Post Tagged with: "Mozzarella"

Pizzadillas

Pizzadillas

Posted by Anthony on January 10, 2019 in Entree, Pizza


Serves: 1

Time: 30 min

Difficulty: Easy

A few weeks ago, I was in the mood for pizza, but also for quesadillas. So I thought I’d marry the two together to form one delicious concoction: Pizzadillas! They a lot like a calzone, just in a tortilla, and are pretty simple and straightforward to make, requiring just a bit of oven time in a couple steps of the process. But you can make them with whatever you like on your pizza, making them easy to personalize. The end result has been nothing short of extraordinary, and has quickly become a lunchtime favorite of my wife and me. If you’re looking for a new way to enjoy your pizza, look no further and give this a shot. You’ll be glad you did!

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Healthy Homemade Lasagna (à la Loaf Pans)

Healthy Homemade Lasagna (à la Loaf Pans)

Posted by Anthony on March 2, 2017 in Entree


Serves: 8 (2 per loaf pan)

Time: 45 min (active), 45-60 min (inactive)

Difficulty: Easy

A number of our friends have recently been in need of some freezer meals, and one of my go-to staples to provide is lasagnas prepped and delivered in aluminum loaf pans — a perfect size for 2 servings, so you’re not left with a boatload of leftovers in an enormous baking dish. Everyone who has received and partaken of these lasagnas has raved about them and how delicious they are, and most have asked for the recipe. Admittedly, this recipe never existed on paper until I was asked for about the 8th time for a copy of the recipe, as I just made it off-the-cuff. But here is the official recipe, finally documented outside of my head, for your making and partaking pleasure. Hope you enjoy!
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Grilled Three-Cheese with Tomato, Basil, & Honey

Grilled Three-Cheese with Tomato, Basil, & Honey

Posted by Anthony on May 8, 2016 in Entree


Serves: 2

Time: 15 minutes

Difficulty: Easy

For Mother’s Day this year, I wanted to treat my wife to something extra special. One of her favorites is the Grilled Three-Cheese Sandwich from Café Muse in Royal Oak, Michigan. Their sandwich first received national attention being featured in a 2008 Esquire Magazine article about the “best sandwiches in America”, was later featured on Oprah in a “sandwich showdown”, and has been named as the “best grilled cheese sandwich in Metro Detroit” (Detroit Free Press) and “one of the perfect grilled cheese sandwiches in America” (Reader’s Digest). Unfortunately, trying to get a reservation at the renowned Café Muse on Mother’s Day is near impossible, so instead, I decided to make it at home for us to enjoy. The end result was absolutely delicious, and is most definitely a recipe I’ll be making many more times to come. If you’re a fan of grilled cheese, do yourself a favor and make this recipe soon. You’ll be glad you did!

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Pizza All Day!

Pizza All Day!

Posted by Anthony on October 23, 2015 in Tidbits

Last Saturday I decided it was high time to try some new pizzas. So I set out on a quest that, thanks to my sister, was coined #PizzaAllDay. Starting at breakfast and continuing through dinner, I ended up making 4 new pizza creations. It was a lot of time in the kitchen, but anyone who knows me knows how much I absolutely love homemade pizza days, so it was well worth it. And since all of these pizzas were new, they’re qualified for my 50 in 15 Challenge, moving me one step closer to my 50th recipe.

For all of these pizzas, I used the Pizza Americana dough recipe from my go-to pizza book, American Pie: My Search for the Perfect Pizza by Peter Reinhart. It’s a great all-purpose dough recipe that works perfectly for me when making pizzas in my oven.

Now, without further ado, on to the pizzas!

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Roasted Brussel Sprout & Balsamic-Glazed Onion Pizza

Roasted Brussel Sprout & Balsamic-Glazed Onion Pizza

Posted by Anthony on August 18, 2015 in Entree


Difficulty: Medium

I love making homemade pizza. It is infinitely better than “fast food” pizza from one of the big chains. And it affords me the chance to not only spend some quality time in the kitchen (or outside with the grill) and even experiment with different topping combinations. Well this past Sunday night — quasi-officially known as “Pizza Night” at our house — I was inspired to attempt a new kind of pizza. I had a few brussel sprouts on hand from earlier in the week, and decided to try a bold and flavorful combination of roasted brussel sprouts and onions in a balsamic vinegar reduction. I had no idea how it would turn out, but in the end, I was pleasantly surprised with the result. It was a bold pizza to be sure, but was also delightfully flavorful. And even though I’m no newbie to pizza, I decided that this exploration of a new combo of toppings warranted an entry into my 50 in 15 Challenge.

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