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

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

Spaghetti with Olives & Capers

Some would say pasta is the ultimate comfort food and I am not here to disagree.  Sometimes it’s as easy as throwing pasta in some boiling water and tossing the noodles with a jar of pre-made sauce and calling it a day.  Though it may be intimidating at first, making sauce from scratch is not that difficult and if you have the inclination to do so, it really is worth the extra effort.

This is a take on a puttanesca sauce, which includes the briny tang of capers and Kalamata olives, however, with a simple pomodoro sauce in mind, I added a bit of ghee (or you could use a pat of butter) to really round out its flavor and then stirred in about a ½ cup of pasta water to make the sauce cling to the noodles.  You can pump up the nutrition a bit by using whole wheat spaghetti or even zucchini noodles or toss in some extra veggies such as squash, broccoli or spinach.  This time, I just wanted a simple pasta dish with a sauce that I could call my own.


spaghetti with olives & capers

Whole-wheat spaghetti tossed in a slurp-able sauce and punctuated with the briny tang of olives and capers really doesn’t get much better!  Unless you top your bowl with Parmesan cheese and basil…and then it does.

(serves 2-4)

  • 2-4 tbs olive oil
  • 1 large shallot, diced
  • 4 cloves garlic, minced
  • 1 28 oz. can whole peeled tomatoes, pureed in a blender
    • I used Muir Glen’s fire roasted tomatoes which, to me, are the best!
  • kosher salt, to taste
  • 1 pinch crushed red pepper flakes
  • 1/3 cup kalamata olives, roughly chopped
  • ¼ cup capers, roughly chopped
  • 1 tbs kalamata olive brine
  • 1 tbs caper brine
  • 1 pinch sugar
  • 3 large fresh basil sprigs

 

  • 8-10 oz. whole wheat spaghetti, broken in half
  • 1 tbs  ghee (or unsalted butter)
  • ¼ cup grated Parmesan cheese

 

Heat olive oil in a 12 inch skillet over medium-low heat.  Add minced shallot and cook, stirring frequently, about 8-10 minutes until soft.  Add the garlic and cook, stirring,  for 2-4 minutes.  Add the crushed red pepper flakes and cook another minute longer.

Increase the heat to medium and season with kosher salt.  Then add in the pureed tomatoes, kalamata olives, capers, olive brine, caper brine and sugar.  Cook, stirring occasionally, until sauce thickens slightly and flavors come together about 20 minutes.  Remove pan from heat and stir in basil sprigs and set aside.

Meanwhile, bring a large pot of water to a boil.  Season with kosher salt and cook spaghetti, stirring occasionally until about 2 minutes before noodles are tender.  Reserve about ½ a cup of pasta water while draining pasta.

Discard basil in skillet and warm sauce over high heat.  Stir in pasta water to loosen sauce, and bring to a boil.  Add noodles and cook, stirring so sauce coats the pasta, about 2 minutes.  Remove pan from heat and add ghee and ¼ cup of parmesan cheese.  Toss together until cheese and ghee melt.

Serve into warm bowls and top with more parmesan cheese if desired.

 

(inspired by Cookie+Kate and Bon Appetite)

 

Spaghetti with Olives & Capers

soused & sun-dried tomato soup

Soup in the summer??  It doesn’t seem right but when you’re in need of a quick dinner, this one comes together in a cinch (as long as you have your soused tomatoes ready).  It’s also one of the most flavorful soups I’ve ever made, thanks to a combination of slow-roasted Roma tomatoes with tons of herbs and garlic and some sun-dried tomatoes for fun.

Processed with VSCO with g3 preset

Processed with VSCO with g3 preset

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soused & sun-dried tomato soup

Warm Mediterranean Salad

I feel like this recipe isn’t really a recipe since I’ve made this countless times, changing it up a bit here and there throughout its rotation in my kitchen.

What remains constant, though, are the Mediterranean flavors woven throughout the dish- a good dose of chickpeas for protein and fiber, kalamata olives for a briney bite, artichokes and kale because vegetables are a must and a solid helping of farro because it’s my favorite grain and adds a nice chewy texture. There is, of course, feta on top because cheese is a staple around here and its saltiness is perfect.

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Warm Mediterranean Salad