shakshuka pizza

shakshuka, but make it pizza!

as you may or may not know, justin & i have become quite the pizza makers over the last few years. making homemade pizza dough is justin's favourite thing to make & he has tested so many different recipes. this no knead pizza dough (linked below) is by far the easiest dough to make & produces such a flavourful crust. all you need to do is plan ahead!

with easter right around the corner & smaller gatherings to be hosted, i think a family pizza party would be a great way to celebrate the holiday! this shakshuka pizza can work for either brunch or dinner & is super simple to make. i use pomi USA'S 100% chopped tomatoes as the base to the sauce, as using a quality tomato is everything in this recipe (well, all pizza recipes). the sauce is gently simmered with middle eastern spices you would find in shakshuka, but without the full effort of making a shakshuka sauce.

whether you are using a pizza stone or baking sheet to cook the pizza, i highly (highly) recommend transferring the dough onto parchment paper throughout the entire baking process. i speak from experience that transferring freshly cracked eggs without parchment will not go over well. trust me on this one!

xo

ingredients

• 1 batch no knead pizza dough
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 2 medium onion, chopped
• 2 cloves of garlic, minced
• 750 grams (26 oz) pomi USA's chopped tomatoes
• salt & pepper, to taste
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 pinch red pepper flakes
• 6 large eggs, room temperature
• 5 ounces feta, crumbled
• fresh parsely, roughly chopped

directions

• preheat oven to 450 degrees. place pizza stone in oven (if using) & line two trays with parchment paper.
• in a saucepan over medium heat add the olive oil, onion & garlic. cook until softened, about 15 minutes.
• stir in chopped tomatoes, salt, pepper, cumin, paprika & red pepper flakes. simmer until sauce begins to thicken slightly, about 10 minutes. remove from heat & set aside while you roll out the dough.
• divide dough into two. on a lightly floured surface shape each piece into a 12-inch circle. transfer to parchment paper.
• brush dough with olive oil & evenly divide the sauce between the two. one at a time slide each pizza onto the pizza stone & bake for 5 minutes.
• remove from oven & create 3 wells in the sauce. crack 3 eggs onto each pizza & sprinkle with feta.
• transfer back to the pizza stone & bake for an additional 10 minutes, until crust is golden brown & egg whites are cooked throughout.
• garnish with parsely & enjoy!

this post was created in partnership with pomi USA!

strawberry, coconut + lemon scones

spring is in the air, i can feel it! we had one beautiful spring-like day this past weekend & i am ready to put away all my winter gear. it has been a long winter so i think we need a little sunshine & warm weather to look forward to. these scones are packed with freshness from the citrus, strawberries & coconut. i used fresh strawberries, but any type of berry will work (even frozen). if you are going to use frozen berries though, be sure to defrost them to remove any excess water.

the dough is made with a blend of bob's red mill's all-purpose flour & organic coconut flour. if you are not familiar with coconut flour, it is a naturally gluten-free flour made from dried coconut meat. it yields a subtle coconut flavour to the scones & is rich in nutrients. i also stir in additional flaked coconut because i can't get enough coconut (sorry coconut haters). if you are looking to make the scones fully gluten-free, simply subtitue equal parts bob's red mill's gluten free 1 to 1 baking flour for the regular all-purpose flour.

lastly, i made a quick lemon glaze for the scones using a mixture of icing sugar, whipping cream & lemon juice. this is entirely optional! i love a good glaze, but if you are looking to reduce the sugar content for a quick morning treat feel free to leave it out. the sprinkle of turbinado sugar on top already adds a wondeful crunch!

ingredients

• 1 3/4 cups bob's red mill all-purpose flour (sub equal parts gluten free 1 to 1 baking flour)
• 1/4 cup bob's red mills organic coconut flour
• 1/2 cup turbinado sugar, plus more for topping
• 1 tablespoon baking powder
• 1 teaspoon fine salt
• 1/2 cup cold butter, grated
• 1 teaspoon lemon zest
• 1/2 cup whipping cream, plus more for topping
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups fresh strawberries, diced
• 1/2 cup unsweetened flaked coconut
• lemon glaze, for topping

directions

• preheat oven to 400 degrees. line a baking sheet with parchment paper.
• in a large mixing bowl add the flours, sugar, baking powder, salt & lemon zest. stir to combined.
• add the grated butter & work into the flour until a crumbly mixture is formed. fold in the strawberries & coconut.
• in a separate mixing bowl whisk together the eggs, cream & vanilla. transfer wet ingredients into the flour mixture & stir until dough comes together.
• turn out onto a floured surface & shape into a 1-inch thick rectangle. slice into 8 evenly sized triangles & transfer to prepared baking sheet.
• brush each scone with whipping cream & sprinkle with turbinado sugar.
• let chill in freezer for 15 minutes to firm up before baking.
• bake for 18-20 minutes, until the tops are golden brown.
• brush with lemon glaze if desired & enjoy!

this post was created in partnership with bob’s red mill!

one-bowl chocolate cake

this chocolate cake, is the ultimate chocolate cake. i shared it years ago on my blog (way back in the begining before i knew how to work a camera) & had to bring it back! not only just in a blog post though, but in a video to show you how easy it really is. incase you have missed the last couple videos to my new series modest kitchen over on IGTV, check out my youtube channel here & subscribe! as for this cake, it is a great dessert to whip up if you have a last minute guest coming over. it uses all pantry ingredients & comes together within minutes. my aunt first introduced me to this recipe & my family has been obsessed with it ever since!

happy weekend :) xo

ingredients

• 2 cups granulated sugar
• 1 cup vegetable or canola oil
• 2 teaspoons pure vanilla extract
• 3/4 cup dutch-processed cocoa powder
• 2 large eggs, room temperature
• 1 cup whole milk (can subtitue any milk)
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup boiling water
• powdered sugar, for serving

directions

• preheat oven to 350F degrees & grease a 9 by 12 baking dish.
• in a large mixing bowl add sugar, oil, vanilla, cocoa powder, eggs & milk. stir until well combined.
• sift in the flour, salt & baking soda. mix until batter comes together.
• slowly pour in the boiling water & stir until mixture is silky smooth. transfer to prepared baking dish.
• bake for 45 to 50 minutes, until top bounces back to touch. dust with powdered sugar & serve!