

• fresh pesto for the base

• colorful cherry tomatoes

• asparagus

• a few saved roasted beets

• thinly sliced red onion

• goat cheese

  (I would have used gorgonzola but happened to have extra goat in my fridge)

• A few hard boiled eggs, I do love a messy egg on a pizza or burger!

• topped with fresh basil

  After you finish topping your pizza put it back in the oven for another ten to fifteen minutes.

Guys, I’m not even exaggerating but this pizza was epic. And honestly the beets are more for show and far less for taste. But wow it was very delicious and quite pleasing to the eye and far, far, from your average pizza.

I hope your Wednesday is just as bright and colorful as this pizza! As always thanks for stopping by!

A Perfect Summer Combo

Ahhhhh! You guys! This recipe has me screaming with JOY! If you’ve read my blog at all in the summer time then you know I have a major obsession with zucchini and tomatoes. I mean in my humble opinion there is no better combination in the summer months. But, the best part about this divine recipe is that you ‘d never know this creamy dish is vegan!

First, let’s start with my favorite way to make vegan ricotta. This one uses tofu and I’ve made different ricotta “cheese” but this one if by far my favorite version. Easy, too! Just throw all of these in a food processor and blend away!

This is a very fast and simple recipe here is everything you need:

• Crescent dough sheet

• Zucchini and tomatoes, sliced

• Ricotta (vegan or regular)

• Any spices you like, I used garlic salt and Italian seasoning for the finishing touch

  what you do:

1. Make about one-inch cuts around the edges and add your ricotta.

2. Add tomatoes…

3. Then zucchini…

keep going!

4. Fold over the pieces you cut.

5. Season and throw it in the oven at 400 degrees for around 25 minutes or until it looks golden brown or however you like it.

Now, listen close because this is the most important part…

Don’t forget to enjoy this one with some vino!

A Summer Sizzle

Happy First (official) Day of Summer!

I know many of us have been celebrating summer already but today is when it really starts. I’m kicking it off with a dish that just screams summer. It’s a very fast meal for busy nights that may involve more than slaving away in the kitchen.

These flavors jump right off the plate! And guess what? I didn’t even make my kitchen look like a hurricane went through it. This is unusual. Anyway, on to the food…

what you do:

1. Boil your gnocchi and set aside.

2. Throw onion and garlic in 2 tablespoons of melted butter (I used plant based).

3. Then add in asparagus and tomatoes, let the tomatoes blister. This takes a only a few minutes. Then toss in the corn followed by the gnocchi.

4. Time for the spices! Sprinkle them!

5. Grab that mozzarella and add it to the dish. Let it melt just a little.

6. Remove from heat and top with fresh basil.

7. Now, go get a glass of vino and enjoy!

I kid you not this recipe is to die for! The perfect way to celebrate the arrival of summer. I love to cook seasonally and I can’t wait to share more summer recipes with you.

Thank you for being here and allowing me to share some of my creativity with you. It means the world. Now, who’s ready to make this summer the best one yet?