Food Art

 

Peking Duck

 

A simple spice rub enhances this Peking duck's taste. You may serve the roast duck with another fruit sauce, such as plum sauce. Although this recipe is simplified, it tastes amazing!

 

1 (4 pound) whole duck, dressed

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground white pepper

⅛ teaspoon ground cloves

3 tablespoons soy sauce, divided

1 tablespoon honey

5 green onions, divided

½ cup plum jam

¼ cup finely chopped chutney

1 ½ teaspoons sugar

1 ½ teaspoons distilled white vinegar

1 orange, sliced in rounds

1 tablespoon chopped fresh parsley

 

Clean the duck well and pat dry. Remove the tail and dispose of it.

 

Combine the cinnamon, ginger, nutmeg, white pepper, and cloves in a small bowl. Put one teaspoon of the spice mixture inside the duck's cavity. Mix one tablespoon of soy sauce with the remaining spice mixture and coat the whole exterior of the duck equally. Halve a single green onion and place it within the opening. The duck should be covered and chilled for at least two hours or overnight. Put the duck, breast-side up, on a rack that is inside a saucepan or wok. After an hour of steaming, top off with extra water as needed. Using two big spoons, lift the duck to release the juices and green onion. Put the duck, breast-side up, on a roasting pan and use a fork to prickle the skin all over.

 

Set the oven's temperature to 375°F 

 

Bake the duck for thirty minutes in a preheated oven.

 

In a small dish, combine the remaining 2 tablespoons of soy sauce and honey. Apply the honey combination to the duck. Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius). Roast for about 5 minutes, or until the skin is deeply browned. Don't let the skin burn.

 

In a small serving bowl, mix plum jam, chutney, sugar, and vinegar. The remaining green onions should be chopped and added to a different bowl.

 

Arrange the entire duck on a serving dish and sprinkle some fresh parsley and orange slices on top. Garnish with chopped green onions with plum sauce.

Chicken Pesto Pasta Salad

 

 

This dish, chicken pesto pasta salad, is really simple to prepare and tastes fantastic! You can prepare this meal in twenty minutes or less.

2 ½ cups dried cavatappi or fusilli pasta

1 ½ cups chopped cooked chicken breast 

1 ½ cups arugula

⅔ cup cherry tomatoes, cut in fourths

¼ cup red onion, diced

¼ cup kalamata olives, chopped

2-4 tablespoons parmesan cheese, grated

2 tablespoons chopped pistachios

½ cup pesto 

1 ½ tablespoons fresh lemon juice

½ teaspoon garlic powder

salt and pepper to taste

Follow the directions on the package to boil the pasta. After draining, rinse the pasta under cold water in a colander.

In a small bowl, mix together the pesto, lemon juice, garlic powder, salt, and pepper.

Place all of the ingredients in a dish and add the washed pasta. Scatter the pesto mixture over top, stir well, and savor!

Fruit Salad

In a big bowl, combine pineapple, strawberries, blueberries, and grapes.

Combine lime zest, lime juice, and honey in a small dish.

Mix the dressing to incorporate.

Drizzle salad with dressing and mix.

Let it cool for at least an hour or more in the refrigerator.

Keep any leftover fruit salad refrigerated.

Ingredients

1 pineapple, diced into chunks

2 lbs. strawberries, sliced

1 pint fresh blueberries

2 cups grapes, halved

2 tablespoons honey

1 lime, zested

juice of ½ a lime

In a big bowl, combine pineapple, strawberries, blueberries, and grapes.

Combine lime zest, lime juice, and honey in a small dish.

Mix the dressing to incorporate.

Drizzle salad with dressing and mix.

Let it cool for at least an hour or more in the refrigerator.

Keep any leftover fruit salad refrigerated. 

Food Art

 

Pork Chops with Creamy Marsala Sauce Diabetic

This pork dish's sweet and salty Marsala sauce gets a little help from cornstarch to produce the body that would normally come from a cup of heavy cream instead of low-fat milk. Since there is a lot of sauce in this dish, you should serve it with mashed potatoes or egg noodles so that everyone can mop it up.




1/2 cup Marsala, divided

2 teaspoons cornstarch

1/4 cup all-purpose flour

4 thin boneless pork loin chops, trimmed

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

2 teaspoons extra-virgin olive oil

4 thin slices prosciutto, chopped

1 small onion, halved and thinly sliced

3 teaspoons chopped fresh oregano

3 teaspoons chopped fresh chives, divided

1 cup low-fat milk




In a small dish, combine two tablespoons of Marsala and cornstarch; leave aside.

Transfer flour into a small bowl. After seasoning the pork chops with salt and pepper, coat them with flour.

In a large nonstick skillet, heat the oil over medium-high heat. After lowering the heat to medium, add the pork chops. Cook for approximately two minutes on each side, or until both sides are well browned. Move it to a platter. Add the prosciutto to the pan and heat for approximately a minute, stirring regularly, until browned. Add the onion and cook, stirring often, for two to three minutes, or until it begins to soften and brown. Scrape up any browned parts and add the remaining six tablespoons of Marsala, oregano, and one and a half teaspoons of chives. Bring to a boil.

Pour in the milk and the set-aside cornstarch mixture, then reduce the heat to a simmer. Simmer for four to six minutes, stirring often, or until the sauce has somewhat thickened and decreased.

After adding the pork chops and their liquid back to the pan, simmer for one to two minutes, stirring to coat the meat, or until it is well cooked. Arrange the chops with the sauce on top and the remaining one and a half tablespoons of chives as a garnish.

Food Art

 

Pineapple Casserole

 

 A traditional Southern side dish served with many holiday feasts is pineapple casserole. The most delicious side dish with ham is made of cheese, crackers, and pineapple! If this specific version of Southern Pineapple Casserole is unfamiliar to you.

 

Ingredients

1 cup water

1 cup sugar

3 Tablespoons pineapple Jell-O

3 Tablespoons corn starch

20 ounce can of pineapple tidbits or chunks in 100% juice

1 ½ sleeves (45) Ritz crackers crushed

½ stick salted butter 1/4 cup melted

½ cup reserved pineapple juice

1 cup finely shredded sharp cheddar cheese

 

Set the oven's temperature to 350F. Apply nonstick cooking spray to an 8-by-8-inch baking dish.

 

Mix 1 cup water, 1 cup sugar, 3 Tablespoons pineapple Jell-O, & 3 Tablespoons cornstarch in a medium saucepan over medium heat till thoroughly blended and the lumps are completely gone. Increase the heat to high and allow the mixture to boil until it thickens. Keep whisking. When thickened, remove from the heat. Thoroughly drain a 20-ounce can of pineapple chunks or nibbles with 100% juice, reserving 1/2 cup of the liquid. Stir the drained pineapple into the saucepan. Finely smash 1 1/2 sleeves (45) Ritz crackers in a large Ziploc bag. In a medium bowl, add the crumbled crackers, 1/4 cup melted salted butter, and 1/2 cup saved pineapple juice. Stir until well blended. Transfer 1 cup of finely crumbled sharp cheddar cheese into the pan with the cooled pineapple mixture. After that, transfer the mixture to the baking dish. Scatter the Ritz cracker topping over the combination of pineapple. Bake for around 30 to 35 minutes in the oven.

Honey Sriracha Salmon

  

A family favorite, this sweet and spicy honey-sriracha salmon is guaranteed to wow everyone with its incredible flavor! This straightforward and healthful dish requires little time to prepare, using pantry staples you probably already own. It is instructed to bake or pan-fry. Turn this simple honey-Sriracha salmon dish into a feast by serving it with rice and vegetables!

 

4 salmon filets, skin on

1 garlic clove, minced

3 tablespoons low-sodium soy sauce

2 tablespoons honey

2 tablespoons sriracha

3 tablespoons water

1/2 tablespoon olive oil

Combine the salmon, garlic, soy sauce, honey, sriracha, and water in a big ziplock bag. Shut it and give it a shake to blend. Give it an hour to sit. Remove the salmon from the marinade and throw away the marinade. Either bake or pan-fry the salmon according to the instructions below. Set the oven's temperature to 425. Use cooking spray or line a baking sheet with parchment paper. Arrange the fish in the heated pan. Put in the oven until the salmon is cooked through, about fifteen minutes per side. Take care not to boil the fish too much. Peel off the skin of the salmon after it's cold enough to be handled. Garnish with sesame seeds as well as green onions and serve right away.

 

Food Humor

 

Bratwurst Potato Skillet

 

Before serving, sliced red potatoes and bratwurst are fried in a pan and glazed with a mixture of soy sauce & orange juice.

2 teaspoons vegetable oil

2 medium red potatoes, sliced 1/4" thick

2 cooked bratwurst links, cut into 1-inch pieces

1 small onion, chopped

1/3 cup chopped green bell pepper

2 tablespoons soy sauce

1 tablespoon orange juice

1/2 teaspoon dried basil

1/4 teaspoon salt

1 dash black pepper, or to taste

 

In a heavy skillet, heat the oil over medium-high heat. After adding the potatoes, cover the pan and simmer, turning regularly, for six minutes. The potatoes need to be somewhat crisp-tender yet caramelized.

 

To the skillet, add the green pepper, onion, and sausage. Sauté the veggies for five minutes, stirring often, or until they are crisp-tender.

 

Combine the soy sauce, orange juice, basil, salt, and pepper in a small cup or bowl. Include in the skillet. Cook for one to two minutes, turning regularly, or until the meat and veggies are well cooked and covered with sauce.

Salad with Pink Grapefruit n Avocado

  

A very refreshing salad made with pink grapefruit and avocado.

 

vinaigrette

juice squeezed from 1/2 pink grapefruit and the leftover membranes, about 1/2-2/3 cup

2 tbsp balsamic vinegar

2 tbsp olive oil

1 tbsp grainy mustard

1 1/2 tsp honey

salt and freshly cracked pepper, to taste

 

Except for salt and pepper, combine everything. If necessary, add more salt and pepper after tasting. Put aside.

 

salad

6 cups mixed baby greens such as spinach, kale and chard

1/2 small red onion, sliced thinly

1/2 cup crumbled feta cheese

1 1/2 pink grapefruit, segmented(then cut them in half

1 large avocado, peeled and diced

1/4 cup walnuts, lightly toasted and chopped

 

Arrange the greens among four salad plates. Add a layer of feta cheese & onion to all of them then top with slices of avocado and grapefruit. Equally, distribute the roasted walnuts across the four salads.

Blueberry Kiwi Slushies

  Kiwi Blueberry Slushies. These nutritious Blueberry Kiwi Slushies are tasty and simple to create, making them cool and delicious.

 

INGREDIENTS

FOR THE KIWI LAYER

10 to 12 kiwis, peeled, diced, and frozen

2 tablespoons sugar

1/4 cup water

 

FOR THE BLUEBERRIES LAYER

2 cups frozen blueberries

1 tablespoon sugar

2 tablespoons water

Regarding the Kiwi Layer

In a food processor OR blender, incorporate all ingredients; process on high speed till the mixture forms a stiff slush. To get the right consistency, you might need to add a little more water; if so, add one teaspoon at a time.

Pour the mixture into each of the four cups, filling them halfway. Put aside. Regarding the blueberry layer

In a food processor OR blender, incorporate all ingredients; process on high speed till the mixture forms a stiff slush. 

Top with remaining kiwi mixture, filling cups to the brim.

Assist.

Grilled Flatbreads With Red Spring Onions, Prosciutto n White Bean Sauce

  

A tasty and distinctive supper is made with grilled flatbreads containing red spring onions, prosciutto, with white bean sauce. You're going to relish the tastes of spring.

 

22 ounces of prepared pizza dough

2 red spring onions, ends trimmed, split down the center

1 15-ounce can of white beans, drained and rinsed

1/4 cup vegetable broth

1/4 cup olive oil, divided

2 teaspoons lemon juice

2 tablespoons grated Parmesan cheese, plus more to sprinkle on the flatbreads

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 ounces prosciutto, torn into bite-sized pieces

Balsamic glaze to drizzle on the flatbreads  

Flour to dust the work surface

Nonstick cooking spray

 

Fill a food processor with the beans, vegetable broth, lemon juice, two tablespoons olive oil, two tablespoons Parmesan cheese, salt, plus black pepper. Process till smooth. Put aside.

After applying nonstick cooking spray to the grill grates, preheat the grill to high. Drizzle a little amount of the leftover olive oil onto the red spring onions and set them aside. Before baking, preheat the oven to 400°F.

Split the dough for the pizza in half. Roll out the dough to make an oblong shape that is approximately twelve inches long by five inches broad after lightly flouring a clean work area. Apply a small amount of oil to the top of each. Place the dough on the grill, oil side down, and let it cook for approximately three minutes while the lid is closed. After three minutes, turn the dough over and continue cooking it until it starts to faintly brown. Take off the grill and place aside.

Move the red spring onions to the grill, cover, and cook until the onions are tender and faintly browned, approximately five minutes in total, flipping once.

The flatbreads should be put on a baking pan. Top each flatbread with 1/4 cup of the white bean sauce. Approximately half of the sauce will be leftover. Spoon a little prosciutto onto each flatbread. Dice the grilled red spring onions into small pieces, then distribute them evenly over every flatbread. After grating Parmesan cheese onto each, cover with the balsamic glaze.

Put the flatbreads in the oven for two to three minutes, just to warm them through.

Take out and serve hot.

Kale Chips

 

Making kale chips is straightforward: wash the kale, rip off the leaves, season, and bake. It's not a complicated science, this.  Because of its bitterness, you should prepare it differently. For example, massage the dressing into the leaves if you're creating a kale salad. Some of you can also sauté it with a lot of garlic, toss it in a well-flavored soup, or, in this case, season it thoroughly before baking it.  This amazing vegetable is a great source of iron, potassium, calcium, fiber, antioxidants that fight cancer, and vitamins A and C.

 

INGREDIENTS

1 bunch of kale, washed and dried

1 tablespoon olive oil

1/2 teaspoon cumin

1/4 teaspoon paprika

1 teaspoon sea salt

 

Set the oven's temperature to 350. After washing, gently towel the kale dry. After removing the rough stem from each leaf, break the leaves into large pieces (after they bake, they will reduce to the size of chips).

Drizzle the kale in a big bowl with the olive oil, then work the oil through the leaves with your hands. Add a pinch of paprika and cumin to the greens.

Arrange the leaves on a baking sheet that has silt pat or parchment paper on it. Following eight minutes, flip and bake for a further sixteen minutes after dusting with sea salt. Crisp leaves with curled edges are ideal.

Savor this as a snack or alongside a sandwich.

Chicken with Cherry-Wine

  

A sophisticated yet simple supper meal that takes 20 minutes to prepare is Gluten-Free Chicken alongside Cherry-Wine Pan Sauce. Ideal for parties or a romantic evening at home!

 

4 chicken breasts 1-1/2lbs

extra virgin olive oil

salt and pepper

2 Tablespoons butter, divided

1 shallot, chopped

1 cup red wine

1/2 cup chicken broth

2 Tablespoons balsamic vinegar

12oz fresh or frozen pitted sweet cherries NOT sour cherries

1 teaspoon chopped fresh thyme

juice of 1/2 lemon

 

After pounding the chicken breasts to a uniform thickness, sprinkle salt and pepper on each side then drizzle with extra virgin olive oil. In a large pan over medium-high heat, add the chicken & sauté it for three to four minutes on each side, till it is no further pink. Transfer to a platter and cover with foil to maintain warmth. In the same skillet, melt 1 Tablespoon butter. Add the shallots and cook for two minutes at a time or until they are soft. After adding the wine, chicken stock, balsamic vinegar, and fresh cherries (if used), cook for three to four minutes, or until the sauce has reduced by almost half. If using frozen cherries, add them right away along with the thyme and reduce the sauce until it thickens slightly about two to three minutes. Gently push down on the cherries with the back of a wooden spoon as you go.

Take the skillet off of the burner and mix in the lemon juice and the remaining Tablespoon of butter. After serving, spoon over the chicken breasts. 

SPANISH STYLE OXTAIL

 

If you want a little spice to your stews, try using hot chili powder instead of paprika. This dish is a real crowd-pleaser.

 

4 Packs Simon Howie oxtail pieces

salt and freshly ground pepper to taste

2tbsp flour

2tbsp olive oil

3 small red onions, peeled and quartered

2 cloves garlic, peeled and chopped

4 strips of pared orange rind

2tsp smoked or plain paprika

28oz can chopped tomatoes

1/2pt Spanish red wine

1/2pt beef stock

1tbsp light brown sugar

2 bay leaves

1 sprig of rosemary

orange zest

After washing, pat dry your oxtail. After seasoning the flour, cover the oxtail pieces very gently with it. In a big skillet, heat the oil and fry the oxtail pieces for 5 minutes, flipping them over, and saving any remaining seasoned flour. The pieces should be browned all over. Take out and place the oxtail aside.

Warm up the pan juices and softly sauté the garlic and onions for approximately five minutes, or until they are tender but not browned.

Before adding the additional ingredients, return the leftover seasoned flour and the oxtail to the pot. Stir together over a medium heat for one minute.

KidsOreo Cookie Cake

 

 

 This cake, like all excellent cookie cakes, is great for celebrations and birthday parties, or simply anytime you feel like it. It's quite easy to prepare, put together, and bake. The dough doesn't need to be chilled beforehand because it is pressed into a cake pan.

COOKIE CAKE

Cooking spray

12 Oreo cookies

2 c.  plus 2 tbsp. all-purpose flour

1 1/2 tsp. kosher salt

1 tsp. baking soda

3/4 c. 1 1/2 sticks unsalted butter, melted, slightly cooled

3/4 c.  packed light brown sugar

1/3 c. granulated sugar

1 large egg

1 large egg yolk

1 tbsp. pure vanilla extract

OREO BUTTERCREAM & ASSEMBLY

11 Oreo cookies, divided

1/2 c. 1 stick unsalted butter, room temperature

2 tbsp. whole milk or cream

2 tbsp. unsweetened cocoa powder

1/2 tsp. pure vanilla extract

1 1/2 c. confectioners’ sugar

6 Oreo cookies, halved 

Set an oven rack in the center and preheat the oven to 350°. Use cooking spray to grease a 9-inch springform pan or cake pan. After lining the pan's bottom with paper, coat it with cooking spray.

Step Two

Each Oreo should have six to eight pieces, chopped coarsely, and then placed in a small bowl. Mix the flour, baking soda, and salt together in a small basin. Cream butter, brown sugar, and granulated sugar together in a large basin with a handheld mixer on medium-high speed until well combined and fluffy. Beat in the egg, egg yolk, and vanilla, scraping down the bowl as necessary, until everything is thoroughly combined. Mix the dry ingredients with a low-speed mixer until they are barely mixed.

Don't use the mixer to crush the Oreos; instead, fold them in with a spatula, saving a few for the top. Press reserved pieces onto the dough that has been spread out in the prepared pan. The cake will appear mushy in the middle, but it will firm up as it cools. Bake the cake for twenty to twenty-four minutes, or until the top is gently brown and it is just firm to the touch. After moving the pan to a wire rack, allow it to cool. OREO Buttercream & Construction

Five Oreos should be pulsed in a food processor until fine crumbs form. Cream butter in a large basin using a handheld mixer set to medium-high speed until creamy. Add the milk, vanilla, cocoa powder, and crushed Oreos. Beat on medium speed for two minutes, scraping down the bowl as required, until everything is thoroughly blended. Lower the speed of the mixer to a minimum. Add confectioners' sugar gradually, a little at a time, and beat until combined, scraping down the bowl as necessary. Turn the mixer up to high and beat for a further minute or so, or until frothy. If necessary, add additional milk or confectioners' sugar to get the right consistency. Remove cake from pan; discard parchment. Place the cake on a cake stand or platter. Pipe Oreo buttercream in decorative mounds around the perimeter, then add any additional flourishes or writing. Cut the remaining 6 Oreos in half. Nestle halved Oreos around the perimeter.

 

Sweet And Spicy Grilled Shrimp

 

This recipe for sweet and spicy grilled shrimp is one you should definitely try if you enjoy eating shrimp dishes. This dish, as its name implies, combines spicy and sweet flavors that complement each other quite well. This would be a fantastic summertime dinner to feed the family or to prepare in case you're hosting a social gathering.

Ingredients

⅓ cup chili garlic sauce

⅓ cup honey

1 pound medium shrimp, peeled and deveined

½ teaspoon salt

¼ teaspoon black pepper

 

Guidelines

Set the grill's temperature to medium-high.

Mix the honey, salt, pepper, and chili garlic sauce in a big bowl. After the shrimp are cooked, set aside approximately ¼ of the sauce to brush them with. Toss the shrimp to ensure they are uniformly coated with the remaining marinade.

Line the heated grill with the shrimp. To make grilling easier, you may also use skewers or a grill basket.

The shrimp should be cooked through and opaque after two to three minutes on each side.

After taking the shrimp off the grill, coat them with the marinade you set out (not touching the raw shrimp). Add fresh cilantro as a garnish.

Serve right away, pressing lime wedges over the top.

Chickpea Curry

 

 Delicious chickpea curry is the perfect, quick, and healthy evening meal! It is flavorful, all plant-based, and completed in just twenty minutes.

Ingredients

1 yellow onion

1 large garlic clove

1 teaspoon grated ginger

1 tablespoon coconut oil or olive oil

6 cups baby spinach leaves 

28-ounce can crushed fire-roasted tomatoes

1 tablespoon curry powder

1 teaspoon cumin

½ teaspoon coriander

¾ teaspoons kosher salt

2 15-ounce cans chickpeas

½ cup coconut milk

White or brown basmati rice, to serve

If serving with rice, begin preparing the basmati rice.

Chop up the onion. Dice the garlic. Ginger should be peeled and minced (or grated). After rinsing, drain the chickpeas.

Heat the oil in a big skillet over medium-high heat. After adding it, sauté the onion for five minutes. When the spinach is completely wilted, add the ginger, garlic, and spinach and sauté for another two minutes.

Add the chickpeas, curry powder, cumin, coriander, and salt after carefully adding the tomatoes. Cook until bubbling, about five minutes.

Take off the heat after thoroughly stirring in the coconut milk. Accompany it with basmati rice.

MARINATED OLIVES

It's similar to having an olive bar in your own refrigerator! This low-carb appetizer or snack is made with only a few basic ingredients. Without being too spicy, the combination of pimento, or smoked paprika, plus Aleppo pepper creates an unusual taste.

Your favorite Italian, Spanish, Greek, Turkish or French olives

Extra virgin olive oil

Fresh lemon juice

Aleppo pepper

Oregano - fresh oregano, chopped finely 

Basil - finely chopped fresh basil 

Be sure to crush it finely.

Smoked paprika 

Red pepper flakes 

The following is a really easy, sophisticated, and tasty meal that just has to be stirred together in a bowl without the need for any cooking.

Sweetheart cookies

   

A miniature version of the traditional sugar cookie decorated with homemade buttercream icing is called Valentine's Frosted Sugar Cookies. Very tasty and simple to prepare!



INGREDIENTS

THE BEST SUGAR COOKIE DOUGH

1 cup butter-salted Salted Sweet Cream, softened to room temperature

1 cup Granulated Sugar

1 Large Egg

1 tablespoon of vanilla extract

2 teaspoons of baking powder

3 cups All-Purpose Flour


Cream the sugar and softened butter until it becomes light and fluffy to form the sugar cookie batter. Beat in the vanilla and egg until well incorporated. Mix in the baking powder. Lastly, add the flour, one cup at a time, and stir only until lightly blended.

Spread out the cookie dough to approximately a 5/8-inch thickness, then cut out the sugar cookie bites in the shape of hearts using a little heart cookie cutter. Cook for five to six minutes in an oven that has been preheated to 350 degrees. You don't want to overbake the cookies, so check on them after four minutes have passed. When they are ready to be taken out of the oven, the edges will be just a bit brown.

Before frosting the cookies, let them cool fully.

Divide the quantity of our Best Buttercream Frosting Recipe into three equal halves. Color the other two halves pink and red, leaving one piece white.

Decorate the cookie bite hearts with frosting.

Add some Valentine's Day nonpareil sprinkles to the frosting's top.

Make this homemade pizza for dinner or movie night. Your family and friends will love it.

16 ounces of pizza dough, store-bought or homemade

1/2 cup pizza sauce

18 to 20 slices pepperoni

12 ounces mozzarella cheese

1/2 teaspoon ground black pepper

1 teaspoon fresh oregano, optional

Flour for rolling and shaping dough

For the Quick Pizza Sauce:

1/2 cup tomato sauce

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1/4 teaspoon red pepper flakes

1 teaspoon olive oil

For the Honey Butter

1/4 cup softened butter

2 tablespoons honey

Set the oven's temperature to 500°F. If you're using a pizza stone, make sure it's nice and hot by putting it in the oven for at least twenty minutes before serving.

To prepare the sauce, whisk the ingredients together if you're following my recipe. There's just enough sauce in the recipe for one big pizza. If you're cooking many pizzas, you may just double it.

Roll out the dough: On a surface dusted with flour, roll out the dough. Allow it to rest for five minutes to bring it to room temperature if rolling is difficult. For huge pizzas, I prefer to roll my dough into a circle around fourteen inches in diameter.

Place the toppings on top:

Place the dough on a pizza peel that has been gently floured. Or, slip it into a big cast-iron pot.

Spread a thin layer of sauce over the entire pizza, leaving an inch or so of dough intact around the borders. Half of the pepperoni should be chopped and added to the sauce. Add the remaining pepperoni and grated cheese on top of the pizza. Add some black pepper for seasoning.

Cook the pizza by gently sliding it onto the center of the hot pizza stone, if you're using one. Cook for six minutes, then turn the pizza over halfway to ensure equal cooking. Cook for a further six to eight minutes, or until some of the crust is burned and golden brown.

Press the dough onto a cast-iron pan and top with your desired toppings, if you're using one. To heat the pan and begin frying the crust immediately, place it over a high-heat burner for two minutes. After that, place in an oven preheated to 500 °F and bake for ten to twelve minutes, or until the crust is golden brown.

Slice and serve: Transfer the pizza to a cutting board using the peel. After letting the pizza sit for a minute, cut it into slices.