Melted cheese, pizza sauce, and spicy pepperonis taste pretty good when you bite into a large triangle of pizza crust, but guess what? That combination tastes pretty good on some golden brown fries, too.
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Tacos are an easy, go-to weeknight dinner that help you navigate your week with a little less stress. However, taco Tuesday can become cumbersome after a while. Spice it up by making even easier pizza tacos!
These rollups are fun to make and are an appetizer or snack the whole family will love. Get the kids involved by letting them choose and place on their favorite pizza toppings. With the help of refrigerated crescent dough and jarred marinara sauce, these can be made and in the oven in under 15 minutes.
Ingredients like crushed red pepper, toasted fennel seeds and garlic powder lend a bold, smoky flavor to this vegan butter. Spread it over crusty bread and close your eyes—it tastes just like a pizza! This recipe comes from ION Restaurant in Middletown, Connecticut, and was originally published in the Hartford Courant.
This week's recipe for roasted sweet peppers with capers, anchovies, pine nuts and sultanas in garlic sauce was stolen with permission from Peter Chastain, chef and owner of Prima Ristorante in Walnut Creek, Calif.
Peter Chastain joined Prima in Walnut Creek, Calif., in 1999 and purchased it with his partner John Rittmaster in 2005. Peter and John want guests to feel when they enter Prima that they have a sense of being invited into the warmth and stylish comfort of a restaurant in Florence or Rome. Patrons will find warm, earthy colors, and cozy spots to linger over a glass of wine accompanied by market fresh Italian cuisine; either fireside (caminetto), or near the wood burning oven (forno), all adding to the casually elegant charm of the restaurant.
About the chef: A native of Berkley, Calif., Peter Chastain trained under the late, renowned Ken Wolfe at Contra Costa College. Since then, he has been an instructor at Contra Costa College and worked in several leading Bay Area restaurants. Having also worked in Japan and Europe, he has extensive experience in all aspects of kitchen operations, from production to instruction.
Chef Chastain is an American who embraces the Italian sensitivity to ingredient quality and freshness and the Italian sensibility of using foods that are exquisitely pure and immaculately simple.
Chef's tip: This can be made a day ahead and stored in the refrigerator — as long as you allow it to warm up in the kitchen it will be delicious. Some people also prefer a splash of vinegar or a squeeze of fresh lemon. It is important to use fresh California garlic for this dish; imported garlic will impart an acrid, unpleasant flavor, especially as it sits for a while.
Try serving this incredible fondue at your next party or as an afternoon snack! Your family won't be able to get enough of this cheesy pizza fondue. Make it vegetarian by swapping out the pepperoni for vegetables!