Homemade pizza dough with jammy fig preserves, balsamic mushrooms, and ricotta cheese. A fun way to
2 cup of All Purpose Flour
Gold Medal All-Purpose Flour
2 tbsp. of Balsamic Vinegar
Bertolli Balsamic Glaze
2 oz of Crumbled Gorgonzola
Frigo Crumbled Cheese, Blue
½ tsp. of Crushed Red Pepper
Badia Spices Red Pepper, Crushed
3 tbsp. of Extra Virgin Olive Oil
Iberia Canola Oil & Extra Virgin Olive Oil, Mediterranean Blend
1 tbsp. of Fig Preserves
SIGNATURE SELECTS Fig Bars, Original
1 ea of Fleischmann’s® Rapid Rise Yeast
SIGNATURE SELECTS Yeast, Active Dry
½ cup of Fontina Cheese
BelGioioso Fontina Cheese Snack Pack, Bag
1 tsp. of Kosher Sea Salt
Morton Coarse Kosher Salt, 16 Ounce
8 oz of Mixed Mushrooms
Dried Forest Blend Mushrooms
½ lb of Pizza Dough
Papa Sal's Original Pizza Dough
¼ cup of Ricotta Cheese
Ricotta Cheese, Whole Milk
⅔ cup of Room Temperature Beer (or Warm Water)
Ethos Water Natural Spring Water
1 ea of Shallots
Shallot
2 tbsp. of Thyme Leaves
McCormick Gourmet™ Organic Thyme Leaves
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