Hawaiian Pizza but make it with SPAM. Instead of Canadian bacon, this already controversial pineapple topped pizza is topped with SPAM for a fun twist.

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In honor of my birthday month and the famous meme for “it’s gonna be May” I’ve decided to declare that this whole month is gonna be about me. While I don’t normally share recipes that don’t have my stamp of approval, this month every recipe is going to be focused on my favorite things.

To start, it’s pizza! My favorite pizza is actually a Hawaiian pizza but somehow the only version I have shared on here is a sweet and spicy version. While delicious, it’s hard to beat the original. But of course that means I had to attempt to change it up anyway – so naturally I substituted the Canadian bacon for SPAM to make a Hawaiian SPAM Pizza!

Somehow this is only my second SPAM recipe ever. I have created all kind of hair-brained ideas for Cheetos (will I come up with another this month?) but only 2 for SPAM? While I admit the SPAM tacos are supreme, I think there is room for more SPAM recipes so it’s time to change that.

Probably one of my favorite recipes using SPAM is a simple maple glazed version from the Korean American Cookbook that we did for Cookbook Club. I almost made that to top off this SPAM pizza but decided to keep it simple and instead sliced it up as it if were still Canadian bacon.

I did also add a little bit of dried basil and sliced red onion to the toppings and then a drizzle of hot honey post-oven. Honestly, I think SPAM was meant to be on pizza and this will definitely be making another appearance. If for no other reason than I want to try brushing the SPAM with honey first to see if it will crisp up some more because I don’t want to deal with dirtying another pan by cooking it first.

Or maybe one day I will go ahead and go completely rouge and come up with appropriate toppings to pair with the maple glazed SPAM. What do you think? SPAM pizza can’t possibly be weirder than some of the fruit topped pizzas I’ve come up with over the years.

HAWAIIAM SPAM PIZZA

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Yield: 3-4 Servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup favorite pizza sauce
• 1 tsp dried basil
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded provolone cheese
• 1/2 cup chopped SPAM
• 1/2 cup chopped fresh pineapple
• 1/4 cup sliced red onion
• Hot honey (optional)

Directions

1. Preheat oven to 500 and move rack to just above the center with pizza stone*. Allow stone to preheat for at least 30 minutes.
2. Roll out pizza dough and transfer to a pizza peel* sprinkled with cornmeal.
3. Spread pizza sauce evenly over the pizza dough, leaving a crust, followed by dried basil, cheeses, SPAM, pineapple, and and red onion.
4. Shimmy the pizza off the peel and onto the stone and bake for 10-15 minutes until the crust is crispy and brown and the cheese is bubbly. Carefully remove from oven, let cool slightly, drizzle with hot honey (if using,) then slice and serve.

Notes

*If you don't have a pizza stone or peel, you can just assemble the pizza on a baking sheet.

Source: Adapted from my Sweet ‘n Spicy Hawaiian Pizza.

Skillet Sloppy Joe Pot Pie takes a weeknight dinner classic to the next level by baking it in a cast iron skillet topped with cheddar cheese and biscuits.

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Originally this was going to be my Pi Day recipe. My husband thought that it was a stretch to make a sloppy joe pot pie in a cast iron skillet topped with biscuits for Pi Day but it doesn’t have to be pie to celebrate pie day, it just has to be round! Cast iron skillets happen to be round. Although when I found out that National Sloppy Joe Day was on March 18th I decided to postpone. Instead I shared a Dubai chocolate tart for pie day which I think was a good trade off since now I got to have both.

The first time I made a sloppy joe pot pie it was topped with tater tots, but even when I precooked them before baking them on top I didn’t feel like the tater tots were crispy enough. Maybe I like my tater tots extra crispy (truth) but I was not prepared to share what I considered to be a lack-luster recipe. However I still wanted it to be a fairly simple recipe so I ended up using refrigerated biscuits instead. Yes the biscuits are going to be a but soggy but in this situation I am okay with it.

SKILLET SLOPPY JOE POT PIE WITH BISCUITS

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Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil
• 2 lb. ground sirloin
• 1 red bell pepper, seeded and minced (~1-1/2 cups)
• 1 medium onion, peeled and minced (~1 cup)
• 3 garlic cloves, minced
• 2 Tbsp brown sugar
• 1 Tbsp chili powder
• 2 tsp yellow mustard
• 1-1/2 tsp salt
• 1/2 tsp pepper
• 1 (15 oz.) can tomato sauce
• 3 Tbsp Worcestershire sauce
• 8 oz. cheddar cheese, shredded (~2 cups)
• 1 (16.3 oz.) can refrigerated biscuits (8 count)**

Directions

1. Preheat oven to 375°F with a rack on the bottom third.
2. Heat oil in a 12-inch cast-iron skillet* over medium heat. Add ground beef and cook, breaking up gently, until no longer pink, about 5 minutes. Remove meat to a paper-towel lined plate and return skillet with meat great to heat.
3. Add the onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds.
4. Stir in the brown sugar, chili powder, mustard, salt, and pepper until evenly distributed. Add the beef back to the skillet along with the tomato sauce and Worcestershire sauce. Bring to a simmer and cook about 5 minutes, stirring often, until starting to thicken.
5. Remove from heat, spread mixture evenly in the skillet, sprinkle 1-1/2 cups of shredded cheddar cheese on top, then arrange the biscuits evenly over top of the cheese.
6. Bake for 15 minutes until the biscuits are starting to turn golden brown. Sprinkle the remaining 1/2 cup of cheddar cheese over the biscuits and bake for another 5 minutes until the cheese is melted and bubbly.
7. Allow the casserole to cool for a few minutes before serving.

Notes

*Or other oven-safe skillet. **Can use homemade if you prefer, but cook time may vary.

Source: Adapted from Mama Knows Gluten Free and my Root Beer Sloppy Joes.

If potato soup and a Reuben sandwich got together they would create this Reuben soup. Can use leftover corned beef but it’s worth making some just for this!

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How many things can be Reuben-inspired? I feel like when it comes to St. Patrick’s Day, this little blog of mine is putting that question to the test. I may not have any recipes for an actual Reuben sandwich but over the years I have shared recipes for Reuben Taquitos, Reuben Pizza, Reuben Dip, Reuben Burgers, Reuben Mac & Cheese, and Reuben Stromboli. Today I am adding one more to that list – Reuben soup!

This is Reuben soup actually a different version of my Cheddar Baked Potato Soup that has been heavily adapted to incorporate all the things a Reuben should have – sauerkraut, Swiss cheese, corned beef, and your choice of Thousand Island or Russian dressing. I recently learned that Russian dressing is technically the more traditional option but Thousand Island became more popular because it is sweeter and balances out the sauerkraut and corned beef.

While technically this was meant as a way to use up leftover corned beef I honestly think it is worth preparing corned beef just so you can make this Reuben soup. It’s that good. Better yet, I used the corned beef broth that ultimately was created when cooking my corned beef in a slow cooker as the broth in this recipe as opposed to using regular beef broth. Waste not! Of course don’t forget a slice of toasted rye bread for swiping up any soup that’s left in your bowl.

REUBEN SOUP

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Yield: 8-10 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 Tbsp unsalted butter
• 1 medium yellow onion, chopped (~1 cup)
• 3 ribs celery, finely chopped (~1 cup)
• 2 Tbsp fresh minced garlic
• 1/4 cup all-purpose flour
• 4 cups beef broth*
• 3 lb. Yukon gold potatoes, quartered
• 1 cup sauerkraut, drained
• 1 Tbsp Worcestershire
• 1 tsp carraway seeds
• 1/2 tsp ground white black pepper
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• 1 cup heavy cream
• 1 cup whole or 2% milk
• 2 cups cooked corned beef, chopped
• 1 cup grated Swiss cheese, plus more for serving
• Hot sauce, to taste
• Thousand Island or Russian dressing, for serving
• Green onion, sliced, for serving
• Toasted rye bread, for serving

Directions

1. In a stockpot over medium heat, melt the butter. Add the onion and celery and saute for about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. 
2. Sprinkle the flour over the onion mixture, stir to coat, and continue to stir while cooking for 3 minutes.
3. Add the broth, scraping up any bits on the bottom of the pan. Add in the potatoes, sauerkraut, Worcestershire, carraway seeds, white pepper, thyme, and paprika then bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 20-30 minutes.
4. Stir in the cream, milk, and corned beef. Add Swiss cheese 1/4 cup at a time, stirring after each addition. Add hot sauce, salt* and more pepper, to taste. Serve topped with more Swiss cheese, dressing, Green onion, and toasted rye bread.

Notes

*Salt needed will depend on the salt content of the beef broth used. I used the liquid beef broth leftover from making slow cooker corned beef.

Source: Adapted from my Cheddar Baked Potato Soup, inspired by Poggiolieats.

Stuffed with cranberry sauce, surrounded by mushroom stuffing, and wrapped in flaky puff pastry this Turkey Wellington is dressed to impress.

This post is sponsored by the Ohio Poultry Association, but all opinions are my own.

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It’s that time of year when turkey finally gets to be in the spotlight! But I am here to say that turkey shouldn’t be restricted. In fact I think turkey was meant for even greater things, such as Turkey Wellington – who says only beef gets to be wrapped all cozy in puff pastry anyway?

I was first introduced to an alterative to Beef Wellington in a virtual cooking class during COVID lockdown where we made Beet Wellington. Spoiler alert, it’s just as good as the traditional version. I would know because we tried them side by side.

So when it came to coming up with a fun new way to present turkey this season, I decided that if beets can be transformed into Wellington so can turkey. Heck, you can get half of the traditional seasonal recipes in one dish (turkey, cranberry sauce, and stuffing).

For this Turkey Wellington recipe, three pounds of turkey breast tenderloins are butterflied, stuffed with cranberry sauce, surrounded by a mushroom-pecan stuffing, and wrapped in flaky puff pastry. Sure this Turkey Wellington is dressed to impress but it’s cozy enough to serve any time.

To make things even easier, you have two chances to pause and refrigerate before continuing on with the recipe – after the turkey is cooked with the cranberry stuffed inside or when you’ve sealed it all in puff pastry.

While this version of Turkey Wellington very much so pulls inspiration from traditional Thanksgiving dishes and flavors, you could easily substitute the cranberry sauce (or omit entirely) or change up the seasonings in the mushroom-pecan stuffing to fit different occasions. But since it is November I plated mine with steamed green beans, blue cheese potatoes, and drizzled with gravy.

But even when cooking a fancy looking bird there are still rules to follow to ensure food safety. First, wash your hands and any other surfaces that come into contact with raw turkey before proceeding. Hand washing for at least 20 seconds is one of the simplest and most important health discoveries in history. I think we all can spare 20 seconds to make sure no one gets sick.

Next, you will notice the recipe calls for the use of a meat thermometer to confirm the internal temperature of the turkey reaches 165°F. This ensures that the bacteria are killed and also means you do not need to rinse off your turkey. In fact I advise against it because what you’ll end up doing is spreading contaminated droplets all over your kitchen. Trust me, I’m a microbiologist.

Finally, if you end up with more than enough turkey (usually 1-2 pounds per person for whole turkeys so 3 pounds of breast should serve 6) you need to store those leftovers in the fridge within 2 hours. Yes the bacteria were killed when cooking but unless your kitchen is completely sterile you reintroduced some when slicing and they multiple quickly – especially in moist warm things like freshly cooked meat. Won’t eat all the leftovers within 3-4 days? Turkey can also be frozen for 3-4 months.

The last little factoid I will bestow upon you before the recipe is that the state in which I live, Ohio, is one of the top ten largest turkey farming states in the nation, producing nearly 305 million pounds every year. I cannot even fathom that amount but I am happy to support my local turkey farmers by inspiring you to hopefully make this recipe this season and maybe even year round!

To learn more about Ohio turkey farmers and get cooking tips and nutrition information, please visit OhioTurkey.com and follow OPA on Facebook, Instagram, Pinterest, X  and YouTube.

TURKEY WELLINGTON WITH CRANBERRY SAUCE

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Yield: 4-6 Servings Prep Time: 1 Hour Cooking Time: 2 Hours 15 Minutes 2 Hours 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

WELLINGTON

• 3 lb. turkey breast tenderloin*
• 1 (14 oz.) can jellied cranberry sauce, cut lengthwise into quarters
• 1 Tbsp olive oil
• Salt and pepper
• 1 sheet puff pastry, thawed
• 1 large egg beaten with 1 Tbsp water, for brushing

STUFFING

• 1 Tbsp unsalted butter
• 1 large shallot, finely diced
• 16 oz. mixed mushrooms**, pulsed in food processor until pureed
• 1 cup fresh breadcrumbs
• 1/2 cup pecans, toasted and chopped
• 1 Tbsp fresh thyme, minced
• 1 Tbsp fresh rosemary, minced
• 1 Tbsp fresh sage, minced
• 3 large eggs, divided
• Salt and pepper, to taste

Directions

1. For the turkey: Preheat oven to 350°F. 
2. Place turkey breasts on a cutting board and carefully butterfly slice open like a book. Arrange the narrow portions to slightly overlap one another to form a rectangular shape the best you can. Season with salt and pepper, then place the quartered cranberry sauce jelly lengthwise down the middle of the turkey. 
3. Fold the breasts back on themselves, sealing the cranberry sauce inside, using a few toothpicks and/or cooking twine to secure the seams together. 
4. Transfer the turkey to a roasting tray, drizzle with olive oil and season with salt and pepper. Cover with foil and roast in the oven for 60-70 minutes, or until a meat thermometer reads 165°F at the thickest part. Remove from the oven and allow to cool completely. Remove the cocktail sticks and/or twine if using (you can stop here and refrigerate overnight or proceed).
5. Meanwhile prepare the stuffing: in a medium skillet, melt butter over medium heat. Add shallot and cook until translucent, about 5 minutes. Remove from pan to a large bowl; set aside.
6. Return pan over medium heat and add mushroom puree. Cook until mushrooms have released their moisture and boiled away, about 10 minutes. Remove from pan to the bowl with the onions. 
7. To the mushroom-onion mixture, add fresh breadcrumbs, pecans, thyme, rosemary, and sage. Mix until evenly distributed. Add 2 eggs and season salt and pepper, mixing until thoroughly combined. 
8. Dust a large sheet of greaseproof paper with flour, then roll out the puff pastry sheet to a size that will wrap around the turkey. Spread 2/3 of the mushroom stuffing onto the middle of the puff pastry to cover the bottom and sides of the turkey.
9. Place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Gently fold the puff pastry over the breast, pushing out excess air and press the seams together to seal. 
10. Brush with remaining egg, beaten with 1 tablespoon of water (you can stop here and refrigerate overnight or proceed).
11. When ready, preheat oven to 350°F and cook for 40-50 minutes, or until beautifully golden and the turkey has an internal temperature of 165°F. Remove from the oven and leave to cool for around 20 minutes before slicing.
12. Serve with gravy and your favorites sides. Refrigerate leftovers within 2 hours for 3-4 days or frozen for 3-4 months.

Notes

*It will look like one piece in the packaging but it's usually 2 separate breasts. When you butterfly them you will arrange them into a rectangle the best you can with the narrower edge overlapping. **I used cremini and shitake.

Source: Adapted from Elizabeth’s Kitchen Diary, Jamie Oliver, and Bleu & Fig‘s Virtual Cooking Series, Class 2.

Pulling decorative inspiration from the iconic and divisive Halloween candy, this candy corn pizza is a fun way to celebrate Halloween Friday pizza night.

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No, this is not a dessert candy corn pizza. Bleh, I dislike candy corn in except for it’s cute inspirational factor for Halloween such as in this recipe. The corn kernels and pepperoni are arranged like the coloring of candy corn when sliced. Pair with some cute mini mummy dogs for a really fun meal.

I maybe should have made this a oil or white sauce base to ensure the white part was more white. The red sauce tinted the otherwise white part with just cheese but you know what? I think it tasted great the way it is. If you are so inclined you are more than welcome to drizzle some hot honey on top if you want a little sweet heat to give an ode to it’s sweet inspiration.

It may be the last day of Halloween Treats Week but rest assured, if you haven’t gotten enough there’s a whole list of recipes waiting for you below from some blogger friends.

I will also be posting at least one more recipe outside of this event leading up to Halloween. Of course I had a slew of other Halloween recipes archived for your taste buds pleasure.

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Boo Brownie Batter Dip from Big Bear’s Wife
• Halloween Deviled Eggs from Southern Halloween Queen
• Dark Chocolate Skull Cakes from Karen’s Kitchen Stories
• Trick or Treat Trifles from Jolene’s Recipe Journal
• Halloween Pizza from Art of Natural Living
• Poisoned Apple Cream Puffs from A Kitchen Hoor’s Adventures

CANDY CORN PIZZA

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Yield: 3-4 Servings Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup pizza sauce
• 8 oz. fresh Mozzarella cheese, shredded 
• 1/4 cup shredded Parmesan cheese
• 24-ish pepperoni slices
• 2 ears of corn, cooked and kernels removed (about 1 cup)*
• Salt, to taste
• Hot honey, optional

Directions

1. Preheat oven to 450 degrees, with pizza stone** on middle rack.
2. Shape the prepared dough into a flattened disk. Place it on a cornmeal-dusted pizza peel**, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the peel, cover and let it rest for 15 minutes.
3. Meanwhile, in a small bowl toss together the shredded Mozzarella and Parmesan cheese.
4. Spread pizza sauce over the pizza dough, leaving a 1-inch border on the edge. Top with mozzarella cheese blend, then made a ring of pepperoni of the pizza surrounded by a ring of corn on the edges. Sprinkle the corn with a little salt, if desired.
5. Using the pizza peel, transfer the pizza to the hot stone in the oven with a few shakes. Bake until toppings are hot and cheese is melted and bubbly, about 15-20 minutes.
6. Drizzle with hot honey, if using, and allow to cool slightly before cutting and serving.

Notes

*Can use canned or frozen corn but won't be as good. **If you do not have a pizza peel and/or stone, roll dough out on round pizza pan and bake.

Source: Inspired by Ghoul at Heart.

Homemade potato gnocchi but make it skull shaped. These skull gnocchi are ready to be invited to a spooky dinner party.

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Welcome to Halloween Treats Week – where the treats don’t have to be sweet! That’s a good thing because 2 of the 3 recipes I am sharing this week are savory. There will be plenty of sweets to be had! But first things first are these skull gnocchi.

Technically they are just classic homemade potato gnocchi that are in the shape of a skull instead of a log with ridges. I traded in the fork to make the ridges for a silicone skull mold. Normally you would roll the dough into logs to be sliced into nuggets, but for these I used my small cookie scoop which was the perfect amount to fit into the skull mold.

I was able to pop them out of the silicone mold easily while maintaining their shape but if you could place them in the freezer for 30 minutes to make sure. Once you’ve formed all the dough into skulls you can freeze them for later or it’s time to boil them!

Working in batches, toss them into your cauldron of boiling salted water and within a few minutes they will start to float. Remove to drain and continue to boil the rest. I was very pleased with how well they maintained their shape!

This recipe is just for the skull gnocchi so you can serve these with whatever sauce you prefer. I originally intended to use an alfredo sauce because today is National gnocchi alfredo day, but ended up going with some of my husband’s homemade pasta sauce that he makes every year using tomatoes from our garden.

These skull gnocchi would also be good with some meatballs or sausage. I served them as is with a side of roasted broccoli but peppers and onions would be tasty as well.

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Mummy Chicken Pot Pies from Big Bear’s Wife
• Marshmallow Ghost Dip from Semi-Homemade Recipes
• Mozzarella and Tomato Eyeball Skewers from Southern Halloween Queen
• Halloween Margarita Mocktail from Jen Around the World
• Black Cocoa Raven Cookies from Savory Moments
• Mummy Meatballs from Karen’s Kitchen Stories
• Eyeball Cookies from Jolene’s Recipe Journal
• Witch’s Brew Cocktail from Art of Natural Living
• Beetlejuice Bramble from A Kitchen Hoor’s Adventures
• Franken Berry Crumb Cake from Sweet ReciPEAs
• Beetlejuice Movie Night Snack Mix from For the Love of Food

SKULL GNOCCHI

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Yield: 6 Servings Prep Time: 45 Minutes Cooking Time: 1 Hour 5 Minutes 1 Hour 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 pounds Russet potatoes
• 1 egg, lightly beaten
• 1-1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups all-purpose flour
• Favorite pasta sauce, warmed

Directions

1. Preheat the oven to 425 degrees. Pierce the potatoes with a fork, wrap in foil, and bake the sweet potatoes until tender and fully cooked, about 45-50 minutes depending on size. Cool slightly.
2. Cut in half and scoop the flesh into a large bowl and mash. Add the egg, salt, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms.
3. Lightly grease a small silicone skull mold. Pinch off tablespoons of dough* and press into the mold. Carefully pop out and place on a large baking sheet dusted with flour**. Continue with the remaining gnocchi.
4. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5-6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
5. Serve with your favorite pasta sauce.

Notes

*I used a small cookie scoop. **If they don't come out easily, freeze for 30 minutes prior to removing.

Source: Adapted from my Sweet Potato Gnocchi.

Pizza night just got even more customizable, allowing everyone to pick out the toppings they prefer on this pizza charcuterie board.

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Did you know that in addition to being spooky month, October is National Pizza Month? Seemed like the right time to share my pizza charcuterie board creation before I dive into the Halloween treats.

I’ve seen different versions of pizza charcuterie on the internet. One version is a charcuterie board baked right into the pizza crust itself which was super fun but seemed like it would be better as a two person sharing size than a larger sized one for a group. Since I planned to make this for when we hosted our neighborhood happy hour I needed something more easily shared.

The more obvious version is a charcuterie with pizza-inspired components – different sauces, cheeses, cured meat, and other preferred toppings (fruit on pizza anyone?). But then I got thinking, why slap those toppings on crackers or crostini when you can basically build your own pizza instead?

I present to you a cheese pizza charcuterie where you chose your adventure, adding your preferred toppings to slices of cheese pizza – can be homemade, frozen, or from a pizza shop. I even served it on our large pizza peel!

While I did include crackers for those that wanted smaller bites, not many of them were eaten as made evident by how many were left at the end. Not that I blame them. Why would you pick a cracker when you can have cheese pizza? I did make my cheese pizza mostly from scratch but used a store-bought dough instead of a homemade pizza crust but feel free to go all out.

I almost made a white cheese pizza without any tomato pizza sauce in case someone would rather had an olive oil or pesto base, but then I didn’t because I wasn’t going to deal with putting a cup of oil on the board and I think pesto and tomato sauce pair just fine together. I also added a little cup of crushed red pepper for those that like a little heat.

Of course you can get even more creative and add BBQ sauce, Buffalo sauce, Ranch or whatever other ideas you come up with. One of the reasons I love pizza so much is it’s versatility if you are willing to go outside of the box.

Next up is more cheese! Because what does a cheese pizza need other than more cheese? Especially when it’s fresh mozzarella balls or ricotta. I love me some post-oven ricotta on a pizza.

Burrata would also be a great option albeit a little messier. Of course again there’s all kind of options to choose from, especially if you change up the sauces to something less traditional. If you did BBQ or Buffalo sauce as mentioned earlier, a smoked cheddar cheese would also be a great option as seen on my BBQ Pork Charcuterie.

Once you have enough cheese it’s time for the toppings that truly start to divide a crowd. I had pepperoni, prosciutto, black olives, Paisano peppers (a pepperoncini variety), fresh basil and other herbs from my garden, sun-dried tomatoes, and hot honey (it was served on the side in a bottle to make life easy). Balsamic glaze would also be a great addition.

I originally intended there to be ham, bacon, and pineapple as well but honestly I ran out of room and figured I had enough going on. But making it your own is the best part about making a pizza charcuterie, or any charcuterie really. Add or remove the toppings you prefer. Or make it a double feature paired with a Fall Charcuterie Board to mix and match the toppings.

PIZZA CHARCUTERIE

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Yield: 6-8 Servings Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large sheet pan cheese pizza, sliced into small pieces
• 6 oz. pepperoni
• 6 oz. prosciutto
• 8 oz. fresh Mozzarella Ciliegine
• 8 oz. ricotta cheese
• 1 cup pizza sauce
• 1/4 cup basil pesto
• 1 small (2.25 oz) can of sliced black olives, drained
• 1/2 cup sun-dried tomatoes, drained
• 1/2 cup Paisano peppers or pepperoncini
• Fresh basil or other herbs
• Crushed red pepper
• 8 oz. assorted crackers (optional)

Directions

1. On a large pizza peel or platter, arrange pizza slices, meat, cheese, sauces, and olives (in small bowls or ramekins). Fill in any empty spaces with sun-dried tomatoes, pepperoncini, fresh herbs, and crackers if desired. Serve immediately.

This gorgonzola pear pizza is more than it’s name implies with creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, juicy pears, sweet honey, and savory thyme.

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It’s been a hot minute since I’ve shared a new pizza recipe – over a year in fact. In August of last year I last shared the recipe for a Mexican street corn pizza. So it seems like I am overdue to share another.

I decided it was time to add another entry to my fruit on pizza list with a gorgonzola pear pizza. Of course there’re more to it than just those two ingredients.

What all is on my gorgonzola pear pizza?

• Olive oil base seasoned with salt and pepper
• Mozzarella, Gorgonzola, and Parmesan cheese
• Fresh sliced pear
• Thinly sliced prosciutto
• A post-oven drizzle of honey and a sprinkle of fresh thyme

As we watch the temperatures drop and start feeling whisps of fall, this seemed like the perfect pizza. Pears don’t get enough love in my opinion and it’s exceptionally delicious on this pizza.

You’ve got creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, all nestled in with those juicy pears. Then when it’s out of the oven it’s all topped with some sweet honey and savory thyme. Bonus points for being able to pluck thyme from my garden to make this!

• Apple Oatmeal Bread by Karen’s Kitchen Stories
• Brown Butter Green Beans with Pecans by Art of Natural Living
• Apple Snack Cake by Magical Ingredients
• Maple Pumpkin Chia Pudding by Jolene’s Recipe Journal
• Preserved Lemon Baba Ghanoush by A Day in the Life on the Farm
• Apple Slaw by A Kitchen Hoor’s Adventures
• Sweet Potato Cupcakes with Marshmallow Frosting by Hezzi-D’s Recipe Box

GORGONZOLA PEAR PIZZA

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Yield: 4 Servings Prep Time: 50 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1 Tbsp olive oil
• Salt and pepper, to taste
• 3 oz. shredded Mozzarella
• 3 oz. crumbled Gorgonzola
• 1 oz. finely shredded Parmesan
• 1/2 of a large pear, thinly sliced
• 1 oz. prosciutto, cut into strips
• 1 Tbsp honey
• 1 tsp fresh thyme

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
3. Evenly brush the olive oil over the crust, followed by salt and pepper to taste. Top with mozzarella, gorgonzola, parmesan, pears, and prosciutto.
4. Transfer to the pizza stone (without removing from the oven) and bake for 15-20 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
5. Immediately drizzle with honey and sprinkle fresh thyme on top. Allow to cool for 5 minutes before slicing and serving.

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan.

Source: Inspired by a pizza called The Elliott at Yellow Brick Pizza in Columbus, OH and adapted from my Grape & Gorgonzola Pizza.

Love eggs benedict? Put a burger on it and you’ve made eggs benedict burgers. Add a little chili crisp to the Hollandaise while you’re at it.

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Eggs benedict is one of my favorite brunch dishes. The proof is in how many variations and inspired dishes I’ve shared on this blog of mine. Normally I make my Hollandaise with Greek yogurt but I went with the classic this time. Well, classic with a little chili crisp added in.

According to The Kitchn the best chili crisp is made by Lao Gan Ma Chili Crisp, and in fact is the one I have used for years. Don’t have chili crisp and/or don’t want to buy it? You can use any other chili oil/sauce you have on hand or just omit if you prefer.

On top of my medium cooked burger (seasoned with homemade burger seasoning), besides my chili crispy Hollandaise sauce, you will find not just Canadian bacon but pan fried Canadian bacon, and of course the signature poached eggs all sandwiched between toasted and buttered English muffins instead of served open-faced.

You can definitely pick this burger up and eat it with your hands or fork and knife it if you prefer. I served mine with a side of tater tots which we excellent in the extra Hollandaise and yolk drippings.

More Brunch Recipes:

• Pretty in Pink Margarita from A Kitchen Hoor’s Adventures
• Strawberry Tea Cakes from Jolene’s Recipe Journal
• Fruit and Granola Tart from A Day in the Life on the Farm
• Blackberry Streusel Muffins from Blogghetti
• Lemon Lavender Cupcakes from Art of Natural Living
• Easy Cranberry Pomegranate Fizzer from A Little Fish in the Kitchen

EGGS BENEDICT BURGERS

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Yield: 4 Servings Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

HOLLANDAISE SAUCE

• 2 large egg yolks
• 1/4 cup unsalted butter, melted
• 1 Tbsp fresh lemon juice, or to taste
• 1 pinch salt
• 1 tsp chili crisp*

BURGERS & EGGS, ETC

• Four 1/4 lb (1lb total) ground beef burger patties, seasoned to taste
• 4 eggs, cracked and placed in individual ramekins
• 8 slices of Canadian bacon, pan fried if desired
• 4 English muffins, split, toasted and buttered

Directions

1. Prepare the hollandaise: In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks, butter, lemon juice, and salt. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes minutes. In last minute, whisk in the chili crisp and set aside.
2. Next, grill the hamburgers directly over medium-high heat, turning once, 3-5 minutes per side. Check for doneness using an instant read thermometer**.
3. While the burgers are cooking, fill a wide sauce or saute pan with two inches of water. Bring to a low simmer and gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
4. To assemble, place a butter on the English muffin bottom halves. Top with two slices of Canadian bacon, one poached egg, and drizzle with hollandaise. Serve immediately.

Notes

*If you can't find chili crisp you can use any other chili paste or hot sauce you prefer - or omit. **You can cook burgers to different temperatures for desired doneness, such as medium-rare (130-135°F), medium (140-145°F), medium-well (150-155°F), or well (160-165°F). But be aware that the recommended temperature is 160°F for safety.

Source: The Spiffy Cookie original and AllRecipes.

Potato leek soup is too short to truly describe all the flavors that make this bowl of deliciousness. Make it tonight and serve it with a slice of crusty bread to scoop up every last drop.

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Not to be confused with my cheddar baked potato soup or slow cooker potato soup, this potato leek soup has the added benefit of leeks and a slew of seasonings. It still tastes like comfort food but with a slightly fresher flavor profile. It may be warming up outside, putting a damper on soup season, but you might want to squeeze this one in real quick. Truly, it’s a quick one. And I got to use my favorite kitchen appliance – the immersion blender!

If you or someone you know makes homemade soups at any frequency, you should get an immersion blender. One of my least favorite kitchen appliances is the regular blender because blending hot liquids can be literally explosive, so I’d pick my immersion blender 10/10 times. I pretty much only use my blender for smoothies.

The best part of using an immersion blender is that I can easily see and control how blended I make my soups. I prefer soups like this potato leek soup and broccoli cheddar soup to still have chunks. In all honestly, I prefer most soups to be a bit chunky rather than creamy, unless it’s tomato soup.

But I’ve gushed over immersion blenders enough. Regardless of which type of blender you have, this soup will be a hit. With the usual suspects of onion and carrot as the base, with leek as a special friend, this potato leek soup is seasoned to perfection with dill, Italian seasoning, paprika, garlic, cumin, salt, and white pepper. Make it extra special with homemade chicken or vegetable broth and finish it with heavy cream before blending it up how you like it.

POTATO LEEK SOUP

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Yield: 6 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 small sweet yellow onion, diced (scant 1 cup)
• 2 leeks sliced (about 1 cup)
• 4 cups chicken or vegetable broth
• 5 large potatoes peeled and chopped (about 5 heaping cups)
• 3 carrots, chopped (about 2 cups)
• 2 tsp dried dill
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 tsp salt, plus more to taste
• 1/2 tsp ground white black pepper, plus more to taste
• 1 cup cream
• Fresh parsley for garnish

Directions

1. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add oil and butter. When warmed, add onion and leeks and cook 5 minutes or until softened and starting to brown.
2. Stir in the broth, potatoes, carrots, dill, Italian seasoning, garlic, paprika, cumin, salt, and white pepper. Bring to a boil over high head, then turn town to medium-low, cover, and cook about 30 minutes or until potatoes and carrots are soft. Season to taste with more salt or pepper if needed.
3. Reduce heat to low. Stir in the cream. Using an immersion blender*, blend until half of it is blended in, leaving half with chunks. blend part or all of the vegetables if desired.
4. Serve immediately topped with fresh parsley and a slice of good bread.

Notes

*You can also transfer into a regular blender if you don't have an immersion blender.

Source: Adapted from Savory with Soul.