The allure of this recipe is the embedded cheese, along with the rich flavor imparted by chicken or vegetable broth. In fact, this crust can be eaten without any toppings as a delicious herbed cheese crisp, but it’s even better with your favorite pizza toppings. (For topping ideas, see Other Pizza and Focaccia Toppings). Be sure to have about 1 tablespoon olive oil on hand for dipping your fingers prior to shaping your pizza crust.
Author: chefalice
Jerk chicken is one of my signature recipes. The spices that are used to create this flavorful dish originated in the Caribbean and can be traced back to slavery times. Jerk seasoning also is delicious on fish or pork. Make extra portions of the chicken to serve as a main course or to use in wraps or sandwiches. Adding fruit to this salad provides a hint of sweetness to cool down the spiciness of the chicken, as well as lots of nutrients. Figs are rich in fiber and are a good source of potassium, calcium, and manganese. They’re also a…
Among all the flavour pairings in the world, apple and cinnamon stand out as true soulmates. They really shine together in this muffin, and the buckwheat flour, something we don’t often use at the bakery, lends a nuttiness and a really tender crumb. You want to make sure you’re using a firm and tart apple here, like a classic Granny Smith, or something more current, like a Pink Lady or Honeycrisp, otherwise the apple flavour will be weak and the texture mealy. I leave the apples unpeeled to get all the vitamin goodness and healthy fibre of the skin but,…
To get my pizza fix, I build flavor with shaved vegetables, herbs, and rich sauces. My friend Stace and I hit the jackpot when we cooked up this little number. “Wow!” we exclaimed, our mouths dripping with balsamic sauce. I’ve gone with a pre-made crust so this pizza can be ready in thirty minutes. But a homemade dough is great, too. Blending the sauce on high speed emulsifies it so your pizza won’t get oily. The extra sauce is delicious for dipping pizza slices or steamed veggies.
Quinoa is a great non-gluten substitute for the bulgur wheat that is called for in traditional tabbouleh recipes. If you are not in a hurry, let the quinoa cool overnight. It gets nice and fluffy, which strikes just the right note of contrast to the crisp summery crunch and tang of the other ingredients. Dress it at the last moment so it doesn’t get soggy. On many summer evenings, especially the super-hot ones, I make this salad and call it dinner.
If you are a fan of bacon and eggs, try this it is rich in protein and fat, which will keep hunger pangs at bay until lunchtime.
Ah, chicken parm, the most ubiquitous of Italian-American favorites. Who doesn’t love this dish? Even when it’s soggy and poorly executed, as it so often is, it’s still delicious. But it’s also usually an allergen bomb, between the eggs, the wheat breadcrumbs for breading, and the mounds of cheese and butter. Enter allergy-friendly chicken parm. Yup, that’s right. Beloved even by my husband, who grew up in the Bronx near Arthur Avenue (the real Little Italy of New York City), and then on Long Island in the same town as that Italian restaurant Billy Joel is always singing about (you…
Grill vegetables on the top rack of the grill. Don’t choose vegetables with a high water content, like cucumbers. They will not grill well. Stick to heartier vegetables and fruits to grill.