Rustic Parsnip Bread #BreadBakers

Mashed parsnips add a sweet earthy flavor to this rustic parsnip bread. Caramelized parsnips on top of the loaf bring a little wow factor, making this a great bread for your holiday table.

This may sound silly to a bunch of you but I didn’t discover parsnips till I was an adult. I remember the first time I saw them in a Sydney market and I assumed they were pale carrots until I read the little sign in front of them. Parsnips. The name helped me not one bit.

But I am adventurous cook and eater so I bought a bunch and took them home. Those were the days before internet but I did have a paperback cookbook from the Australian Women’s Weekly series with traditional Australian recipes to consult. Parsnips could essentially be used anywhere a carrot could. In sweet cakes or savory stews. My favorite way of eating them is roasted in the oven or caramelized in a hot pan. Either way emphasizes their native sweetness.

This rustic parsnip bread features parsnips two ways, mashed in the dough for flavor and moisture and tucked in slits on top for flavor and decoration. This recipe is adapted from Julia Child’s rustic potato bread, which I first made more than fours ago, back when I had just moved to Cairo and found myself in a freezing cold house without a working heater. An ideal time to turn the oven on! Read that post for tips if you are trying to get yeast dough to rise in a cold kitchen.

Ingredients
For the dough:
3/4 lb or 340g firm parsnips
2 teaspoons salt
1/4 cup or 60ml tepid reserved parsnip water (80 – 90°F or 26.7 – 32.2°C)
1 1/2 teaspoons dry yeast
1 tablespoon extra-virgin olive oil
2 1/4 – 2 1/2 cups or 280g – 310g flour

For the optional topping:
1 parsnip about 3 1/2 oz or 100g
1 tablespoon olive oil
1/2 teaspoon sugar
1/2 teaspoon flakey sea salt

Method
Peel your parsnips for the dough and cut them into cubes. In a small pot, cover the parsnips with water and add 1 teaspoon of the salt.

Cook until they are fork-tender. Reserve 1/4 cup or 60ml of the parsnip water and then drain the parsnips well in a colander.  Pop them back in the pot and mash them with a potato masher while they are still warm, getting them as lump free as possible. Set aside to cool.

When the parsnips are cool, stir the yeast into the parsnip water, warming it again if necessary. It needs to be warm enough to activate the yeast. Leave for about five minutes.

Meanwhile, put your cool mashed parsnips in the mixer and beat briefly to loosen them up.

Add in the olive oil, the yeast/water mixture and the last teaspoon of salt. Mix until the liquids are incorporated into the mashed parsnip.

Change your mixer attachment to the dough hook and start adding in the flour.  This mixture is going to be very dry at the beginning.

Just trust and keep mixing. That said, you may not use quite all the flour. I had a few tablespoons left when I decided that the dough was a good springy texture. Knead for by machine for a few more minutes.

For the first rise, put a bit of cling film on the top of the mixing bowl and allow the dough to rest for 20-30 minutes at room temperature.

To caramelize the last parsnip, peel it and cut it into thin, short pieces.

Drizzle the olive oil in a small non-stick pan and gently fry the parsnip pieces until they are golden on all sides.

Sprinkle in the sugar and keep cooking the parsnips till the sugar has melted and started to brown a little. Remove from the heat and leave to cool.

Once your first rise is done, roll the dough into a ball and then press out into a round disk.  Starting at the end closest to you, roll the dough into a tube.  When you get to the last turn, make sure the seam side is down and fold the sides under.

Place the roll of dough on a lined baking pan and use a sharp knife to cut slits in the top.  Tuck the caramelized parsnips into the slits. Drizzle any oil left in the pan over the top then sprinkle on some flakey sea salt.

Cover the loaf loosely with cling film and put in a warm place to rise for about 30 minutes.

Meanwhile, preheat your oven to 350°F or 180°C.

Put a pan in the bottom of the oven about halfway through the preheating process. This pan gets really hot and a little water added just as you put in the loaf creates enough steam for a lovely crust.

When the second rising is done, put the baking pan with the loaf in the oven. Quickly pour a 1/2 cup or 120ml water into the pan at the bottom and close the oven immediately.

Bake for about 45-50 minutes or until the crust is nice and brown and the loaf sounds hollow when thumped.  Check halfway through and rescue any parsnips that have fallen off so they don’t burn on the pan, which would be a terrible waste when you could be eating them. Cover the loaf loosely with foil for the remainder of the baking time if you feel the parsnips or the bread is browning too fast.

If you are so inclined, you can check the internal temperature to see if the rustic parsnip bread is cooked throughout. It should be about 200°F or 93°C. in the middle.

Enjoy!

This month my Bread Bakers are baking breads with root vegetables of all kinds, with thanks to our host Karen of Karen’s Kitchen Stories. We've got both sweet and savory bakes for you today, so something for everyone!

• Beetroot Bread from Sara's Tasty Buds
• Caramelized Onion Cheddar Bread from Hezzi-D's Cooks and Books
• Caramelized Onion Gouda Casatiello from Hostess at Heart
• Carrot Spiced and Teff Bread from kidsandchic
• Colocasia Root (Taro Root) Flatbread from Mayuri's Jikoni 
• Garlic and Herb Wreath Bread from Herbivore Cucina
• Garlic Cheese Bombs from Sizzling Tastebuds
• Ginger Sweet Rolls from Passion Kneaded
• Korean Onion Bread from Gayathri's Cook Spot
• Potato Dinner Rolls from Cook's Hideout
• Pull Apart Onion Bread from A Day in the Life on the Farm
• Rustic Parsnip Bread from Food Lust People Love
• Sourdough Onion Pockets from Karen's Kitchen Stories
• Stuffed Aloo Parathas from Sneha's Recipes
• Sweet Potato Bread from Cindy's Recipes and Writings

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Cheesy Jalapeño Corn Casserole

If you are a fan of cheese and spice and corn, you are going to love this cheesy jalapeño corn casserole. The whole dish is great, but that golden top is the absolute best part.

I must confess that in my family we have a standard set of sides that must be made for Thanksgiving and Christmas and this cheesy jalapeño corn casserole isn't on that list. Not because it’s not perfectly spicy, cheesy and delicious. No, it's because that list was set in stone many years ago and no one is allowed to alter it. In fact. lest we forget, the list is kept at the front of my recipe binder, in a little pocket. Along with the turkey and stuffing, we must have rich creamed potatoes, sticky sweet potatoes, maque choux, green beans with baby new potatoes and, of course, my aunt's best pecan pie for dessert. Is it only my family that is so set in our ways?

If your family is not as persnickety about the holiday menu, you’ll want to add this casserole to your line up. Never mind, if they are. Just make it for a Sunday Supper.

Ingredients
2 tablespoons butter
1 fresh jalapeño or part thereof- depending on your heat tolerance - minced
2 tablespoons onion, minced
1 clove garlic, minced
2 tablespoons all-purpose flour
1 teaspoon dry mustard powder
3/4 teaspoon salt
1/2 teaspoon black pepper
3 cups grated sharp cheddar cheese, about 12 oz or 340g
4 cups or 540g fresh or frozen corn kernels
2 eggs
1 cup or 240ml milk

Method
Use one tablespoon of the butter to sauté the onion, garlic and jalapeño in a small saucepan, over a very low heat, just until softened, about 5-7 minutes. The onion doesn’t need to color, just soften. Remove from the heat and leave to cool.

Preheat oven to 350°F or 180°C and use the other tablespoon of butter to grease your casserole dish.

Toss together cheese, flour, mustard powder, salt and pepper in a medium bowl. Add in the corn and mix well. Set aside.

Beat the eggs and whisk in the milk and the sautéed vegetables.

Pour milk/egg mixture in the corn/cheese mixture; stir well to blend evenly.

Pour the combined mixture into your buttered casserole dish. It looks a bit dry on the top but don't worry, the egg and cheese will rise up and created a beautiful almost soufflé like texture throughout.

Bake in your preheated oven for about 35-40 minutes or until puffy and golden on top. The middle should be ever so slightly jiggly when you take it out and will firm up as it cools.

Enjoy!

Check out all the other special tasty side dishes our Sunday Supper tastemakers are sharing today! Many thanks to this week's host, Caroline of Caroline's Cooking and our event manager, Renee of Renee's Kitchen Adventures for all of their hard word.

Fruity Side Dishes

• Cranberry Apple Relish by Recipes Food and Cooking
• Cranberry Fluff Salad by That Skinny Chick Can Bake
• Easy Cheesy Pineapple Bake by This is How I Cook
• Pecan Cranberry Jello Salad by Curious Cuisiniere
• Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry

Other Side Dishes

• Chestnut Stuffing by Cindy’s Recipes and Writings
• Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
• One Pot Macaroni and Cheese by A Mind “Full” Mom
• Potato Dinner Rolls by The Redhead Baker
• Sausage, Apple, and Cranberry Stuffing by Life Tastes Good

Potato Side Dishes

• Gingered Sweet Potatoes by Simple and Savory
• Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
• Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
• Sour Cream and Onion Smashed Red Potatoes by Food Done Light
• Southern Praline Sweet Potato Casserole by The Weekend Gourmet
• Southwestern Potato Bake by The Freshman Cook
• Stacked Sweet Potatoes by My Imperfect Kitchen
• Sweet Potatoes with Cumin Sage Butter by Cooking Chat
• Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
• Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession

Vegetable Side Dishes

• Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
• Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
• Braised Red Cabbage by Turnips 2 Tangerines
• Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
• Candied Acorn Squash by Cricket’s Confections
• Cheesy Jalapeño Corn Casserole by Food Lust People Love
• German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
• Homemade Green Bean Casserole by Family Around The Table
• Loaded Mashed Cauliflower Casserole by My Life Cookbook
• Miso Glazed Corn by NinjaBaker.com
• Pan Roasted Carrots with Apple Molasses by Palatable Pastime
• Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
• Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
• Roasted Onions with Parsley Pesto by Monica’s Table
• Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
• Roasted Pumpkin with Rosemary and Thyme by Feeding Big
• Spicy Balsamic Roasted Vegetables by Pies and Plots
• Sweet Corn Pudding by Brunch-n-Bites

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Orange and Plum Muffins #MuffinMonday

Shiny deep purple plums and bright oranges vie for my attention in my local grocery store these days. How could I resist baking them both into orange and plum muffins?

I briefly considered making sugar plums with orange zest and putting those into muffins. But, you know what, I am just too lazy for that. After all, once they are all cut up and mixed with muffin batter, who would know they had ever started life as sugar plums?

I brought these muffins round as a welcome for a new neighbor who moved in across the street while I was away last month. Shortly after, I got an iMessage: “Thank you so much for the muffins. My daughter doesn’t usually like muffins but she’s on her second one now!”  As you can imagine, that made my day! May they get as good a reception in your house.

Ingredients
2 cups or 250g flour
3/4 cup or 150g sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
zest 1 orange plus juice
4 small ripe, yet firm, plums (Mine weighed about 8 3/4 oz or 250g total, whole)
1 egg
Enough milk to orange juice to make 3/4 cup or 175ml
1/3 cup or 75g butter, melted then cooled

Optional: Pearl sugar for decoration

Method
Preheat your oven to 350°F or 180°C. Put liners in a 12-cup muffin pan or grease it well with butter or non-stick spray.

Cut the pits out and chop the plums in small pieces.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.

Zest your orange into the dry ingredients and stir gently with a fork to combine and separate the zest strands from each other.

Add in your chopped plums and stir till they are well coated with the flour mixture.

In another smaller bowl, whisk together the egg, melted butter, and the 3/4 cup or 175ml orange juice/milk mixture.

Fold the wet ingredients into the dry ingredients until just mixed.

Divide batter among the 12 muffin cups. Sprinkle on some pearl sugar, if desired.

Bake until golden brown and a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes.

Enjoy!


We are so glad that you’ve stopped by for Muffin Monday! We've got some beauties for you this month.

• Apple Crisp Muffins from Making Miracles
• Candied Ginger and Oatmeal Muffins from Karen's Kitchen Stories
• Carrot Muffins from Passion Kneaded
• Double Corn Muffins from A Day in the Life on the Farm
• Golden Beet Muffins with Caramel and Chocolate from Farm Fresh Feasts
• Orange and Plum Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Sangrita - Mexican Tomato Juice - The Chile Pepper Bible #Giveaway

My friends know that I am a chile head from way back. In fact, my "party trick" as a child was to eat jalapeños without flinching. I love those things, fresh or pickled. I feel the same about my new favorite libation, Sangrita or Mexican tomato juice. It's spicy, a little salty and perfectly refreshing on a warm day.

Each morning when I wake up lately, I poke my head outside and declare the air cooler than the day before. Am I kidding myself? Perhaps. But it's almost November and things HAVE to be cooling off soon, right? Even in Dubai.

Meanwhile, I'm flipping through my new favorite cookbook and reference guide to all things chile pepper, The Chile Pepper Bible: From Sweet & Mild to Fiery & Everything in Between by Judith Finlayson. With more than 250 recipes to choose from, it is super hard to decide what to make first but when I was asked if I wanted to participate in a cookbook blog tour to promote this book, we had a shorter list of recipes we could choose from to share with our readers. So that seemed like the best place to start.

You can see from the varied titles that this book has a worldwide reach of deliciousness. Having just tried the muharrama or spicy walnut dip recently, that one caught my eye first. But maybe I should try something new, right? Perhaps the Castilian Garlic Soup or the Cape Verde Sausage Stew? So hard to decide. Which would you make first?

• Muharrama or Middle Eastern Walnut Dip (Middle East)
• Castilian Garlic Soup (Spain)
• Chinese Hot and Sour Mushroom Soup  (China)
• Paella (Spain)
• Tagine of Chicken with Apricots (N. Africa)
• Cuban style hash (Cuba)
• Original San Antonio Chili (USA)
• Indonesian-Style Fried Rice (SE Asia)
• Cape Verde Sausage Stew (Africa)
• Spinach and Tomato Dal (India)
• Calabrese-Style Fried Potatoes with Peppers (Italy)
• Thai-Style Grilled Chile Salsa (Thailand/SE Asia)
• Kimchi (Korea)
• Sangrita or Mexican-Style Tomato Juice - (Mexico)
• Chile-Spiked Chocolate Pots - (France)

Finally, my warm weather combined with the availability of the most gorgeous red tomatoes in the local market won out.

As the head note says: Whip up this Mexican-inspired spicy tomato-citrus juice during the dog days of summer, when tomatoes are abundant and in season. It’s a delicious nonalcoholic refreshment, but if you want to liven up the experience, add a dash of vodka or (as they often do in Mexico) a splash of tequila. This recipe is both vegan and gluten-free friendly.

Tools you'll need:

• Large fine-mesh sieve
• Cheesecloth
• Blender

Ingredients - Makes about 6 cups (1.5 L)
3 lbs Roma or plum tomatoes (15 to 20), cut into chunks
1⁄2 to 1 jalapeño pepper (see Tips, below)
1 cup freshly squeezed orange juice    
1⁄2 cup loosely packed fresh cilantro leaves and stems
1⁄3 cup freshly squeezed lime juice
1⁄3 cup freshly squeezed lemon juice    
2 teaspoons fine sea salt, or to taste
Agave nectar (optional)

Method
Place sieve over a large bowl and line with 2 layers of dampened cheesecloth.
In blender, in batches, purée tomatoes, jalapeño pepper to taste, orange juice, cilantro, lime juice and lemon juice until smooth.


If necessary, add water, 1 tbsp (15 mL) at a time, to facilitate puréeing. Strain through sieve as completed and stir gently.

When most of the liquid has passed through, lift the 4 corners of the cheesecloth and twist around tomato mixture to form a tight ball. Using your hands, squeeze remaining liquid into bowl. Discard solids.

Transfer liquid to a large pitcher. Season to taste with salt. (I didn't add any more.)
Refrigerate until well chilled, about 3 hours.
Taste the mixture; if it is not sweet enough for you, add agave nectar (if using) to taste. Serve very cold, over ice if desired.

Enjoy!

Tips
Use a whole jalapeño pepper only if you are a true heat seeker. It creates a very spicy result.
You can substitute another fresh Mexican pepper, such as serrano or habanero, for the jalapeño. If you are using a habanero, use only about one-quarter of a pepper.

This recipe is been reprinted courtesy of The Chile Pepper Bible: From Sweet & Mild to Fiery & Everything in Between by Judith Finlayson © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold. I received one copy compliments of the publisher. No other compensation was received. Links to the book are affiliate links. 

When I suggest to my daughters that they might enjoy one cookbook or another, they explain that they can find anything they need to know on the internet. And, indeed, I am sure that is true. But the beauty of a comprehensive book like The Chile Pepper Bible, is that it's all right here, in one place. What Judith Finlayson has not written about chile peppers is not worth knowing. I can't imagine ever having to consult the internet on the subject of chile peppers ever again. Their history, the varieties, the health benefits, even the geography of chile growing and, of course, the scientific measurement of their spiciness are explored in depth.

Not only that, but the tasty recipes are written with easy to follow instructions by a best-selling cookbook author who knows what she's doing. You can trust that the recipes will turn out as promised. If you'd like to win a copy The Chile Pepper Bible of your own, make sure to enter the lucky draw below.

Many thanks to the publishers Robert Rose for providing one copy for the giveaway. US and Canadian residents alike are eligible to enter. Please read all of the terms and conditions before entering.

a Rafflecopter giveaway

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Cottage Pie Stuffed Baked Potatoes #HappyBirthdayDrPotato

Just to clarify one thing up front, cottage pie is made with beef. Shepherd’s pie is made with lamb, you know, those animals shepherds watch over. So these cottage pie stuffed baked potatoes are filled with seasoned beef, carrot, onion and peas. They make a fabulous full meal!

When I was growing up in Houston, Texas, there was a fast food restaurant where I loved to eat in the upscale mall called The Galleria. The Galleria is still there. In fact, it’s expanded to include three or four different phases. But, at the time, there was only just the main building in that area, and a Joske’s department store across the street. My favorite eatery served immense baked potatoes, filled with all manner of deliciousness. Two of my favorites were Beef Stroganoff and Broccoli and Cheese but, of course, one could also get a more traditional spud with cheese/bacon/green onion/sour cream fixings.

The potatoes were baked to perfection, fluffy on the inside with a lovely crunchy thick outside, seasoned with just the right amount of salt. As much as I loved the inside and the fillings, I’m not sure I didn’t love the outside more. Truly, is there anything better than an Idaho® Russet for a baked potato?

Ever since, I've looked for delightful ways to fill baked potatoes and make them into whole meals. Today I share this favorite recipe in honor of a special man I have had the privilege to work with over the last year and meet personally in May at Food Wine Conference 2016 in Orlando. You might know him as Dr. Potato but his real name is Don Odiorne, and he's the smart, charming top potato head at the Idaho® Potato Commission.

It’s Don’s 70th birthday today so Sunday Supper is organizing a surprise party! Joining us in sending Happy Birthday greetings to Don on Twitter, Instagram and Facebook using the hashtag #HappyBirthdayDrPotato from 8-10 a.m. ET. 

And, if you feel so inclined, please share one of your favorite potato recipes as well.

Ingredients
4 large russet potatoes
1 beef stock cube
2-3 tablespoons olive oil
1 1/4 lbs or 560g ground beef - not too lean!
1 medium onion
1 medium carrot
1/2 cup or 70g frozen peas - we like the young, tender petits pois
2 tablespoons cornstarch
2 tablespoons Worcestershire sauce or to taste
salt and pepper to taste
Parsley to garnish - optional

Method
Preheat your oven to 350°F or 180°C.

Scrub your baking potatoes clean, poke them a few times with a fork and put them in the oven to bake for 1 hour.

In a 2-cup or 480ml (or larger) measuring cup, dissolve the stock cube in 1/2 cup or 120ml boiling water. Leave to cool.

Peel and chop your onion. Peel and cube your carrot. Remove the peas from the freezer and leave to thaw.

Meanwhile, drizzle the olive oil in a frying pan and start browning the beef.

When the beef has a lot of lovely browned crispy edges, add the chopped onion. Cook over medium fire until the onion turns translucent. Drain oil if necessary.

Add in chopped carrots with 1/4 cup or 60ml water. Cover and cook till tender.

Once the stock cube water is cool, whisk in the cornstarch. Add another cup of cool water to the measuring cup and stir well.

Pour the stock cube/corn starch mixture into the beef pot. Yes, it is an alarming white color. Just stay with me. All the browned bits on the meat turn it into a lovely brown gravy. Cook over a slow fire until it thickens.

Add the peas and cook for a few more minutes.

Finally, add the Worcestershire sauce and stir well. Season with salt and pepper to taste.

Cut the hot baked potatoes down the middle and use a napkin or towel to hold them while you push them open from the ends.

Fluff up the insides with a fork, stretching the sides open to hold more filling.

Spoon the filling into the potatoes. Serve with extra Worcestershire sauce on the side. If you want to make shepherd's pie stuffed baked potatoes, substitute ground lamb.

And since this is a special occasion, go ahead and add a little parsley to garnish.

Happy birthday, Don! I wish you many happy returns of the day!

What's your favorite filling for baked potatoes? Are you a traditionalist or do you play outside the box? 

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Grilled Pepperoni and Sausage Pizza Wraps

If you love fresh, hot homemade pizza, full of melty cheese and tasty toppings, but time is short, make these grilled pepperoni and sausage pizza wraps instead!

Seriously, these have all the flavor of pepperoni and sausage pizza in a fraction of the time real pizza takes to make. They are ideal for a weeknight supper or game night and would be great for a party as well. Let each person fill her own wrap, choosing from a selection of fillings. The ones below just happen to be my favorites but you do you.

Two important things to remember when filling 1. Do not overfill and 2. Start and end with cheese – this helps seal the wrap when grilling.

Ingredients to feed one
1 large wrap
1/2 cup or 55g grated mozzarella
Jalapeño slices
Onion slices
1/4 cup or 60ml pizza sauce
7-8 small cooked Italian sausage meatballs
6-7 pepperoni slices
3-4 fresh basil leaves

Method
Sprinkle half the cheese in the middle of the wrap. Top with a few slices of jalapeño and onion.

Add the sausage and spoon on half of the sauce.

Next comes the pepperoni, basil leaves and the rest of the sauce.

Finally, sprinkle on the rest of the mozzarella.

Fold in the top and bottom of the wrap.

Then fold in one long side and roll to close the wrap.

Grill the wrap, over a medium low heat, overlapping side down for 1 1/2 – 2 minutes. Place something heavy on top. I use my kettle filled with a cup or two of water.

Turn the wrap over and grill the other side for another 1 1/2 – 2 minutes, weight still in place.

Enjoy!

Did you know that October is National Pizza Month? Yeah, I missed that memo too. But it really is and has been since 1984 when late entrepreneur Gerry Durnell launched the first trade publication about pizza called Pizza Today. His first issue came out that October, so he designated it National Pizza Month as well.

Sunday Supper cannot resist the opportunity to celebrate such a great occasion so we've got close 60 pizza or pizza-inspired recipes to share today. Many thanks to Coleen of The Redhead Baker who is hosting the event and our event manager Cricket of Cricket's Confections for all of their hard work.

Appetizers

• Cauliflower Crust Pizza by Monica's Table
• Cool Veggie and Ranch Pizza Appetizer by Positively Stacey
• Pepperoni Cheese Pizza Sliders by Family Around the Table
• Pizza Beef Wontons by Asian in America
• Pizza Potato Skins by Casa de Crews

Breakfast

• Cinnamon Roll Pizza by Recipes Food and Cooking

Condiments

• Home Canned Pizza Sauce by What Smells So Good?

Mains

• Bacon Jam, Pear and Butternut Squash Pizza by Caroline's Cooking
• Bagel Pizzas by And She Cooks
• BBQ Bacon Mango Pizza by Fantastical Sharing of Recipes
• Candy Corn Pizza by Palatable Pastime
• Chicago Deep Dish Pizza by Bottom Left of the Mitten
• Chicken Pesto Calzone by A Day in the Life on the Farm
• Chicken Pot Pie French Bread Pizza by A Kitchen Hoor's Adventures
• Chicken Vegetable Pizza (Low-Carb) by My Life Cookbook
• Copycat UNO's Pizza by Sew You Think You Can Cook
• Deep Dish Fondue Pizza by Momma's Meals
• Deluxe Imo’s Pizza Lasagna Rolls by Crazed Mom
• Easy French Bread Pizza by Confessions of a Cooking Diva
• Everything Pizza Tartin by Sunday Supper Movement
• Fall Veggie Pizza by The Culinary Compass
• Gluten Free Curried Pumpkin Chicken Pizza by Gluten Free Crumbley
• Grilled Pepperoni and Sausage Pizza Wraps by Food Lust People Love
• Hawaiian Pizza Salad by Cricket's Confections
• Homemade Pan Pizza by Cosmopolitan Cornbread
• Lahmacun (Turkish Pizza) by Curious Cuisiniere
• Lunchtime Pizza Muffins by Jane's Adventures in Dinner
• Meatball Sub Pizza by Life Tastes Good
• Mexican Pizza by Moore or Less Cooking
• Mexican-Style Corn Tortilla Pizzas by Home Sweet Homestead
• Mom's Family Style Cavatini by Powered by BLING
• Onion Tart by Wholistic Woman
• Philly Cheesesteak Flatbread Pizza by Family Foodie
• Pizza Grilled Cheese by Eat, Drink and Be Tracy
• Pizza Pot Pies by Brunch-n-Bites
• Pizza Steak Hoagie by The Freshman Cook
• Pizza Toscana by Cooking with Carlee
• Roasted Garlic and Spinach Pizza with Balsamic Onions by Helpful Homemade
• Rustic Bacon & Citrus Pizza by Gourmet Everyday
• Sausage and Peppers Pizza by Cindy's Recipes and Writings
• Sausage Arugula Pizza by The Bitter Side of Sweet
• Shaved Brussels Sprouts and Bacon Grilled Pizza by Our Good Life
• Spinach and Feta Stuffed Pizza Bread by Mindy's Cooking Obsession
• Supreme Breakfast Pizza by The Crumby Cupcake
• Taco Dip Pizza by Hardly a Goddess
• Tandoori Chicken Pizza with Fresh Basil and Mozzarella by Sue's Nutrition Buzz
• The Mac Pizza by Seduction in the Kitchen
• Vegan Margherita Pizza by Simple and Savory

Desserts

• Caramel Apple Dessert Pizza by The Foodie Affair
• Cheesecake Pizza by The Redhead Baker
• Coconut Macaroon Pizza by Pies and Plots
• Fresh Fruit Pizza by That Skinny Chick Can Bake

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