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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.

Pistachio, Sautéed Onion and Fresh Thyme Pizza

2 tsp. olive oil
1 large red onion, halved and thinly sliced
1 cup shelled pistachios, crushed
4 Tbs. fresh thyme
1/2 cup pizza sauce (homemade or store-bought)
1 cup parmigiano reggiano or mozzarella cheese, shredded

Preheat oven to 475 degrees F

1.     Prepare your dough.  For a homemade dough recipe click here.  If you are using store bought dough, let the dough sit at room temperature for about 1 hour.  This will make the dough much easier to spread and hold a shape.

2.     Brush dough lightly with olive oil.

3.     Spread the pizza sauce evenly over the dough.

4.     Sprinkle the parmigiano reggiano or mozzarella cheese over the sauce.

5.     Sprinkle the crushed pistachios over the top of the cheese.

6.     Sprinkle the thyme over the pizza.

7.     Bake on a preheated pizza stone for 8-11 minutes until dough is golden brown.

8.     Let cool for 2-3 minutes before cutting for best results.

9.     Serve and enjoy!


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