Sasha's Kitchen: Chicken Parmesan

I made this classic Italian dish with my husband a couple weeks ago.  It's surprisingly the first time I made chicken parmesan, and it came out really well.  They key, I think, was breading it with a mixture of parmesan cheese and panko bread crumbs.  The exterior was nice and crispy and cheesy too.  I used fresh mozzarella and put it under the broiler to finish off the chicken.  This was a pretty east dish to make, the most involved part being making your own pasta sauce.  It requires a little coordination, but the great result is totally worth it.

Sasha's Chicken Parmesan
Package of skinless, boneless chicken breasts
1/2 cup panko bread crumbs
1/2 cup parmesan cheese, grated
2 eggs, beaten
salt and pepper to taste
2 cans organic whole tomatoes
1 T fresh oregano
1/2 T fresh thyme
1 onion, diced
1 T balsamic vinegar
1/4 tsp red pepper flakes
four cloves of garlic, diced
pasta
sliced mozzarella cheese

Mix the panko and parmesan cheese.  Season the eggs with salt and pepper, and beat.  Coat the chicken in the egg and cover with the bread crumb mixture.  Pan fry on all sides until browned in about three tablespoons of canola oil.  Then bake in the oven to ensure that the chicken is cooked through.  Top with sliced mozzarella and place under the broiler for about two minutes.  Serve by placing the chicken on top of the pasta and sauce.

To make the sauce, saute the chopped onion for a few minutes until soft, then add the garlic and saute another two minutes.  Blend the tomatoes until smooth in a blender and add the tomatoes.  Add the tomatoes, oregano, thyme, red pepper flakes, and salt and pepper to taste and bring to a boil, then simmer about twenty minutes until the sauce reaches the right consistency - smooth and flavorful, but not too runny.  Add the balsamic vinegar after cooking is complete.

Sasha's Kitchen: Chicken Parmesan

Sasha's Kitchen: Tiramisu

Tiramisu is my husband Brad's favorite dessert.  He almost always orders it when we go to an Italian restaurant, and has wanted me to make a homemade tiramisu for some time.  I had tried making a green tea tiramisu in the past, but it was definitely time for me to make him his favorite tiramisu. It's not really that difficult a dessert to make either, as long as you are skilled at whipping egg whites up into a good meringue (I am) and remember to only dip the ladyfingers very quickly in the expresso.  I used my mother in law, Lynne's tiramisu recipe for the best results and a very satisfied husband last week.  I plan on making it again for him soon.

Tiramisu
5 egg whites
1/4 cup sugar
1 1/2 cup marscapone cheese (about 10 oz)
1 cup heavy cream
two packages of lady fingers (about 18-20)
3/4 cup expresso (1 T instant expresso into 3/4 cup hot water)
1/2 cup unsweetened cocoa
3 T Kailua liquor

Beat whites, gradually adding sugar and continuing to beat on high, using the whisk attachment of your mixer until stiff peaks form, like for a meringue.  Beat in the marscapone cheese until fully blended, and add the Kailua. Whip the cream separately and fold the mixture into the whipped cream.

Dip the ladyfingers quickly into the expresso and arrange in a 9 1/2 x 13 x 2 inch baking dish (like a lasagna pan). Pour the foamy marscapone / egg white mixture over the dipped ladyfingers in the dish.  Put the coca in a sifter and sprinkle on top.  Refrigerate for two hours before serving.

Sasha's Kitchen: Tiramisu

Sasha's Kitchen: Bucatini All'Amatriciana

Lupa is one of my favorite restaurants in New York. Babbo's twin sister, it has a more relaxed atmosphere and more reasonable prices, but its still classic Mario Batali.  My favorite thing to get when I go to Lupa (though they have the same dish at Babbo) is Mario's classic pasta dish bucatini all'amatriciana. I was able to score some bucatini, or hollow tubular pasta at Eataly a couple weeks ago, in preparation to make this dish using Mario's original recipe.  You really do need to use actual bucatini pasta to make this dish properly. Yes, you can use spaghetti, but it really takes away from the dish having the proper texture and feel, and maybe even taste. This time I did everything to the letter and I was thrilled with the results of this textbook bucatini all'amatriciana. Yes, I usually do not eat pig-derived products as a rule, but this is the one dish I make an exception for!

Mario Batali's Bucatini All'Amatriciana (adapted from this recipe)
3/4 pound guanciale
3 garlic cloves
1 red onion, halved and sliced 1/2 inch thick
1 1/2 tsp hot red pepper flakes (I used closer to only 1 tsp)
kosher salt and freshly ground black pepper to taste
2 cups basic tomato sauce (see below; note I used more than Mario because I like a saucy pasta)
1 lb bucatini
1 bunch fresh leaf parsley
pecorino romano or parmesan for grating

Mario's basic tomato sauce
1/4 cup extra virgin olive oil
1 spanish onion, chopped in a quarter inch dice
4 cloves of garlic, peeled and chopped
3 T chopped fresh thyme
1/2 medium carrot, finely shredded
2 cans peeled whole tomatoes, crushed by hand, juices reserved
salt to taste

Heat the olive oil in a large saucepan. Add the garlic and onion and cook until golden brown. Add the thyme and carrot and cook five minutes more until the carrot has softened, before adding the tomato and juices. Bring to a boil, then simmer for about 30 minutes. Season with salt and serve. This makes 4 cups and technically you are only supposed to use two cups, but I used all of it and the dish was saucy and amazing.

Next, bring a large pot of about six quarts of water to boil with two teaspoons salt.  In a saute pan, cook the guanciale slices over medium heat until most of the fat has been rendered from the meat, rotating occasionally.  Remove the meat, and use the remaining fat to cook the onions, garlic and red pepper flakes. According to Mario you are supposed to discard some of the fat if you have too much but I didn't so I kept it all. Return the guanciale to the pan and cook for another five minutes until the onions look golden brown in color. Season with salt and pepper and add in the tomato sauce.

Cook the bucatini in the boiling water until al dente. Drain the pasta and add to the simmering sauce, while adding the parsley at the end. Then, turn to high heat, and toss to coat. Serve immediately with grated cheese.

Sasha's Kitchen: Bucatini All'Amatriciana

Sasha's Kitchen: Spagetti & Meatballs (Variation No. 1)

I love making spaghetti & meatballs. Each time, I like trying out different twists with my tomato sauce, with different results, most of which are pretty delicious.  The sauce I made the other night was definitely a winner thanks to the incorporation of Italian San Marzano tomatoes - the very best kind of canned tomatoes to use in any pasta sauce. I received a can of ShopRite's San Marzano tomatoes and they worked beautifully in my sauce. I hadn't tried making tomato sauce with San Marzano's before, but they are certainly the best - and you definitely want to use genuine imported Italian ones like these. The meatballs are also delicious. I usually don't put artichoke hearts in my sauce, but I did this time since I had received a can of delicious ones from ShopRite as a member of the Potluck Blog Panel.  Eataly in Manhattan is also a great place to buy different imported varieties of San Marzano tomatoes and other Italian foods. I am sure I will share different variations of my pasta sauces in future posts as well. In this sauce, I incorporated carrots, which I love in my homemade marinara sauces - they sweeten up the sauce just a tiny bit and add some delicious texture and flavor.

Sasha's Meatballs
1 lb lean ground beef
one small onion, diced
1/3 cup panko bread crumbs
2 eggs
garlic powder, salt and pepper to taste

Sasha's Marinara Sauce
1 large 24 oz can San Marzano tomatoes
1 14 oz can tomato puree
1 small can of tomato paste
2 cans of water, using the can from the tomato paste to measure
1 T butter or canola oil
1 onion diced
3 cloves of garlic, diced
two handfuls of carrots, diced
4 sprigs of thyme
1 tsp oregano
salt and pepper to taste

To make the meatballs, combine the ingredients above with the meat and form medium sized balls. I hate touching cold raw meat, but these are so good, so I make them anyhow.

For the sauce, saute the onion and garlic in a saute pan with a bit of canola oil for about five minutes over medium heat. Combine with the other ingredients and bring to a boil. Then simmer for about a half an hour until the sauce reaches the desired consistency. In the meantime, bake the meatballs until they are cooked through - about 30 minutes at 350 degrees. Then add to the pot of sauce and allow to simmer for about 20 minutes so that they can absorb the sauce. Serve with a bit of grated parmesan cheese.

Sasha's Kitchen: Spagetti & Meatballs (Variation No. 1)

Sasha's Kitchen: Veal Piccata

I've been traveling for the holiday weekend, hence the lack of cooking and new blog posts on my part.  I didn't make anything new this weekend either because Brad and I were on the road. But I do have plans to make some chocolate peanut butter mascarpone brownies tonight or tomorrow now that we are back.  In the meantime, here's a great Italian recipe that I made last week which was a big hit with my husband, veal piccata.  This dish can, like most Italian classics, also be made with chicken, but I like it better with veal. Essentially it is a very lightly breaded lemon chicken in a white wine chicken stock broth.  It is good with a variety of side dishes, from pasta to sugar snap peas to potatoes to even diced tomatoes.

Veal Piccata
1/2 cup flour
2 tsp salt
1/2 tsp black pepper
6 veal scallops (about 1 lb)
1 1/2 T canola oil
5 T butter (you can substitute canola oil for a healthier dish, but the butter adds flavor)
1 cup dry white wine
1/2 cup chicken stock
2 cloves garlic (diced)
3 T of lemon juice
2 T chopped parsley

Combine the flour, 1 1/2 tsp of salt and the pepper in a bowl.  Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.

Heat the pan and add 1 1/2 T of the butter to the skillet.  Sear the veal until golden brown on all sides, about 45 seconds to 1 minute on each side. Set aside.

Add the wine to the pan and bring to a boil.  When the wine has reduced by half, add the chicken stock, diced garlic and lemon juice.  Cook for 3-5 minutes until the sauce has thickened slightly. Add the remaining salt, butter and parsley and return the scallops of veal to the pan. Cook as desired for another minute or two.  Serve with fresh parsley and the side dish of your choice.

Sasha's Kitchen: Veal Piccata

Sasha's Kitchen: Spaghetti All' Arrabiata

Spaghetti All' Arrabiata is a pretty classic Italian dish. There are a million ways to make this dish, all of which are very similar. Below is my take on this classic.  I have made arrabiata before, but I have always used tomato puree.  However, Jamie Oliver suggests using canned plum tomatoes in his arrabiata, in Melanie Dunea's cookbook, the Last Supper.  Jamie Oliver is one of my favorite chefs, so I decided to follow this suggestion in doing my own arrabiata recipe.  It was a great idea - the texture of the whole tomatoes and the flavor was very different - much lighter and more enjoyable.  This recipe is extremely easy to make on a bust night, and was a big hit with my husband.  The leftovers were gobbled up for lunch the next day.

Sasha's Spaghetti All' Arrabiata
2T of red hot chile paste
pinch of cayenne pepper
4 cloves garlic
one onion, diced
3 cans of plum tomatoes
1 box of thin spaghetti
several sprigs fresh thyme
pepper to taste
canola oil

To prepare this dish, I sauteed the onions and garlic in three tablespoons of canola oil, over medium heat, for about three minutes until softened.  Then I added the chile paste and cooked for another minute or two.  Then I added the tomatoes and cooked for another 20 minutes until the sauce thickened.  At this point, I seasoned with the salt, pepper and thyme.  If it's not spicy enough for your taste, add a bit of cayenne pepper. In the meantime, I combined the pasta with the sauce (after cooking the spaghetti, of course). I noticed that Jamie Oliver also incorporates a small amount of bread crumbs.  I don't do that in my recipe, but it might be an interesting variation for next time.

Sasha's Kitchen: Spaghetti All' Arrabiata

Sasha's Kitchen: Penne Alla Vodka With Arugula

Penne alla vodka is one of my favorite pasta dishes.  It is not so healthy, I'll admit (thanks to the heavy cream, which is unavoidable).  But, it is much lighter tasting than a traditional Italian pasta sauce, so it is always an enjoyable treat.  I like to make my penne vodka with shallots and arugula, so both are incorporated into this recipe.  One of the keys in this recipe is making sure to boil away the alcohol in the vodka, so the sauce picks up a bit of the flavor.  This is an old favorite recipe of mine that I always make basically the same way.  My husband, Brad, is also a big fan of this classic dish.  It's really hard to mess this one up - the instructions are very simple and the result is always rewarding.  It's perfect for a weekday night after work, since it doesn't take a long time to prepare.  Also, there are always ample leftovers, which make for a nice lunch the next day.


Sasha's Penne Alla Vodka
2 shallots, diced
3 cloves garlic, diced
2 T olive oil
1/2 cup vodka
1 3/4 cups heavy cream
1 3/4 cups plain tomato sauce
1-2 large handfulls of baby arugula
freshly grated parmesan cheese (to taste)
pepper to taste

First, saute the shallots and garlic in olive oil until lightly browned in a medium sized pot.  Then add the vodka over medium heat, and allow the alcohol to burn off (this process only takes about 1-2 minutes).  Then add the heavy cream, tomato sauce and a bit of pepper and simmer until the sauce has the right consistency.  Just before the sauce is done, add 1-2 handfuls of arugula, which adds a bit of bitterness to balance the flavors.  Then, toss with the pasta and serve topped with parmesan cheese.

Pasta With Vodka Sauce

Sasha's Kitchen: Penne Alla Vodka With Arugula

Sasha's Kitchen: Burgers . . . From Rome With Love

Tonight's burger recipe was one of my four-star burger classics - a very simple, easy to prepare Italian burger, which I refer to as "From Rome With Love."  Like my other burgers, this one should be prepared with high quality ground beef.  You will need about 1.25 lbs, which should be enough about four burgers.
My conception of the burger, is that it should be inspired by a particular city or location.  I have already shared by California Burger, inspired by the flavors of Napa Valley.  In addition, I have shared my "Back to College" Burger ,which for me is the Philadelphia Burger.  That burger recipe was inspired by my days of eating Philly cheesesteaks as an undergrad at Haverford College.  Today, I present a burger inspired by the most basic of Italian cusine - tomato, basil, mozzarella.  I travelled to Italy in the summer of 2000 (and hope to go again in the next couple years) and one of my best memories was the incredible Italian cuisine, including quite a bit of homemade Italian mozzarella, often accompanied by basil, balsamic and fresh roma tomatoes.  Here, I have attempted to put just a tiny bit of Italy in my burger tonight.

To prepare the burger, use a grill pan, and grill as long as you desire, depending on your personal preference.  My husband and I like our burgers medium-well, so we grill for a total of about 8 minutes.  For the last minute or so oif the grilling, top with a healthy-size chunk of fresh mozzarella and cover with a piece of tin foil .  You can prepare all four burgers at the same time on your grill pan.

When you are done, put on a toasted bun, and add the basil leaves, a teaspoon of balsamic vinegar, as well as a pinch of oregano.  Served to you from Rome with love.

For another writer's take on the burger, click here for Cindy's burger.

Sasha's Kitchen: Burgers . . . From Rome With Love

Brad's Kitchen In Brooklyn: Chicken Marsala

As my wife’s sous chef and a proficient cleaner upper, I have only really dabbled at times in the cooking department. I had traditionally limited myself to grilling meats and such. However, somewhere along the line I developed a specialty of my own for one of my favorite main courses, Chicken Marsala. It’s actually relatively easy to make, although does require about an hour of time to prepare.

The ingredients include the following items:

1 T butter
1 T canola oil
1 chopped onion
2 packages of clean & sliced mushrooms
¾ cup marsala wine
1 cup chicken stock
1-2 packages of boneless & skinless Empire chicken breasts
1 teaspoon of chopped garlic
Salt & pepper to taste
Grated parmesan cheese

The first step is to simply chop a regular onion. I usually have my wife do this since onions sometimes make my eyes watery. You then melt the butter & heat oil in a 12” skillet or casserole dish at medium-high heat. Then add the chopped onions and sauté for several minutes until they soften. Next add the mushrooms and sauté until they start to reduce slightly in size and the mushroom juices fill the pan.

While you are doing this, you concurrently will want to bake the chicken breasts in the oven. This usually takes approximately 50 minutes, depending on the thickness of the chicken breasts, at temperature of 350 F.

Referring back to the mushroom pan, next add in the Marsala wine and stir occasionally for 5-7 minutes while the wine reduces in half. Once that has taken place, add the chicken stock to the pan and again stir while the combined Marsala/chicken stock reduces again by half. This should take another 7-10 minutes.

I suggest adding garlic, although this is more of an optional ingredient. Also add a touch of salt and some pepper to the sautéing ingredients, while the chicken finishes baking in the oven.

At last, once the chicken is done, slice into small pieces and add to the sauté pan. Allow the pieces of chicken to soak up and mix well with the Marsala/chicken stock in the pan. When ready, you may serve with grated parmesan cheese, which I think does add to the flavor. This recipe is appropriate for 2-4 people.

Brad's Kitchen In Brooklyn: Chicken Marsala

Sasha's Kitchen: Slightly Spicy Tomato Arugula Angel Hair Pasta

For tonight's dinner, I explored another recipe from Marcus Samuelsson's new cookbook, New American Table. Unlike with my recent post on German Street Pretzels and Beer Braised Short Ribs, where I stuck closely to the recipes as laid out in the cookbook, with tonight's pasta dish, I couldn't resist making some considerable variations, despite the fact that I am attempting to test the recipes in the cookbook. However, the dish that I did come up with was a winner, was inexpensive, fast and easy to make, and will make for great leftovers for lunch tomorrow. Here's the recipe that I followed with a discussion below that sets forth how the recipe deviates for Samuelsson's "Spicy Tomato Arugula Angel Hair" on page 276 of his new cookbook.

Pasta Recipe

5 red tomatoes off the vine
1 T sea salt
1 box of angel hair pasta
2 T olive oil
4 cloves of garlic
3 shallots, chopped
one 24 oz can crushed tomatoes
1/2 cup chopped baby arugula
1/2 tsp ground pepper
2 tsp oregano
1/2 tsp thyme
1/3 tsp crushed red pepper flakes
1 anaheim Chile
1 polambo Chile
3 T freshly grated Parmesan cheese




First I cut the tomatoes and put in a bowl with the salt and allowed them to absorb the salt while I worked with the other ingredients. Samuelsson's recipe actually calls for a mixture of yellow and red tomatoes, but it is pretty hard to find yellow tomatoes in December in the Northeast, so I had to make due with red ones off the vine.

Next, I started boiling the water and when it reached a boil, added a box of angel hair pasta.

In the meantime, I prepared the sauce in a large saute pan. I first added the olive oil, garlic and shallots and sauteed for a few minutes. I used a bit of extra garlic, since I like the taste of garlic in my pasta. Then I added the crushed tomatoes, which I chose to add more of than Samuelsson, whose recipe only calls for a 14 ox can. I also added the peppers at this point, because I prefer to have them cooked into the sauce to mix the flavors, rather than crunchy and added at the end like the recipe called for.

The recipe in the cookbook calls for 2 Anaheim Chiles. It is a misnomer that all chile peppers are spicy, because anaheims are actually extremely mild. I decided to add only one anaheim and throw a polombo chile into the mix because I thought the mild taste and distinctive smokiness of the polombo would go well with the tomato and arugula. This turned out to be an excellent decision, as I loved the smoky hints in the sauce that were introduced by the polambo.

I added the oregano, pepper an thyme (my addition) and sauteed for about five minutes. Then, I tossed with the fresh tomatoes, arugula, Parmesan, red pepper flakes and angel hair. Red pepper will make your pasta spicy in a hurry and I wasn't in the mood for more than a tiny bit of heat, so I cut down on the red pepper flakes accordingly (the original recipe calls for 1 tsp). So if you prefer to have a spicy sauce, you can add more of the red pepper flakes. The arugula is key in this dish, as it adds just a touch of bitterness that goes nicely with the other flavors. I love arugula in my "italian" cooking (in pizza too), so I added extra.



When I was making this dish, my husband wasn't sure I needed to add the tomatoes at all, since he thought the sauce looked so delicious. But in the end, we were glad that we did. The fresh tomatoes, which were not cold at all by the time they were mixed with the hot sauce, added texture to the dish and brought out the flavors in the sauce nicely.




null

Sasha's Kitchen: Slightly Spicy Tomato Arugula Angel Hair Pasta

Sasha's Kitchen: Bucatini all' amatriciana

One of my favorite restaurants in New York is Noho's Lupa Osteria. I have been going there for years, and is especially fun at about 11 PM after drinks, as the atmosphere is always lively and never skips a beat. Lupa, like Mario Batali's other restaurant, Babbo, is known for the signature dish, bucatini all' amatriciana.

Mario Baltali prepares his bucatini all' amatriciana using guanciale, or pig jowls. Upon further research, I learned that the only way to prepare guanciale is to purchase fresh pig jowls, and dry them for about three to four weeks. Don't get me wrong, I like Mario Batali, but the man clearly has an obsession with lard, guanciale and unusual pig parts. Drying pig jowls in the bathtub doesn't really work so well for a nice Jewish girl, so I decided to come up with a similar recipe using something that I might actually consider working with in my home. In the end, I settled on turkey bacon, which is not only more friendly to my semi-kosher family and friends, but also much healthier. However, you could certainly also prepare this dish with either beef-fry or with bacon, if you prefer. This is essentially my take on an Italian classic.

Another thing worth noting is that in preparing the red tomato-based sauce for this recipe, I never add any sugar to the sauce. Rather, I add a handful of baby carrots which add a natural sweetness to the sauce.

Sasha's bucatini all' amatriciana

1 28 oz. can tomato puree
1 small can tomato paste
3 small tomato paste cans filled with water
1 tsp garlic, diced
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp pepper
dash of salt
1-2 handfulls of baby carrots
2 T butter (if you are adverse to butter in this recipe, you can substitute olive oil)
15 strips of turkey bacon, bacon or beef fry, whichever you prefer
1 diced red onion
3 T olive oil

Prepare the sauce with the tomato puree, tomato paste, water, garlic, spices, baby carrots and butter. Bring to boil and then allow to simmer for about a half an hour until it reaches the desired consistency.

Saute the olive oil, red onion and bacon/turkey bacon in a saute pan until fully cooked and add to the sauce.

In the meantime, cook the pasta. I use bucatini, which looks exactly like spaghetti, except that it has a hollow, tubular structure. However, if you are unable to find bucatini, regular spaghetti will work just fine.

This is extremely tasty, and an easy weeknight meal. There's always plenty of sauce left over for the next night, which is great when you need a break from cooking.

a title="Pasta on Foodista" href="http://www.foodista.com/recipe/3CCZNSC3/pasta">

Sasha's Kitchen: Bucatini all' amatriciana

Sasha's Kitchen: Discussion Of Homemade Pizza Variations

I did not cook tonight. We ordered in sandwiches from a local sandwich shop in Park Slope. However, tomorrow, I will be preparing a pasta dish. However, I figured that tonight would be a good time to discuss some of the homemade pizza variations I have tried over the summer and fall.

You can really put anything on pizza. I love pizza with different and interesting variations. There are a lot of great pizza places here in New York. Some of my favorites are: Grimaldi's, Keste and Otto Enoteca.

The first step in making pizza is making a tasty crust. I have not experimented with a lot of crust variations, but have simply been working with a very basic crust formula. I have, however, experimented with different types of flours - including regular all-purpose flour and a mixture of all-purpose flour with whole white flour to make a whole white pizza crust. In addition, pizza crust preparation, like most bread preparation, requires using dry active yeast, so you should plan on allowing an extra hour for your crust to rise.

Pizza Crust

1 1/2 cups warm water
2 packets (1/4 oz each) active dry yeast
1/4 cups canola oil
2 T sugar
1 tsp salt
4 cups flour (either use 4 cups all-purpose or 2 cups all-purpose and 2 cups whole wheat)

To prepare the crust, add the warm water, dry active yeast, oil, sugar and salt to a bowl and whisk together. Allow to sit for about 10 minutes, until the yeast foams and is "activated."

Add flour and mix. Transfer to a bowl coated in canola oil and allow to sit, covered with either plastic wrap or a warm dishtowel for 1 hour, until the dough doubles in size.

After the dough doubles, prepare your crusts. You can divide into 4 pieces and stretch with your hands and flatten until you have 4 smaller pizzas, or you can make 1 or 2 larger ones. You can freeze the extra crusts until you are ready to use them.

If you are ready to use the pizzas, then it's time to prepare a topping. Here are some variations I have tried:

Grape Tomatoes, mozzarella, arugula, balsamic and pecorino

Cut up grape tomatoes and use to top the pizza. You can use as many or as few as you like. I then used freshly made mozzarella from M&S prime meats in Park Slope, where they make fresh mozzarella daily.

The I baked the pies at 450 F for about 15-20 minutes until done. While the pies cooked, I mixed the arugula with some pecorino cheese and 2 T of balsamic vinegar. Then, I topped the pies with this mixture and baked for about 1 minute, just enough for the arugula to wilt.


Grape tomatoes, Goat cheese and red onion

First top with the tomatoes and goat cheese, Add some sliced and sauteed red onions and bake at 450 F for 15-20 minutes.

Third variation - simple pizza

Same as variation 1, but use a can of tomato sauce instead of grape tomatoes.

href="http://www.foodista.com/recipe/HPGYFV5S/pizza">

Sasha's Kitchen: Discussion Of Homemade Pizza Variations