Gluttonous and Good For You!

Gluttonous and Good For You!

Thursday, March 26, 2015

Italian Style Smashed Potatoes

As an Irish girl, I love potatoes. When presented with this week's sensational sides theme of mashed, I knew was going to make potatoes. Italian smashed potatoes have become one of my favorite way to mash potatoes. It's just boiled unpeeled red potatoes with Italian parsley, a good Italian hard cheese, olive oil, salt and pepper.  Remember, all those nutritional goodies are in the skins. They go with everything. So simple. The amount of these ingredients listed below is a mere suggestion.

2 pounds of red skinned potatoes
3 tablespoons extra virgin olive oil
1/2 bunch parsley, finely chopped
1/4 pound of really good pecorino romano or Parmigiano- Reggiano cheese, grated
salt and pepper to taste

Rinse, clean, and cut the potatoes into roughly equivalent chunks to ensure even cooking. Place them in a medium to large sauce pot with salted water. Bring to a boil on medium high heat. Boil under fork tender, about 15 minutes. Remove about a cup of the water before draining if need when smashing.

Smash/mash drained potatoes with the olive oil. Try not to over mash them. I personally like a chunkier texture. Add some of the reserved water if you want a creamier, looser consistency. Using a spoon add and mix in the parsley, cheese, and salt and pepper. As always, season to your taste preference.
-Erin Swing
Swing Eats

This is part of Food Network's Sensational Sides Food Fest. Check out The FN Dish. The spring food we're focusing on here is anything "mashed." On twitter, we're tagging #SensationalSides.  Here’s the link to our Pinterest board:  Here are smashing mashed other delicious recipes:

Thursday, March 19, 2015

Mexican Cocoa Brownies with an Almond & Pepitas Crust (gluten-free)

When I think of brownies, I think of dense, fudge-y, chocolate "cake" with that thin layer on top. I love that thin layer on top. So in developing a recipe for a complex brownie, I made sure nothing would be on top. What is that thin layer? People call it a meringue layer: the proteins from the egg whites combining with the sugar and migrating to the top during the baking process. However, I have seen this with vegan brownie recipes I have made. Maybe in general, a film of protein and sugar forming on top. A syneresis as I would call it as a scientist. (A good example is the liquid whey that separates out on top of yogurt.)

I decided to go the Mexican spiced chocolate route, using cinnamon, chili powders, coffee, nuts, and seeds to add depth and complexity. But at first, I pondered, "How am I going to incorporate the seeds and nuts?" I know, make a crust. This will give a unique texture to the brownies without interfering with that special thin meringue layer and giving an emphasis on what I chose: marcona almonds and pepitas. The marcona almonds are skin-free and make it easier to work with. Given, the crust makes for more work and a double bake with crisping up the crust first, cooling, then adding in the brown batter. So. Worth. It. I bet you have never had a brown like this. My friends told me this is their new favorite. The ratio of these brownie were (roughly) 2 parts eggs : 4 parts sugar : 2 parts butter : 1 part cocoa powder : 0.6 parts flour.


50 grams marcona or any almonds
50 grams pepitas (pumpkin seeds)
25 grams brown sugar
25 grams butter, melted and cooled slightly
1/4 teaspoon cinnamon
dash of chipotle powder, cayenne
salt to tast

200 grams sugar
200 grams brown sugar
113 grams natural cocoa powder
30 grams GF oat flour
30 grams tapioca flour
1/2 teaspoon kosher or sea salt
2 teaspoons cinnamon, ground
1/4 teaspoon chipotle powder
1/8 teaspoon cayenne powder
2 teaspoons Nescafe instant coffee
2 teaspoons Mexican vanilla (if possible)
4 large eggs (200 grams), room temperature, mixed well
226 grams (2 sticks) butter, melted and cooled

  • Preheat oven to 325F.
  • In a processor, combine the almonds, pepitas, brown sugar, seasonings and pulse until coarse like gravel. Add in the melted butter and pulse again until completely incorporated.
  • Turn out into brownie pan (8"x8") into a thin, 1/4", layer and pack well.
  • Bake for about 20 minutes, until lightly golden brown.
  • Remove from oven and allow to cool.
  • In a large bowl, mix together the sugar, brown sugar, cocoa powder, flours, seasonings (all the dry ingredients) and mix very thoroughly.
  • Add in the eggs, butter, and vanilla all at once and mix with a wooden or silicone spoon until uniform.
  • Pour the batter evenly and slowly onto the cooled almond and pepitas crust.
  • Bake for about 35 minutes or until only a tiny amount of chocolate is visible when a toothpick is inserted and removed from the center.
  • Cool on a rack and cut when mostly cooled. Store in a tightly-sealed container in the fridge.
Trust me, they disappear fast.

-Erin Swing

Swing Eats

This is part of Food Network's Comfort Food Feast. Check out The FN Dish. This week we're focusing on brownies. On twitter, we're tagging #ComfortFoodFeast. Here’s the link to our Pinterest board: Here are other amazing brownie recipes to try out from our other friends:

Dishing with Divya: Beetroot Brownies
Creative Culinary:
Chocolate Chip Brownies with Cream Cheese Frosting
Elephants and the Coconut Trees:
Brownies with Condensed Milk
Food for 7 Stages of Life:
Easy Eggless Brownies Recipe
The Mom 100:
Mexican Hot Chocolate Brownies
Napa Farmhouse 1885:
Chocolate Brownie Pie (GF and Sugar Free)
Taste with the Eyes:
Chili Chocolate Brownies with Gochugaru, Ginger, Sesame Seed, Olive Oil, Fleur de Sel
Swing Eats:
Mexican Cocoa Brownies with an Almond & Pepitas Crust (gluten-free)
FN Dish:
10 Ways to Revolutionize Your Brownie Intake

Thursday, March 12, 2015

Healthier Twice Baked Potato Skins

I'm a sucker for bar food. Admit it, who is not? My favorite menu item is the loaded potato skins. Problem is, I cannot eat them safely as a celiac. Turns out they deep fry them before stuffing them with cheese and bacon before broiling and topping with sour cream and scallions. Wow, it's probably a good think I can't eat them - far from the healthiest menu choice. At the same token, I never considered making a homemade version of potato skins, since scooping out the baked potato seemed like a waste. Another favorite unhealthy potato recipe of mine is twice baked potatoes. The portion alone is twice too big. Ah, I know, split them in half, stuff with tasty healthier options and bake until crispy. The ultimate potato mash-up: a twice baked potato skin.

This version I stuffed with some of my tasty favorites: Gorgonzola cheese crumbles (a blue cheese), Greek yogurt, scallions, parsley, chives, olive oil, garlic salt, and black pepper. Get creative and try with your favorite flavor saturated ingredients like Parmesan, nutritional yeast, anchovies, sun-dried tomatoes.... you get it. Flavors usually too strong on their own make great fillers without feeling the need for super fatty unhealthy ingredient choices. This recipe is for 2 generous servings using 1 russet potato. Scale up according. Note on type of potatoes: russet/Idaho is the only wise choice. No other type will work as well.

Healthier Twice Baked Potato Skins with Gorgonzola cheese crumbles, Greek yogurt, scallions, parsley, chives, olive oil, garlic salt, and black pepper:

  • russet/Idaho potato, 1 large, washed well
  • salt
  • Gorgonzola (blue cheese) crumbles, 1/2 cup
  • Greek yogurt, 1/2 cup
  • scallions (green onion), 1 stalk, chopped fine
  • herbs such as parsley and chives, 2 tablespoons, chopped fine
  • olive oil, 1-2 tablespoons
  • salt, black pepper, garlic salt to taste
  • Preheat oven (toaster oven is perfect for this) to 375F. Wash the potato well. While it is still wet, generously sprinkle the whole surface of the potato with salt. This will make the skin extra crispy. Bake for about 45 minutes until crispy on the outside and fork tender, or it gives easily when squeezed. Allow to cool just until you can handle it safely using a clean hot pad.
  • Cut the potato in half lengthwise. Using a fork, carefully scrap out the insides into a mixing bowl. Try to keep away from the skin. Leave about a quarter of an inch lining for the skin. Place the hollowed out skins on a foil lined mini cooking sheet.
  • In the bowl with the potato "meat", mix in the cheese, yogurt, scallions, herbs, seasonings. Mix well. Taste. Adjust seasonings accordingly. Split the filling in half, and fill the potato skins. Put back in oven and bake until it starts browning, about 15 minutes.
-Erin Swing
Swing Eats

This is part of Food Network's Comfort Food Feast. Check out The FN Dish. This week we're focusing on potatoes. On twitter, we're tagging #ComfortFoodFeastHere’s the link to our Pinterest board: Here are other amazing potato recipes to try out from our other friends: 

Thursday, February 26, 2015

Mind-blowning Grilled Cheese: Sriracha Ketchup, Kettle Potato Chips, Pickles, Sharp Cheddar (gluten-free)

Traditional grilled cheese sandwich dipped in tomato soup remains one of my favorite meals, regardless of the fact that I must be gluten-free.  It's a good litmus test for gluten-free (GF) bread.  I have a winner.  Trader Joe's makes the best GF bread, in my personal opinion.  Hands down!  Both of their varieties: plain and the wholegrain (which I love for all seeds and grains).  You know, I rarely promote brands.  However, here I feel compelled to share my experience, strength, and hope of tasty textured GF bread with you.  Another winner is Traina California Sun Dried Tomato Ketchup, and their version with Sriracha.  Yes, Sriracha and California Sun Dried Tomato Ketchup.  So grown up, sophisticated, and full of sass.  I friend back in Cincy turned me on Traina.  It's almost more like a chutney, packed with flavor and substance.

Then some kind of culinary genius struck me: grilled cheese sandwich with the Sriracha ketchup.  Add in some kettle potato chips.  Add in a layer of crisp pickles.  All between three slices of sharp cheddar cheese.  All my favorites in my favorite type of sandwich.  It ended up so thick, I had to microwave it for about thirty seconds to make it super gooey.  A good sandwich requires good building.  Refer to my directions, below.  And trust me, no one needs to know it's gluten-free.

Mind-blowning Grilled Cheese: Sriracha Ketchup, Kettle Potato Chips, Pickles, Sharp Cheddar
Ingredients (per sandwich):
  • 2 slices good GF bread (I used Trader Joe's Wholegrain GF Bread)
  • 3 slices Sharp Cheddar Cheese
  • 2-3 slices Sandwich Slices Pickles (from the refrigerator section)
  • about 1 ounce Kettle Potato Chips
  • Sriracha Ketchup
  • scant amount of butter or natural type spread
Heat up a medium saute pan/skillet over low-medium heat (error on the lower side).  Lightly spread softened butter or spread on one side of bread.  Place buttered side down in skillet.  Place one slice of cheese.  Then evenly layer the potato chips and smash with a clean, dry palm.  Repeat.  Then generously squeeze and evenly distribute the Sriracha ketchup on the flattened potato chips.  Add another slice of cheese.  Lay down the pickles as flat and close to each other as possible.  Layer with the third slice of cheese.  Then the other piece of bread.  Lightly spread butter on top.  Carefully flip over after about three minutes.  Cook the other side for about three minutes.  Remove from heat and place on plate.  If it's not oozing, microwave for thirty seconds.  Allow to rest/set up for a minute or two before cutting.  Enjoy every single bite!

-Erin Swing
Swing Eats

This is part of Food Network's Comfort Food Fest. Check out The FN Dish. The comfort food we're focusing on here are grilled cheese sandwiches. Here’s the link to our Pinterest board:  On twitter, it's tagged: #ComfortFoodFeast  Here are other super awesome grilled cheese recipes from fellow bloggers:

Thursday, January 29, 2015

Slow-Cooker Chili & Jalapeño Corn Muffins (gluten-free)

Every Super Bowl, my friends and I look forward to a giant hot bowl of chili to sit and watch the big football game. All my friends look forward to it. If I changed the menu, I do not know if they would be too happy. This chili sticks to your ribs, warms you up with the complex, deep flavors and slight heat from the chipotles (smoked jalapeños.) Ground meat, tomatoes, chili peppers, beans and a wide array of seasonings/aromatics are the basis of my recipe. With chili, the longer it cooks, the more the flavors marry together. I find this to be true with dishes that have a tomato base with many seasonings. That means you can throw it together after lunch, put it in the slow-cooker, and it will be perfect come game time. Leftovers are even better the next day, if there's any leftover.
My favorite pairing for chili is jalapeño corn muffins. Gluten-free, of course. They are delicate, light, spongy, corny, slightly spicy and sweet. These little treats disappear quickly. Make sure to have other accoutrements for the chili such as shredded cheese, sour cream, sliced avocados or guacamole, Fritos Scoops. I usually set up a buffet on the kitchen counter with bowls, spoons, napkins, of course the chili on ‘keep warm’ and all the fixings. Best to keep the corn muffins and scoops/chips in the center of the action by the TV.


For the Slow-Cooker Chili:

  • 1 ½ pounds ground sirloin
  • 1 tablespoon vegetable oil
  • 1 large or 2 medium yellow onions, diced small
  • 1 green pepper, diced small
  • 4 cloves garlic, minced
  • 1 large can (29 oz) diced tomatoes
  • 1 large can (29 oz) tomato sauce
  • 1 small can (6 oz) tomato paste
  • 1 can (16 oz) kidney or pinto beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • ~1/3 small can (+/- to taste) chipotles in adobo, run through mini-processor
  • 1 tablespoon sea salt (+/- to taste)
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon chili powder or ground ancho chilies
  • 1 tablespoon oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon cocoa powder
  • 2 tablespoons brown sugar
  • 1 tablespoon corn meal or masa flour
  • As needed: water/broth

For the Jalapeño Corn Muffins:

  • 1 packet (200 grams) Chebe or modified tapioca starch
  • ¾ cup (130 grams) cornmeal
  • ¼ cup (50 grams) brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 2 cups (470 grams) buttermilk, room temperature
  • 2 large eggs, beaten, room temperature
  • 1-2 pickled jalapeños (canned), seeds removed, diced very small
  • Dash of garlic powder (optional)


For the Slow-Cooker Chili:

Sauté the ground sirloin in a large skillet over medium heat. Meanwhile, turn the slow-cooker on high, and put in the diced tomatoes, tomato sauce, tomato paste, and the beans. Once the meat has all browned, strain off fat/liquid, and add into slow-cooker.
Return skillet to low-medium heat, add 1 tablespoon vegetable oil, onions, green peppers, and garlic to sweat. Once it is tender and transparent, add to the slow-cooker and stir well. Add in the processed chipotles in adobo, salt, pepper, chili powder, oregano, cumin, cocoa powder, brown sugar, corn meal/masa and mix well. Adjust seasonings, salt, heat (chipotles) as needed. Cook for at least one hour on high with the lid on, stirring occasionally. Taste again and adjust as needed. Add liquid as needed if it gets too thick for your taste. Turn down to low or keep warm until guests arrive. Can tolerate 3-6 hours of heat easily. Serves 6-8.

For the Jalapeño Corn Muffins:

Preheat oven to 400oF. In a large bowl, combine all the dry ingredients and mix well. Add in the buttermilk and eggs. Mix well with a wooden or silicone spoon. Spray two small muffin tins well with non-stick spray. Fill each cup 2/3 full with batter. Bake for about 15 minutes (20-25 minutes for regular size muffins), until golden brown, and toothpick comes out clean. Note: since this recipe uses baking powder, the batter must be cook sooner than later for best results. Makes about 36 small muffins.

-Erin Swing
Swing Eats

This is part of Food Network's Comfort Food Fest. Check out The FN Dish. The comfort food we're focusing on here is chili for the big game. Here’s the link to our Pinterest board:  On twitter, it's tagged: #ComfortFoodFeast  Here are other super awesome chili recipes from fellow bloggers:

Feed Me Phoebe: Gluten-Free Chicken Chile Verde
The Cultural Dish:
Game Day Turkey Chili
The Lemon Bowl:
Peanut Butter and Jelly Pancakes (Whole Grain)
Big Girls, Small Kitchen:
Classic Chicken Chili
The Mom 100:
Barbacoa Beef Chili
Four Bean Chili
Napa Farmhouse 1885:
Three Bean and Veggie Chili
Red or Green:
Chili Dogs
Swing Eats:
Slow-Cooker Chili & Jalapeño Corn Muffins (gluten-free)
Taste with the Eyes:
Gourmet Bison Chili with Heirloom Cranberry Beans, Poached Egg
Creative Culinary:
Smoky Beef and Bourbon Chili
FN Dish:
Come Sunday, It's All About Game-Day Chili Bowls

Thursday, January 22, 2015

Super Creamy Crab Mac-N-Cheese with Scallions (gluten-free)

Mac & cheese is the ultimate comfort food. One of my friends was telling me about a crab mac-n-cheese she had at a new highly-rated restaurant.  I thought I can out do this by putting cream cheese into the sauce, adding in sauteed scallions, and add in lots of seasonings like nutmeg, garlic, and cayenne. I used my favorite Italian corn pasta made by Le Veniziane. The taste, texture, and appearance of Le Veniziane proves to be the best time after time for me, and everyone loves it regardless if they are gluten-free or not.

I really like the idea of portioning out the six servings into individual ramekins. I only baked baked two in a toaster oven for a friend and me.  Covered the remaining ramekins with plastic wrap and store in either the fridge and freezer. Either way, just pop them into the toaster oven to bake off for easy weeknight dinner or for visiting friends for dinner. Makes cleanup way easier, too. And using the toaster oven saves energy and time. I feel toaster overs are underrated. In my mind, they are adult Easy-Bake ovens. I hope you make and enjoy this recipe!

  • 1 package (9 oz) of Le Veneniane Pipe Rigate or other GF pasta of your choice
  • 45 grams (~1.5 tablespoons) butter
  • 1 bunch of scallions, chopped 
  • 45 grams (~1.5 tablespoons) potato starch or flour
  • seasonings to taste: salt, white pepper, nutmeg, garlic powder, cayenne, Old Bay, etc
  • 2 cups of milk (whole or low fat)
  • 8 oz cream cheese
  • 6 oz can crab meat
  • 8 oz of melting shredded cheese like Italian blend

Heat up a large sauce pan over medium heat. Add in the butter and chopped scallions, stir continuously. Cook until the scallions are slightly browned.  Add in the potato starch/flour and stir until barely golden.  Remove from heat.  Slowly add in milk in 1/2 cup increments, stirring until homogeneous after each addition.

At this time, also get a large pot of salted water boiling for the pasta. Boil the pasta shy of the time instructed on package. We want the pasta more on the firm side of al dente since it will cook more in the oven. Strain and put aside with a small reserve of the pasta water if needed to loosen up the sauce.  

Returning back to the sauce.... Once incorporated, turn up the heat to low-medium. The bechamel sauce should thicken up and come to a slight boil after a couple of minutes. Don't forget to stir constantly to ensure no clumps form. Turn the heat down again to low and add in about 1/2 to 2/3 of the cheese at once. It will take a few minute for it to incorporate with stirring. Then add in the creamed cheese in cut up pieces.  Slowly work in.  Add in the crab with the liquid (carefully remove that wierd paper encasing the crabmeat).  Taste the sauce for seasonings and adjust as needed for your own personal preference.

Add in the pasta to now what is the mornay cheese sauce. Use a large wooden/silicone spoon to fold the pasta and sauce together until evenly distributed. If it is really thick, add in a little of the reserved pasta water as needed. Divide up the mac & cheese amongst 6 ramekins. Top all the mac & cheeses with the reserved cheese. If not cooking immediately, cover tightly with plastic wrap and store in freezer or fridge. Cook uncovered in a 375F oven for 15 minutes or until the topping is a golden brown.  

-Erin Swing
Swing Eats 

This is part of Food Network's Comfort Food Fest. Check out The FN Dish. The comfort food we're focusing on here is comforting macaroni and cheese. Here are other delicious recipes to help keep you warm:

The Heritage Cook: Gluten-Free Cream Cheesy Risotto
The Mom 100:
One Skillet Carroty Macaroni and Cheese
Daisy at Home:
Squasheroni and Cheese
Creative Culinary:
Smoked Gouda with Bacon Macaroni and Cheese
The Cultural Dish:
New England (Lobster) Mac n' Cheese
The Wimpy Vegetarian:
Curried Cauliflower and Greens Mac ’n Cheese
Napa Farmhouse 1885:
Cauliflower and Veggie "Mac" & Cheese
Red or Green:
Mac & Cheese with Ham and Jalapenos
Swing Eats:
Super Creamy Crab Mac-N-Cheese with Scallions (gluten-free)
Taste with the Eyes:
Korean "Mac and Cheese" with Beef, Kimchi, Cheddar
Rice Cooker Mac and Cheese
FN Dish:
Food Network Chefs' Takes on the Gooiest Mac and Cheese Ever

Thursday, January 15, 2015

Mini Deep Dish Polenta Pizzas (Gluten-Free)

When I was personal cheffing, my client was allergic to yeast, eggs, and lactose-intolerant in addition to having Celiac.   He lived in Chicago and grew fond of Chicago deep dish pizza before I started cooking for him and learning of his dietary restrictions.  My solution: using a crisped up polenta shell as the pizza pie crust, don't hold back on the fillings, and top with goat milk mozzarella (goat and sheep milk are naturally lactose-free).  Instant new pizza love.  It's just so different, yet very appealing while still obviously a deep dish pizza.  A pizza pie reinvented.

While it takes longer to make this polenta pizza pie crust since it's made from dry polenta, it is easier than a traditional pizza crust.  The beauty lies in its natural rustic character, i.e., the more imperfect it is, the more appealing it is.  Another beauty of this recipe is you can tailor it to your likes and needs.  This pizza has two layers of filling: a spinach/sausage/shallot and a tomato sauce.  Don't forget to taste each component along the way for the best tasting pizza pies.  Swap out the sausage for spicy sausage, chicken sausage, bacon, or even mushrooms to make vegetarian.  Swap out the cheese for your cheese of choice.  The possibilities are endless, but it will be guaranteed to be delicious.

Mini Deep Dish Polenta Pizza Pies (Gluten-Free)

  • polenta or GF corn grits (dry), 1 cup
  • water or stock of your choice, 3 cups
  • olive oil, 2 tablespoons, divided
  • small yellow onion or large shallot, chopped fine
  • sweet Italian sausage, about 1/2 pound, without casing
  • baby spinach, about 4 hands full, chopped fine
  • can of crushed tomatoes, preferably San Marzano
  • garlic, 2-3 cloves, crushed
  • chili flakes, pinch (optional)
  • oregano, 1 teaspoon, divided
  • salt and pepper to taste
  • goat milk mozzarella, 1 cup shredded

  1. Preheat oven to 325F.  In a medium sauce pan, heat the polenta and water/stock over medium heat with some salt if necessary.  With frequent stirring, cook down until it becomes the consistency of a thick porridge (about 20-30 minutes).  Make sure to taste and add more salt if needed.   Immediately divide evenly into a 12-muffin tin.  Use something like a shot glass coated with oil to form into a shell with relatively uniform thickness walls.  Bake in a 325F oven until lightly golden brown and crispy (about 20-30 minutes).
  2. While the polenta shells are baking, start preparing to 2 layers: tomato sauce; and the sauteed sausage and spinach.
  3. Tomato sauce:  In a large skillet over medium heat, combine 1 tablespoon olive oil with the tomatoes, garlic, oregano, and chili flakes.  Reduce heat to low and frequently stir until it cooks down to a nice thickness.  Season with salt and pepper to taste.
  4. Spinach and sausage filling: In a large skillet over medium heat, combine 1 tablespoon olive oil with the chopped shallot or onion, and the sausage.  Break up and sauteed frequently with a spatula.  Once the sausage has browned, add in the chopped spinach and saute.  Season with oregano, salt, and pepper to taste.
  5. Assemble the mini pizza pies: using a spoon, first spoon the sausage and spinach filling half way in all the shells, followed by filling the rest almost to the top with the tomato sauce.  Sprinkle a little bit of the cheese on top.  Place in a 375F oven for about 15 minutes until the cheese turns a little bubbly and/or browned.  Allow to cool slightly before serving.  Makes 12 mini polenta pizza pies.
-Erin Swing
The Sensitive Epicure

This is part of Food Network's Comfort Food Feast. Check out The FN Dish.  This week we're focusing on pizza.  On twitter, we're tagging #ComfortFoodFeast.  Here are other amazing pizzas to try out from our other friends:  

Dishin & Dishes: Crab Rangoon Pizza Flatbread
Daisy at Home:
Mini Pizza Bites
The Cultural Dish:
Mini Eggplant Pizzas
Napa Farmhouse 1885:
Spicy Pizza with Garlic Confit & Pesto
Red or Green:
Tostada Pizza
Swing Eats:
Mini Deep Dish Polenta Pizzas (Gluten-Free)
Quilt Pizza
Taste with the Eyes:
Pretty Little Cast Iron Skillet Pizzas
The Mom 100:
Two-Cheese and Sun-Dried Tomato Pesto Naan Pizza
FN Dish:
6 Newfangled Ways to Get Your Pizza Fix