pepperoni

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? Food for Sharing: Fondue Pizza Party! Revitalize the 1970s by throwing a fondue party. Gather up the dipping forks, where everyone chooses their favorite color. Remember, these forks are for spearing and dipping only. Never allow your guests to eat from the sharp pointed ends. Another reason eating from the fondue forks is a no-no is to avoid adding germs to the fondue sauce. So, set the table and let the fun begin!
FONDUE PIZZA PARTY
Ingredients:

1 pound Italian meatballs, pre-cooked and ready-to-serve

8 ounces bite size dry salami or pepperoni slices

1 green pepper, chopped

1 red onion, chopped

1 pound cherry tomatoes 

8 ounces mozzarella sticks, cut into chunks

28-30 ounce jar pizza sauce or spaghetti sauce

Breadsticks 

Bagel chips

Rosemary sprigs 
Instructions:

Heat pizza sauce to boiling, then reduce to simmer, stirring constantly. Keep warm. Transfer to a fondue pot when ready to serve. Set on low heat to maintain a constant temperature. Arrange meatballs, pepperoni slices, green pepper, onion, cherry tomatoes, and cheese chunks on one or two serving platters. Include breadsticks, crostini, or bagel chips as another option. Spear dippers with fondue forks or rosemary sprigs. Dip ingredients into the fondue sauce for pizza party magic. 

Eating My Way Through the Alphabet: Letter X

What’s Cooking in Gail’s Kitchen? Eat More: X-traordinary Pesto Pepperoni Pita! When there’s nothing in the house for lunch, take stock of leftovers in your refrigerator. Transform that last pita pocket into a personal pizza with basil pesto, sliced pepperoni, a dollop of tomato sauce, and a handful of mozzarella cheese. That’s what I did. Suddenly, it’s an appealing alternative to a peanut butter and jelly sandwich. 
X-TRAORDINARY PESTO PEPPERONI PITA
Ingredients:

1 pita bread

1 tablespoon olive oil

2 tablespoons tomato sauce

2 tablespoons basil pesto

3-5 slices pepperoni 

1/4 cup mozzarella cheese, shredded

1 tablespoon black olives

1 teaspoon pimento
Instructions:

Spread olive oil evenly over one side of pita bread. Warm pita bread in an iron skillet over medium heat for one minute. Press to flatten. Next build the pizza. Spread with tomato sauce and basil pesto. Layer pepperoni over sauces. Sprinkle with mozzarella cheese. Top with black olives and pimento. Reduce heat to low. Cover skillet to allow cheese to melt. For a crispy crust, remove lid and raise the heat back to medium. Do not burn. Serve whole with salad greens.