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Easy Homemade Margherita Pizzas

Easy Homemade Margherita Pizzas

Warning: The following recipe might make you swear off delivery pizza for the rest of your life.

Here’s what you need to make margherita pizzas at home in less than 30 minutes:

1. An excellent recipe for homemade dough (I substituted white whole-wheat flour for the all-purpose flour.)

2. A few simple toppings – good sauce; sliced tomatoes; fresh mozzarella; minced garlic; a sprinkle of pepper; and shredded Parmesan cheese to be exact

 3. A few leaves of fresh basil

4. Hungry mouths to feed!

Enjoy the praises you receive after making these easy, cheap and delicious pies. You know I sure did. 😉


  1. What is your favorite pizza dough recipe?
  2. What are your favorite pizza toppings?

Related HGG Posts:

Grilled Chicken Pita Pizzas 

Pizza, Healthified

Spicy English Muffin Minis 

Of Possible Interest:

Pizza & Beyond! 15 Recipes for Pizza, Flatbread, and More – the Kitchn

Over Easy: Egg on Pizza – the Kitchn

Hunting Down a Good Pizza Stone – the Kitchn

Zesty Roasted Vegetable Soup

Zesty Roasted Vegetable Soup

I normally post an (Almost) Grownup Lunchbox idea on Sundays, but this recipe is perfect to prepare on a chilly Sunday afternoon in the fall. Don’t worry – a lunchbox creation is on its way for Monday. 🙂

Zesty Roasted Vegetable Soup

This veggie-filled broth beats canned soup by a landslide! It’s fresh and hearty without being heavy. Not to mention, it pairs perfectly with multigrain toast.

This recipe takes a bit of time to prepare, but I whipped up enough for the entire week. I appreciated popping soup in the microwave for a minute to eat before rushing to class and meetings.

Prep time: 45  minutes

Makes 6-8 servings

(*Note: the vegetable measurements are rough estimates.)



  • 1 medium sweet potato, quartered
  • 1/3 cup diced zucchini
  • 1/3 cup diced yellow squash
  • 1/3 cup eggplant
  • 1/2 can canned diced tomatoes
  • 1/4 cup sliced carrots
  • 1/4 cup diced onion (red or white)
  • 1/2 cup garbanzo beans
  • 1 box low-sodium or no-salt-added chicken stock or broth
  • 1 cup whole-wheat pasta (any shape)
  • Extra-virgin olive oil (2 tablespoons for roasting veggies, 1 tablespoon for sautéing carrots and onions)
  • Dashes of pepper, chili powder, garlic powder, cumin and salt (about a teaspoon of each)


  1. Heat oven to 500 degrees Fahrenheit. Arrange garbanzo beans and all veggies EXCEPT carrots, tomatoes and onions on a cookie sheet. Toss with two tablespoons oil. Season with spices.
  2. Put pan in the oven and roast the veggies for about 15 minutes.
  3. While veggies are roasting, heat one tablespoon oil in a large pot on medium-high heat. Add onion and carrots and sauté for five to seven minutes.
  4. Add stock or broth to the pot and bring to a boil. Cook on medium heat until the veggies in the oven are finished roasting (about five to 10 minutes).
  5. Remove veggies from the oven. Let cool for five minutes while you add the tomatoes and pasta to the pot. Cook for five minutes.
  6. Add roasted veggies to the stock ans simmer on low heat for an extra 10 minutes.
  7. Taste the broth and add more spices if desired.
  8. Remove from heat, pour into a bowl and eat! Dip some toasty bread in the broth if you wish.


  1. Do you make homemade soup in the chilly months?
  2. What is you favorite soup recipe?

Related Posts:

What I Ate Wednesday (WIAW) #2

(Almost) Grownup Lunchbox Series: Sweet Mediterranean Turkey Sandwich

Homemade Fire-Roasted Salsa

Homemade Fire-Roasted Salsa

First, let me just say that food processors are AWESOME. The person who invented this magical kitchen appliance should be praised by foodies and chefs across the globe.

So why are food processors so wonderful? Besides allowing mothers to sneak veggies into pasta sauce, food processors allow you to create delicious, inexpensive salsa in about 5 minutes. Just throw the ingredients in, flip the switch and voilà! You end up with thick, chunky salsa that is much fresher than the jarred varieties.

Because I was home for Easter, I decided to whip up some homemade salsa by using our Hamilton Beach food processor, which my dad fondly refers to as “the Emmie.” Yes, our food processor has a name.

My mantra is “the hotter the better,” so I knew I wanted this salsa to be spicy. After searching my Pinterest board of recipes, I stumbled upon fire-roasted salsa from The Yummy Life. To my surprise, we already had all the ingredients.

I’ve included a picture of the final product, but if you want a breakdown of the ingredients and steps, visit The Yummy Life.

I’m sorry that the picture isn’t the prettiest, but I was too busy dipping tortilla chips into the salsa to stop and take a professional-quality photo. This stuff is ADDICTING. It was so good that I was eating it by the spoonfuls without any dipping device. By the end of the day, I think it was the universal condiment.

Considering that I eat one entire tub of salsa per week, I think making homemade salsa could save a lot of money. I went to Publix today and bought pineapple, so I think the next batch is going to be on the sweet side. Pineapple-mango salsa anyone?


  1. Do you like your salsa mild, medium or hot?
  2. Have you ever tried making your own salsa? If you have, what is your favorite recipe? (Please send it to me at!)