Pizza is a fixture in our regular dinner rotation. I always have a ball or two of dough in the freezer. At some point during the week, I’ll pop it into the fridge so it’s thawed and ready to be topped for a fast dinner. Pizza is a great vehicle for veggies (and a good way to introduce new ones to wary youngsters.) One of my kids recently declared that she “doesn’t like sauce” anymore so I made this white pizza for her. Nothing earth-shattering here–it’s pretty standard fare, but I did make a nice garlic and herb oil to brush on the crust before topping it, which added a lot of flavor. I think the lesson here is to get creative and inspired with your toppings. The possibilities are endless–and a wholesome homemade dinner is easily achieved.
There’s nothing better than finding a great recipe. Whether or not said recipe was created by me matters not. What does matter is that this is the PERFECT soft ginger cookie. With a crackly sugared top and a strong, spicy flavor, this is one for the recipe box (or Pinterest board, etc.) I made 4 batches to give as gifts this season and will definitely be adding them to my holiday repertoire. Thanks, Ina Garten!
I like it so much, I’ll send you to another site to get it!
Get the recipe: Barefoot Contessa’s Ultimate Ginger Cookie
*Note: I did halve the amount of candied ginger when I made these. 1 1/4 cup seemed like too much and took way too long to chop! (By the way, use kitchen scissors to chop sticky things like ginger and dried fruit instead of a knife.)