So, let’s talk about school. Are you going back? Distance learning? Homeschooling? Something else? It is, for sure, an emotional minefield for so many people. If you’re still figuring things out, I’m sending you big, virtual hugs.
One thing I’ve been hearing a lot is about lunch – some schools are requiring packed lunches, some are sending the kids home early so there will be no lunch served. Lunch so often feels like an overlooked meal – but I believe it’s one we’re all going to be thinking about this year.
I’m a huge fan of make-ahead lunches. Something I can whip together in a big batch and serve all week – and this pizza-inspired pasta salad is just that.
Despite being great eaters and willing to try almost anything, my kids will still always pick pizza – which means we end up infusing pizza flavors into many different forms in our kitchen!
These pizza waffles first entered into our regular rotation when we were redoing the kitchen in our first home and needed meals that didn’t require the oven. Many years and two kids later, they’re still a favorite.
Pizza is a staple in our house, for obvious reasons. I craved pizza like crazy when I was pregnant with Jake, so I feel like I’m partly to blame for his pizza obsession. But, what happens when you just don’t feel like another pizza pie?
Here are nine great recipes that will satisfy your pizza cravings in an nontraditional way!
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Does it get better than brunch? I really don’t think so. There’s so much joy in a low-key, mid-morning get together than includes everything from breakfast to dessert – and of course, cocktails.
Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
It’s National Pizza Month – a holiday my kids can really get behind. Even as “good eaters”, they’re not immune to the lures of a good pie, and when tasked with picking dinner, they’ll pick pizza 99% of the time.
But, they rarely want anything other than cheese pizza, which is why I got excited for this linkup – an excuse to make a blog worthy pizza? Sold.
This pie is delicious, but the onions are what really sold me. Hitting them with the balsamic vinegar at the end add such a great depth of flavor – and they pair brilliantly with the bacon and spinach. This is easily one of the best pizzas I’ve ever made!
And if you want more reasons to celebrate this month, here are a few from my fellow blogger friends:
Caramelized Onion, Bacon & Spinach Pizza (adapted from Cooking Classy) Makes 1 12″ Pizza
1 lb. pizza dough or a prepared crust
1/2 lb. bacon, cooked and chopped
1 Tbsp. olive oil
1 large red onion
Salt and pepper, to taste
1 tsp. sugar
1 Tbsp. balsamic vinegar
1/3 cup frozen spinach, thawed and rung out well
2 Tbsp. butter
1 clove garlic
2 Tbsp. flour
3/4 cup milk
6 oz. shredded mozzarella cheese
2 oz. shredded Parmesan cheese
Preheat oven to 475 degrees. Put your pizza stone in the oven, if you have one.
In a skillet over medium high heat, heat the olive oil. Slice the onion thinly and add to the pan. Season with salt and pepper. Cook until onion is soft then stir in the sugar. Cook for another 5-10 minutes, until caramelized. Stir in the balsamic vinegar and cook another minute. Remove from heat and set aside.
Roll out the pizza dough into a 12″ round.
In a small saucepan over medium heat, melt the butter. Whisk in garlic and flour and cook for one minute, stirring constantly. Slowly whisk in the milk. Season to taste with salt and pepper. While stirring constantly, bring to a boil.
Spread the garlic sauce over the prepared dough. Top with half the mozzarella and half the Parmesan. Sprinkle bacon, onions, and spinach evenly over the pizza. Top with remaining cheese.
Bake for 8-12 minutes, until the crust is golden and the cheese is melted.
It’s the first Lenten Friday of 2018 and I’m marking it with – you guessed it! – a pizza dish.
For years, our Lenten Friday staples were spaghetti with tomato sauce and pizza. This blog series was born out of my desire to experiment with other options. Now in it’s fifth year, I’ve added so many more meatless meals to my repertoire – but pizza-inspired dishes still hold a place in my heart.
These beans are our pizza representation for the year. They’re not overly reminiscent of pizza, but the tomato sauce and cheese made it totally plausible to the kids – they happily ate it up! I loved that it was loaded with veggies, too.
Pizza Beans (from Smitten Kitchen Every Day) Serves 6-8
2 Tbsp. olive oil
1 large onion, chopped
2 celery stalks, diced
2 carrots, diced
Salt and pepper, to taste
2 garlic cloves, minced
1/4 cup red wine
4 oz. curly kale leaves, torn into bite sized pieces
2 1/4 cups crushed tomatoes
1 lb. giant white beans
3/4 cup vegetable broth
1/2 lb. mozzarella, grated
1/3 cup grated Parmesan
Soak the beans overnight. Drain, then transfer to an oven-safe dutch oven. Cover with water. Bring to a boil and then turn heat to low. Simmer for 1 1/2 – 2 hours, until beans are soft. Drain and transfer the beans to a bowl. Set aside.
Over medium-high heat, add the oil to the same dutch oven. Add the onion, celery, and carrots and season with salt and pepper. Cook until lightly browned, about 10 minutes. Add garlic and cook until fragrant. Add the wine and scrape up any browned bits in the pan, then continue to cook until the wine disappears. Add the kale and cook for 1-2 minutes, until wilted in. Add the tomatoes and bring to a simmer. Stir in the beans and vegetable broth. Simmer for 10 minutes and adjust seasonings as needed.
Sprinkle mozzarella and Parmesan over the top and bake for 10-15 minutes.
You know those recipes you have pinned forever and when you finally make them you’re like, why did I wait so long?! This was one of those.
My kids love pizza of all kinds – and I loved the idea of the eggplant – so this was a win all around for us. It was gobbled up in record time.
It is, admittedly, a bit more time consuming than the pizzas I normally make, but it was totally worth the extra effort. The eggplant and garlic combo on pizza is amazing. I can’t wait to make this with fresh-from-the-garden eggplant this summer!
Eggplant and Garlic Pizza (slightly adapted from A Family Feast) Makes 1 12″ pie
1/2 lb. pizza dough at room temp
1/2 eggplant, thinly sliced
1 tsp. salt + additional for sprinkling
1/2 cup flour
1/4 tsp. pepper
Enough vegetable oil to fill a skillet 1/2″
1/3 cup pizza sauce
3/4 cup shredded mozzarella
3 cloves minced garlice
1 tsp. basil
1/2 tsp. oregano
Olive oil, for drizzle
Lay eggplant slices in a single layer and salt liberally. Let sit for 30 minutes, then rinse.
In a shallow bowl, whisk together the flour, 1 tsp. salt, and pepper. Coat each eggplant slice in the flour, shaking off excess.
Heat the vegetable oil in skillet. Fry the eggplant slices for three minutes, flipping once. Remove to a paper towel to drain.
Preheat the oven to 500 degrees. Roll dough out into a 12-14″ circle.
Spread the sauce over the dough and top with 1/2 cup mozzarella. Sprinkle the garlic, basil and oregano over, then lay the eggplant slices on top. Top with remaining cheese. Drizzle with olive oil.
Bake for about 7 minutes, until the bottom of the crust is browned.