I started growing my own food because I'm a foodie; I love cooking with fresh ingredients and getting the most flavor I can for each meal I prepare. This rustic homemade pizza was inspired by what's in season; I let my garden be my grocery store and combine seasonal flavors with my favorite homemade crust recipe.
1 pizza crust (store-bought or homemade)
12 oz. Bleu or Gorgonzola cheese crumbles
1 Delicata squash, seeded and sliced
1 Tablespoon olive oil
salt and pepper
1 shallot, sliced
1 cup arugula, washed and dried
1/2 cup dried cranberries
1 cup balsamic vinegar
1/4 cup brown sugar
Roast the Squash
Preheat the oven to 400F. Place the slices of squash on a baking sheet and drizzle with the olive oil. Season to taste with salt and pepper. Roast for 8-10 minutes, until slightly browned on the edges. Remove from the oven and set aside.
Make the Balsamic Glaze
In a small saucepan combine the balsamic vinegar and the brown sugar over medium heat. Stir with a whisk until the sugar is completely dissolved. Let simmer until glaze is thickened and easily coats the back of a spoon (usually around 10 minutes). When finished, remove from heat and set aside.
Assemble the Pizza
Raise oven heat to 500F. Place pizza crust on a piece of parchment paper. Top with cheese crumbles. Next top the cheese with the roasted squash slices, shallot, arugula, and dried cranberries. Use a baking sheet or pizza peel to slide underneath the parchment paper and transfer the paper and pizza to the oven. Bake until the cheese is melted and bubbles (roughly 8-10 minutes). Remove from the oven and cool and let sit for 2 minutes. With a spoon, drizzle the balsamic glaze over the pizza. Slice and serve.
Already this year we’ve had the flu in our house. And strep. And colds. My go-to strategy for quick healing is a super hot detox bath and a whole lot of Healing Ginger Broth. This recipe is filled with loads of antimicrobials, antibacterials and antioxidants. Use as a base for soup or do what I do and just drink the broth right out of a mug.
8 cups water
2 large carrots sliced
6 cloves garlic, whole
1 medium onion, quartered
1 leek, halved
1-1” chunk of ginger, sliced
Salt and pepper
Fresh parsley to taste
Throw everything in a large stockpot and simmer for 1 hour. Strain out the solids and leave the broth.