Jump To Recipe Jump To Video Bruschetta, a dish with roots deep in the heart of Italy, originally began as a humble way to celebrate the first press of the olive harvest. Farmers would toast bread over open fires, rub it with raw garlic, and top it with fresh, sun-ripened tomatoes and a generous drizzle of olive oil. A final flourish of balsamic glaze brings brightness to this tomato bruschetta. This traditional antipasto has evolved over the years, but its essence remains a celebration of simplicity and fresh flavors. My take on bruschetta includes slow-roasted cherry tomatoes and a drizzle of reduced balsamic vinegar, adding a depth of flavor that transforms the classic into something even more special. Roasting brings out the sweetness in these colorful cherry tomatoes Slow-roasting the cherry tomatoes intensifies their natural sweetness and adds a rich, almost caramel-like taste that pairs beautifully with the crisp, garlic-rubbed sourdough toast. The reduced balsamic vinegar offers a tangy contrast that highlights the tomatoes' robust flavor, creating a perfect balance. Each component of this dish works together to elevate the simple combination of bread and tomatoes into an exquisite culinary experience. It’s a recipe that holds true to the spirit of traditional bruschetta while offering a delightful twist that's sure to impress. Bursting with flavor, this tomato toast is summer on a slice. I invite you to try this version of bruschetta, whether you’re hosting a get-together, needing a vibrant addition to your meal, or simply looking for a delicious snack. This recipe is not only a nod to Italian culinary tradition but also a testament to how a few quality ingredients can come together to create something truly extraordinary. So, gather your ingredients, and let’s bring a piece of Italy into your kitchen with a touch of gourmet flair. You might just find these flavors becoming a new favorite! Ingredients: (Serve 2) Cherry Tomatoes, 200g A Combination Of Red and Yellow High Quality Olive Oil, For Drizzling Sea Salt, Pinch Black Pepper, Pinch Sourdough Bread, 2 Slices Garlic, 1 Clove Basil Coarsely Sliced, A Handful Reduced Balsamic Vinegar, For Drizzling Equipment: Oven Cast Iron Skillet / Pan Directions: Preheat the oven to 100 degree celsius or 210 fahrenheit. Place the cherry tomatoes onto a baking dish. Drizzle some olive oil over the top. Season with salt and pepper. Give it a mix until the tomatoes are well coated. Wack into the oven and bake for about 2 to 2.5 hrs or until the skins of the tomatoes start to shrivel like a raisin but are still plump and juicy. *Check at the 1.5 hr mark.* Remove from the oven and set aside until ready to use. In a skillet over low heat, add some olive oil. Once the oil is heated up, add in the sourdough bread. Toast until crispy golden brown. Remove from heat and transfer onto serving plates. Rub the toasted side with a clove of garlic. Spoon the roasted cherry tomatoes onto the toast. Garnish with some basil. Lastly, drizzle some reduced balsamic vinegar over the top. Serve immediately. Perfect... Recipe Video:

Jump To Recipe Jump To Video Crumpets have always been one of those comforting treats I admired from afar, soft, spongy, and bubbling on top, perfect with butter or jam. This is what you're looking for... But when I stumbled on a video from Outdoor Boys showing crumpets paired with bacon, roasted tomatoes, and eggs, it unlocked a whole new way to enjoy them. It did spark the idea of turning them into something savory and filling. Crumpets date all the way back to 17th-century Britain. Originally made with just flour and water on a griddle, they evolved into the yeasted, bubbly little rounds we know today, often compared to a cross between pancakes and English muffins. What makes them special is their texture: crisp on the bottom, spongey and airy on top, soaking up everything you throw at them. If you’ve never made crumpets from scratch, don’t worry, it’s easier than it looks. And this breakfast twist is worth every step. You get the chewy crumpet base, savory crispy bacon, sweet blistered tomatoes, and Gordon Ramsay–style fried eggs with chili and umami heat. Perfect for a brunch party or a solo indulgent morning. Ingredients: (Serve 4) Crumpets: Unbleached All Purpose Flour, 250g Sea Salt, Pinch Active Instant Dry Yeast, 3g Whole Milk, 250g Pure Honey, 20g Water Lukewarm, 125g Malt / Apple Cider Vinegar, 10g Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing To Serve: Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing Bacon, A Handful Cherry Tomatoes, A Handful Sea Salt, Pinch Black Pepper Pinch Eggs, 4 Chili Flakes, Pinch Sriracha, For Drizzling Worcestershire Sauce, For Drizzling Maple Syrup, For Drizzling (Optional) Equipment: Baking Sheet Oven Non-Stick Pan Cast Iron Skillet / Pan Pastry Rings (Optional) Directions: Make the Crumpet Batter In a bowl, mix flour and salt. Add yeast, milk, and honey. Stir until mostly smooth. Cover and rest for 30 minutes. Add warm water and a splash of vinegar. Stir again until smooth and pourable. Cover again and let it rest another 30 minutes until bubbly. Cook the Crumpets Lightly grease pastry rings and a non-stick pan with oil. Heat pan on medium-low. Place rings in the pan and spoon in batter (about ¾ full). Cook until bubbles form and the tops are set, don’t flip. Gently release from rings and set aside. Repeat with remaining batter. Roast Bacon & Tomatoes Place bacon strips on a baking tray. Scatter cherry tomatoes beside them, season with salt and pepper. Roast in a preheated oven until bacon is crisp and tomatoes blistered. Toss tomatoes halfway. Fry the Eggs Heat a bit of oil in a pan. Crack in the eggs, sprinkle salt, pepper, and chili flakes. Drizzle sriracha and Worcestershire on top. Cook until whites are set but yolk is still runny. Assemble & Serve Stack the crumpets. Serve with roasted tomatoes, bacon and fried eggs Drizzle with maple syrup if you like. Serve hot. Luke is a genius... Crispy at the bottom, spongy in the middle... Recipe Video:

Jump To Recipe Jump To Video Growing up, we didn’t have much. But my grandma always knew how to turn almost nothing into something comforting. She used to go to local bakeries and ask for the bread ends, you know, the parts people usually toss out? She’d wait for them to go hard and stale, then blitz them up and make the most amazing bread pudding I’ve ever tasted. No fancy ingredients, no measurements. Just instinct, love, and a warm oven. This version is my little tribute to her, but with a simple custard sauce to amp it up a bit. I still kept things rustic and easy, because that’s what this dessert is all about: making do with what you have and turning scraps into joy. A little marmalade, a touch of cookie spice, and suddenly you have something worthy of sharing with the people you love. Bread crumbs pudding like this has roots in medieval Europe. It was often called "poor man's pudding" a way to use leftover bread before it spoiled. Nearly every culture has a version of it, from the British-style pudding to Malaysia’s "seri kaya roti." It’s a humble dish with a lot of heart. And if you’ve never tried making one yourself, I truly hope you give this a shot. It’s easy, it’s forgiving, and it tastes like home. Ingredients: (Serve 4) Pudding: Stale Bread, About 250g Whole Milk, 500g Granulated Sugar, 80g Eggs, 2 Pure Vanilla Paste, 1 TSP Cookie Spice Homemade, 1 TSP Unsalted Butter Melted, 50g + More For Greasing Raisins / Marmalade / Jam, 2 Heaping TBSP Simple Custard Sauce: Whole Milk, 200g Heavy Whipping Cream, 50g Fresh Orange Zest, 1 Orange Egg Yolks, 2 Granulated Sugar, 35g Equipment: Oven Baking Dish (I am using Staub's Oval 1.1L Baking Dish) Blender / Food Processor Hand / Stand Mixer Sauce Pot Directions: Please visit my "Cookie Spice Blend" page for the recipe. Prep the Bread Mixture Use a food processor or blender to blitz stale bread into coarse crumbs. Add the milk and mix everything in a large bowl. Let it soak and soften for 15–30 minutes. Make the Batter In a separate bowl, beat the sugar, eggs, vanilla, and cookie spice until light and fluffy. The mixture should be pale yellow and doubled in volume. Gently fold this into the soaked bread mixture until combined. Followed by the melted butter. If using raisins, fold them in here. Assemble the Pudding Lightly grease a baking dish with butter. Add half of the bread mixture and spread it out. Swirl marmalade or jam over the surface. Top with the remaining mixture. Use a spoon to create a rustic pattern on top. Bake Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, or until the top is golden and crispy. Make the Custard Sauce In a saucepan, combine milk, cream, and orange zest. Bring it just to a simmer (small bubbles at the edge). Meanwhile, whisk egg yolks and sugar in a bowl until well combined. Slowly pour a bit of the hot milk into the yolks to temper them, whisking constantly. Pour everything back into the saucepan and stir constantly over low heat until it thickens. It should coat the back of a spoon. Remove from heat immediately to avoid scrambling the eggs. Serve Serve the bread pudding warm, drizzled generously with the custard sauce. Hearty and yummilicious... Perfect for this cozy season... Recipe Video:

Jump To Recipe Jump To Video The viral Magnolia Bakery banana pudding needs no introduction. If you’ve been on social media at any point in the last few years, you’ve probably seen it, layers of whipped cream, sliced bananas, Nilla wafers, and instant pudding folded together in a dreamy cloud of dessert. But after trying it myself, I couldn’t help but wonder: what if I took it a step further? What if I really dialed up the banana flavor? So I did just that. Inspired by classic banana custards, the original Nilla box version, and a technique Jacques Pépin once used with infused banana milk, I roasted bananas, infused peels into the cream, and folded that into a rich homemade custard. Instead of just tossing everything with pudding mix and cream, I gave the bananas center stage, with deep caramel notes, warm vanilla undertones, and a final garnish of brûléed banana slices deglazed with a splash of coconut rum. Banana pudding has its roots in Southern American cuisine, evolving in the late 19th century as a layered dessert inspired by British trifles. But it was Nabisco’s Nilla Wafers, introduced in the 1940s, that transformed banana pudding into the dessert we know today. Magnolia Bakery helped bring it back into the spotlight. That said… I’ll be honest. Even after all that effort, I still found myself missing the simple comfort of the OG Nilla version. Maybe it’s nostalgia. Maybe it’s the airy lightness. Or maybe it’s just that some things are perfect as they are. Still, this was a fun experiment, and if you're the type who loves digging into layers of flavor (literally and figuratively), then this amped-up version is absolutely worth making at least once. Ingredients: (Serve 4) Banana, 1 For Roasting Banana, 1 For Infusion Whole Milk, 300g Heavy Whipping Cream, 120g Condensed Milk, 15g Granulated Sugar, 50g Cornstarch, 20g Sea Salt, Pinch Egg Yolks, 3 Pure Vanilla Paste, 1 TSP Unsalted Butter, 15g Heavy Whipping Cream, 240g Icing Sugar, 1 TBSP Nilla Wafers, For Layering + Garnishing Bananas Sliced, 4 to 5 Coconut Rum, For Deglazing Equipment: Baking Dish (I am using Staub's Oval 1.1L Baking Dish) Stand / Hand Mixer Sauce Pot Non-Stick Pan Directions: Roast & Infuse the Bananas Roast a ripe banana in the oven until the peel is dark and the inside is soft. Mash and set aside. Mash a second ripe banana and combine with milk and cream in a saucepan. Blanch the banana peel in simmering water for 30 seconds, then add to the milk mixture. Heat gently until small bubbles form around the edge, then remove from heat and cover. Let it steep for 30–60 minutes before discarding the peel. Make the Custard In a bowl, whisk sugar, cornstarch, a pinch of salt, and egg yolks until smooth. Gently reheat the infused milk mixture. Slowly whisk in a few spoonfuls of the hot milk into the egg mixture to temper it (3 additions work best). Pour the tempered mixture back into the saucepan. Add the mashed roasted banana and vanilla. Stir constantly over medium heat until thickened. Remove from heat and stir in the butter. You can either pass the custard through a fine sieve or use a hand blender (or a blender) to blitz until smooth. Cover with cling wrap (pressed against the surface) and chill completely. Make the Cream In a large bowl, whisk the cream and icing sugar until soft peaks form using a hand or stand mixer. Fold in the chilled custard, a third at a time, until fully combined and airy. Assemble the Pudding Layer Nilla wafers, sliced bananas, and banana custard in your baking dish. Repeat until the dish is full, ending with custard on top. Cover and chill in the fridge overnight. Caramelize the Topping In a non-stick pan, melt a little sugar until it turns amber. Add banana slices and sauté until caramelized. Deglaze the pan with a splash of coconut rum (stand back, it may flambe!). Spoon the caramelized bananas over the pudding. Garnish with crushed Nilla wafers and serve. I still prefer the OG... Recipe Video:

Jump To Recipe Jump To Video There I was, casually scanning the back of a Nilla Wafer box, when something caught my eye: a banana pudding recipe. Not the viral Magnolia-style one that’s all over social media, but the original. Nabisco's Nilla Wafers... Nothing beats the original... No heavy whipped cream, no pudding mix shortcuts, just a slow-cooked custard, layered with bananas and Nilla wafers, then topped with meringue and baked until golden. I had to try it, and I’m so glad I did. Right outta the oven... What I love about this version is how it tastes like something out of your grandma’s oven. The custard is rich and gently sweet, the bananas melt into the pudding, and the Nilla wafers soak up just enough to become cakey-soft. That pillowy meringue on top? A lightly toasted cloud that finishes it all with a flourish. This isn’t your trendy banana dessert. It’s humble, nostalgic, and absolutely satisfying. Banana pudding has been around since the late 1800s, originally appearing in Southern American cookbooks. But it was Nabisco's Nilla Wafers in the 1940s that really cemented the version we know and love today. Whether you serve it warm or chilled, there’s something deeply comforting about this old-school dessert. If you’ve never made it from scratch, this is your sign. You won’t regret it. Ingredients: (Serve 4) Granulated Sugar, 75g + 37g Unbleached All Purpose Flour, 30g Sea Salt, Pinch Egg Yolks, 2 Whole Milk, 360g Pure Vanilla Paste, 1 TSP Nilla Wafers, For Layering + Garnishing Bananas Sliced, 3 to 5 Egg Whites, 2 Equipment: Oven Baking Dish (I am using Staub's Oval 1.1L Baking Dish) Double Boiler Stand / Hand Mixer Directions: Make the Custard Set up a double boiler with a bowl over simmering water (make sure the water doesn’t touch the bottom of the bowl). Add 75g of sugar, flour, and salt. Whisk in the egg yolks, milk, and vanilla paste until smooth with no lumps. Cook while whisking constantly until the mixture thickens into a pudding-like custard. Remove from heat and set aside. Assemble the Layers In your baking dish, layer Nilla wafers at the bottom. Add sliced bananas on top, followed by some of the warm custard. Repeat the layering until the dish is full, finishing with a custard layer on top. Make the Meringue In a clean mixing bowl, whisk egg whites with a pinch of salt using a hand or stand mixer until soft peaks form. Gradually add 37g of sugar and continue whisking until glossy, stiff peaks form and the sugar has fully dissolved. Spoon the meringue over the top of the pudding and spread evenly to cover all edges. Bake and Finish Preheat oven to 175°C (350°F). Bake for 15–20 minutes, or until the meringue is lightly browned on top. Let it cool slightly before serving. Garnish with extra crushed Nilla wafers if desired. Enjoy warm, or chill in the fridge for a cold version. Perfect... Pillowy meringue, bananaey and vanillaey... Recipe Video:

Jump To Recipe Jump To Video Grilled pizza might evoke thoughts of outdoor barbecues, but my Slow Roasted Cherry Tomato Grilled Pizza brings all that grilled goodness indoors, using just a stovetop griddle. This dish stands out by combining the deep, sweet flavors of slow-roasted cherry tomatoes with the creamy, fresh burst of burrata, all atop a beautifully charred crust. Roasted cherry tomatoes bring bursts of sweetness to this creamy grilled pizza. The roasting process for the tomatoes enhances their natural sweetness, making them the perfect complement to the rich burrata. Every element of this pizza has been thought out to deliver a symphony of flavors, from the smoky undertones of the grilled dough to the vibrant, fresh finish of arugula. A closer look at the perfect balance of tangy cheese, juicy tomatoes, and fresh arugula. Preparing this pizza on your stovetop is a delightful process that transforms the kitchen into a pizzeria. You'll start by brushing your homemade dough with sesame oil and then grilling it to crispy perfection right on your griddle. This method not only gives the pizza that coveted crispy texture but also infuses it with a subtle smokiness that you’d typically expect from outdoor grilling. Once the dough is ready, spreading the burrata and watching it melt into a stretchy, luxurious layer of cheese is particularly satisfying. A vibrant grilled pizza that celebrates the freshness of summer produce. I’m excited for you to try making this grilled pizza. It’s my all-time favorite because of how the ingredients come together to create something truly special. Whether you’re cooking for a cozy night in or hosting a dinner, this recipe is sure to impress with its gourmet flair and homemade touch. So grab your griddle, gather your ingredients, and let’s make a pizza that’s as fun to cook as it is to eat! Ingredients: (Make 2 grilled pizzas) Slow Roasted Cherry Tomatoes: Cherry Tomatoes, 200g A Combination Of Red and Yellow High Quality Olive Oil, For Drizzling Sea Salt, Pinch Black Pepper, Pinch Pizza: Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Burrata, 125g Black Pepper, Pinch Arugula, A Handful Reduced Balsamic Vinegar, For Drizzling Extra Virgin Olive Oil, For Drizzling Equipment: Oven Griddle Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Roast the Cherry Tomatoes. Preheat your oven to 100°C (210°F). Place cherry tomatoes in a baking dish. Drizzle with olive oil and season with salt and pepper. Mix gently to coat the tomatoes. Roast for 2 to 2.5 hours, or until the skins start to shrivel like raisins but remain plump and juicy. Check at the 1.5-hour mark to avoid over-drying. Remove from the oven and set aside until ready to use. Grill the Pizza Base. Roll out your pizza dough and poke it all over with a fork (this prevents puffing). Brush a griddle with sesame oil and heat over medium. Place the dough on the griddle and press it down gently to ensure full contact. Brush the top of the dough with more sesame oil. Grill until the bottom is lightly charred, then flip. Reduce the heat to medium-low. Assemble and Finish the Pizza. Tear the burrata and spread it over the hot dough. Season the cheese generously with black pepper. Cover the griddle with a lid to trap steam and melt the burrata. Once the cheese is melted and the bottom is nicely charred, uncover and remove from heat. Transfer the pizza to a serving plate. Top with fresh arugula and the roasted cherry tomatoes. Drizzle with reduced balsamic vinegar and a touch of extra virgin olive oil. Slice and serve immediately. Repeat for remaining dough if needed. Mama Mia... I could eat this every day... Recipe Video:

Jump To Recipe Jump To Video There’s a certain magic in recreating a dish from a memorable meal, especially when it transports you back to a special place. This Pear Grilled Pizza is inspired by a delightful brunch I had at a French restaurant, where I first tasted a similar flavor profile on a tarte flambée base. Sweet pears and creamy ricotta form the perfect base for this grilled pizza. Captivated by the blend of sweet pear, tangy fromage blanc, and bold gorgonzola, I decided to reimagine this dish using a homemade grilled pizza base, transforming it into a culinary adventure that's both familiar and refreshingly new. Sliced and ready to enjoy—every bite brings together pear, walnuts, and gorgonzola. In this recipe, the creamy mixture of crème fraîche and fromage blanc creates a luxurious foundation for the thinly sliced pears and rich gorgonzola, each ingredient adding its own unique note to the symphony of flavors. The process of grilling the pizza dough adds a delightful smokiness and a crisp texture that contrasts beautifully with the toppings. As the pizza comes off the griddle, it’s finished with fresh baby spinach and crunchy walnuts, introducing a wonderful balance of textures and a burst of freshness that elevates the whole experience.  A rustic grilled pizza topped with pears, walnuts, spinach, and gorgonzola for a balance of sweet and savory. I encourage you to try making this grilled pizza in your own kitchen. It’s a fantastic way to enjoy a gourmet meal without the need for a reservation, and the process of grilling your own pizza is as rewarding as it is delicious. Whether you’re looking to impress guests or simply treat yourself to a refined yet rustic meal, this pear and gorgonzola pizza promises to deliver satisfaction and a touch of culinary elegance. So why not bring a little piece of that French restaurant charm into your home with this delectable recipe? Ingredients: (Make 2 grilled pizzas) Crème Fraîche / Yogurt, 60g Fromage Blanc / Ricotta Homemade , 80g Garlic Finely Grated, 1 Clove Seal Salt, Pinch Black Pepper, Pinch Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Pear Cored Thinly Sliced, 1 Gorgonzola / Blue Cheese, A Few Crumbles Baby Spinach, A Handful Walnuts Corsely Chopped, A Handful Extra Virgin Olive Oil, For Drizzling Equipment: Griddle Directions: Please visit my " Grilled Pizza Dough " page for the recipe. In a mixing bowl, add crème fraîche, fromage blanc and garlic. Season with salt and pepper. Mix until well combined. Set aside in the fridge until ready to use. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.* In a griddle over medium heat, gently place in the dough. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with more sesame oil. Grill until lightly charred. Flip the dough. Immediately turn the heat down to medium-low. Top the pizza with the crème fraîche mixture, spreading it out evenly. Immediately cover the griddle to generate steam. As soon as the crème fraîche mixture melts and the bottom is lightly charred, remove the cover. Remove the pizza from the heat and transfer it onto a serving plate. Distribute pear, gorgonzola, spinach and walnuts evenly onto the pizza. Drizzle some extra virgin olive oil over the top. Repeat the steps for the remaining pizza. Slice and serve immediately. The perfect bite doesn't exist... Wait, it does... Recipe Video:

Jump To Recipe Jump To Video The "Garden Harmony Grilled Pizza" was born out of a fond memory of enjoying a uniquely delicious pizza at a popular chain, and a spark of inspiration to bring that experience into the world of grilled pizza. Freshly grilled Garden Harmony pizza with olives, tomato sauce, and a bed of arugula. This creation marries the smoky, charred texture of grilled dough with the vibrant freshness of garden greens, rich cheeses, and a robust tomato base. It's a culinary experiment that turned into a favorite, showing just how versatile pizza can be when you play with different cooking methods and flavors. Grilling the pizza dough adds a delightful twist to the traditional baking method, infusing each bite with a hint of smokiness and achieving that irresistible crispy texture. Sliced pizza ready to enjoy, bursting with Mediterranean flavors and greens. Once the cheeses melt and mingle with the tangy tomato sauce, the pizza is finished with a scattering of fresh arugula and alfalfa, turning each slice into a celebration of both flavor and texture. The drizzle of extra virgin olive oil just before serving adds a final, luxurious touch that brings all the components together. A hearty slice showing the perfect balance of tangy tomato, salty olives, and peppery arugula. I encourage you to try making this Garden Harmony Grilled Pizza in your kitchen. It’s a perfect choice for anyone looking to elevate their homemade pizza experience. Whether it’s a quiet evening at home or a gathering with friends, this pizza promises not only to satisfy hunger but also to spark conversations around the grill. So, gather your ingredients, fire up your griddle, and prepare to impress with a pizza that’s as enjoyable to make as it is to eat. Ingredients: (Make 2 grilled pizzas) Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Tomato Sauce Homemade , For Spreading Low-Moisture Mozzarella, For Grating Parmigiano Reggiano, For Grating Olives Halved, A Handful Arugula, A Handful Alfalfa, A Handful Extra Virgin Olive Oil, For Drizzling Equipment: Griddle Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " How To Make Tomato Sauce " page for the recipe. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.* In a griddle over medium heat, gently place in the dough. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with more sesame oil. Grill until lightly charred. Flip the dough. Immediately turn the heat down to medium-low. Top the pizza with the tomato sauce, spreading it out evenly. Grate some mozzarella and parmigiano over the top. Distribute the olives evenly across the pizza. Immediately cover the griddle to generate steam in order for the cheese to melt. As soon as the cheese melts and the bottom is lightly charred, remove the cover. Remove the pizza from the heat and transfer it onto a serving plate. Distribute arugula and alfalfa evenly onto the pizza. Drizzle some extra virgin olive oil over the top. Repeat the steps for the remaining pizza. Slice and serve immediately. Inspiration from Yellow Cab's Dear Darla... Recipe Video:

Jump To Recipe Jump To Video I must admit, creating this Garlic Honey Bliss Pizza was a bit of an experiment that turned into something truly special. The combination of flavors is both simple and yummilicious, and it’s a great way to showcase the fermented garlic and honey. Trust me, if you’re a fan of bold, savory, and slightly sweet flavors, this pizza is a must-try! Crispy golden fried pizza topped with garlic, honey, and fresh greens. One of the best parts about this recipe is its simplicity. You don’t need a lot of fancy ingredients or complicated steps. The garlic sauce comes together quickly, and the rest is just about grilling the pizza dough and layering the ingredients. The result is a beautifully charred crust topped with melted cheese, aromatic garlic, and a hint of sweetness from the honey. It’s a flavor explosion that’s sure to impress your taste buds. Sliced and ready to enjoy—garlic honey pizza with a touch of arugula. I encourage you to give this a try. Sometimes the best recipes come from trusting your instincts and experimenting a bit. This Garlic Honey Bliss Pizza is a testament to that. It’s a perfect dish for a casual dinner, a gathering with friends, or even a special treat for yourself. So roll up your sleeves, fire up that griddle, and enjoy the delicious journey of making this unique pizza! Ingredients: (Make 2 grilled pizzas) Garlic Sauce: Unsalted Butter, 100g + 20g Shallots Finely Minced, 3 Garlic Finely Minced, 5 Cloves Dried Thyme, Pinch Sea Salt, Pinch Black Pepper, Pinch White Wine, A Splash Grilled Pizza: Gr illed Pi zza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Fermented Garlic in Honey Homemade , For Grating Provolone, For Grating Pecorino, For Grating Arugula, A Handful Alfalfa, A Handful Extra Virgin Olive Oil, For Drizzling Equipment: Griddle Cast Iron Skillet / Pan Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " How To Ferment Garlic In Honey " page for the recipe. Make the Garlic Sauce Butter. In a skillet over medium heat, melt 100g of butter. Add in chopped shallots and garlic. Sauté until soft and fragrant. Season with thyme, salt, and pepper. Add a splash of white wine and cook until the alcohol evaporates. Pour this mixture over 20g of cold butter in a large bowl. Stir until fully melted and combined. The sauce should coat the back of a spoon. Chill in the fridge until it solidifies. Grill the Pizza. Roll out your pizza dough. Brush a griddle with sesame oil. Use a fork to gently poke holes all over the dough to prevent puffing. Place the dough onto the griddle over medium heat. Press down gently to ensure even contact. Brush the top with sesame oil. Grill until the bottom is lightly charred. Flip the dough and immediately reduce the heat to medium-low. Assemble and Cook. Spread the chilled garlic butter evenly over the hot dough—it will melt as it hits the surface. Grate some fermented garlic on top. Drizzle with fermented garlic honey. Grate provolone and pecorino cheese over everything. Cover the griddle with a lid to melt the cheese and trap steam. Once the cheese is melted and the bottom is charred, remove from heat. Finish and Serve. Transfer the pizza to a serving plate. Top with fresh arugula and alfalfa sprouts. Drizzle with extra virgin olive oil. Slice and serve immediately. Repeat for any remaining dough. You seriously have to give this a try... Garlicky sweet aromatic funky... Recipe Video:

Jump To Recipe Jump To Video Galettes are the rustic cousins of pies; no special pans, no lattices, no fuss. Just a freeform crust folded around fruit and baked until golden and bubbly. This version uses my homemade pie dough and a super simple filling of fresh blueberries, sugar, lemon zest, and cornstarch. The result is a dessert that’s crisp on the outside, soft and jammy on the inside, and just the right amount of tart and sweet. The word "galette" comes from French, originally referring to flat, round cakes made with unleavened dough. Over time, it became a catch-all term for anything from savory buckwheat crêpes (galette bretonne) to these rustic fruit tarts. What I love about them is how forgiving they are. You don’t need perfect dough or precise folds, it's meant to look a bit messy. That’s part of its charm. It’s also a great way to show off seasonal fruit, and it works beautifully with other berries, stone fruits, or even apples in the cooler months. If you’re intimidated by pies or just don’t want to deal with the hassle of crimping and blind baking, give this galette a shot. It’s great served warm with a scoop of vanilla ice cream (or just as is with a cup of coffee). And honestly? It’s one of those desserts that looks like you spent way more effort than you actually did. Ingredients: (Serve 4) Demerara Sugar, 50g + More For Dusting Fresh Lemon Zest, 1/2 Lemon Fresh Blueberries, 250g Cornstarch 15g Sea Salt, Pinch Fresh Lemon Juice, 1 TSP Pie Dough Homemade , 1/2 Recipe Egg Wash, 1 Egg Equipment: Oven Directions: Please visit my " How To Make Pie Dough " page for the recipe. Prep the Filling Rub the sugar with lemon zest using your fingers. This helps release the lemon’s natural oils and boosts the flavor. Toss the blueberries in this sugar mixture. Add cornstarch, salt, and lemon juice. Mix gently until the blueberries are well coated. Set aside while you prep the crust. Roll the Dough Lightly flour your surface and roll out the pie dough to about 1/8-inch thick. Don’t stress about making a perfect circle; rough edges are part of the charm. Transfer the rolled dough onto a piece of parchment paper for easy handling. Assemble the Galette Spoon the blueberry mixture into the center of the dough, leaving about a 2-inch border all around. Gently fold the edges of the dough over the filling, pleating as you go. You should end up with a rough hexagon or circle. Brush the folded crust with egg wash. Sprinkle with extra sugar for a little sparkle and crunch. Freeze the galette for about 15 minutes while you preheat the oven. Bake Preheat the oven to 220°C (425°F). Bake the galette for 30 minutes. Reduce the oven to 180°C (350°F) and continue baking for another 30 minutes, or until the crust is deep golden and crisp. Serve Let the galette cool slightly. Serve warm or at room temperature. A scoop of vanilla ice cream is optional, but highly recommended. I don't think 1 slice is enough for me... Crispy, flaky, crunchy and blueberrilicious... Recipe Video: