A whole pineapple was thoughtlessly purchased without a clue of what to do with it. Although, it’s a bit complicated to chop up, it’s a juicy snack or a nice garnish for a rum drink. Chunks of it always sweeten a mean, green stir-fry. When it’s pureed, it sweetens most dessert (try it in Hummingbird Cake with Mascarpone Frosting). After some thought, I decided to challenge myself by making a savory pineapple pizza.
Now that cooler nights are here, I can turn on the oven to it’s highest temperature to make pizza. This pizza has a mild spicy cornmeal crust that most kids will love. It’s topped with homemade roast peppers with a smoky and candy sweet taste sans the spice. The peppers are layered over a herbal ricotta cheese and baby spinach leaves. Balancing the sweetness of the pizza, salty kalamata olives gently top the roast peppers with a handful of shredded parmesan cheese (try it with asiago, too). The result: A pizza that warms your family’s soul into the first few days of autumn. Read more →
Congress did kids a favor a few weeks ago by declaring pizza as a vegetable because of the tomato paste … um … sauce. Meanwhile, health food advocates and families gasped in horror at the news. Usually made with processed and poor quality ingredients, pizza is the symbol of unhealthy cafeteria school lunches. What’s a health advocate to do when the government demonstrates it doesn’t care about kid’s diets? Read more →