While you can order pizza or make it from scratch at home, sometimes you really just want that pizza in front of your now! So, far from losing it’s great taste, this Bar-Style Tortilla pizza with arugula and salami is a fun way to get that full pizza experience fast. In other words: it’s easy.
For this bar-style pizza, the combination of salty salami and fresh arugula offers a twist to a classic favorite. I used to lay the salami so it would overlap each other over the dough before baking, but since I’ve discovered that cutting it in half and evenly distributing it over the surface is the way to go. This way, every bite gives me a mix of salami, cheese and extra thin crust after baking. And since it’s a very forgiving recipe, you can play around with the toppings, as you like. I added a little bit of onions and peppers for extra taste this time round.
Once it’s fresh out of the oven, the pizza is sprinkled with arugula so it’s tangy flavor cuts into the saltiness of the meat. And when you’re ready to pick up a slice, the crispiness of the tortilla crust will give you that crunch you’re really looking for – making it another favorite on the menu.
So when you’re thinking about making it from scratch using a pre-made dough or you’re waiting for a Pizza Pizza delivery (hoping they’ll be in traffic for 45 minutes so you get it for free), I say stop placing the pizza low in the catalog of “taste”. Rather, start indulging in pizza by making it at home with tortilla 🙂
Bar-Style Tortilla Pizza with Arugula + Salami
Prep time: 5 min.
Cook time: 10 min.
Ready in: 15 min.
What you’ll need:
- 4x 8-inch whole-wheat flour tortillas
- ¾ cups tomato sauce (you can also substitute for pasta sauce)
- 1 cup mozzarella cheese, grated
- 50 grams of salami (from the meat deli)
- ¼ onions, diced
- ½ red pepper, diced
- 1 large handful of arugula leaves
- ½ tsp. fresh lemon juice (optional)
- Salt & pepper to taste
How to make:
- Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper if you don’t own a pizza pan.
- Prepare the tortillas by spreading 3 tablespoons of tomato sauce onto each tortilla and using the back of your spoon to help distribute the sauce evenly. Leave about 1 cm around the edges for your “crust”.
- Take the mozzarella and sprinkle the same amount on the surface of each pizza so that it covers the sauce. Follow by adding the salami, onions and red peppers.
- Place the pizza on the middle rack and bake for 8-10 minutes, or until the pizza is bubbling and the crust is golden brown. What you’re really looking for is the leopard-spotted look on the cheese.
- When the pizza is ready, remove from the oven and top with arugula salad. Serve warm!
It’s thanksgiving weekend (in Canada, it’s in October) and before taking the train home to spend time with the rest of my family, I find myself craving these Sparkling Gingersnap Cookies. Now, I know what you may be thinking: “these cookies are really more of a Christmas treat”. And I couldn’t agree more! Maybe it’s the splendor fall foliage that I paired with their golden brown-color. Or maybe it’s the “virality” of the Starbucks PSL ads (for those who don’t know: Pumpkin Spice lattes) making me beg the taste of fresh ground ginger. With all that around me, I think to myself – why not? Why wait for December to roll around the corner when I can make them this weekend? When I go back to thinking about last Christmas, the smell that comes from the oven while they are baking is enough to make my mouth water.
For their size and texture, these ginger cookies are more chewy than gingerbread. They embrace a sugar crusted outside and a soft, warm inside that will really excite your taste buds. They pair nice with a glass of milk on a cold fall afternoon or great for a family get-together as the perfect go-to sweet. And the only two secrets I have to making these delicious golden treats: a hint of cayenne and taking them out as soon as the smell of them baking fills the room.
Sparkling Gingersnap Cookies
Serving size: about 2 dozen or so.
Prep time: 15 min.
Bake time: 10 min.
Ready in: 50 min.
What you need:
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- pinch of cayenne pepper
- ¾ cup margarine (softened)
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- ¼ cup molasses
- 2 tablespoon
- 2 tablespoons coarse sugar (or regular white sugar)
What to do:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, sift together the flour, ginger, baking soda, salt and cayenne pepper. Set aside.
- In a separate bowl, cream together the margarine and 1 cup sugar until light and fluffy (I put the margarine in the microwave for 10 seconds to warm it up before mixing). Now beat the egg and slowly stir in the molasses mixture until combined.
- I like these cookies bite-sized, so shape the dough into walnut sized balls by putting tearing about 1 teaspoon of dough. From there, roll the dough in the palm of your hands and lightly finish rolling the dough ball in the coarse sugar (or remaining white sugar) until evenly coated. Then, place the dough on the baking sheet a few inches apart.
- Bake for 8-10 minutes or until the cookies get golden brown, get aromatic and crack. Allow cookies to cool down on baking sheet for about 5 minutes before removing them to a wired rack. When completely cool, serve on a nice plate for friends and family or enjoy alone with a nice glass of cold milk!
- For any left overs, store in an airtight container placed in the fridge. Will last a few days.
Recipe inspiration: All Recipes
“When in Rome, do as the Romans” they say…. so here’s to an easy Spaghettini alla Carbonara dish! Last summer, my boyfriend and I travelled to lovely Italy only to fall in love with the traditional Italian tiramisù cakes, gelato, pizza and lastly, the famous pasta alla Carbonara. While we spent a week travelling to the beautiful cities across the country, it was in Rome where we discovered the cutest little Italian restaurant (not that they aren’t all cute) serving the best pasta alla Carbonara we had ever had. We tried the dish on several different occasions throughout our journey and this was definitely the number one hit.
The classic Italian dish contains just a few ingredients and takes little time to prepare. Cooking the pasta, carbonara’s rich, creamy pasta turns to a golden colour and the eggy sauce makes the pasta stick by each strand. And the smell – yum! – of freshly grated cheese and scattered bits of pancetta give it that perfect kick ready to excite your taste buds. This my friends — is pasta alla Carbonara for you.
The traditional recipe calls for spaghetti as the main pasta but I opted for spaghettini as a lighter alternative. You can also substitute the pancetta for bacon depending on what you have laying around in your fridge. Whip up this meal one evening for a quick family feast or leave it for the weekend for a nice candlelight dinner.
So…as this classic recipe remains one of the most traditional dishes in Italy, many still wonder where the dish actually came from. Some say Carbonara takes after the name of coal miners around Rome because the specks of pepper in the pasta resembled coal dust. Others speculate the mix was invented in 1944 during the American occupation in Italy. Either way, the cheese, cream, eggs, cured pork, salt & pepper really bring your senses to say “clean that plate”. Buon Appetito!
Easy Spaghettini Alla Carbonara
Prep time: 20 min.
Cook time: 5 min.
Ready in: 25 min.
What you’ll need:
- 12 ounces of spaghettini
- 4 egg yolks
- 1 ½ cups cream, 15%
- 1/3 cups parmesan cheese, grated
- 100 grams of pancetta (from the meat deli, or opt for bacon instead)
How to make:
- Fill a pot full of water and cook the spaghetti according to the package ingredients. Meanwhile, heat a frying pan over medium heat and add the slices of pancetta (or bacon) until crisp. Remove from heat and transfer to paper towel to cool.
- In a separate bowl, mix the egg yolks, cream and parmesan cheese together in a measuring small bowl.
- Once the spaghettini has finished cooking, drain and add back to the pot. Add the egg mixture to the pasta and toss so it evenly coats the pasta. Turn the heat back on to medium and continue cooking for a few minutes or until the sauce starts to thicken. Add salt & pepper to taste.
- Remove from heat and serve with topped pancetta (or bacon) and extra parmesan cheese. For any leftovers, store in an air tight container in the fridge up to 5 days.
Recipe Inspiration: SavoryNothings