Easy Peasy Pizza Pie


Been hearing a lot about skillet pizzas? Me too! And with good reason! Easy to put together for a quick supper, or an afternoon football party, because…bowl games, or even a treat for after school.


When the Hubs and I were in Vermont last spring at the King Arthur Flour store, I picked up a bag of this Italian style flour, it’s a little finer than normal AP flour, although that will work fine too. I just followed the directions on the back label. A little flour, a little yeast, a little water, a little sugar and salt…


A little nap for the dough in a warm place a.k.a the magic folding proofing cabinet…


Meanwhile back at the cutting board, I prepped ingredients for 2 different types of pie. Top photo is prosciutto, bleu cheese, red onion, fresh figs and a little fresh buffalo mozz. The lower photo is sundries tomatoes, shaved parm, the same buffalo mozz, and giant caper berries that are like giant satisfying salt bombs for your taste buds!


Oil a heavy skillet and heat. It needs to be very heavy and very oiled and very hot.


Punch down the dough and form it into a disk that can be cut in half and rolled out into 2 flat 14″ – 16″ discs


You can make smaller ones by cutting dough into either 4 or 6 pieces also


Put dough disc into the hot oiled pan and give it about 4 minutes on medium heat. You will be able to lift the pie once it starts to cook to check on the progress. Once the bottom is browned, you can flip it fairly easily and then top with various toppings.


Let things get a little melty and then add other items as needed. If you want, and you skillet is oven worthy, you can put the pan in the oven to melt everything, but honestly, the cheese melted just fine on the stovetop.


Once cooked, I topped with fresh arugula and some balsamic glaze from Trader Joe’s. But this would be just as easy with some shred cheese and pepperoni and jar pizza sauce! Mix up your toppings, or if you’re having a party, you know I am a proponent of everyone making their own pizza, so set the buffet of toppings out and let peeps design their own!

Because…bowl games.

Greening up….

The Hubs and I are doing a little experiment this week and going vegetarian for a few days…I prepped up some quick zucchini rolls on Sunday. I shaved a lonely zucchini on the long side and the rolled with a mix of shredded Parmesan, Italian seasoning, cream cheese and a little bit of mozzarella. I placed them in a foil pan on a bed of simple tomato sauce.

Then a 375 degree oven for about 40 minutes. I topped with more sauce just before serving. More to follow!

Happy Appies…

The Hubs and I were in charge of wine and pre feast snacks for Thanksgiving, so part deux of my kitchen based marathon was on Wednesday. I had five items to produce for the menu I planned. All pretty easy to execute. I also had to pack each item for travel, and didn’t want to have to mess around with bringing containers home unless critically necessary, so disposable was way to go.

The Old Standby

Blue, chèvre, Brie, Manchego, cheddar served with baguette slices, candied lemon, grapes and blackberries, sliced apple and red pears. I always like my cheese tray to look full and casual, not laid out like a terraced garden. Another bonus on Thursday came in the form of an hour plus commute, that allowed the cheese to come up to perfect temp for eating.

The Fail Safe

A Caprese salad is always a safe choice for diner satisfaction, and transferring the ingredients to a skewer is a fun way to convert a salad into an appetizer that’s portable and kid friendly too. 

It’s also fun to include dressing and garnish in one by filling teeny tiny food grade syringes with balsamic syrup and evoo!

You can purchase on Amazon, just search for flavor injectors.

The Classic with a Twist


You can miniaturize (is that a real verb?) almost any set of ingredients and salad is no exception. Caeser salad is really good because there are limited ingredients. I simply shredded some Romaine, and put it in a zip top bag with a damp paper towel. On arrival you can just pour the dressing, transported in any old jar, into the bag, reseal and shake. “But it’s missing the cheese and the crouton” you say. That’s the other way to have fun here. You can make Parmesan crisps very easily!

Just toss a little flour with shredded Parmesan and place on a non stick pan, medium heat with a little pan spray on it. As the cheese melts you can move it into shape as desired.  Cook till brown and then flip, about 45 seconds. The crisps keep really well between two paper plates, wrapped in plastic wrap.

The Savory and Satisfying


For the first hot appetizer, I turned to corn, “we call it maize”, but it’s actually polenta!

Follow the directions on the box and add cheese or other ingredients as you see fit. I topped the polenta with savory mushrooms cooked with a little Italian sausage, garlic, butter and some sage, and then stirred in a tablespoon of mascarpone.Totally creamy and yummy. 

I garnished with some green onions, but chives would work also. The polenta and the mushrooms can just be put in reveal able containers and nuked in the microwave when needed. And lastly…

The Wild Card

Of which there are no pictures extant! How did that happen? 

Well, I’ll just have to tell you all about it!

My brothers favorite option from any Chinese restaurant is always Crab Rangoon. So I decided I could do a deconstructed rangoon. I mixed canned crabmeat with a little mayo and Tabasco and 8 oz of non fat cream cheese and baked along with the turkey. Wednesday nite, I heated about a cup of vegetable oil in a deep skillet and then cut refrigerated egg roll wrappers into triangles. Drop the triangles into the oil for about 20 seconds and flip…like magic, wontons! So instead of pockets of crab and cream cheese, you have wonton chips and dip.

So that’s how I used about eight different types of cheese from the cheese centric trip to Trader Joes last week!

Just Another Meatless Monday…

Trying a little Cauliflower Parmesan tonite.

Start with cutting your cauliflower into 2″ florets

Then you need a dry hand / wet hand station with flour, beaten egg and panko

Roll the cauliflower in flour

Then dredge in beaten eggs

Then roll in panko

Then brown the cauliflower in olive oil on a medium flame. It does not have to be cooked through!

Then layer it in a greased pan with marinara, mozzarella and Parmesan. Pop in the oven for about 40 minutes till melty and bubbly! I paired with charred baby eggplant and a salad, all very satisfying!