This pizza was an experiment in recreating a dish I had from Mikro Beer Bar in Hamden, CT. I got it when I was staying with my sister's family a few weeks back, and I could not stop obsessing about it!
The best thing about this pizza is the truffle oil.
I've been meaning to buy this expensive oil for months now, but finally I had enough incentive to do it. Never before have I experienced something as potent and magical as this, where just the smallest drops can transform your dish into something rich and sophisticated.
I'm torn between wanting to preserve what I have left in the bottle, and wanting to drizzle it on EVERYTHING. I'm starting to see why truffles are so expensive, and why people pay exorbitant amounts for the tiniest taste of one. And I'm bummed that I have such rich tastes on such a poor budget. But I can't get enough of this stuff!
Hey, I'm sure the federal government won't notice if I skip paying off my college loans for a month or two, right? ...continue reading
One of the only good things about being an adult, I've recently found, is that you get to expand your taste palette and eat fancier things. You have more money to purchase food, you have taste buds that are suddenly sophisticated, and you have a desire to try new things.
One of my favorite new combinations (probably not new to anyone else) is spinach and artichokes. Now, I've mentioned before how much I love artichokes, and spinach is something that pretty much everyone enjoys. It's soggy, absorbent, and packed full of nutrients. And when you combine them with a lot of gooey cheese...
You normally find this intoxicating combination in dips, several of which I've made recently. But when you cut out the cream cheese, half-and-half, and a good amount of the cheese, and slap your veggies on a thin, crispy pizza crust with some fabulous garlic sauce, and you have a (mildly) healthier version. ...continue reading
Fall is the perfect season for making delicious, indulgent dips to share with your friends while you gather around the TV!
Here is another super simple, delicious dip to throw together.
You will need:
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup mozzarella, grated
- 1/4 cup grated parmesan
- 1 cup pizza sauce (we used contadina, tastes like lunchables!)
- 1/2 cup mozzarella, shredded (for the top)
- 1/4 cup grated parmesan (for the top)
- Pizza toppings: Pepperoni, olives, peppers, whatever you can think of!
After the success of my taco bites, I started thinking about other things I could make with wonton wrappers. Ken suggested pizza pockets, which made me think: what about pizza ravioli?
I'm coming to realize that I have 2 styles of creating recipes:
- Take foods I love and combine them
- Take foods I love and miniaturize them
To be honest, the only thing ravioli-ish about these pizza ravioli was their shape, but I thought that calling them that was more appetizing than "square pizza pockets." Though that's what they really are 🙂
What's fun about these is they have a surprising crunch to them, right around the edges. If you don't want crunchy ravioli I bet you could bake them for less time, but I liked it!
This one sort of came about as a joke, but the more I thought about it the more excited I got. What if this ACTUALLY tasted amazing? It does combine several of my favorite foods! So I convinced my friend (and web-master/photography guru) Ken to help me out, and we just made it up as we went along.
- A pizza crust (since we were baking at my house, which lacks a pizza stone, we opted for a pre-made crust. We didn't want to end up like this)
- Spaghettios (we went for the Spaghettios plus calcium)
- Some shredded pizza cheese
- Toppings of your choice (We chose hot dogs, because we already knew they went well with Spaghettios)