Cheese Steak Pizza

Cheesesteak Pizza

Like cheese steak sandwiches? Like Pizza? Why not combine the two? This pizza is the perfect marriage of cheese steak and pizza in one hot, bubbly, heavenly pie. What not to like about that?

What You’ll Need for the Pizza Dough:
1 cup of warm water (Note: You might need a bit more water later to help the dough form depending on humidity and such.)
1 tablespoon of organic cane sugar
1 tablespoon of yeast
3 cups of all-purpose unbleached flour
1 teaspoon of sea salt
3 teaspoons of pizza dough flavor (optional)
1 to 2 tablespoons of extra virgin olive oil

Make dough 1 and 1/2 hours before you need the pizza.

Measure 2 cups of warm water and add sugar and yeast. Stir to mix and let sit for 5 minutes or so until foamy.

In a large bowl (preferable glass) stir together flour, sea salt and pizza dough flavor until well mixed. Add olive oil and water and stir until dough forms. If you need to add a bit more water add it a tablespoon at a time until all the flour is incorporated in the dough.

Dust counter with flour and knead dough for a minute or so until springy. Place back in the bowl you mixed it in and let dough sit for 1 hour.

After the hour the dough is ready to use. You can also freeze this dough for use later and when you’re ready to use it, thaw and let come to room temperature to use then.

What You’ll Need for the Pizza:
Pizza dough (see above)
2 large steaks, cut of your choice, cooked to the level you like (Note: I’m a medium rare sort of girl.)
1 red onion, cut into strips
1 small package of mushrooms, sliced (Note: You can use button or baby bella, or whatever kind you prefer or a mix of different kinds.)
Extra virgin olive oil
Provolone
Mozzarella
Pizza seasoning or dried herbs like oregano and/or basil

Preheat oven to 425 F.

First cook you steaks the way you like. When you bake the pizza the sliced steak will cook through, but it’s fine to start from whatever stage you like. This is also perfect for left over steak. Cut steak into strips and set aside.

Cut onion in to strips in a little extra virgin olive oil and saute until tender. Set aside.

Slice mushrooms and also saute until tender. You can do this in the same pan you used for your onions to keep the level of dirty dishes down. Also set aside.

Spread dough out on to a pizza pan that has been very lightly oiled with olive oil. Top dough with a solid layer of provolone. Next top with steak, then onions, and then mushrooms. Sprinkle mozzarella over the top of the pizza and then sprinkle with pizza seasoning or dried herbs.

Bake pizza in your preheated oven for 12-15 minutes or until crust is lightly browned. Remove from oven and let sit for 5-10 minutes before serving.

Notes: You could also add sauteed peppers to the pizza if you liked, as well as Parmesan.

Summer Pizza

Summer Pizza

I love to make pizzas with fresh vegetables, especially this time of year. This pizza is simple, yet uses those tomatoes and zucchini that can sometimes overwhelm you this time of year! It’s a mix and match kind of meal, but it really can’t be beat!

What You’ll Need for the Crust:
2 cups of unbleached all purpose flour (Note: You can use white whole wheat flour instead.)
1 teaspoon of sea salt
3/4 to 1 cup of warm water
1 tablespoon of yeast
1 tablespoon of organic cane sugar or honey
1 tablespoon of extra virgin olive oil

You can use your favorite crust for this. This is mine.

In a large glass bowl stir together flour and sea salt. Set aside.

In a glass measuring cup or small glass bowl add water (start with 3/4 a cup and if you need more you can add it later), yeast and sugar or honey. Let sit for 2-5 minutes until foamy.

Slowly add the yeast/water mixture and olive oil to the flour and stir until dough ball forms. You may need all of the water or just some it, or maybe a touch more. It all depends on humidity and such. Knead for about a minute. (I just do this in the bowl.) Let sit for an hour to rise.

Use to make the pizza of your choice.

Summer Pizza

What You’ll Need to Make the Summer Pizza:
Pizza dough (see above or use your favorite)
1-2 large tomatoes, sliced
1 large zucchini, sliced
4-6 cloves of garlic, minced
6-8 leaves of basil, cut into strips
1 tablespoon of oregano leaves, chopped
Mozzarella, shredded
Parmesan cheese, shredded
Goat cheese, crumbled
Sea salt

Preheat oven to 425 F.

Spread dough out on a pizza pan that has been oiled or sprayed with non-stick spray. Or you can makes smaller pizzas on a baking pan lined with a silicone baking mat or parchment paper.

Once dough is spread place a layer of tomatoes on top of the crust, covering as much of the surface as you can. Next spread zucchini out over the top of the tomatoes and be sure to cover any holes left by the tomatoes. Sprinkle the garlic over the top of the zucchini.

Top vegetables with mozzarella, Parmesan and goat cheese evenly. Last add basil and oregano and then sprinkle the top of the pizza with sea salt.

Bake for 12-18 minutes until crust is browned. Let cool for 5 minutes before serving.

Notes: You can really add any other vegetables that you like, onions, yellow squash, mushrooms, etc. You could probably make this a grill pizza too.

Fresh Pizza Margherita(ish)

Fresh Pizza Margherita(ish)

Tomatoes! Tomatoes! Tomatoes! I just love fresh tomatoes! There is just nothing that can compare. Sure they’re fabulous for eating all by themselves, but their flavor is really good cooked as well!

Tomato slices are really fabulous paired with mozzarella, herbs and Parmesan and baked as a pizza! With a few simple ingredients, you’ve got a really fabulous pizza that is just perfect paired with a salad as a summer meal!

Fresh Pizza Margherita(ish): Tomatoes!

What You’ll Need for the Pizza Crust:
2 cups of unbleached all purpose flour (Note: You could use white whole wheat flour instead.)
1 teaspoon of sea salt
1 tablespoon of yeast
1 tablespoon of organic cane sugar or honey
1 tablespoon of extra virgin olive oil
3/4-1 cup of warm water

In a large glass bowl stir together flour, sea salt, yeast and organic cane sugar. (Note: If you are using honey add the honey to the water.) Stir to mix.

Add olive oil to the flour mixture and then slowly add water, stirring until dough forms. Depending on humidity and things of that nature you may need some of the water, all of it, or even perhaps a bit more. When the dough ball forms you know to stop. You want a slightly sticky dough, but not too sticky.

Set the dough aside for at least 10 minutes to an hour.

This is enough dough to make one 12-14 inch pizza or several individual sized pizzas.

What You’ll Need to Make the Pizza:
Dough (see above)
Tomatoes, sliced
Fresh mozzarella, sliced
Basil, cut into strips
Dried oregano
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Parmesan
Garlic powder or salt

Preheat oven to 425 F.

First up you’ll need to decide what size pizza you are making. I went with individual sized. If you are making a big pie then spread the dough out onto a pan that has been oiled or sprayed with non-stick spray. If you’re making the smaller variety I usually bake them in “rough” form on a baking sheet lined with my Silpat.

After the dough is spread you want to top it with tomatoes and mozzarella slices. You can do this one of several ways…You can fan them out like this:

Fresh Pizza Margherita(ish): Ready for Basil

Or you can make a layer of tomatoes and then top it with a layer of mozzarella or you can place the layer of mozzarella first and then top it with tomatoes. It’s completely up to you.

Next you want to top your mozzarella with basil, a sprinkle of sea salt, some freshly ground black pepper, a generous sprinkle of dried oregano, a drizzle of olive oil and a nice shake of garlic powder or salt:

Fresh Pizza Margherita(ish): Ready for Parmesan

Note: If you are going to use garlic powder then omit the sea salt.

Last add a generous sprinkle of Parmesan and then pop it into the oven:

Fresh Pizza Margherita(ish): Baking

Bake for 8-12 minutes until crust is golden, cheese melts and tomatoes are tender:

Fresh Pizza Margherita(ish): Baked

Remove from oven and serve immediately.

Notes: You could use fresh oregano if you liked, but I really think that dried oregano just has such a lovely concentrated flavor. You could also use fresh garlic, but the powdered garlic gives it more of a uniform taste. This is one of the few places where I prefer powder garlic versus fresh.

Better Bites: Portabella Mushrooms Pizza Caps

Better Bites: Portobello Pizza Caps

I like pizza and while pizza can get heavy/fattening, in moderation it’s not a bad thing. In fact take a look at your ingredients you’ve got the food groups represented all in one slice! But occasionally I like to lighten things up and make pizza with a base that consists of something other than dough like I did with these Mini Eggplant Pizzas.

My favorite pizza topping are vegetables. My ideal pizza consists of dough, sometimes whole grain, sometimes not, sauce, fresh mozzarella torn into small pieces, grated Parmesan, red onion, bell pepper, sun dried tomatoes, green olives, black olives and mushrooms, topped with some dried oregano and a drizzle of olive oil. When I make pizza nine times out of ten some variation of what is listed above is what I end up making for myself. But I also like goat cheese versions, chicken pizza and even BBQ pizza. Pizza is good!

This version takes an element you might find on a pizza and turns it into the base. It makes the pizza much lighter over all, given that the dough adds a lot of calories to the pizza in the first place. Portobello Pizza Caps are quick, delicious and gives you that pizza feeling, when you want pizza, but don’t want as many calories in the process!

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What You’ll Need:
Large portobella mushroom caps, washed and dried
Pizza or marinara sauce
Mozzarella
Parmesan
Pizza topping of your choice such as:
Chopped onion
Chopped bell pepper
Sun dried tomatoes or regular chopped tomatoes
Olives
Mushrooms
Oregano

Preheat oven to 425 F. (Note: I actually made this in my toaster oven. When it gets hot outside I use my toaster oven a lot because it doesn’t heat up the house as much.)

Place a portobello mushroom cap on a baking sheet bottom up:

Better Bites: Portobello Pizza Caps: Portobello Cap

Top center with pizza or marinara sauce:

Better Bites: Portobello Pizza Caps: Sauce

Top sauce with cheese:

Better Bites: Portobello Pizza Caps: Cheese

I used about a half ounce of each type of cheese.

Then top with your favorite toppings and a sprinkle of dried oregano:

Better Bites: Portobello Pizza Caps: Ready to Bake

Bake for 20-30 minutes until portobello mushrooms is tender and then serve!

Better Bites: Portobello Pizza Caps: Dig In!

Notes: I had originally thought of this as a grill recipe, but we don’t actually have a grill (boy do I miss having a grill!) so obviously that didn’t happen. You could use meat toppings too if you liked, but as I said I like veggie versions of pizza the best.

Tomato and Goat Cheese Pizza Tart

Tomato Goat Cheese Pizza Tart: Up Close Crust

Wow…The weekend seems to go by so fast! On Saturday we decided to go the new local library and see what it had to offer. They had booths set up with fun things to do and clog dancers, which Alexis really enjoyed, and of course the new library and all the books! What’s not to like about that?

Saturday night Jamison made dinner and then I gave Jamison a haircut, after which he put Alexis to bed. I then spent several hours watching Dr. Who on BBC America…Sure they are old episodes, but David Tennet was on the screen so what else could you ask for? Perhaps a Dr. Who/Torchwood marathon would have been even better…Yes I’m a geek! ;oP

Speaking of being a geek I saw a quote on Facebook Flair that I just loved: “Come to the dork side…We have Ï€!” Get it…Ï€…Pi…Pie…Oh never mind! ;oP

Where was I? Oh yes…

Anyway, yesterday I spent the day doing lesson plans and Jamison and Alexis spent the day annoying one another, which they are rather good at! ;oP No seriously though Jamison kept Alexis occupied…They played in the basement, they played outside and had fun as they always do. It’s amazing how much you can get done when a curious five year old isn’t under your feet! Don’t get me wrong I find her curiosity all consuming and exciting, but lesson planning is much more fun for both of us if I can surprise her once the lessons actually roll around! All of that said, we had a wonderful weekend though the weekend always seem to blaze in and out before I catch my breath. Two days just doesn’t seem like enough does it?

Tomato Goat Cheese Pizza Tart: Dig In

Now let’s talk some tomatoes shall we?

Believe it or not I was not always a fan of tomatoes. In fact as child I hated them…I didn’t like them on salads, I didn’t like them on sandwiches and I didn’t even like them plain! But years ago, the first time I did Weight Watchers, back before WW had Points or even the Core Plan, I rediscovered tomatoes through cooking with them and then progressed into enjoying them all by their little selves. It wasn’t immediate, but over the course of a few months my whole outlook on tomatoes changed. Now I can’t get enough of them!

My initial plan was to make a traditional tomato/goat cheese tart with a pie crust, BUT my crust failed miserably. Oh well that happens sometimes, but what next? I briefly thought about making a buttermilk biscuit crust, BUT I was out of buttermilk. Oh well that happens too. So I decided to settle on a pizza crust instead and the result was fabulous!

Tomato Goat Cheese Pizza Tart

If you like tomatoes and goat cheese then pull out your tart pans…This one is for you!

P.S. This was my tomato inspiration of this week’s garden party over at Dinner Tonight…I’m a few days early, but it’s going to be such a busy week I knew if I didn’t get it done early it wouldn’t happen. :o)

Tomato Goat Cheese Pizza Tart: A Slice

What You’ll Need for the Pizza Crust:
2 cups of unbleached all purpose flour (Note: I meant to use white whole wheat flour, but got side tracked. You can substitute that if you like.)
1 teaspoon of sea salt
3/4 cup of warm water
1 tablespoon of honey
4 teaspoons of yeast
1 tablespoon of extra virgin olive oil

What You’ll Need for the Tart Filling:
2 pints of grape or cherry tomatoes, sliced in half
A generous pinch of sea salt
Extra virgin olive oil
1 small red onion, chopped
2-3 sprigs of rosemary, chopped (Note: I love rosemary. In my opinion there is no such thing as too much rosemary. Seriously if I could figure out a way to chocolate coat it I would! However if you aren’t a fan of rosemary or like it in small doses use one sprig.)
2 cloves of garlic, minced
Freshly ground black pepper
4 ounces of goat cheese
Grated Pecorino Romano cheese

Slice tomatoes in half and place in a glass bowl. Sprinkle generously with sea salt an toss to coat. Let tomatoes sit at room temperature for 1-2 hours to draw out moisture. After that time dump the tomatoes into a mesh or stainless steel strainer and let drain for 20-30 minutes.

Tomato Goat Cheese Pizza Tart: Tomatoes

In a glass bowl stir together flour and salt until mixed. Set aside.

In a glass measuring cup add honey and yeast to warm water and let sit for 3-5 minutes until foamy.

Next add olive oil to the flour mixture and then slowly add water/yeast mixture stirring until ball of dough forms. (Note: Depending on humidity and such you may need a little more or a little less water. Eyeball it as you go. Once the ball forms you’ll know to stop. It’s hard to mess this recipe up. It’s very forgiving. If you go too far with the water add more flour a little at a time until ball forms.)

Press dough into a tart pan that has been sprayed with non-stick spray. Let dough rise while oven preheats.

Preheat oven to 425 F. Bake crust for 5-6 minutes until done, but not browned. Remove from oven and set aside.

While the oven is preheating and the crust baking, prepare topping. In a large skillet sauté onion and tomato, with rosemary, garlic and black pepper until tomatoes are soft and most of the liquid has cooked off. (Note: If the liquid doesn’t appear to be cooking off don’t sweat it…Simply strain the cooked tomatoes before putting them on the crust.)

Tomato Goat Cheese Pizza Tart: Tomatoes Cooking

Once tomatoes are cooked spread them out on the partially baked crust. Sprinkle the top of the tart with goat cheese and Pecorino Romano cheese. Return to oven and bake for 5-6 additional minutes until cheese is melted and crust golden. Remove from oven and let sit 5-6 minutes before serving.

Tomato Goat Cheese Pizza Tart: The Inside

Notes: You could use other herbs if you liked. Dried thyme would be fabulous in this! You could also add in other vegetables if you liked.

BBQ Chicken Pizza

Barbeque Chicken Pizza

Every couple of weeks we have pizza night. Jamison always has a tomato sauce with pepperoni and ground beef on a gluten free crust with rice mozzarella, Alexis usually has a tomato sauce with mozzarella, Parmesan and black olives, though as of late she has eschewed the olives and me, well I like to switch it up. Sometimes I have Chicken, Artichoke and Spinach Pizza or a Goat Cheese Pizza with Zucchini and Cherry Tomatoes or taking the dough and making a Calzone or you can leave out the crust all together and make Eggplant Pizzas. The possibilities are endless!

This go around I decided to make something a bit more contemporary and put together a Barbeque Chicken Pizza on a White Whole Wheat Crust! You can top this any way you like and you end up with a personalized pizza that hits the spot! What’s better than that?

What You’ll Need For the Crust:
2 cups of white whole wheat flour
1 teaspoon of sea salt
3/4 cup of warm water
1 tablespoon of honey
4 teaspoons of yeast
1 tablespoon of extra virgin olive oil

In a large bowl stir together flour and salt to incorporate. In a glass measuring cup add honey and yeast to warm water and let sit for 3-5 minutes until foamy. Add olive oil to the flour mixture and then slowly add water/yeast mixture stirring until ball of dough forms. (Note: Depending on humidity and such you may need a little more or a little less water. Eyeball it as you go. Once the ball forms you’ll know to stop. It’s hard to mess this recipe up. It’s very forgiving. If you go too far with the water then add more flour a tablespoon at a time until ball forms. If you need more water then add it a tablespoon at a time. Easy peasy.)

Once the dough ball forms you need to let it rise. This make roughly one large pizza or 4-6 personal sized pizzas depending on how big you like them. I like to make personal sized pizzas so that way everyone can have their own favorite toppings. If you’re making one big pizza simply place the dough on a baking sheet in your oven with your oven light on (the oven light puts out just enough heat to rise to dough) or if you want to make personal sized pizzas divide the dough into 4 to 6 small balls and place on a baking sheet and follow the same procedure as for the large ball. You can freeze the dough balls before you let them rise if you want to use them later and then pull them out and let them thaw and rise at another time. If you aren’t freezing the dough then let the dough balls rise for at least one hour. Then roll or push out the dough on a baking sheet lined with a silicone baking mat or parchment paper (use a little olive oil on your hands to keep it from sticking) and top with your favorite pizza toppings to bake.

What You’ll Need To Complete The Personal Sized Pizza:
1/4-1/3 cup of barbecue sauce
1/2 cup of shredded chicken
1/3 cup of mozzarella, shredded
1/4 cup of Parmesan, shredded
1/4 cup of sliced black olives
1/4 of an onion, chopped (Note: I used Vidalia, but any onion will work.)

Preheat oven to 425 F.

Spread a layer of barbecue sauce out onto the spread out crust. Next add a layer of chicken. Top with mozzarella and Parmesan and then add olive and onion. Bake for 8-12 minutes until crust is golden brown, cut and serve.

Barbeque Chicken Pizza

Notes: Pineapple is a good addition to this pizza. Green peppers work too.

Goat Cheese Pizza with Zucchini and Cherry Tomatoes

Goat Cheese Pizza with Zucchini and Cherry Tomatoes

If you’ve been reading Dianne’s Dishes for a while you’ve probably figured out I love goat cheese. You’ve also probably figured out I love tomatoes and rosemary…put them all together and you’ve got one heck of a pizza! Throw in some zucchini and garlic and it’s heaven! This is one of my favorite homemade pizza combos. If you like zucchini and cherry tomatoes, I promise, this is the pizza for you!

What You’ll Need For the Crust:
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
3/4 cup of warm water (or more depending on the humidity)
1 tablespoon of sugar
4 teaspoons of yeast
1 tablespoon of extra virgin olive oil

In the bowl of your food processor pulse flour and salt until mixed (roughly 4-6 pulses). In a glass measuring cup add honey and yeast to warm water and let sit for 3-5 minutes until foamy. Add olive oil to the food processor and turn the machine on. Slowly add water/yeast mixture until ball of dough forms. (Note: Depending on humidity and such you may need a little more or a little less water. Eyeball it as you go. Once the ball forms you’ll know to stop. It’s hard to mess this recipe up. It’s very forgiving. If you go too far wit the water add more flour a tablespoon at a time until ball forms. It’s all about the dough ball! 😉 )

Once the dough ball forms you need to let it rise. This make roughly one large pizza or 4-6 personal sized pizzas depending on how big you like them. I like to make personal sized pizzas so that way everyone can have their own favorite toppings. If you’re making one big pizza simply place the dough on a baking sheet in your oven with your oven light on (the oven light puts out just enough heat to rise to dough) or if you want to make personal sized pizzas divide the dough into 4 to 6 small balls and place on a baking sheet and follow the same procedure as for the large ball. Let the dough balls rise for at least one hour. Then roll or push out the dough and top with your favorite pizza toppings to bake.

What You’ll Need For The Pizza Topping:
1 zucchini, chopped
2 cups of cherry tomatoes, chopped
1/2 an onion, chopped
4 cloves of garlic chopped
2 sprigs of rosemary, stripped and chopped
2 springs of thyme, stripped
Extra virgin olive oil
Sea salt
Freshly ground black pepper

Preheat oven to 425 F.

Place tomatoes, onion and zucchini on a baking sheet. Drizzle with olive oil. Sprinkle with minced garlic, a pinch of sea salt and some freshly ground black pepper. Top with the rosemary and thyme leaves and place in the oven for 8-10 minutes until zucchini is slightly tender.

What You’ll Need To Complete The Pizza:
Extra virgin olive oil
1/3 cup of Parmesan cheese, freshly grated
Cooked veggie mixture
Sliced black olives
1/2 of a 5 ounce log of goat cheese crumbled
1/3 cup of fresh Mozzarella, grated

Preheat oven to 425 F.

While the veggies are roasting, spread out pizza crust(s) and brush it with a little extra virgin olive oil and sprinkle with Parmesan cheese. Bake for 5-7 minutes until crust is done, but not browned and remove from oven.

Top baked crust with veggies mixture and black olives. Sprinkle with crumbled goat cheese and mozzarella. Place back in the oven for 5-8 minutes until cheese is melted and crust is browned. Remove from oven and serve immediately.

Even though it looks in depth it’s really quite easy. Once you start making your own pizzas you’ll love them a lot more than carry out or order in any day! 😉

Calzones

Calzone: Baked!

Basically calzones are just a rolled up version of pizza in a pocket or mini pies so to speak, but they are fun to make and delicious to eat! Throw in your favorite toppings, add a salad on the side and you’ve got yourself a meal!

Calzone: The Inside

What You’ll Need For The Crust:
(This is my basic pizza dough recipe.)
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
2 tablespoons of extra virgin olive oil
1 cup of warm water
1 tablespoon of yeast
1 tablespoon of organic cane sugar

Mix flour and salt in your food processor by giving it a few pulses. Add in olive oil.

In a separate container mix water, yeast and honey. Turn on food processor and pour yeast mixture into the flour mixture and process until dough ball forms.

Cut dough ball into 4 pieces and let rise for 1 hour or until doubled in size.

What You’ll Need For Each Calzone:
1/4 pizza crust
1/4 a red onion, sliced into strips
1/4 a bell pepper, diced
1 large button mushroom, sliced
Green or black olives, optional
2 tablespoons of Parmesan cheese
2 tablespoons of Mozzarella cheese
2 tablespoons of part skim Ricotta cheese
1/4 cup of pizza sauce
olive oil
1 pinch of sea salt
Freshly ground black pepper
1 pinch of dried oregano
1 pinch of Parmesan cheese

Preheat oven to 425 F.

Cook red onion, bell pepper and mushroom until tender by sauteing or in the microwave. Set aside.

Take one ball of dough and roll flat:

Calzone Dough: Rolled Out

In the middle of the rolled out dough add cooked vegetable mixture and olives:

Calzone: Veggies

Next add mozzarella cheese:

Calzone: Mozzarella

Then add Parmesan cheese:

Calzone: Parmesean

And then add ricotta cheese:

Calzone: Ricotta

Last add pizza sauce:

Calzone: Sauce

Fold dough over the filling:

Calzone: Folded Over

Fold the excess dough back toward the calzone to crimp the edges and seal in the filling:

Calzone: Edges Tucked

With a very sharp knife make slits for venting:

Calzone: Vented

Brush the top of the calzone with olive oil and sprinkle with sea salt, freshly ground black pepper, oregano and/or Parmesan cheese:

Calzone: Brushed With Olive Oil, Sprinkled With Dried Oregano, Sea Salt, Parmesean And Freshly Ground Black Pepper

Bake for 15-20 minutes until golden brown.

Each calzone makes roughly 2 servings.

Notes: You can put pretty much anything you want to into the center for your fillings. Spinach? Sure! Goat cheese? Yum! Use salsa instead of pizza sauce and cheddar cheese to make a Mexican calzone. Or you could make a fruit calzone with some cooked apples, blueberries or cherries!

Be creative! Being in the kitchen isn’t just about eating, it also about having fun!