Main Dish

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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.

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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 🙂

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Bar-Style Tortilla Pizza with Arugula + Salami


Serves: 4

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:

  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper if you don’t own a pizza pan.
  2. 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”.
  3. 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.
  4. 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.
  5. When the pizza is ready, remove from the oven and top with arugula salad. Serve warm!




“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.

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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

Serves: 4

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:

  1. 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.
  2. In a separate bowl, mix the egg yolks, cream and parmesan cheese together in a measuring small bowl.
  3. 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.
  4. 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