I love the salty taste of roasted red peppers, and I've had a pizza similar to this at Flour Italian Restaurant on the East Side of Cleveland so I figured I would take a stab at remaking my own version. This pizza would also be great with some breakfast sausage or some bacon as well! My options were limited!!
Cooking the eggs into this pizza is kind of tricky. If you're not feeling brave enough to crack them right onto the pizza, I might suggest frying them a for a little bit in a pan and then placing them on top of the pizza. It might help a little with the uncontrollable spread of the 'watery' egg whites. Also, be really careful when cutting this pizza because the yolk will spread around and the peppers aren't the easiest to slice up with a pizza cutter. Try using a sharp knife, that could help keep things less messy.
This recipe is perfect for those busy days when you completely forget to make dinner plans. It can be made in just 30 minutes and it's insanely fresh and delicious! It can also feed a a big family; there are 7 in mine, and we did not have any leftovers!
So last week I was in my natural habitat (shopping at Heinen's) and noticed that there was a new product in the cheese department. It's called burrata cheese. For those of you that don't know, it's an Italian cheese similar to mozzarella, but instead of a solid cheese, it's a mixture of cream and mozzarella. With that being said, when it's cut open, it oozes out and it's insanely rich and delicious.
All of the ingredients in this dish are either local and/or organic, and perfectly fresh tasting. The basil that I purchased for this recipe was actually 'live basil', and it came in an open package with a wet block of soil where the basil roots were still technically underground! How cool! If you're going to eat a large portion of pasta you might as well be eating it the right way--aka mixed with all local, fresh, and the best quality ingredients possible. It's also awesome to support our local farmers who are willing to provide Heinen's with their top notch plants and vegetables, at least we know it's not super processed, and it didn't have to travel too far to get to our plate.
I can never decide if I'm in the mood for alfredo or traditional tomato sauce on my pasta. I love the creamy garlic and buttery flavors of the alfredo and you really can't go wrong with traditional tomato sauce. This creamy tomato sauce, or 'blush' sauce is the perfect combination of both white and red pasta sauces. And it has wine in it, because.. wine.
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