roasted sweet pepper + summer squash pizza

So we’ll keep this short and sweet.  Certainly pizza is one of the most customizable dishes you can create but I am loving this combo and have made this exact pizza probably three  or four times in the past few weeks.  And the fact that I only have one picture to accompany this post means that we promptly devoured this pizza pretty much as soon as it came out of the oven!

I made Heidi Swanson’s 5-minute tomato sauce and it’s perfect here.  It comes together so quickly and because lemon zest is stirred in at the very end, the sauce is bursting with seasonal vibes.  If you have the time, roast your own peppers until they’re blistered then quickly marinate them in a bit of olive oil and chopped basil.  It makes all the difference in the world.  So, layer the sauce, your summer squash coins, peppers and greens.  Top with cheese, bake and devour!


roasted sweet pepper + summer squash pizza

(yields 1 pizza)

Bursting with pops of summer from a lemon-scented pizza sauce and basil infused roasted sweet peppers, this pizza is one-of-a-kind but something you’ll make over and over.  The sauce makes more than you’ll need for the pizza, but leftovers can be kept in the refrigerator for up to a week or so.

  • 1 store-bought pizza crust
  • ½ cup tomato sauce*
  • 6-8 baby sweet peppers
  • 3-4 basil leaves, finely chopped
  • 1 tbs olive oil
  • 1 yellow summer squash, thinly sliced
  • 2 handfuls of whatever greens you have on hand (baby spinach, baby kale, arugula)
  • 1c shredded mozzarella
  • pepperoni, optional (the hubby wanted some so I put it on half and it was pretty good!)
  • freshly grated Parmesan, for topping

Sauce

  • ¼ cup extra virgin olive oil
  • 1½ tsp crushed red pepper, optional
  • ½ tsp fine grain sea salt
  • 3 cloves garlic, minced
  • 1 28oz can fire roasted crushed tomatoes (I love the Muir Glen brand)
  • pinch of sugar
  • zest of one lemon

for the pizza:

Preheat oven to 450º.  Shape dough in a circular pizza pan to the edges and set aside.  Heat a dry sauté pan over medium-high heat.  Add the sweet peppers and roast on each side until partially blistered.  It’s ok if there are a few black spots.  Remove from heat and slice into rounds.  In a small bowl, toss roasted sweet peppers with the olive oil and chopped basil.  Set aside.

Spoon sauce evenly over pizza dough.  If using pepperoni, add it to pizza first.  Then top with sliced summer squash (though you may not want to use all of it) and the sweet peppers with basil.  Then add your greens and sprinkle the mozzarella over the top of everything.

Bake for 12-15 minutes until cheese is melted and bubbly.  Once pizza is out of the oven, sprinkle some freshly shredded Parmesan over the top, slice and devour!

to make sauce:

Combine olive oil, red pepper flakes (if using), sea salt and garlic into a cold sauce pan.  Stir while you heat the sauce pan over medium-high heat, about 45 seconds or so, making sure the garlic doesn’t burn.  Add in the tomatoes and just a pinch of sugar; let simmer for a few minutes.  Taste and add more salt if needed.  Stir in lemon zest.

(adapted from 101 Cookbooks)

roasted sweet pepper + summer squash pizza

double coffee chocolate chip blondies

These blondies. I can’t get over them.  They’re currently sitting on my counter and it’s taking all my willpower not to grab one every time I walk by them.  Which is a lot.  As soon as I saw this recipe, I knew I *had* to make it…but with a few additions of my own, of course.

Continue reading “double coffee chocolate chip blondies”

double coffee chocolate chip blondies

Deconstructed Bahn Mí Bowl

Hello!  It’s been a few months but I needed to come back to this space.  My last post was in December and from there, life just got busy with the holidays and my creativity and confidence waned.  I’ve been cooking and baking a lot but haven’t documented much, so here’s to jumping back into the blog world and keeping it consistent.  This brings me to the recipe, or conglomeration of recipes, in the form of my bahn mÍ bowl below.  I’ve made this a few times, changing up the ingredients slightly each time so below is pretty much a guide to what I did.  Hope you enjoy!

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Deconstructed Bahn Mí Bowl

thin ‘n chewy gingersnaps

The holidays definitely snuck up on me this year.  As they do every year, but still.  I perpetually procrastinate decorating the house, buying presents and really getting into the Christmas spirit until about halfway though the month and then scramble at the last minute to get everything done.  Every year I keep telling myself to start earlier, make more lists and manage my time better but old habits die hard.

We are flying back to Illinois for Christmas so we decided to forgo some of our usual traditions, which has eased the holiday stress just a bit.  Instead of chopping down our own tree in the wilderness of Tahoe, we put up a light-up twig tree from Target.  There are no stockings, no ornaments, and no lights on the house which, at times, I feel slight pangs of guilt about.  However, it’s actually a win-win because I’m not playing hide-and-seek with ornaments that my 2 year old would definitely hide and he still LOVES the lights on his twig tree.  So as long as he’s happy, he won’t know the difference.  This year.

Continue reading “thin ‘n chewy gingersnaps”

thin ‘n chewy gingersnaps