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