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

Print

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.

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

Print

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.

A fluffy sourdough focaccia pizza crust is topped with pizza sauce, melty cheese, cup and char pepperoni, fresh basil, and a drizzle of hot honey.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Up until the last couple of years, I never liked thick crust pizza. Mostly because my exposure was limited to Pizza Hut’s deep dish pan crust which I found to be oily and stale tasting – granted that was in the early 90s so I cannot report how it compares to the current times. I stuck to hand tossed or thin crust for the majority of the first 30 years of my life.

What is Columbus-style pizza?

My love of thin crust came in handy when I first moved to Columbus in 2003 and met their crunchy, thin, pepperoni-loaded, square-cut (aka party-cut or tavern-cut) pizza slices. But despite all the flak Columbus-style pizza gets nationally for it’s cracker-like crust, according to a book about Columbus pizza history one of the best nationally recognized pepperoni brands (and family-owned), Ezzo Sausage, is also made here! Even Alton Brown gives it his stamp of approval.

Of course Columbus pizzerias do not exclusively sell thin crust pizzas, there are plenty of other styles to go around including the more American-traditional hand-tossed triangle-cut slices. In fact, the first pizza served in Columbus was a thicker crust, and recently more varieties have come on the scene including those inspired by Chicago, Detroit, and even Sicily.

The first I had was Detroit-style and that’s the one that turned me over to the dark side of enjoying thicker crust pizza. Compared to my childhood memories, the crust was buttery, crispy on the edges, but also fluffy inside. It kind of reminded me of focaccia. 

Enter the sourdough focaccia pizza crust.

Fast forward to a year long commitment to my sourdough starter (we’ve been on an off for years but this is our longest running relationship thus far), and I’ve now perfected both focaccia and a focaccia pizza crust. Of course, topped with Ezzo’s cup-and-char pepperoni that I am lucky enough to find at a local grocery called Weiland’s in my neighborhood. Those crispy, thicker pepperonis literally turn into cups and collect little pools of grease (no blotting allowed).

Don’t forget the drizzle of hot honey, a post-oven topping that has also taken Columbus by storm thanks to Paulie Gee’s, that also takes up residence in those cups. I used to drizzle balsamic reduction all over my pizzas, but now I oscillate between that and hot honey. Other favorite post-oven toppings include: fresh basil (pictured here), ricotta, burrata, and fresh greens (especially arugula).

Six years ago: Redheads

Seven years ago: Sausage and Egg Breakfast Casserole

Ten years ago: Funfetti Cheesecake Pudding Dump Cake

SOURDOUGH FOCACCIA PIZZA

Print

Yield: 4 servings Prep Time: 20 Hours Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup ripe (fed) sourdough starter*
• 3/4 cup lukewarm water
• 1-1/2 tsp instant yeast
• 3 cups bread flour**
• 3 Tbsp olive oil, plus more for pan
• 1 Tbsp honey
• 1-1/2 tsp salt
• 1/2 cup pizza sauce
• 1 cup shredded fresh mozzarella***
• Pepperoni (preferably cup and char from Ezzo Sausage)
• Hot honey and fresh basil, for garnish

Directions

1. In a large bowl, combined the starter, water, and yeast in a large mixing bowl. Let sit for 5 minutes or until yeast starts to foam.
2. To the yeast mixture, add flour, oil, honey, and salt. Mix and knead (by hand or stand mixer) until smooth and elastic. If dry add more water, if too sticky add more flour. Place the dough in a greased bowl, cover, and allow to rise for 60 minutes*.
3. Gently fold the dough over three or four times, and let it rise for another 60 minutes*.
4. Drizzle about 2 tablespoons olive oil into the center of a large rimmed half sheet baking pan (13x18-inches). Transfer the dough to the pan, and turn it over to coat it with the oil.
5. Gently stretch the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10-15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan.
6. Cover the pan and transfer it to the refrigerator to let the dough rise for 14-16 hours (overnight).
7. The next day, remove the pan of dough from the refrigerator and preheat the oven to 425°F for 30 minutes with a rack placed on lower third of the oven.
8. Just before you're ready to bake, gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not abruptly (don't want to deflate too much).
9. Spread pizza sauce over the top, then sprinkle with cheese, and top with pepperoni.
10. Bake for 20-25 minutes, until light golden brown and cheese is bubbly.
11. Remove from the oven. Allow it to cool slightly before topping with hot honey and basil, then slice and serve.

Notes

*If your sourdough starter is not very active, add 1-1/2 tsp active dry yeast. Amount of rise may vary based on starter activity. **You can use all-purpose but it's better with bread flour. ***For the true Columbus experience, add a mixture of Provolone and Mozzarella.

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This post is sponsored by the Ohio Pork Council. All opinions are my own.

When your love of nachos, fries and pizza all combine into one at last. Dig into these supreme pizza fries – crispy waffle fries topped with supreme pizza toppings!

It’s been a long time since I’ve posted an entree recipe (3 months to be exact if you count a salad), but all I can seem to think about these days are desserts and appetizers! I’ve got football on the brain despite needing to sell most of our season home game tickets due to other conflicts. I’ve honestly not been very inspired when it comes to cooking dinner lately and have been making the same things and/or very basic things for awhile. And before the wedding I was trying to make sure I fit into my dress (because I didn’t until a couple days prior) so nothing all that inspiring was being made. But today’s recipe could be dinner if you believe in yourself.

Nachos can count as dinner or an appetizer, so why would it be any different if we put similar toppings on top of fries? Chili cheese fries for example. But what if those toppings were actually more like pizza toppings? Is this too much of a stretch? Cause we ate these for dinner and felt no shame. There were some veggies on top! I cooked waffles fries, piled them up like chips, sprinkled toppings that would normally be seen on a supreme pizza (minus the mushrooms because neither of us like them), and threw them back into the oven to get all melty like nachos. Even served them with a side of pizza sauce for dipping.

While we made a meal out of them, these supreme pizza fries would most definitely be a hit for football viewing or any party requiring an appetizer. And obviously it’s easy enough to change the toppings per your preferences – the possibilities are endless! I think pesto or alfredo would also be great dipping sauces, or ranch if you’re into that. Melted garlic butter anyone? You get the point.

One year ago: Sweet Thai Chile Sauce with Ohio Pork

Two years ago: One-Pot Sausage & Swiss Chard Pasta

Four years ago: Single Serving Cake Batter Popcorn

Five years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup

Six years ago: Bacon and Broccoli Mac and Cheese

Seven years ago: Peanut Butter Hummus

SUPREME PIZZA FRIES

Serves 4 as a meal, 6-8 as an appetizer

Ingredients:

24 oz. bag frozen waffle fries

1 Tbsp olive oil

1 lb. Italian pork sausage (sweet or spicy), casings removed and crumbled

1 medium yellow onion, chopped

1 green bell pepper, chopped

1 (2.25 oz.) can sliced black olives

2 cups shredded Mozzarella

1/4 cup shredded Parmesan

1/2 cup mini pepperoni

1 tsp Italian or pizza seasoning

2 cup pizza sauce, for serving

Directions:

1. Preheat oven to 425 degrees (or temperature indicated on package).
2. Line a large baking sheet with foil and spread waffles fries in a single layer. Bake for 30 minutes or until light golden brown and crispy. Remove fries from oven and turn on the broiler.
3. While the fries cook, prepare the sausage. In a large skillet heat olive oil over medium. Add onion and cook for 5 minutes. Add sausage and cook until no longer pink. Remove from heat.
4. On the same baking sheet, condense the fries into a double layer and top with sausage mixture, mozzarella, pepper, olives, pepperoni, parmesan, and a sprinkle of seasoning. Place under broiler for a couple minutes until the cheese is melted. Serve immediately with pizza sauce for dipping.

Source: The Spiffy Cookie original

If you’ve been paying attention to the NCAA men’s basketball playoffs, then you know that tonight is the final game. I actually don’t follow college basketball during the regular season but I do enjoy setting up a bracket and watching how it pans out. Being from upstate NY I was a bit sad that Syracuse didn’t make it into the final game but at the same time I was not surprised when both UNC and Villanova advanced from the final four. Not that my bracket reflected that sentiment in the slightest as my bracket imploded along with everyone else’s when Michigan State lost in the first round.

If you have plans to catch the game tonight, may I suggest a tasty dip to be your sidekick for the event? This baked pizza hummus looks like a pizza with mozzarella and mini pepperoni on top, but underneath is a sun-dried tomato hummus. If you prefer more toppings you can absolutely add other things such as olives, peppers, and sausage to make a supreme version. Just like pizza, you can change up the toppings as you please. Just make sure you have plenty of bell peppers or pita chips handy.

Two years ago: Rainbow-Surprise Lemon Cake

Three years ago: Baked Eggs with Crispy Hash Brown Crust

Four years ago: Cheesy Cat Treats

Five years ago: Funfetti Cake Batter Smoothie

BAKED PIZZA HUMMUS

Serves 6-8

Ingredients:

1 (15 oz.) can garbanzo beans, drained but liquid reserved

2 oz. Parmesan cheese

1/4 cup Tahini paste

1/4 cup sundried tomatoes

2 cloves garlic

3-4 Tbsp reserved bean liquid

2 Tbsp olive oil (I used the oil from the tomatoes)

1 tsp dried oregano

1/4 tsp paprika

Salt and pepper, to taste

1/2 cup shredded mozzarella

2 Tbsp mini pepperoni

Directions:

1. Turn broiler on to high.
2. Add beans, cheese, tahini, tomatoes, garlic, reserved liquid, and olive oil to a food processor and blend until smooth. Add oregano, paprika, salt and pepper. If needed, add more of the reserved garbanzo bean liquid to reach desired consistency.
3. Spread hummus evenly into the bottom of a pie pan. Top with Mozzarella and pepperoni. Place under broiler for 2-3 minutes or until cheese is melted.
4. Serve warm with pita or bell pepper slices.

Source: Adapted from my Basil Pesto Hummus.

This is no ordinary pizza. With spicy pizza sauce, hot sausage, pepperoni, pepperjack, smoked provolone, crushed red pepper, garlic, oregano, and drizzled with sriracha.

I’ve officially managed to contract a summer cold of sorts. I could blame it on my nephews who are likely carries of all sorts of plagues like most kids, but I also was on 2 long flights in enclosed spaces and contact with hundreds of people. The worst part is that I am getting ready to get back on a plane for my trip with friends on Thursday! Must. Get. Better. Traveling while sick is the worst and I refuse to let it ruin my trip.

I’ve been pumping myself with fluids and trying to get as much sleep as I can. Last night however one of the cats decided to interrupt my sleep my licking a charger cord incessantly. Seriously?? The struggle is real, between the dog recently taking up the habit of peeing on the floor and couch despite being house trained for years (don’t get my started on that tale) and the cats waking me up. My savior is comfort food but since I am not craving soup in this warm weather, how about some spicy pizza to open up those airways?

You may think that this looks like a regular pepperoni pizza, but you would be wrong. Hidden in the depths of this pizza is layers of spice, infusing the sauce, cheese, and toppings starting with sriracha in the pizza sauce, spicy pepperjack cheese mixed in with smoked gouda, and topped with pepperoni, hot Italian sausage, oregano, and crushed red pepper.

When I was younger, much to my dismay my brother would sneak crushed red pepper under my cheese when I wasn’t paying attention. Little did I know that over 2 decades later I would be doing it voluntarily and wouldn’t stop with just the red pepper. That being said however, I still am not a fan of overly spicy things and this pizza was just spicy enough for my taste. Feel free to pump up the heat or turn it down based on what you can handle.

Looking for other Columbus-inspired pizza recipes? Try my focaccia pizza, or cacio e pepe.

One year ago: Spicy Mustard & Sweet Potato Turkey Burgers

Two years ago: Breakfast Crème Brulee

Four years ago: Mixed Fruit Crumble

SRIRACHA-JACK PIZZA

Serves 2-3

Ingredients:

1 recipe sourdough pizza crust, risen

1/2 cup pizza sauce

1-2 tsp sriracha, plus more for drizzle if desired

1 cup shredded pepperjack cheese

1 cup shredded smoked gouda

24-ish pepperoni slices

1 hot Italian sausage link, uncooked and crumbled

1 tsp oregano

1 tsp crushed red pepper flakes

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450 degrees for 30 minutes.
2. Meanwhile, roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. In a small bowl, combine the pizza sauce and sriracha. Spread evenly over the crust, leaving an edge. Top with cheeses, pepperoni, sausage bits, oregano and red pepper.
4. Transfer to the pizza stone (it’ll take a couple shakes) and bake for 15-20 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before cutting and serving. Drizzle with more sriracha if desired.

Source: Inspired by Donatos sriracha-jack pizza.

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Turn your pizza into a Christmas wreath with the help of refrigerated crescent roll dough. Stuff with your favorite pizza toppings for a tasty and festive appetizer.

I was provided with free Pillsbury product coupons by Cone Comunications. I was not otherwise compensated for this post. But this content does contain Amazon affiliate links and I earn on qualifying purchases.

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When it comes to making homemade pizza I’m all about homemade pizza dough, as made evident by the many different pizza dough recipes I have shared. It’s just too easy! In the time it takes my oven to preheat, the dough has risen. However, I have yet to try my hand at homemade crescent dough – now that intimidates me. So to make this festive pizza ring resembling a Christmas wreath I went ahead and bought 2 cans of refrigerated dough as seen when making a taco crescent ring.

This Christmas wreath pizza ring would be a great idea for a holiday party. I brushed it with pesto to give it a green hue and cut the bottom of a bell pepper out to look like a red ribbon. Inside it’s stuffed with cheese, pizza sauce, and three meats: pepperoni, Italian sausage, and prosciutto. Place a bowl of pizza sauce in the middle and it’s ready for the table!

One year ago: Eggnog Snickerdoodle Blondies

Four years ago: Brownie Covered Oreo Pops

CHRISTMAS WREATH PIZZA RING

Print

Yield: 4-6 Servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cans (8 oz. each) Pillsbury refrigerated crescent dinner rolls
• 2 cups shredded cheese (I used an Italian blend)
• 1 cup pizza sauce, plus more for serving
• 1/4 cup pepperoni pieces
• 1/2 lb. Italian sausage, crumbled and cooked
• 3 slices prosciutto, chopped
• 1 egg, beaten
• 2 Tbsp basil pesto
• Red bell pepper, for decoration (optional)

Directions

1. Preheat oven to 375 degrees.
2. Separate the crescent dough into 16 total individual sections. On a pizza or cookie sheet, arrange the dough in a circle with the wider ends in the middle (should look like a sun).
3. Layer ingredients in the following order: half of the cheese, pizza sauce, pepperoni, sausage, prosciutto, and remaining cheese.
4. Take the outside tip of a crescent dough piece and fold into the center, tucking under to seal. Repeat all the way around. Brush dough with egg,
5. Bake for 20 minutes, brush dough with pesto, and cook another 5 minutes or until golden brown.
6. Decorate with red bell pepper cut to resemble a ribbon. Slice and serve with more pizza sauce for dipping.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

I have a habit of stocking up on essentials whenever I see them on sale. As a result, I have a lot of canned and boxed food items stacked up in my pantry, awaiting the apocalypse. This stock-pile has come in handy throughout the years at times of minimal funds, but I have no intention in moving it all. It will be fiscally beneficial to my ever-dwindling checking account to consume what I have instead of going out to buy more food anyway (I’ll still be buying some fresh food, for my sanity). So let the battle of pantry cooking begin! To start off this adventure, how about a pizza quesadilla?

Two years ago: Gluten-Free Brownie Cookies

Three years ago: Blue-Cheese Scalloped Potatoes

PIZZA QUESDAILLA

Serves 1-2

Ingredients:

2 (10 inch) whole wheat tortillas

1-1/2 cups shredded mozzarella, divided

6 Tbsp pizza sauce

16 slices turkey pepperoni

Parmesan cheese

Directions:

1. Heat a large pan over medium heat.
2. Place one tortilla in the pan, sprinkle 1/2 cup of the cheese over it, followed by 4 tablespoons pizza sauce, 10 pepperoni, another 1/2 cup of cheese and finally the remaining tortilla.
3. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
4. Spread the remaining 2 tablespoons pizza sauce over the top of the quesadilla followed by the remaining 1/2 cup mozzarella, pepperoni, and a generous sprinkle of Parmesan cheese.
5. Cut and serve.

Source: Adapted slightly from Closet Cooking.

I rolled my dough out thinner than 1/4-inch because I tend to like thin-crust pizzas, so mine ended up being about 6-inches in diameter and therefore used a bit more toppings. In you don’t roll yours out as thin you may not need as much toppings but have fun with it! Maybe even make yourself a single serving calzone?

One year ago: Buckeye Rice Krispies Treats

Two years ago: Pumpkin Spice Cream Cheese

PIZZA FOR ONE

Serves 1

Ingredients:

DOUGH

1/4 cup white whole wheat all-purpose flour

1/4 tsp baking powder

1/4 tsp garlic powder

3 Tbsp fat-free plain Greek yogurt (I used 0% Chobani)

TOPPINGS (or use your favorites)

2 Tbsp pizza sauce (or any red pasta sauce on hand)

1/4 cup shredded Mozzarella

1 Tbsp mini turkey pepperoni

8 small basil leaves

Directions:

1. Preheat toaster oven (or regular oven) to 400 degrees. Line a small baking sheet with parchment paper, set aside (can also use a preheated pizza stone).
2. In a small bowl, mix together the dough ingredients until a soft dough forms. Knead until no longer sticky. Add more flour or yogurt if needed to reach the proper consistency.
3. On prepared baking sheet, roll out dough to desired shape and thickness (I rolled mine pretty thin). Top with pizza sauce, cheese and remaining toppings.
4. Bake for 12-15 minutes or until cheese is melted and the dough is slightly golden.
5. Remove from oven and allow to cool slightly. Cut into slices or pick it up and eat it whole!.

Source: Adapted slightly from Jo and Sue.

Pizza tacos have Italian sausage and mini pepperoni for the meat, topped with marinara sauce, ricotta, mozzarella, and fresh basil.

It is a rare day to find flights for under $300, even more so under $200, but yesterday was one of those days and I snatched it up as fast as I could confirm the time and place of events for that weekend. This flight purchase was for my friend Amber’s wedding in October, another of which I am a bridesmaid! The flight actually ended up being free because I had accrued enough miles to do so. I should have signed up for the Amex Delta Skymiles CC a long time ago. Imagine all the free flights, free 1st checked bag, and group 1 seating I could have been enjoying all these years!

But anywho, to go along with the theme of frugality, here is a pizza taco recipe that I was able to make almost without a trip to the grocery store. Lately I have been trying to cook more with the items I already have stocked, and surprisingly for this meal I had every ingredient on hand except for the ricotta. That goes to show how well stocked my kitchen is for a girl living with no one else besides her cat. Sometimes I try to estimate how long I could survive without leaving my home, and appreciate that I do not need to test it for real because I covet fresh fruit far too much.

P.S. This recipe is a great, quick weeknight meal!

One year ago: Easy S’mores Ice Cream Sandwiches

Two years ago: Eggplant Stuffed Shells

PIZZA TACOS

Serves 4

Ingredients:

1/2 Tbsp extra-virgin olive oil, divided

12 oz. (~3 links) sweet Italian turkey sausage, casings removed

1/2 to 1 tsp crushed red pepper

1/2 cup mini turkey pepperoni

1/4 tsp dried oregano

1 cup low sodium pizza sauce

8 corn tortillas

3/4 cup 2% mozzarella cheese, shredded

1/2 cup low fat ricotta cheese

1/4 cup fresh basil, thinly sliced

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. Add the pepperoni and oregano and cook until the pepperoni is crisp around the edges, about 1 minute. Stir in the pizza sauce and bring to a simmer and cook 5 more minutes.
2. Warm the tortillas as the label directs. Divide the sausage mixture among the tortillas. Top with the mozzarella, ricotta and basil.

Source: Adapted slightly from Prevention RD.