For this flatbread pizza I’m using Asparagus and some caramelized onions to create a sweet and savory combination. I love making 4 – 5 different flatbread pizzas for party’s – even letting guest assemble and bake off their own. It’s a great way to get friends involved in cooking dinner, and with a bit of wine flowing, it turns into a ton of fun.
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Flatbread pizza’s are amoung my favorite food to both cook and eat. They are really easy to make, and the options for topping are nearly endless. I’ll make them when I’m looking for a light meal, and they are also great for party foods, where you can make several different versions – even let people make their own.
Just about every time I get take out Chinese food, the next day, I’m making fried rice. I’ve always got some leftover rice from the night before, and fried rice (at least how I make it) is so easy to make with whatever ingredients you have on hand. This version is a Pork Fried rice, that I made with some leftover pork chop’s, and the veggies that I had available in the fridge.
Flatbread pizzas have become a stable in my house, and this version of Mediterranean Flatbread Pizza is one of my favorites. I generally use pita bread, or nann, as the base (which saves a ton of time) and since the “sauce” is really just the toppings, it only takes about 15 minutes to make.
Pizza may top the list of all time greatest foods on Earth and I love making traditional pizzas at home. Here I show you how to make a Tomato & Basil Flatbread pizza that is so easy to make you won’t believe it, and everyone else will think you’re a professional chef. I make flatbread pizzas with pita bread, or sometimes naan, which is a ton easier than raw pizza dough.
I love making pizzas at home. With a few simple tricks, they are easy to make, and the choice of toppings are nearly endless, making it easy to catere to everyone’s tastes, and even the changing seasons. Here, I show you how to make a sun dried tomato and goat cheese pizza.
While conventional wisdom is that bigger is always better, I've found that is decidedly not the case when it comes to burgers. A few years ago, after having some damn tasty sliders out at a local bar, I decided to give them a try at home. And while, I do still make big, huge, manly half pound burgers occasionally, I've really gotten into these tiny little versions.
Bacon and onions just go together really well. So why not on pizza? Making pizza’s at home is always a hit with my family. Partly because, everyone gets to choose their own toppings. For this pizza, I when with a combination of freshly sautéed bacon and green onions, or scallions.
A few years ago, I made a Pork Tenderloin Marsala for the first time, for the simple reason that I didn’t have any chicken handy. And while Chicken Marsala may be more the common, the wine flavored mushroom sauce goes really well with a perfectly cooked piece of pork tenderloin.
This Burrata Crostini is a quick and easy recipe that I frequently turn to when I’m hosing a party. Crostini, is just a fancy word for toasted bread. The great thing is, that there are tons of things that taste great on top of good toasted bread! For this recipe we top the crostini with some Burrata cheese, which is a type of mozzerlla that is more creamy and very mild tasting.