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

Acorn Squash + Goat Cheese +Prosciutto Empanadas

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How was your Super Bowl Sunday?  Ours was filled with friends and babies, waay too much food and plenty of wine.  A pretty stellar combination if you ask me.  I had no real rooting interest in the game itself since we’re a Chicago Bears family, but to keep it interesting I placed some prop bets and made sure to catch the commercials and halftime show.  I was rooting for the Panthers (who lost), my turkey chili got a little burnt (oops! was the distraction the toddler or wine?) and I lost most (all) of my bets (i.e. Beyonce’s shoe color, will Peyton Manning cry and/or retire…) BUT these acorn squash + goat cheese + prosciutto empanadas were kind of a winner!

Continue reading “Acorn Squash + Goat Cheese +Prosciutto Empanadas”

Acorn Squash + Goat Cheese +Prosciutto Empanadas