I love pizza – it really is the perfect food and with my handy dandy pizza steel it comes out just as good as a fancy pizza pie parlor! We do pizza on Fridays, so the toppings are usually choose based on what is left in the fridge at the end of the week. This week it was padrons. Padrons Re lovely Spanish peppers that are usually mild (a hot about every 20), if you can’t find them mild frying pepper would work.
1 lb pizza dough
4 of pancetta, diced, cooked crispy, reserve drippings
1 basket padrons, tops sliced off
1 bunch of green onions, sliced thin
6 oz crimini mushrooms, sliced
8 oz mozzarella cheese grated
Preheat over with Pizza Steel inside to 500 for at least an hour.
Roll out dough. Brush with pancetta drippings, top with cheese, mushrooms, peppers, onions and pancetta.
Bake for 8 – 12 minutes until cheese is bubbly and melted.
I have this bottle of violet liqueur that has been sitting in my liquor cabinet untouched, which felt wrong. So I started experimenting and this is what I came up with. Not too sweet, light and refreshing.
1.5 oz vodka
0.5 oz violet liqueur
2 dash orange bitters
2 oz seltzer
In a shaker with ice, stir together vodka, violet liqueur and bitters. Pour into a rocks glass over ice add seltzer.
I had a whole bunch of brown bananas and needed to make a breakfast treat the kids would eat, here’s what I came up.
1 c whole wheat flour
1/2 c wheat bran
1 tsp salt
1 tsp pumpkin pie spice
1/2 c butter, softened
1 c coconut palm sugar or brown sugar
4 mashed bananas
1 tsp vanilla
1 1/2 c quick cook oats
1/2 c walnut pieces
1/2 c raisins
1/2 c chocolate chips
Preheat oven to 435. Grease a 13×9 pan.
Combine dry ingredients. Set aside.
Combine butter and sugar, beat on medium speed. Add egg, vanilla and beat in with bananas. Add dry ingredients, mix in nuts, fruit and chips.
Spread into pan and bake 25 minutes.