Summer Vegetable White Pizza

Trying to incorporate more vegetables into your meals? Add them to pizza! This white pizza is loaded with squash, tomatoes, and fresh basil and topped with a mix of mozzarella and creamy garlic and herb cheese. I like making my own dough, but store-bought will work just fine, too. And if you don’t have a grill, make the pizza in your oven. Read my directions here.

Grilled Summer Vegetable White Pizza
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For the Pizza Dough
  1. 2 1/4 teaspoons (.25 ounce) active dry yeast
  2. 1 teaspoon white sugar
  3. 1 cup warm water (110 degrees F)
  4. 2 1/2 cups bread flour
  5. 2 tablespoons olive oil
  6. 1 teaspoon salt
For the Toppings
  1. 2 tablespoons extra virgin olive oil
  2. 1 cup very thinly sliced zucchini
  3. 1 cup very thinly sliced yellow squash
  4. 1 plum tomato thinly sliced
  5. 1/2 cup thinly sliced red onion
  6. 2 cloves garlic, minced
  7. 8 oz. grated mozzarella cheese
  8. 2 oz. garlic and herb soft, spreadable cheese
  9. 2 tablespoons chopped fresh basil
  10. 1/2 teaspoon dried oregano
  11. 1/4 teaspoon kosher salt
  12. Red pepper flakes, to taste
For the Dough
  1. In a medium bowl, dissolve the yeast and sugar in warm water. Let stand until frothy, about 10 minutes.
  2. Stir in flour, salt, and oil. Kneed until smooth.
  3. Turn dough out onto a lightly floured surface and cover with a damp towel. Let rest for 15 minutes.
  4. With a floured rolling pin, roll out dough to desired thickness.
  5. Transfer to a well-greased pizza pan.
For Assembling
  1. Brush rolled-out dough with olive oil.
  2. Place slices of tomatoes evenly on the crust, and sprinkle with minced garlic, dried oregano, and chopped basil.
  3. Sprinkle with mozzarella cheese.
  4. Place slices of zucchini, yellow squash, and red onion evenly on top of the cheese.
  5. Season with kosher salt and red pepper flakes.
  6. Add small spoonfuls of garlic herb cheese evenly on pizza.
For Grilling
  1. Turn on all burners of the grill, and preheat to 450-500 degrees for at least 5 minutes.
  2. Spray or brush the grill grates with cooking spray or oil.
  3. Place the pizza on the pan on the grill grates. Close the grill lid, and turn all burners down to low (to heat the top of the pizza) for about 5-8 minutes.
  4. After that amount of time, with a potholder, grab ahold of the pizza pan, and gently shake it to test whether the dough is loose from the pan. If it's not loose, close the lid of the grill and cook for an additional minute or so. If it's loose from the pan, gently slide the pizza off the pan and onto the grates of grill (you might need to gently slide a spatula under the crust).
  5. Turn all burners to medium heat, and close the lid. With a metal spatula, rotate pizza 45 degrees every 30-60 seconds, until the crust is evenly crisp.
  6. Slide pizza back onto pan, and cut and serve.
Adapted from Annie's Eats
Adapted from Annie's Eats
Seasoned to Impress https://seasonedtoimpress.com/

Chocolate, Peanut Butter Rice Krispies Treats

The main downfall to almost always having a stocked pantry is it’s way too easy for me to give into my cravings, which is exactly what happened tonight. I had a serious craving for something sweet, and after staring into my pantry for an absurdly long time, I gathered the ingredients for Rice Krispies treats. But I didn’t stop there. I, of course, added chocolate and peanut butter because it’s the world’s best flavor combination. Then I tried to make myself feel better about this decision by substituting coconut oil for the butter. Though, I must say, it was a great idea because the coconut oil is awesome in these, adding just a hint of coconut-y flavor. 

Chocolate, Peanut Butter Rice Krispies Treats
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Ingredients
  1. 5 cups Rice Krispies cereal
  2. 1 10 oz. bag marshmallows
  3. 3 tablespoons coconut oil
  4. 3 tablespoons cocoa powder
  5. 1/4 cup creamy peanut butter
Instructions
  1. Grease a 9x13-inch cake pan.
  2. Measure Rice Krispies into a large bowl.
  3. In a medium sauce pan over medium-low heat, melt the coconut oil.
  4. Add the marshmallows and stir constantly until melted and smooth, about 5 minutes.
  5. Turn heat to low, and stir in cocoa powder and peanut butter.
  6. Working quickly, pour marshmallow mixture over Rice Krispies and stir to combine until cereal is well coated.
  7. Pour immediately into the cake pan, and use a spatula to push evenly into pan.
  8. Let cool before cutting.
Seasoned to Impress https://seasonedtoimpress.com/

Roasted Sweet Potato Salad

Are you looking for something new to make for your Fourth of July barbecue? Well, the search is over! You’ll be the star of the barbecue with this roasted sweet potato salad. The creamy dijon dressing with a hint of maple syrup combined with the tender sweet potatoes, spice and crunch of red onion, freshness of parsley, and smokiness of bacon are perfect together. Plus, look at all those colors! 

 

Roasted Sweet Potato Salad
Serves 6
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 6 cups peeled, cubed sweet potatoes (about 5 potatoes)
  2. 1 tablespoon extra virgin olive oil
  3. 1/2 teaspoon kosher salt
  4. 1/4 teaspoon black pepper
  5. 1/4 cup thinly sliced red onion
  6. 4 slices of bacon, cooked and crumbled
Dressing
  1. 1/2 cup mayo
  2. 2 tablespoons Dijon mustard
  3. 2 tablespoons real maple syrup
  4. 1/2 teaspoon minced garlic
  5. 1 tablespoon milk
  6. 1 tablespoon chopped fresh parsley
  7. Salt and black pepper, to taste
Instructions
  1. Preheat oven to 375. Spread diced sweet potatoes on a large rimmed baking sheet. Drizzle with olive oil and toss to coat. Sprinkled with salt and pepper. Roast for 15 minutes, tossing half way through. Remove from oven and let cool slightly.
  2. While the potatoes roast, add all of the dressing ingredients to a large bowl and whisk together.
  3. Add in the roast sweet potatoes and sliced red onion and toss gently to combine with the dressing.
  4. Cover, and refrigerate for several hours.
  5. Top with crumbled bacon immediately before serving.
Seasoned to Impress https://seasonedtoimpress.com/