A Perfect Feast

The Equipment I Used

A Bread Machine- I used my bread machine for making the pizza dough.
Pizza Stones- Bake your pizzas on pizza stones, if you have them. Otherwise, just bake the pizzas on a baking sheet.
Pizza Peels- If you’re using the pizza stone, use the pizza peel for sliding the pizza into the oven.
A Food Processor- You’ll need this to make the red pepper pesto.
A Food Scale- For perfect baking results, weigh your flour.

The Ingredients Needed for Red Pepper Pesto Pizza

Flour-Be sure to use all-purpose flour. I always use King Arthur brand flour.
Yeast- Use active dry yeast, not quick acting yeast.
Mozzarella- If possible, use fresh mozzarella cheese.

How I Made my Pizza

First, I made the pizza dough. You can do this up to two days in advance. Just store it in an oiled bowl, covered, in the refrigerator. Then, let it come to room temperature before rolling it out.
Then, I made the pesto.
Finally, I added the toppings and baked the pizzas.

If you like pesto, you need to try these cheesy and delicious Red Pepper Pesto Pizza.

Red Pepper Pesto Pizza

Two pizzas topped with fresh mozzarella, red pepper pesto, and heirloom tomatoes.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

rising time 2 20

Total Time 2 50

Course Main Course

Cuisine Italian

Servings pizzas

Calories 350 kcal

Equipment

Bread Machine
2 Pizza Stones
2 Pizza Peels
Food processor

Ingredients

For the Bread Machine Pizza Dough:

1 cup water
1 tbsp. extra virgin olive oil
3 cups all purpose flour (360g)
1 tsp. each honey and salt
2 tsp. active dry yeast

For The Red Pepper Pesto Sauce:

1 red bell pepper
⅓ cup extra virgin olive oil
2 cups fresh basil leaves
2 cloves minced garlic
2 tbsp. pine nuts
½ cup Parmesan cheese
¼ tsp. each kosher salt and black pepper

For the Pizza Toppings:

3½ cups fresh mozzarella cheese, thinly sliced, and divided
4 red and yellow heirloom tomatoes

For the Garnishes:

¼ cup fresh basil leaves
½ cup finely grated Parmesan cheese
¼ tsp. crushed red pepper flakes
1 tbsp. pine nuts

Instructions

Begin by making the pizza dough: Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine. Select the dough cycle and press start.
While the dough is rising, make the red pepper pesto sauce: Begin by roasting the pepper: Preheat the oven to 350°F. Place the pepper on a baking sheet and bake it for one hour. Remove the skin and seeds and add it to the food processor along with the rest of the ingredients, except the oil. Pulse until everything is ground up. With the motor running, stream in the olive oil. Process until the pesto is fully combined.
Preheat the oven to 425 degrees, with two pizza stones inside of it.
When the dough cycle is done, dump the dough on to a floured board and divide in half. Press or roll the dough in to two twelve- inch circles, right on two parchment covered pizza peels. Brush them with olive oil and cover with plastic wrap and let them rise for thirty minutes. Top the dough rounds with about two thirds of the pesto sauce and the three cups of the mozzarella cheese.
Using the pizza peels, slide the parchment and pizzas onto the pizza stones. Bake for 10 minutes. Remove the pizzas and top them with the tomatoes and a half cup more mozzarella. Bake for five minutes.
Garnish the pizzas with the pine nuts, the rest of the pesto, the Parmesan, red pepper flakes, and basil.

Nutrition

Calories: 350kcal

Keyword meatless

Tried this recipe?Let us know how it was!

Hand Kneaded Pizza Dough

Pizza dough mixed with a wooden spoon and kneaded by hand.

Print Recipe Pin Recipe

Prep Time 13

Rising Time 1 30

Total Time 1 43

Course Main Course

Cuisine Italian

Servings pizzas

Ingredients

1 cup warm water (110 degrees)
1 tsp. honey
2¼ tsp. active dry yeast
3 cups bread flour
1 tsp. salt
¼ cup extra virgin olive oil

Instructions

In a measuring cup, stir together the water and honey. Stir in the yeast. Let this mixture sit for five minutes.
In a large bowl, stir together the bread flour and salt. Add the yeast mixture and the oil, and stir until it's all combined. Dump it on to a floured board, and knead it for 8 minutes.
Place the dough in an oiled bowl, and turn the dough until it's all covered in oil. Cover the bowl with a damp towel and let it rise in a warm place for one hour.
Divide the dough in half and roll into two circles. Place on two pizza pans, or pizza peels. Brush with olive oil and cover with plastic wrap. Let rise for thirty minutes.

Keyword bread

Tried this recipe?Let us know how it was!

meatless

by Sharon

September 13, 2022

Chipotle Chicken and Corn Tacos

Chipotle Chicken and Corn Tacos are one of our favorite summer dinners. I start this dish by braising boneless chicken thighs with chipotle peppers, cilantro, onions, and garlic. Then, I fill each taco shell with the tender chicken and my Roasted Corn Salsa. We like …

chicken

by Sharon

September 12, 2022

Falafel with Lemon Tahini Sauce

Falafel with Lemon Tahini Sauce is one of our favorite meatless meals. I start this dish by deep-frying the falafel chickpea patties. Then, I stuff the falafel in pita pockets, and drizzle on the Lemon Tahini Sauce. Finally, I add tomatoes, red onion, and sliced …

meatless

by Sharon

September 10, 2022

Summer Salad with Blueberry Vinaigrette

Summer Salad with Blueberry Vinaigrette is one of our favorite summer salads. I start this salad by making a Blueberry Vinaigrette. Then, I tossed the vinaigrette with spring lettuce mix, blueberries, strawberries, red onion, goat cheese, and candied pecans. We like this salad for several reasons. First of all, I like that I can make this stunning salad in just fifteen minutes. Secondly, I like that I can make this salad ahead of time. Then, I just drizzle on the Blueberry Vinaigrette right before serving. Thirdly, I like how this salad allows me to use all the fresh summer fruit I love so much. And, lastly, we all love the creamy goat cheese, crispy pecans, and sweet fruit in this salad.

The Equipment I Used

A Food Processor- In order to break down the jam enough to make a dressing out of it, you’ll need to process it in the food processor.
A Salad Spinner- Use this to dry your salad greens. If greens aren’t dry, the dressing won’t cling to it.
A Small Jar- Use this to shake up the dressing.

The Ingredients Needed for Summer Salad with Blueberry Vinaigrette

Blueberry Jam- I used the Stonewall Kitchen blueberry jam.
Lettuce- I used the Earthbound Farms Spring Mix.
Goat Cheese- I like to store this in the freezer and thaw it out before using it.
Pecans- I like to buy the Diamond brand pecans. I find them the most reliably shell-free.
Oil- Be sure to use a good quality extra virgin olive oil.

How I Made my Summer Salad

First, I made the vinaigrette.
Then, I made the candied pecans. Be sure to watch these closely so that they don’t burn.
Next, I tossed all the salad ingredients together in a jar.
Then, I drizzled on the vinaigrette and tossed everything together.

If you like blueberries, you need to try this beautiful and delicious Summer Salad with Blueberry Vinaigrette.

Summer Salad with Blueberry Vinaigrette

Spring greens topped with strawberries, candied pecans, red onions, goat cheese, blueberries, and a Blueberry Vinaigrette.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings

Equipment

Food processor

Ingredients

1½ cups halved strawberries
4 cups Spring greens
½ cup sliced red onion
4 ounces goat cheese, crumbled
1 cup blueberries

For the Candied Pecans:

1 cup pecan halves
2 tbsp. unsalted butter
3 tbsp. brown sugar

For the Blueberry Vinaigrette:

½ cup extra virgin olive oil
¼ cup rice wine vinegar
2 tbsp. blueberry jam
¼ tsp. black pepper
⅛ tsp. kosher salt

Instructions

Begin by making the Blueberry Vinaigrette: Process the blueberry jam in the food processor until it's smooth.
Then, combine all the jam and the rest of the vinaigrette ingredients in a jar and shake it to combine everything.
Also, make the candied pecans: Heat a medium skillet on medium heat and melt the butter and brown sugar together. Add the pecans and stir them until the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
In a large bowl, toss together the greens, strawberries, red onions, blueberries, goat cheese, pecans, and as much dressing as you want.

Keyword salad

Tried this recipe?Let us know how it was!

salad

by Sharon

September 9, 2022

Summer Vegetable Miso Ramen

Summer Vegetable Miso Ramen is one of our favorite summer soups. I start this soup by roasting some rich and delicious pork belly. Then, I simmer together a red miso, ginger chicken broth. Finally, I layer the bowls with the broth, the pork belly, summer …

soup

by Sharon

September 7, 2022

Honeycrisp Apple and Bacon Salad

Honeycrisp Apple and Bacon Salad is one of our favorite fall salads. I start this salad by toasting pecans in a skillet until they’re crispy. Then, I toss the pecans together with Honeycrisp apples, apple chips, bacon, and grapes. Finally, I drizzle on my homemade …

salad

by Sharon

September 7, 2022

Creamy Lobster and Corn Pappardelle

Creamy Lobster and Corn Pappardelle is one of our favorite summer dinners. I start this dish by steaming two lobsters. Then, I boil the pappardelle and steam the corn. Next, I make a creamy Parmesan sauce and toss everything together. We like this pappardelle dish for several reasons. First of all, I like that I can make this pappardelle dish in just a little over thirty minutes. Secondly, I like that this dish can be made in advance. I like to make it early in the day and then reheat it in the microwave. Thirdly, I like that this dish is easy enough to make every day but is fancy enough to serve to company. And, finally, we all love the sweet lobster and corn, the silky pappardelle and the creamy sauce.

The Equipment I Used

A Large Pot- You’ll need a large pot with a lid to steam the lobsters.
A Large Skillet- Use this to make the sauce. A large skillet allows you to toss everything together right in the sauce.

The Ingredients Needed for Creamy Lobster and Corn Pappardelle

Lobster- Use live lobsters, or to save time, buy the lobster meat from the seafood store.
Corn- If possible, use fresh corn on the cob. Frozen or canned corn just won’t be the same.
Pasta- I used pappardelle but you can use any pasta that you like. I use the DeCecco brand pappardelle.
Lobster Stock- My recipe is below. You could also use chicken stock.

How I Made my Lobster Pasta

First, I steamed my lobster and removed all the lobster meat from the shells. Take care not to overcook the lobsters.
Next, I made the Parmesan cream sauce. Simmer the sauce until it starts to thicken.
Finally, I added everything to the sauce and stirred until everything was combined.

If you like lobster, you need to try this creamy and delicious Creamy Lobster and Corn Pappardelle.

Creamy Lobster and Corn Pappardelle

Pappardelle with lobster and corn in a creamy Parmesan sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings

Ingredients

2 one pound lobsters
3 tbsp. kosher salt
12 ounces pappardelle pasta
2 ears corn on the cob
2 tbsp. unsalted butter
¾ cup heavy cream
¾ cup lobster or chicken stock
2 tbsp. minced garlic
¼ tsp. each kosher salt and pepper
1 cup grated Parmesan cheese

For the Garnish:

¼ cup basil leaves

Instructions

Begin by cooking the lobsters: Bring two inches of water to a boil over high heat in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for twelve minutes.
While the lobsters cook, steam the corn: Place the corn on a plate and microwave until tender, about six minutes. Remove the kernels from the corn.
Remove the lobster meat from the shells, and chop it all in half inch pieces. Set aside.
Bring a large pot of water to a boil for the pasta. Add the salt and cook the pappardelle until it's al dente.
In a large skillet, melt the butter. Stir in the cream, garlic, corn and lobster stock. Simmer for six minutes, or until the cream thickens. Stir in the lobster, Parmesan, salt, and pepper. Sprinkle with basil and serve.

Keyword seafood

Tried this recipe?Let us know how it was!

Easy Homemade Lobster Stock

Print Recipe

Prep Time 10

Cook Time 1 15

Total Time 1 25

Course Soup

Cuisine American

Servings

Calories 50 kcal

Equipment

A Large Pot

Ingredients

the shells from two lobsters (with tomalley and head sacs removed)
1 chopped onion
1 cup white wine
4 chopped plum tomatoes
1 tsp. kosher salt
2 stalks of celery, sliced
2 tbsp. garlic cloves
¼ tsp. each fennel seeds and red pepper flakes
4 sprigs fresh thyme

Instructions

Put everything in the pot. Bring to a boil and skim off foam. Turn the heat down, and simmer uncovered for one hour. Strain the stock and cool off the stock immediately.

Nutrition

Serving: 8ouncesCalories: 50kcal

Keyword seafood

Tried this recipe?Let us know how it was!

seafood

by Sharon

September 4, 2022

Uji Matcha Bubble Tea

Uji Matcha Bubble Tea is one of our favorite summer treats. I start this drink by whisking together the matcha mixture. Then, I shake it up with ice, milk, and Trader Joe’s Instant Brown Sugar Boba Kit packets. We like this drink for several reasons. …

Uncategorized

by Sharon

M	T	W	T	F	S	S
						1
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22
23	24	25	26	27	28	29
30

Recent Posts

The Equipment I Used

The Ingredients Needed for Red Pepper Pesto Pizza

How I Made my Pizza

Red Pepper Pesto Pizza

Equipment

Ingredients 1x2x3x

For the Bread Machine Pizza Dough:

For The Red Pepper Pesto Sauce:

For the Pizza Toppings:

For the Garnishes:

Instructions

Nutrition

Hand Kneaded Pizza Dough

Ingredients 1x2x3x

Instructions

The Equipment I Used

The Ingredients Needed for Summer Salad with Blueberry Vinaigrette

How I Made my Summer Salad

Summer Salad with Blueberry Vinaigrette

Equipment

Ingredients 1x2x3x

For the Candied Pecans:

For the Blueberry Vinaigrette:

Instructions

The Equipment I Used

The Ingredients Needed for Creamy Lobster and Corn Pappardelle

How I Made my Lobster Pasta

Creamy Lobster and Corn Pappardelle

Ingredients 1x2x3x

For the Garnish:

Instructions

Easy Homemade Lobster Stock

Equipment

Ingredients 1x2x3x

Instructions

Nutrition

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients