Pizza Night

Deep Dish Pepperoni Pizza

Ease of preparation rating: Easy

Yield: 4 servings

Ingredients:

¾ cup (180 ml) tomato sauce

2 tablespoons (30 ml) olive oil + more for drizzling

2 garlic cloves, minced

1/8 teaspoon (0.5 ml) salt

1/8 teaspoon (0.5 ml) pepper

1 pound (454 g) store-bought pizza dough

2 tablespoons (30 ml) cornmeal

7 ounces (198 g) pepperoni slices

1 cup (240 ml) grated mozzarella

1/3 cup (80 ml) grated parmesan cheese

Method:

Preheat oven to 450 F (230 C).

In a small bowl, combine tomato sauce, olive oil, garlic, salt, and pepper. Set aside.

Roll or press out dough on a floured counter. Heat a skillet on the stove. Sprinkle cornmeal into skillet. Place dough in skillet, and press to cover. Press dough up the sides of the skillet to create a deep crust. Heat dough until it starts to bubble. Top with tomato sauce mixture. Place pepperoni pieces on top. Top with mozzarella and parmesan. Transfer skillet to oven. Cook 10-12 minutes, or until cheese is bubbly and crust is golden.

Remove from oven and drizzle with olive oil.

Thin Crust Primavera Pizza

Ease of preparation rating: Easy

Yield: 4 servings

Ingredients:

1 pound (450 g) store-bought pizza dough

9 ounces (256 g) asparagus, trimmed and halved lengthwise

½ onion, finely sliced

1 pint (480 ml) cherry tomatoes, halved

1 ½ cups (360 ml) grated mozzarella

Salt and pepper

Olive oil, for drizzling

White Sauce

2 tablespoons (30 ml) butter

1 yellow onion, diced

2 garlic cloves, minced

2 tablespoons (30 ml) flour

1 cup (240 ml) milk

½ teaspoon (2.5 ml) oregano

¼ teaspoon (1 ml) nutmeg

¼ teaspoon (1 ml) salt

¼ teaspoon (1 ml) pepper

Method:

Preheat oven to 450 F (230 C).

To make the white sauce, melt butter in a saucepan on the heat. Add onion and garlic and stir to coat. Add flour and whisk to incorporate. Slowly add milk. Stir in oregano, nutmeg, salt, and pepper. Cook, stirring, until thickened. Remove from heat and set aside to cool.

Roll pizza dough out on a floured counter until it is thin. Flour a large baking sheet and place dough on top. Spread white sauce evenly over top, avoiding a 1-inch (2.5 cm) border around the sides. Top with asparagus, onion, cherry tomatoes, salt, and pepper. Sprinkle mozzarella on top. Bake in oven for 12-15 minutes, or until cheese is bubbly and crust is golden.

Remove from oven and drizzle with olive oil.

Kale Caesar Salad

Ease of preparation rating: Easy

Yield: 4 servings

Ingredients:

2 bunches kale, stems removed, chopped into pieces

1 tablespoon (15 ml) olive oil

½ teaspoon (2.5 ml) salt

Caesar dressing

¼ cup (60 ml) mayonnaise

2 tablespoons (30 ml) olive oil

2 garlic cloves

1 tablespoon (15 ml) Dijon mustard

1 teaspoon (5 ml) Worcestershire sauce

Juice of 1 lime

¼ teaspoon (1 ml) salt

¼ teaspoon (1 ml) pepper

2 tablespoons (30 ml) grated parmesan, for topping

Method:

Add kale pieces to a bowl with olive oil and salt. Massage the kale for 1-2 minutes, rubbing the pieces between your fingers to soften.

To make the Caesar dressing, add mayonnaise, olive oil, garlic, Dijon, Worcestershire sauce, lime juice, salt, and pepper to a food processor. Puree until smooth.

Pour dressing over kale. Toss to cover. Top with grated parmesan.

Peanut Butter Swirl Brownies

Ease of preparation rating: Easy

Yield: 6 servings

Ingredients:

¼ cup (60 ml) smooth peanut butter

½ cup (120 ml) butter + extra for greasing baking dish

2 eggs

¼ cup (60 ml) milk

1 teaspoon (5 ml) vanilla

½ cup (120 ml) cocoa powder

2/3 cup (160 ml) sugar

¾ cup (180 ml) flour

¼ teaspoon (1 ml) salt

Method:

Add peanut butter to a small microwave-proof bowl and melt in the microwave. Set aside.

Add butter to a large microwave-proof bowl and melt in the microwave. Set aside.

In a bowl, whisk together eggs, milk, vanilla, cocoa, melted butter, sugar, flour, and salt. Pour mixture into a greased microwave-proof baking dish. Drizzle melted peanut butter on top and use a butter knife to swirl a pattern on top with the peanut butter. Microwave on medium-high for 7-8 minutes. Let cool.