Easy (and Festive) Pizza Bagel Recipe!

Winter is here and it can be easy to order-in Chinese or want comfort foods. Why not have a festive bagel wreath pizza that also incorporates veggies for your kiddos?! I always think this is a fun recipe that gives you the taste of pizza, but is also healthy and sure to keep your kids’ energy high on a fun play date.

Makes: 8 servings
Serving size: 1 bagel half
Yield: 8 bagel halves
Prep: 15 minutes
Bake: 10-12 minutes

INGREDIENTS:

• 4 whole wheat bagels, split
• 1/2 cup pizza sauce
• 1 cup shredded part-skim mozzarella cheese
• 1 1/2 cups broccoli flowerets, steamed
• 8 cherry tomatoes, halved
• 3 ounces roasted red sweet peppers

DIRECTIONS:

1. Preheat oven to 450 degrees F. Line a baking sheet with foil. Arrange the bagel halves, cut sides up, on prepared baking sheet. Spread each with 1 tablespoon pizza sauce. Top each with some of the cheese. Arrange broccoli and tomatoes on top of each to resemble a wreath.
2. Cut peppers into long thin strips and shape each into a ribbon. Place on each bagel half.
3. Bake for 10 to 12 minutes or until cheese melts and cheese browns lightly.

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Meatless Thanksgiving Dish Recipe!

I personally grew up in a meat-eating house, however, my sister had good friends who were vegetarians whom we celebrated Thanksgiving with.  We all know kids can be picky during the holidays, so why not throw in a meatless type option that is sure to make your kids say,“mm, mmm, good!” Here is a delicious take on lasagna, courtesy of my hero Martha Stewart.

Butternut Squash and Sage Lasagna
Serves: 8

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

INGREDIENTS:

• 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 pound whole-milk ricotta cheese
• 1/2 cup heavy cream
• 2 large egg yolks
• 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
• Freshly grated nutmeg
• 2 tablespoons unsalted butter
• 1/3 cup loosely packed fresh sage leaves, coarsely chopped
• 1 1/4 cups homemade or store-bought low-sodium chicken stock
• Store-bought dried noodles, cooked
• 4 ounces finely grated Parmesan cheese (1 1/4 cups)

DIRECTIONS:

• Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
• Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
• Melt butter in a small sauté pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
• Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
• Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
• Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

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Le Top Chef Series: Delish Mini Deep-Dish Pizzas

So, muffin pans – we all have them in our home, but how often do we use them for anything but making delicious ‘out-of-the-box’ cupcakes from Duncan Hines (don’t lie! You love them too!).  I recently read a fantabulous recipe from my hero Martha Stewart on Mini Deep-Dish Pizzas that I tried and know you – and your kids – will say mm, mm, good too! Bon apetito! Oh wait, did I mention they only take 30 minutes to make (including prep time) – oh baby!

Servings: 6
Prep Time: 15 minutes
Total Time: 30 minutes

INGREDIENTS:

• Olive Oil, for muffin pan
• All-purpose flour, for rolling
• ½ pound homemade or store-bought pizza dough, in 6 pieces
• Coarse salt and ground pepper
• ½ cup shredded mozzarella (4 ounces)
• 1 large tomato, coarsely chopped
• Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

DIRECTIONS:

1.      Preheat oven to 450°. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.

2.      Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes.

3.      Let cool 2 minutes before removing from cups.

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