Food Network Magazine - (11)November 2020

Brush premade

crusts with

olive oil and

rub with garlic.

Add toppings and

more cheese and

bake at 400°,

8 to 12 minutes.

Add cheese—a layer

under the toppings

will keep the crust

from getting soggy.

12 3

...

Think beyond mozzarella!

Mix and match blends and crumbles.

SAUTÉED BUTTERNUT

SQUASH

Cook diced peeled butternut

squash in olive oil in a skillet

over high heat, stirring, until

tender, about 7 minutes;

season with salt and pepper.

ROASTED CAULIFLOWER

Toss cauliflower florets with

olive oil, salt and red pepper

flakes. Roast at 400 ̊ until

tender, 12 to 15 minutes.

SHAVED BRUSSELS

SPROUTS

Sauté shaved brussels

sprouts in olive oil in a skillet

over medium heat until

slightly softened, about

5 minutes; season with salt.

Heat 2 tablespoons

olive oil in a skillet

over medium-low

heat. Add 1 sliced

onion and a big pinch

each of salt and

sugar. Cook, stirring

occasionally, until

deep golden brown,

about 15 minutes.

Chopped pistachios Prosciutto slices

Try these toppings for a change.

Caramelized onions make pretty

much any combo taste better!

Add these toppings after the pizza

comes out of the oven.

COVER, PIZZA, NOODLES AND GRAIN BAR PHOTOS: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH.

FINISHING TOUCH

STA.RT' WIJTH PIC~K A C~HEESE

CHOOSE A. VEGGIE