Saving the Day with Danone® Products at Publix! This post is sponsored by Danone North America. The opinions and text are all mine. A Waffle Breakfast Board would not be complete without the signature sides of luscious fruits, yogurt, homemade granola, and jam. My family read more
Category: PARTY FOOD
Extremely tasty, warm and comforting recipe for Cheese Stuffed Dinner Rolls. You will love these soft, garlicky and cheesy bread bombs. If you love soft dinner rolls than you will adore these beauties with cheese, brushed with butter, garlic and herbs. From time to time read more
Pepperoni and Burrata Pizza with Pesto makes an amazing dinner idea as well as party food. It is simple, tasty and so easy.
Pizza is my life-saviour, literally and figurately. It is such a fantastic, cheap and satisfying way to feed your whole family.
I just love it when nobody complains at the table, and everyone gets a slice of pizza with the toppings that they want.
Usually, I double the amount of dough to make a smaller, maybe 10-inch pizza, with toppings of their choice.
Also, it does not feel bad at all when they praise you with the line “you’re the queen, mom”… Well, I am the queen in my castle anyways.
Jokes to the side, this pizza was amazing. I loved everything about it. Although the next time, I will probably add bacon since I am not the biggest fan of pepperoni.
Don’t get me wrong, I like pepperoni pizza. However, I would rather use thick carved slices of ham or perhaps some sausage, like breakfast sausage on the pizza because it is not as strong as pepperoni.
With that being said, my kids’ love pepperoni. So, I had to add these fun and cute minis. I think they look so beautiful on the pizza. Don’t you think so?
Anyhow, I tried to carefully write a detailed recipe in the recipe card.
If you see any possible mistakes, which unfortunately happens from time to time, do not hesitate to contact me or leave me a comment.
I try my best to read it through a couple of times, but typos do happen.
I adore Murray’s Burrata. They do not pay me to say that, but I just love the quality of their product.
As I said, you can add whatever you want; with pepperoni or without it, a mixture of provolone and mozzarella cheese or perhaps more meat.
Additionally, basil pesto is such an amazing addition to this pizza. It literally gives you absolutely incredible flavour.
You can and you should personalize your pizza however you want.
Hey, if you get inspired and make this tasty Pepperoni and Burrata Pizza with Pesto, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!
RECIPES YOU MIGHT LIKE:
- 1 cup of warm water (240ml), a splash more if needed
- 1 envelope active dry yeast (1/4 oz/21g)
- 2 teaspoons sugar (8g)
- 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
- 4 cups bread flour (480g), all-purpose works well too
- 3 teaspoons salt (17g)
Pizza Toppings for 1 pizza
- 1/2 pack Mini pepperoni or regular size
- 4 ounces Mozzarella cheese, shredded
- 1 burrata cheese, about 4 ouses (I used Murray's burrata 8 oz container pack)
- 2 to 3 tablespoons basil pesto
- Fresh cherry tomatoes split in half
- Fresh basil
Pizza Dough Prep:
- Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
- Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
- Pour water with yeast and sugar in the flour.
- Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
- Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
- Place dough in a lightly greased bowl. Cover with plastic wrap and allow it to rise once. Knead with hand then refrigerate for at least 6 hours to up to 24 hours.
- Remove dough to counter and punch down into a rough rectangle shape then tightly roll into a log 10 to 12 inches in length. You can use 1 extra-large pizza or two regular size pizzas. If you are making two then separate into two. Measure and cover.
- Flatten dough into a disk, then shape it into a smooth ball by folding the edges of the round in toward the centre several times and rolling it between your hands on the counter.
- Cover (each) dough ball with a clean cotton towel and allow to rest for about 30 minutes.
- Heat oven (pizza stone inside on lower rack) to 450 degrees Fahrenheit or use your regular pizza baking pan, no pan pre-heating required. Give the oven about 20 to heat up.
- When you’re ready to build the pizzas, sprinkle a couple of teaspoons of flour on a board or your countertop and place the dough right in the middle.
- Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip.
- At this point, you need to start stretching the dough. The most-efficient way to do this is to spin the dough so that the weight of the outer lip stretches the dough by moving dough away from a centre with a bit of force.
- You can also stretch the dough on the board by turning and pulling it, and turning and pulling. Shake the peel from time to time to make sure the dough doesn’t stick.
- Brush the lip with oil, then dress the pizza with olive oil and tomato sauce.
- Shred your own mozzarella block, and add pepperoni.
- Stretch pizza over your baking pan or slide OR the hot pizza stone if you are using it.
- Bake pizza for the first 10 minutes, depending on your oven. If you are baking it on the pizza stone bake for about 7 minutes. Keep an eye on the pizza.
- Rip apart burrata with your hands, then pull the pizza out for a few seconds.
- Evenly add burrata all over the pizza, then add a few tablespoons of basil pesto. You can add more or less just spread a bit everywhere.
- Place pizza back in the oven and bake for an additional 3 to 4 minutes or until the cheese is bubbly. We should not add burrata right away on the pizza because it will produce too much moisture while baking so we going to add on the end.
- Slide pizza your cutting board. Let it rest for a couple of minutes before slicing with a pizza cutter.
- While the pizza is cooling, slice cheery tomatoes and add on the pizza just before serving with a drizzle of olive oil and some fresh basil if desired.
I really love this combination, however, you can always costume make and build your pizza with toppings that you like.
When you know how to make this classic easy dough, then you really make anything with it such as pizza rolls, stromboli, calzoni, etc.
You can use store-bought pizza dough which is located usually in the DELI section of your grocery store. It is sold by the pound and you can make 1 pizza.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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A family gathering or holidays would not be the same without a delicious breakfast casserole, just like this Herbed Stuffing Sausage Casserole. They are a staple of my house, and I hope it will become a staple of yours as well. This is easy, tasty read more
Smoked Salmon Goat Cheese Appetizers are perfect bites to serve over joyous holidays. However, in my humble opinion, these are divine perfection all year round. Sometimes, instead of these rather gourmet crackers, I would serve it with toasted bruschetta. It is just so fancy, yet read more
Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it.
It is one of those dishes that both of us have not grown up with. It was rather strange to me that it was eaten with Thanksgiving Supper.
I must admit, we have never mixed sweet and savory together on one plate. At least not me. Although, cranberries are known well to go phenomenally with meat.
I am still not able to combine it with my turkey or anything savory. Well, I just take a few tablespoons after a meal like a dessert or a palate cleanser.
It merely does not sit comfortably with my palate to mix it with other foods.
However, when it comes to side dishes, most people will agree that cranberry sauce at Thanksgiving dinner is a must.
With that being said, I really enjoy the taste, pleasant aroma, tartiness, sweetness and texture of cranberry sauce. Therefore, I have decided this year to develop jellied cranberry sauce.
Many people enjoy canned one, and I must say that it is really hard to replicate that stuff. I have tried it before, of course, many times when we were invited for Thanksgiving. However, we have never served it on our Thanksgiving table.
My oldest son, Aleks, took upon himself to make his own. For the last 6 years, we have been traditionally hosting Thanksgiving dinners, and Aleks would make his famous cranberry sauce. It is very delicious, and everyone always enjoyed it.
My jellied version is incredible. I was wrangling with the idea if I should share this recipe because it is super easy. However, my blog got an EASY word in the title, so why not share it?
I understand that not everyone knows what they are doing in the kitchen. So I want to show future cooks and beginners how easy it is to pick up a pot or skillet and make food yourself.
Most of the time you got to use your instincts and taste buds, rather than sticking to the recipe, you know. Sample or taste the food, feel it, touch it, and see if you like it or not.
Even in my own house, I argue with my kids if something is seasoned enough. To me, it is perfect, but they always add extra salt. We all acquire unique tastes.
Nevertheless, I hope you like this recipe. It does not take a rocket scientist to make it. Just follow simple guidelines and it will taste amazing.
Besides, you can make it in the glass container and serve it. I just thought it looked delightful when I made it in the large muffin tin. It seemed approachable since most people do have muffin or cupcake tins.
What was I thinking?! Well, In my defense it looked cute and it was not all that hard to take it out. Just dip the bottom in the hot water, take a butter knife and go around, then flip on the platter.
Garnish with extra oranges, fresh cranberries, and pomegranate. Perhaps, a few rosemary sprigs or any other similar herbs.
I made my own sugar cranberries. You just have to boil cranberries in one cup of water and 1/2 cup of sugar for 2-3 minutes. Take them out with the slotted spoon.
Allow them to cool down for 5 to 10 minutes, then dip into sugar. That’s it! A simple yet looks so decorative with cranberry sauce.
If you make my yummy Jellied Cranberry Sauce, this Thanksgiving or the next, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations and share them with everyone.
- 12-ounce fresh or frozen cranberries, slightly thawed if frozen
- 1 1/2 - 2 cups of sugar
- 3 cups cold water
- 2- 1/4-ounce envelopes of unflavored gelatin (you may use other flavors if you wish)
- 1/4 cup orange juice
- zest of 1 orange
- 1 teaspoon allspice seasoning (it is a mixture of cinnamon, cloves, and nutmeg)
- Bring cranberries, sugar, and water to a boil in a heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 6-10 minutes depending on your stove.
- Start pouring into a fine-mesh sieve set over a bowl and let stand until all juices have drained through about 10 minutes or so. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids or use them for muffins or similar. If you like it chunky then I would just mash it very well.
- Take one cup of drained cranberry juice out then stir together gelatin and let stand about 60 seconds to soften and dissolve. After it dissolves combine it with the rest of the cranberry juice mixture. Mix it well.
- Pour cranberry sauce into a lightly oiled mold/s and chill, covered with plastic wrap, until firmly set, at least 10 hours. You may use mason jars, glass containers with the lid or a decorative mold/s.
- To unmold, run the tip of a thin, preferably butter knife between the edge of mold and cranberry sauce. Tilt mold sideways and tap the side of the mold against a work surface, turning it, to evenly break the seal and loosen cranberry sauce. You may dip the mold of the container in the hot water to loosen it up on the bottom.
- Now, keep mold tilted, invert a platter over mold, then invert cranberry sauce onto a platter. If you are using mason jars, you could get smaller jars and serve each jar per guest as a serving size.
Cranberry sauce can be refrigerated in the mold for up to 2 days.
If you are low carb, and on a sugar-free diet, please use sugar alternative sweeteners.
If you do not have allspice seasoning, just mix together an equal part of cinnamon, clove, and nutmeg.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. Buttery Sweet Potato Casserole is an appetizing and amazing side dish or dessert that will make any holiday dinner that much more special. The holiday season is read more
This post is sponsored by RITZ Crackers. All opinions are entirely my own. No-Bake Chocolate Almond Butter RITZ Bars are easy, tasty and fantastic to serve over the holiday season. I have made this type of no-bake bar many times. What I love about this read more
This is a sponsored post written by me on behalf of Cacique®. All opinions are entirely my own.
Chorizo Chili Tater Tots Casserole is one amazing dish to serve any time of the year, especially during parties.
Whether you are showing how to pull together the ultimate Game Night spread or perhaps presenting a tailgating must-have, the possibilities are truly endless.
Well, I partnered with Cacique® to create this easy dish using their fantastic and quite tasty Fully Cooked Chorizos.
Which is made with authentically seasoned premium pork shoulder and ready to eat in just minutes with zero mess.
So, when it comes to game night, Chorizo Chili Tater Tots Casserole is one dish that we undeniably enjoy.
To be honest, it takes just a few convenient, delicious and authentic ingredients to create this amazingly appetizing casserole for your family and friends.
That being said, game night or not this could be one phenomenal weeknight dinner put together in no time.
To round out my tasty spread, I served crunchy corn chips with Cacique® Jalapeño Queso Dip.
That’s alongside my Chorizo Chili Tater Tots Casserole. That was extremely delightful, to say the least.
I finished the dish with a drizzle of Cacique® Spicy Jalapeno sour cream.
Cacique® Fully Cooked Chorizo is a great go-to when you want to pull together a quick, delicious and authentic Mexican meals.
In addition, not only is it made with premium ingredients, but it also has no additives and nothing artificial.
Therefore, pick some up and make this Tater Tots Casserole or get creative with it and let me know what you whip up!
Cacique® Fully Cooked Chorizos are Available in Four Delicious Varieties;
Premium Pork Shoulder, Chorizo with Eggs, Chorizo with Bacon & Potato and Chorizo with Queso.
How to Enjoy:
In short, simply heat in the microwave, oven or stovetop for as few as 3–4 minutes and enjoy.
In addition, from breakfast during the morning rushes to taco night to game day.
Cacique® Fully Cooked Chorizos are the perfect filling – or delicious all on their own!
Most importantly, use anywhere you would typically enjoy chorizo. Whether adding protein to tacos, or stuffing burritos.
Maybe enchiladas or even serving a dip for tortilla chips.
If you try Chorizo Chili Tater Tots Casserole or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking #sandraseasycooking
- 2 packs Cacique® Fully Cooked Chorizos
- 16 oz Chili Beans
- 10 oz Cacique® Queso Fresco Cheese
- 2 cups Tater Tots
- Mexican Style Sour Cream, Cilantro Lime
- Chopped Parsley or Cilantro
- Heat oven to 375 degrees Fahrenheit.
- Follow the instructions on the back of the Cacique® Fully Cooked Chorizos; Heat in the oven-safe dish or pan. I used a Dutch oven with a fitted lid.
- After you heat the chorizo add chili beans and mix it well to combine.
- Crumble cheese on the top, then in one layer place tater tots next to each other.
- Slightly press potatoes down, cover the dish with the lid and bake for 15 minutes in the preheated oven.
- After 15 minutes, remove the lid and turn the oven broiler on medium temperature.
- Bake casserole under the broiler for an additional 5 minutes or until potatoes are crunchy and the casserole is bubbling. Make sure to stand by so it does not burn.
- Garnish with an equal drizzle of Mexican Sour Cream and chopped parsley or cilantro.
These Tasty Labor Day Recipes that I have picked for you guys are easy, delicious, affordable and approachable. You can make them any time you want not just over Labor Day and 4th of July, or any other holiday. If you are like my family read more