Massachusetts is finally seeing some seasonally cooler temperatures, but it’s still not quite fall here yet. Although I am – as always – excited for autumn, I’m squeezing every last drop out of fresh summer produce.
I loaded up our weekly Friday night homemade pizza with sweet & juicy grape tomatoes, luscious avocado, and just enough crispy bacon to make it decadent.
It’ll be just a matter of weeks (or days?!) until I start craving butternut squash, apples, and pumpkin everything… but for the moment I’m loving the last of summer’s bounty.
- 1 Tbsp olive oil
- 1 lb ball homemade or store bought pizza dough (we love the Whole Foods brand)
- 1 Tbsp flour
- 2-4 Tbsp canned tomato sauce or your favorite marinara/pizza sauce (amount depends on your preference)
- 1 cup grated cheese (mozzarella or a blend of mozzarella and cheddar)
- 4 strips uncured thick cut bacon, chopped and cooked in a skillet until just underdone, (it will finish cooking in the oven), drained on paper towel
- 1 pint grape tomatoes, cut into halves or quarters depending on size
- 1 ripe avocado, peeled, pitted, and chopped
- Preheat oven to 450°F. Drizzle a rimless baking sheet with olive oil and spread around to evenly coat.
- Dust a pizza peel or wooden cutting board with flour and roll out dough until you reach desired thickness. Carefully transfer dough to the oiled baking sheet. Evenly spread the tomato sauce over the dough, then top evenly with the grated cheese and partially cooked bacon.
- Place in oven and set timer for 8 minutes. Carefully remove the baking sheet from under the pizza and continue to bake the pizza directly on the oven rack for an additional 5 minutes, or until the crust reaches desired crispness.
- Remove pizza with a pizza peel or cutting board, top with chopped tomatoes & avocados, slice, and serve.
As a parent of young kids, I inevitably eat way more ice cream in the summer than I otherwise would. If I don’t order one for myself, I end up eating at least a few bites from the monstrous “single” scoop cones that – these days – are roughly the size of my kiddos’ heads. Lily’s go-to ice cream flavor is purple cow: a Massachusetts specialty featuring black raspberry ice cream with dark and white chocolate chunks; whereas Jack pretty much always orders chocolate ice cream. A few years back I posted a recipe for Purple Cow Frozen Yogurt, so I thought I’d concoct a healthy chocolate ice cream recipe this time around.
Banana ice cream – affectionately referred to in the blog community as “nice” cream – has been around for a while and is simply frozen bananas pureed into soft serve consistency. There are endless possibilities for flavor additions, but (not surprisingly) I went with peanut butter and chocolate for this one. Bananas, unsweetened cocoa powder, and unsweetened peanut butter are the ONLY ingredients needed for this recipe… but I promise you it tastes like there’s cream and sugar in there.
John said if this doesn’t satisfy your sweet tooth, he doesn’t know what will, Lily said I should sell it, and Jack asked why there was peanut butter in his chocolate ice cream (HA!). I say try it, and you will undoubtedly love it!
Prep Time: 5 minutes
Cook Time: 0 minutes
- 5 overripe (brown skinned) bananas, peeled, sliced, and frozen overnight in an airtight container
- 3/4 cup natural unsweetened smooth peanut butter, well-stirred and preferably refrigerated, divided use
- 1/4 cup unsweetened cocoa powder
Place the frozen banana slices in a food processor and process until smooth, stopping to scrape down the sides as necessary. This will take some time (about 3-5 minutes)
Add in 1/2 cup peanut butter and cocoa powder and process until fully combined and smooth.
Line a loaf pan with parchment paper and spoon in half of the nice cream; spread into an even layer.
Dollop half of the remaining 1/4 cup peanut butter over the nice cream using a teaspoon measuring spoon.
Spread the remaining nice cream over the peanut butter chunks.
Repeat step 4 with remaining peanut butter.
Place in the freezer until scoopable, about 1-2 hours.