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Jump To Recipe Jump To Video There’s something truly magical about a simple dish that captivates everyone at the table, and that’s exactly what happened with this Cherry Tomato Salad at a recent company BBQ. It was such a hit that the bowl was scraped clean, and the requests for the recipe kept coming. I like to make a large batch... This salad combines sweet, oven-roasted cherry tomatoes with the peppery bite of arugula and the freshness of alfalfa sprouts, all dressed in a subtly spicy and garlicky olive oil dressing. The slow-roasting process deepens the tomatoes' flavors, making them burst with each bite, while the simple dressing highlights their natural sweetness and juiciness. The preparation of this salad is straightforward but delivers on bold flavors. Starting with the tomatoes, which are gently roasted to concentrate their flavor, and finishing with a dressing that’s crafted right in the skillet, every step builds on the next to create a dish that’s as delightful to make as it is to eat. The addition of chili flakes gives a hint of heat that cuts through the richness, and a splash of white wine vinegar or verjuice brings just the right amount of acidity to lift all the other ingredients. I encourage you to try making this Cherry Tomato Salad, whether for your next gathering or just as a special treat for yourself at home. It’s proof that the best recipes often come from the simplest ingredients, combined with a little love and attention. Plus, it’s a great way to impress your guests without needing to spend hours in the kitchen. Ready to see why everyone at the BBQ was raving about it? Dive into this recipe and enjoy the blend of flavors that made it such a standout dish! Ingredients: (Serve 2) Cherry Tomatoes, 200g A Combination Of Red and Yellow High Quality Olive Oil, For Drizzling + 1/4 Cup Sea Salt, Pinch Black Pepper, Pinch Arugula, A Handful Alfalfa Sprouts, A Handful Garlic Thinly Sliced, 1 Clove Chili Flakes, Pinch White Wine Vinegar / Verjuice, 1 TBSP 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. When about to serve, transfer some arugula and alfalfa sprouts into a large mixing bowl. In a skillet over low heat, add 1/4 cup of olive oil. Once the oil is heated up, add in the garlic. Slow cook until the edges of the garlic start to brown. Remove from heat and add in the chili flakes. Stir to combine well and pour over the arugula mixture. Add in the tomatoes. Deglaze the baking dish with white wine vinegar or verjuice and pour over the salad. Season with salt and pepper. Toss until well combined. Serve immediately. Bursting with flavors... Simplicity is the ultimate sophistication... Recipe Video:

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. 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. 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. 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 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. 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. 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. 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. 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. 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. 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. 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. 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. 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 Paojiao (泡椒), or Sichuan pickled peppers, is a staple in Sichuan cuisine, adding a bold, tangy, and spicy kick to countless dishes. Traditionally, fresh Sichuan chili peppers are used, allowing them to naturally ferment in a salty brine with Sichuan peppercorns, ginger, and Chinese Baijiu. However, fresh Sichuan chilies can be difficult to find outside of China, so I’ve adapted the recipe by using dried Sichuan peppers instead. While the original version delivers a bright and slightly juicy heat, dried chilies bring a deeper, more concentrated spice with a subtle smokiness, making for an intense yet well-rounded flavor. The addition of Sichuan peppercorns adds a tingly mala (麻辣) sensation, while a splash of Baijiu, vodka, or gin helps with preservation and rounds out the flavor. What makes Sichuan pickled peppers unique is their versatility. Once fermented, they can be chopped and added to stir-fries, used in dipping sauces, or mixed into broths for a bold kick. In Sichuan cooking, they’re commonly seen in dishes like Suan Cai Yu (酸菜鱼, pickled fish stew) and Yuxiang Eggplant (鱼香茄子), where they add a sharp, mouthwatering heat. The pickling liquid itself becomes an umami-rich brine that can be used to season vegetables, marinades, or even noodles. If you can’t get your hands on fresh Sichuan chilies, this dried chili adaptation is a fantastic way to still enjoy authentic homemade Sichuan pickled peppers. Ingredients: (Make 1 jar) Dried Sichuan Peppers, To Fill The Jar I am using a combination of lanterns and chilis Sichuan Peppercorns, 1 TBSP Ginger Julienned, 4" Water, 375g Sea Salt, 20g Rock Sugar, 10g Chinese Baijiu / Vodka / Gin, 30g Equipment: Sauce Pot Sterilized Jar Directions: Transfer dried peppers, peppercorns and ginger to a sterilized jar. In a sauce pot over medium heat, add water, salt and sugar. Stir and cook until everything has dissolved. Transfer to the jar, making sure everything is fully submerged. If there is not enuff liquid to fill the jar, make the pickling liquid again. Add in the Baijiu, Vodka or Gin. Close the lid and give it a shake. Set it aside in a cool and dry place, away from sunlight. Check everyday by compacting the peppers. Bubbles should form. On the 3rd day, drain while reserving 1/3 of the liquid. Transfer the peppers, peppercorns and ginger to another sterilized jar. Add in that reserved liquid. Give it a shake and chill in the fridge. It can be kept for up to 3 months. This is not gonna be tangy like pickled chilies... 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! 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. 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 I’ve been experimenting a lot with my fermented garlic and honey, and when peaches came into season, I couldn’t resist creating something new. The result is the Peachy Garlic Honey Symphony Pizza, a harmonious blend of sweet, savory, and tangy flavors that dance together beautifully on a crispy grilled crust. This pizza is a perfect example of how simple, fresh ingredients can come together to create something truly special. The combination of homemade ricotta, grated fermented garlic, and honey adds a unique depth of flavor, complemented by the juicy sweetness of fresh peaches and the sharp, salty bite of Pecorino cheese. Topped with a drizzle of reduced balsamic vinegar and a sprinkle of Italian parsley, each bite is a delightful mix of textures and tastes. It’s a refreshing change from the usual pizza toppings and a wonderful way to celebrate seasonal produce. I encourage you to give this a try, especially if you’re a fan of experimenting with new flavor combinations. The Peachy Garlic Honey Symphony Pizza is easy to make and offers a gourmet experience right in your kitchen. It’s a perfect dish for a summer evening, whether you’re hosting friends or enjoying a quiet night in. Trust your instincts, enjoy the process, and most importantly, savor the delicious results! Ingredients: (Make 2 grilled pizzas) Ricotta Homemade , 2 Heaping TBSP Fermented Garlic in Honey Homemade , For Grating Sea Salt, Pinch Black Pepper, Pinch Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Peaches Coarsely Sliced, 5 or More Pecorino, For Grating Italian Parsley Coarsely Sliced, A Handful Reduced Balsamic Vinegar, 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. Please visit my " How To Make Ricotta " page for the recipe. In a bowl, add ricotta and grate in the fermented garlic. Season with salt and pepper. Mix until well combined and set it aside 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 from puffing 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 ricotta mixture. Lay the peaches and grate some pecorino over the top. 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. Sprinkle some parsley over the top. Drizzle the reduced balsamic vinegar and some of that fermented honey over the pizza. Repeat the steps for the remaining pizza. Slice and serve immediately. Mama Mia... Yummilicious... Recipe Video:

Jump To Recipe Jump To Video After the success of my pear and blue cheese pizza, I decided to push the boundaries further with the addition of apples, and the result is the delicious Bacon & Apple Medley Pizza. Combining the sweet, caramelized apples with the savory crunch of bacon and aromatic herbs creates a perfect balance of flavors that is both surprising and satisfying. Experimenting with fruit on pizzas might seem unconventional, but it opens up a whole new world of taste experiences. The natural sweetness of the apples pairs beautifully with the smoky bacon, and the blend of cheddar and Gruyere cheeses adds a creamy richness. The herbs bring a fresh, earthy note that ties everything together, making each bite a delightful adventure. I encourage you to give this a try and explore the wonderful combination of fruits and savory elements in your pizzas. It’s a simple way to bring creativity to your cooking and discover new flavor profiles. The Bacon & Apple Medley Pizza is a testament to the delicious possibilities that come from experimenting with ingredients. Enjoy the process and savor the delicious results! Ingredients: (Make 2 grilled pizzas) Sesame Oil, For Brushing Bacon, 6 Strips Red Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Balsamic Vinegar, A Splash Any Red Apples Cored Thinly Sliced, 2 or 3 Thyme Finely Chopped, A Small Handful Rosemary Finely Chopped, A Small Handful Maple Syrup, A Drizzle Grilled Pizza Dough Homemade , 2 Dough Balls Cheddar Coarsely Diced, A Handful + More For Grating Gruyere, For Grating Coriander Coarsely Sliced, A Handful Equipment: Griddle Cast Iron Skillet / Pan Oven Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Cook the Bacon & Apple Mixture. Lightly brush a skillet with sesame oil. Place the bacon strips in the skillet and broil in the oven until crispy. You may need to do this in batches. Set aside to cool. Once cooled, coarsely slice the bacon and reserve the rendered bacon fat. In the same skillet over medium heat, add sliced onions. Season with salt and pepper. Sauté until soft. Deglaze with a splash of balsamic vinegar and cook until the onions turn translucent. Add sliced apples, thyme, and rosemary. Cook until apples are aromatic and slightly caramelized. Drizzle maple syrup over the top and stir to coat evenly. Remove from heat and set aside. Grill the Pizza. Roll out your pizza dough and brush a griddle with reserved bacon fat. Use a fork to gently poke all over the dough to prevent puffing. Place the dough on the griddle over medium heat. Press down gently to ensure even contact. Brush the top with a bit of sesame oil. Grill until the bottom is lightly charred, then flip. Reduce the heat to medium-low. Assemble the Pizza. Sprinkle shredded cheddar and grated Gruyère onto the grilled side. Evenly spread the apple-onion mixture and add chopped bacon. Top with more cheese. Cover the griddle with a lid to trap the steam and melt the cheese. Once the cheese is melted and the bottom is lightly charred, remove the lid. Transfer the pizza to a serving plate and garnish with fresh coriander. Repeat with remaining dough. Slice and serve immediately. Slice of heaven... Heavenly indeed... Recipe Video:

Jump To Recipe Jump To Video I have to share this delightful twist on a classic dessert, inspired by a dear friend of mine. She made a traditional tiramisu and asked for my honest feedback. As I savored each bite, the idea of incorporating Milo into the recipe just popped into my head. The result is a Milo Tiramisu that blends the creamy richness of mascarpone with the nostalgic, malty goodness of Milo, creating a dessert that's both familiar and excitingly new. What makes this Milo Tiramisu truly special is its simplicity. You don’t need fancy equipment or advanced cooking skills to create this treat. The combination of freshly brewed Milo, coffee liqueur, and Marie cookies provides a unique base, while the mascarpone filling, enriched with Milo and fresh orange zest, adds a refreshing twist. Each layer comes together effortlessly, making the process enjoyable and stress-free. I encourage you to give this a try, especially if you’re a fan of experimenting with flavors or if you just love Milo. The dessert is perfect for any occasion, whether you're hosting a dinner party or simply treating yourself. The overnight chilling allows the flavors to meld beautifully, and the presentation with a dusting of Milo and a Marie cookie garnish makes it a visually appealing and deliciously indulgent treat. Enjoy the process, and most importantly, savor every bite of this delightful Milo Tiramisu! Ingredients: (Serve 2) Fillings: Egg Yolks, 2 Demerara Sugar, 70g Egg Whites, 2 Sea Salt, Pinch Mascarpone, 225g Milo Preferably Australia Made, 45g + More For Presentation Fresh Orange Zest, 1 Orange Tiramisu: Milo Freshly Brewed , For Dipping Coffee Liqueur, 2 TBSP Marie Cookies, For Stacking & Presentation Equipment: Double Boiler Hand / Stand Mixer Directions: Prepare the fillings. Prepare a double boiler . Add the egg yolks to the double boiler . Whisk until it turns pale yellowish. *Make sure the simmering water does not touch the bowl, or else the eggs will scramble.* Add in the sugar and whisk until the sugar has dissolved. The mixture should thicken and the color should lighten. In another bowl, whisk egg whites and salt with a hand or stand mixer until stiff peaks form. In another large mixing bowl, whip mascarpone, milo and orange zest until light and fluffy. Fold the yolk mixture into the mascarpone until well combined. Next, fold the egg whites in 1/3 portions until everything is fully incorporated. Keep chilled until ready to use or you can transfer into a piping bag. Prepare the tiramisu. In a shallow bowl, add freshly brewed milo and coffee liqueur. *You can check out how to make a proper cup of milo here .* Mix until well combined. Dip one marie cookie into the milo mixture and flip only once. I'm just using drinking glasses to serve my milo tiramisu; my glasses are big enough to fit the marie cookies. Break them in halves if needed. Pipe or spoon the mascarpone mixture onto the cookies. Repeat the steps and stack to the brim. Chill in the fridge overnight. The next day, the tiramisu should shrink a bit. Spoon some milo over the tiramisu. Slide 1 marie cookie into the tiramisu. Serve immediately. This is... Mama Mia... Thought I'd died and gone to heaven... Recipe Video: