Pizza Two Ways: Anchovies for Adrian + Pepperoni for Anne!

In my opinion, the only problem with pizza is that when you're eating it with others, it's hard to decide on just one! Ordering separate pizzas can get expensive when ordering out, even it does usually mean there's a delicious melange of pizza leftover.

Fortunately, making your own pizza is a creative process that's a lot more affordable and almost as easy as making a single pizza with a few toppings. You can also make your pizza as feel as guilt-free or guilt-y as you want! 

Case in point: Adrian loves anchovies on his pizza. I prefer anchovies in pasta and cooked in other various dishes, but why on pizza when pepperoni is SO much better?

Most other ingredients we like to add tend to be similar, which makes the process even easier. Although we do like to change up the greens on our pizzas to better utilize the diversity of our garden.

Once we've prepped our ingredients, the actual pizza making process is very simple: add a little tomato sauce, top that pie with cheese, and quickly top with the remaining ingredients to get that pizza pie cooking as fast as possible!

Whether or not you prefer anchovies or pepperoni on your pizza, I have two lovely recipes for you below that are consolidated into one recipe for convenience. The pizzas were so good that by the time I took the picture, there wasn't much left. But I think that's a good thing, don't you?

Pizza Two Ways: Anchovies for Adrian, Pepperoni for Anne!

Active Time: 30 Minutes
Total Time: 1 Hour, 30 Minutes
Servings: 4-6


Shared Pizza Ingredients
2 pounds pizza dough
6 oz fontina cheese, grated, divided
8 oz mozzarella cheese, grated, divided
2 (32 oz) cans whole peeled tomatoes with basil, divided
½ cup flour, for dredging
4 cloves garlic, finely chopped, divided
20 Kalamata olives, halved, divided
1 tbsp parmesan cheese, divided

Pepperoni Pizza Toppings
3 oz uncured pepperoni slices
1 large jalapeno, thinly sliced
¼ cup red onion, sliced
1 cup kale, stemmed, chopped

Anchovy Pizza Toppings
12 anchovies in oil, drained, chopped
1 cup baby arugula

To Garnish
1 tsp crushed red pepper flakes, or more to taste, divided
½ tsp dried oregano, divided
Extra virgin olive oil

Remove dough from refrigerator 60-80 minutes before stretching to proof.

Place pizza stone on the middle rack of the oven. Preheat oven to 550F or to your oven’s maximum temperature. 

In a medium bowl, combine fontina and mozzarella. Pour canned tomatoes in another medium bowl. Pick tomatoes out one by one and cut off the green stemmed ends with a paring knife. Discard ends. Squeeze out excess liquid and seeds from the tomatoes into the bowl and place the tomato flesh into a separate bowl. Discard tomato juice or save another recipe. Crush tomato flesh in a bowl with an immersion mixer.

On a lightly floured surface, lightly dredge one pound of dough in flour. Stretch the dough out a bit at a time, waiting 10-15 seconds between stretches. Then stretch a little more, being gentle, until you’ve stretched the dough into a very thin round. Build a small rim around the edges to form a crust. 

Place the dough on a lightly floured pizza peel and slide it around to make sure it’s not sticking. Spread half the crushed tomatoes over the dough with a spoon but add less to the center so the sauce doesn’t pool. 

Quickly add toppings for pepperoni pizza by adding half the fontina and mozzarella. Add peppe¬roni, jalapeno, red onion, and kale. Finish with half the garlic, olives, and parmesan cheese from the shared ingredients list. Season with kosher salt to taste.

Place the pizza onto the pizza stone with your peel and bake until the crust is golden brown, about 6-8 minutes (a bit longer if your oven temperature is lower than 550°F). 

Transfer pizza to a grill rack. Garnish pizza with half the oregano, red pepper flakes, and drizzle lightly with extra virgin olive oil. 

Prepare anchovy pizza by dredging it in flour, stretching it, and coating topping with crushed tomatoes per the instructions above. Then quickly add your anchovies and arugula. Fwith the remaining garlic, olives, and parmesan cheese from the shared ingredients list. Season with kosher salt. Cook per the pepperoni pizza instructions above. 

Allow anchovy pizza to slightly cool on a grill rack and garnish with remaining oregano and red pepper flakes. Drizzle lightly with extra virgin olive oil. 

Cut both pizzas and serve!

If you liked this recipe, you will LOVE my recipes for Garden Vegetable Pizza PartyFettuccine with Guanciale, and Kale and Green Bell Pepper Pasta!



Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce

Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce! Oh my yum! I LOVE getting Hello Fresh boxes in the mail. The company sent me another free box this week, which means that I have some easy and delicious meals to share with you. 

This ravioli is scrumptious and so simple to make that even Adrian didn’t hesitate to initiate the cooking process when I was on the phone with my sister. By the time I was off the phone, a healthy and delicious meal was prepared. Is that not made with love or what? 

Keep an eye out for my next Hello Fresh dishes in the next few days. You can order your own box at with my discount code FRESHFANSRD35 to get $35 off your first order! Let me know how it goes if you do!

Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce

Time: 30 Minutes
Serves 4

Butter, 4 tbsp, divided
4 cloves garlic, minced
2 pints grape tomatoes (20 oz), halved lengthwise
Kosher salt and freshly ground black pepper
18 oz lobster ravioli
1 lb medium shrimp
2 tbsp tarragon, chopped
1/4 cup sour cream

Bring a large pot of salted water to a boil. 

Melt 2 tbsp butter in a large pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.

Once water is boiling, add ravioli to pot. Cook until they are tender and float to the top, about 4 minutes, then drain.

While ravioli cook, pat shrimp dry with a paper towel. Add to pan with tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.

Add ravioli to pan with shrimp. Gently stir in sour cream, 2 tbsp butter, and half the tarragon (use less to taste, if desired) and combine. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems too thick.

Divide ravioli mixture between bowls. Garnish with remaining tarragon (to taste) and serve!

Linguine with Squid, Swiss Chard, and Tomatoes

Check out this delicious recipe for Linguine with Squid, Swiss Chard, and Tomatoes! You can tell just by reading the ingredients that it’s going to taste good, right? 

Braising squid in tomato sauce is a great way to make sure it’s super tender. It’s a nice break away from pasta with sausage or other meat, especially because squid is lower in calories and fat than sausage, chicken, and especially beef!

In fact, this is the kind of pasta recipe where it’s hard to over indulge. This large plate I served here is about 475 calories and thanks in large part to the squid, is rich in B-vitamins. Win-win for a healthy weeknight dinner, right?

Linguine with Squid, Swiss Chard, and Tomatoes

Time: 1 Hour
Serves 8

1/2 cup olive oil
1/2 cup red onion, diced
6 garlic cloves, minced
1/3 cup celery, diced
1/2 cup carrots, diced
1/2 cup dry white wine
1 (28-oz) can whole tomatoes
Salt and freshly ground black pepper
1 tsp chili pepper flakes
1 lb swiss chard, stems removed, roughly chopped
1.5 lbs cleaned squid, cut into 12-inch rings
16 oz dry linguine
Juice and zest of 1 lemon
3/4 cup grated parmesan cheese + more for serving

In a large sauté pan or Dutch oven, heat oil and add onion, garlic, celery, and carrots. Season with salt and pepper and cook for 8-10 minutes, until soft. Add wine and cook until reduced by half, about 3-4 minutes. Add the tomatoes and chili flakes and cook, breaking up with a spoon, about 3 minutes. Stir in swiss chard until leaves wilt. Add squid and bring to a boil. Reduce heat, cover, and simmer for 40-45 minutes, until squid is tender.

While squid simmers, boil linguine in a pot of boiling salted water until al dente, about 10 minutes. Drain.

When squid is tender, add linguine to pan with lemon juice, zest, and parmesan. Stir to incorporate linguine and sauce, about 3-4 minutes. Season to taste with additional salt, pepper, and chili flakes if desired. Serve on plates and garnish with additional parmesan cheese. 



Fusilloni Pasta with with Tomatoes, Cauliflower, Arugula, and Salami

I like pasta made of all different shapes and sizes. But recently, I’ve really been digging whole-grain pasta. We’ve all had whole-wheat spaghetti in the past that was terrible, right? Well, I'm happy to report that the pasta world has come a long way as far as innovating ways to make one whole-grain noodles healthier and tastier. 

I made this delicious dish with khorasan kamut, which is delicious with a slightly nutty taste, but still has the same buttery bite you expect from any other fusilloni. Kamut is actually really interesting because it’s nicknamed “King Tut’s Wheat,” since it was found in his tomb according to an ancient legend. Or maybe it’s just interesting to me because I also happen to have a degree in history! But no matter, people have been eating it for ages and it’s cool that it’s getting a revival in this day and age.

Nutritionally, kamut has more protein than modern wheat, and according to one study, if you replace kamut with modern wheat, it may reduce your risk for heart disease by lowering total cholesterol, LDL cholesterol, and other inflammatory markers. Whether or not you’re willing to replace your grains with kamut because of one study, it’s still interesting to try out! Diversifying the types of foods you eat is always a good thing, and pasta is no exception. 

Fusilloni Pasta with with Tomatoes, Cauliflower, Arugula, and Salami

Time: 30 Minutes
Serves 6

1/2 head large cauliflower, cut into 3/4-inch florets
3 medium roma tomatoes, finely chopped
1/4 cup extra-virgin olive oil
4 oz hard salami, finely chopped
3 tbsp fresh sage leaves, finely chopped
8 garlic cloves, finely chopped
16 oz fusilloni pasta
5 cups baby arugula, about 5 oz
1 cup grated parmesan cheese, divided

Preheat oven to 425F. 

In a large mixing bowl, add cauliflower, tomatoes, and olive oil. Season with salt and pepper and stir to combine. 

Transfer cauliflower mixture to a foil-lined baking sheet in a single layer and bake for 10 minutes. Add salami to cauliflower mixture with sage and garlic. Stir and continue roasting for 10-15 minutes, until cauliflower is golden brown. 

Meanwhile, bring a large pot of salted water to a boil. Add fusilloni and cook according to package directions, until al dente. Drain, reserving 1 cup pasta water, and return pasta to pot. 

Transfer cauliflower mixture to the pasta with arugula and 3/4 cup parmesan cheese. Stir in enough of the reserved pasta water to moisten and season with salt and pepper.

Divide pasta between bowls and serve immediately, garnished with remaining parmesan cheese. 

Fettuccine with Guanciale and Garden Fresh Tomato Sauce


Sometimes your best meals are impromptu and deliciously unexpected. Adrian and I were really hungry, but weren’t sure we had anything on hand to make for dinner. That is… until we saw a bunch of ripe tomatoes and fresh basil in our garden, begging to be cooked up into a sauce!

We found that we had a partially used box of fettuccine noodles, a little bit of parmesan, and frozen guanciale from a lovely farm in Davis. Scouring our pasta recipes, we adapted one by by Scott Conant featured on Serious Eats, but simplified it a bit. I’m not kidding when I say that this is definitely the most delicious pastas we’ve ever made and possibly ever eaten (sorry Scott!). I can’t quite vouch for this being the healthiest thing you’ll eat all week, but that’s okay on occasion! A little guanciale or bacon every now and then is perfectly fine. Just serve this one with a side salad, and this Diet Assassinista says you’re good to go.


Fettuccine with Guanciale and Garden Fresh Tomato Sauce

Serves 4-6
Time: 45 Minutes

Ripe plum tomatoes, 20
Olive oil, 3 tbsp
Butter, 2 tbsp
Crushed Red Pepper
Salt and pepper, to taste
Garlic, 6 cloves, chopped
Basil, 1 small bunch, chopped
Guanciale, ½ cup, chopped
1 lb. dry fettuccine noodles
Parmesan Reggiano, 1 oz , about ½ cup , grated

Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about 5 tomatoes in the pot and cook. Let boil for about 15 seconds or until skins appear loose and promptly move them into the waiting ice water. Do this with remaining tomatoes.

Pull off the skin of the tomatoes with the tip of a pairing knife. Cut the tomatoes in half, squeeze tomatoes to take the seeds and a little juice out. Reserve juice if needed to thin pasta later.

In a wide pan, heat olive oil and butter over medium heat until hot. Add garlic and sauté until soft, 30-60 seconds. Add the tomatoes. Stir in basil, guanciale, a pinch of red pepper flakes, and season very lightly with the salt and pepper. Let the tomatoes cook for a few minutes to soften and then use a potato masher to break them up finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened.

Cook fettucine noodles in separate pot to 90% of doneness, reserving ½ cup pasta water. Add noodles to tomato sauce and cook for about 3 minutes, until sauce is incorporated. If dry, add some reserved tomato juice and/or pasta water. Serve pasta garnished with parmesan and freshly ground black pepper to taste.