‘Pizza’ Articles at Sweetnicks

Recipe: Grilled Roasted Garlic & Smashed Tomato Bread Pizza

September 1, 2018 · Narrative

Pizza on the grill is one of my go-to meals when I’m looking for something easy in the summertime, and this recipe for Grilled Roasted Garlic & Smashed Tomato Bread Pizza is perfect. Whether you want a light meal at the end of a long hot day, or something simple while having some friends over, you’ll want this one in your life.

So, a few months ago, my grill caught fire.

Like, legit, had to scramble for the fire extinguisher and put out the flame kind of fire.

Not one of the best nights, and it did NOTHING to quell my well-cultivated and healthy fear of fire.

No joke.

But then just a few days later, I received an email from the folks at Fuego, asking if I was interested in working with them.

HECK YEAH.

I felt like it was the universe’s way of telling me that I didn’t need to fear fire, and everything will be ok.

Although I respect the message the universe was sending me, I still am very afraid of fire.

But not grilling.

And so just a week later, an 82-pound grill arrived at my doorstep. When I was looking for replacement grills, Fuego’s line was actually coming up on my short list. I loved that with such a good size grilling surface, the grill’s actual footprint was quite small, which makes it perfect for our backyard. I don’t sacrifice any grilling features that I’m looking for, and, equally important, I don’t sacrifice too much of our deck to have the grill.

Win/Win.

Because I hate putting things together, I asked a friend to come over one afternoon and help me, but it actually was way easier to put together than I thought, thank goodness. We were done in under thirty minutes!

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Recipe: Pizza Frittata

August 31, 2016 · Narrative

A delicious way to get a whole lotta veggies into your meal … whether it’s your plate or your kid’s.

I’m teaching kids’ cooking camp this week, and one of the things I look for when I’m choosing the menus is to get kids to eat more vegetables without complaining about it.

I don’t want to hide the vegetables. I’ve never been a fan of that movement.

I just want to see them in a different light. As in the kind of light that makes them want to eat more vegetables.

This Pizza Frittata is that.

Because it is seriously PACKED with vegetables.

Copious amounts of broccoli and spinach.

And then rounded out with onions, tomato sauce, and cheese.

Always cheese.

This recipe, as with most frittata recipes, is also easy enough that the kids can do most, if not all, of it themselves.

From the chopping of the broccoli and the onions, to the grating of the cheese to the hand-ripping of the spinach. Mixing the eggs. Dolloping with tomato sauce. Topping with pepperoni.

Totally kid-friendly both in terms of making and eating.

But, full disclosure, two kids wanted no part of eating it. Which is absolutely fine because they at least tried it. Camp rule.

The best victory? One of my campers looked at it and said, “Pizza Frittata? That doesn’t look anything like pizza!”

I explained that we’re calling it that because of the tomato sauce, cheese, and pepperoni, and it was an adaptation of pizza as he knows it.

He promised to take one bite.

And then he proceeded to eat his entire slice.

**cue the victory dance here**

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Recipe: Cauliflower Crust Veggie Pizza

July 28, 2015 · Narrative

Overloaded vegetable pizza that is carb free? Yep, yep. Right here.

When it comes to cauliflower crust pizza, been there, done that.

And after that recipe, which was good, you wouldn’t think I would need another.

And you would mostly be right.

Until I spied a picture for a new version in a recent issue of Cooking Light magazine.

You know how they say “a picture is worth a thousand words?”

They would be right, because I ended up making the recipe the next night.

The power of persuasion and all.

This recipe was very similar, but just different enough to yield a slightly new result. I’m not going to lie, it’s slightly time consuming, as is the one I originally made two years ago. The major difference between the two recipes is that this one from Cooking Light calls for baking the “riced” cauliflower before making your crusts. A teensy new step, but one that resulted in pizza that was … dare I say it … foldable. Not completely foldable like a traditional slice of pizza, but enough so that it was possible. And because of that slight difference, I think it’s worth having this recipe in your repertoire as well.

And besides, who can go wrong with all those loaded veggie toppings?

For that part, I added extra mushrooms (and skipped their suggested peppers), and the whole thing resulted in one delicious dinner.

It makes two decent size pizzas, so I had one for dinner, and had the second one for lunch the next day.

side note: it does lose a bit of its foldability and crispness the next day, but still tastes just as awesome.

If you’re avoiding (or going light) on carbs, or just want to take your pizza in a completely different direction, make this.

PS If you haven’t picked up the August issue of Cooking Light magazine, get it! Filled will all sorts of clean eating recipes, it’s my favorite issue in a long time.

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Recipe: Pizza Waffles

May 28, 2015 · Narrative

Your waffle maker is ready to make so much more than just waffles. How about we try Pizza Waffles?

It took me nearly forty-five years to buy a waffle maker, but never let it be said that I bought it to make waffles.

At some point, I’m sure I will be all traditional with it and make a batch or three of waffles, mostly for Madeline because I don’t eat them and Nick rarely does.

But in the meantime?

How about we continue some out-of-the-box thinking and make Pizza Waffles instead?

This inspiration came on a recent Friday night when I found myself with a house full of unexpected kid visitors.

Who were hungry.

Normally my go-to in situations like that would be a big platter of spaghetti, because it’s an easy crowd-pleaser, and I always have the ingredients on hand. But I had a little bit of extra time, so I decided to get a little creative instead.

And Pizza Waffles were born.

Because next to spaghetti, pizza is equally popular amongst the kid-set.

No official recipe, but that just means this “guideline” is ultra-forgiving and dummy-proof.

Which is pretty much my favorite kind of recipe.

In less than five minutes, I had seven kids served and coming back for seconds.

The waffle maker makes them deliciously crispy on the outside and soft on the inside.

Clean up is a breeze, you use mostly ingredients that you have on hand, and you can customize these tasty little bites to cater to your crew’s varying taste buds.

What more could you want?

Hungry for more waffle ideas?
These Bacon, Egg, and Spinach Waffles are another delicious alternative.

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Recipe: Pizza Parsnip Fries

March 10, 2015 · Narrative

An unusual twist on the guilty pleasure of French fries, these Pizza Parsnip Fries will have you coming back for more. And more. And more.

Last week, I was in HomeGoods looking for new bathroom towels, and ended up in the flour and oil aisle.

As you do.

As I picked up a package of coconut flour (healthy stuff!), a woman nearby struck up a conversation. We chatted for fifteen minutes, and by the end, we had covered parsnip fries, almond flour, clean eating, and she had convinced me to make my own coconut flour.

I would say it was a pretty productive visit.

Especially since I found the aforementioned towels I went in search of.

So, parsnip fries.

I think I have only had parsnips once.

In March 2009.

The only reason I remember such a random date is because my sister-in-law was over for dinner and I remember making a tray of roasted root vegetables, including parsnips and turnips.

And then The Ex and I got separated the month after.

So that first foray into parsnips stuck.

But clearly it didn’t stick enough for me to have them again.

Yeah, I don’t know what’s wrong with me either.

But after talking with the woman in HomeGoods last week (and we didn’t even discuss how to make them), I got parsnip fries on the brain and went searching for the parsnips this weekend. I tried to find them at the farmer’s market, but the vendor said they weren’t popular enough in this area (go figure!), but luckily I scored at my favorite grocery store.

The method to making this deliciousness could not be more simple, and it is completely forgiving. Use whatever herbs and spices you like to make a version that speaks to you. I happened to use Flavor God’s Pizza seasoning, but a million other spice and/or herb combinations would be equally awesome.

Hash tag creativity.

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Review: Millie’s Old World Meatballs & Pizza {Morristown, New Jersey}

March 11, 2013 · Narrative

As soon as we walked in the door, I could tell they hadn’t been opened for long. In fact, for a moment, I wasn’t even sure if they were open. And I wondered how our meal was going to go from there.

Luckily, I needn’t have worried. Although they’ve only been open for a few weeks, after that first few minutes, I couldn’t tell.

With Nick’s weekly workshop in Morristown, it’s given Madeline and I a great opportunity to try out new restaurants in the area. We alternate between one particular sushi restaurant and trying a new restaurant. This particular evening, Madeline asked for pizza, and Millie’s it was.

Huge doors made way to a gorgeous restaurant. From the wood, glass tiles, and lighting fixtures to the upholstered booths, gleaming tin ceiling, and shiny kitchen area, it was really pleasing to the eye. We were seated right away and, at that time, were the only patrons there. By the time we left, the restaurant was more than half full.

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Recipe: Bleu Cheese Stuffed Crust Buffalo Chicken Pizza {Pillsbury}

February 10, 2013 · Narrative

Last night, during our bi-monthly Girls Night In party, I brought up the topic of my newest recipe assignment (developing a stuffed crust pizza), wanting to bounce some ideas around. What came out of our conversation was this newest pizza for the folks at Pillsbury. Buffalo Chicken is an easy sell, but this version really amps up the strong bleu cheese flavor by stuffing extra bits of bleu cheese into the crust and drizzling the top of the pizza with bleu cheese dressing.

Oh yes.

We went there.

Because, really, if a little bleu cheese is good, why not more?

In under thirty minutes, you’ll have yourself a delicious homemade pizza that packs a little bit of heat, but that is too yummy not to go back for more.

*The Sweetnicks schedule is going to be a little upside down this week (due to deadlines and special events). The Weekend Photos in Review will run either Tuesday or Wednesday. Tomorrow? We celebrate a very awesome birthday.

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Recipe: Old School Mini Black Olive Pizzas {Pillsbury}

December 7, 2012 · Narrative

When it comes to pizza memories from my childhood, I have two very distinct ones that stand out.

Black olives were one of our favorite go-to toppings. A tradition that still continues when I order pizza for my own family.

Mini make-it-yourself pizzas were a fond after-school tradition. Those were the white bread (though sometimes on English muffins or bagels too), tomato sauce, mozzarella cheese variety. Very old school indeed, and a fun quick and easy bite that Nicholas now loves.

It should come as no surprise that the O’Malley family has a soft spot for pizza. So when the folks at Pillsbury asked me to develop another recipe using their pizza crust, I decided to combine two of our very favorites: mini individual pizzas and black olives as the toppings.

Because really, is there any better way to celebrate the end of the school day?

Or the week?

Or a day that ends in a Y?

I think not.

Because of the individual nature of these mini pizzas, you can mix-and-match your favorite toppings at will and keep everyone at your table happy.

Which is pretty much a guarantee for bites filled with happiness, if you ask me.

Hungry for more pizza recipes?
This Cheesy Garlic Pizza with Lemon Dressed Mixed Greens was a recent unique twist.
This Bacon Cheeseburger Pizza is hands down my favorite.
This Double Delicious Pizza is hearty and totally kid-approved.

Tomorrow? A new recipe for Skinny Fettuccine Alfredo!
Sunday? Weekend wrap-up in photos.
Monday? Pesto and Garlic Crescent Rolls!
Tuesday? Christmas Lists and Santa visits!
Wednesday? A review on a new grilled cheese restaurant!
Thursday? A new recipe for Gazpacho Salad!
Friday? A review on a new art exhibit!

*Disclosure: I was compensated to develop this recipe for Pillsbury.

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Joey Tomato’s {Point Pleasant Beach, NJ}: The Best Pizza in New Jersey?

July 11, 2012 · Narrative

When the kids and I were celebrating Spring Break a few months ago, we had all sorts of adventures. There was the Cape May County Zoo, a visit to the Atlantic City Ripley’s Believe It or Not Museum, and more still-yet-to-be-blogged shenanigans.

And there was pizza. It’s been awhile since we had a pizza review, and as we make plans to head down the shore next weekend (and likely go back here), it was time to share this newest spot with you.

Joey Tomato’s Gourmet Pizza is on the boardwalk in Point Pleasant Beach. Which means if you’re heading to the shore yourself this summer, this is a good place to duck into for a bite to eat. Flanked by arcades and cotton candy, how could you go wrong?

We had some time to kill in between getting up close and personal with sting rays and penguins (more on that coming soon), so we asked for a suggestion for a bite to eat. I swear I have Rachael Ray in my head saying, “If you need a food recommendation, ask a local.” She’s, of course, right. Eat where the locals do and you can’t go wrong. We did, and ended up at Joey Tomato’s.

We haven’t visited it in the summer yet, but if the Spring crowd is any indication, it will be crowded and busy. There are some tables inside, and more outside. Better still, place your order and head to the beach. Or a less crazybusy spot. Unless you’re lucky enough to get a table. While we were in line, I spied one open up, and sent Nick and Madeline (still within eye sight) to stake it out. The inside of the restaurant is quite loud, from an acoustic standpoint, so if you have babies in your crew, you might want to scope out a quieter area to chow down.

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Luigi’s: The Best Pizza in New Jersey?

June 29, 2009 · Narrative

“Did you try it yet? It’s soooo good.”

That’s what I heard as I pulled out of the parking lot of Luigi’s in Succasunna.

When our babysitter heard that we were on a quest to find the best pizza in New Jersey, she quickly offered up her favorite: Luigi’s. Nestled in a busy strip mall on Route 10 near Kohl’s, it’s a small, blink-and-you-miss-it type place.

On Friday night, it was steadily busy, yet we were greeted with friendly smiles as soon as we approached the counter. The place is decidedly no-frills, as is their menu, but that’s what you want from a pizza joint, you know? It’s like when McDonald’s tried their hand at making pizza… remember that? Or when Coke released the disasterous New Coke. Stick with what you know. Luigi’s is sticking to pizza and a small selection of other cold and hot offerings. Grey booths, though not a lot, a pizza-shaped clock, and the stack of empty cardboard pizza boxes in the back pretty much complete their decorating look.

The front counter was manned by a handful of young men, each one friendly and outgoing, greeting some customers by name or their regular order – quite a departure from the service we got at Reservoir Tavern a few weeks ago! The prices are reasonable, with an 8-slice cheese pie going for $10.75 (coupons can also be found in the local newspaper)….

Margherita’s Pizza & Cafe: The Best Pizza in New Jersey?

April 19, 2009 · Narrative

See that big empty space in today’s spot on the calendar? A day with absolutely, positively nothing to do. I can’t remember the last time that happened. It seems one day is fuller than the next. I even bought a second write-on/wipe-off calendar so I could see two months at a time. Otherwise I’d have to trust my memory which, particularly these days, is not such a safe prospect.

A beautiful Spring day with clear blue skies, it was the perfect day to hit the road in search of our next stop on our pizza taste-testing tour. This time, we headed back to Hoboken to check out Margherita’s, which was recently suggested by Maris after our last pizza stop. As I circled the block once, twice, three times … hunting for a parking space, I told Nick one more time and we’d have to find a different place to check out today. The one way streets in Hoboken are a bit of a pain because if there’s no parking space nearby, it’s not really a function of just going around the block again. As luck would have it, on our fifth swing around the block, and just as I was about to throw in the towel, we spotted an open space and grabbed it.

Some of the restaurants on Hoboken’s Washington Street were bustling, particularly the ones with outside seating, so I was happy to see that Margherita’s wasn’t. Is that a good thing? All the seating outside was empty, and we were only the third set of customers inside. They had only opened about half an hour before we got there, so am betting that was why.

The decor is brick and wood paneling with soft lighting. Wooden tables and chairs line the restaurant in three rows, and music was on in the background. It was an interesting playlist. Nick mentioned the salsa music while we were there, and we also heard Frank Sinatra and a bit of Bollywood action as well. Definitely an eclectic mix.

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Star Tavern: The Best Pizza in New Jersey?

April 6, 2009 · Narrative

Last weekend, we headed out on our second stop on our quest to find the best pizza in New Jersey. In case you missed it, our first stop on the tour was Grimaldi’s in Hoboken. This time we headed to Orange to Star Tavern. It’s a place that is pretty well known to anyone who is on their own personal quest for the best pizza in the Garden State, and the tavern even made it as a stop on the Munchmobile Pizza Tour last year.

The interior is very traditional bar with wooden tables and chairs, the requisite big screen TV blaring the current games, and two video games in the front. Nobody came to greet us, so we seated ourselves in a booth near the door. Within a few minutes of sitting down, the waitress came and plunked down a few menus and took our drink order. For die-hard soda fans, be warned. They’re not serving Coke or Pepsi products here, it’s all RC. Blech.

We already knew we’d be getting pizza, but took a look at the appetizer section as well, just to see if anything popped out at us. Mmmm, Mussels Marinara. Sold. For the pizza, we did half plain and half everything.

“Including anchovies?” the waitress asked when we ordered.

I glanced at The Husband, who laughed….