Now that the cooler temperatures are upon us, it’s time to enjoy the delightful savory flavors of fall! This simple one-pot meal is perfect for warming up and savoring seasonal ingredients like butternut squash and roasted red peppers. Whether you need a quick and wholesome weeknight dinner or a satisfying dish for game day- you deserve to indulge in this comfort food favorite.
Jeff’s Savory Turkey & Butternut Squash Chili
Prep Time: 7 min.
Total Time: 40 min.
Serves: 4-6
INGREDIENTS
2 tablespoons Extra Virgin Olive Oil
1 pound ground turkey
1 onion, chopped
1 chili seasoning packet
2 cups chicken stock
2 cups Marinara Sauce
3 cups cubed butternut squash, peeled
1 (16-ounce) can kidney beans, drained and rinsed
½ jar Roasted Bell Pepper Strips, roughly chopped
PREPARATION
In a large dutch oven or heavy-bottomed stock pot, heat olive oil over medium-high heat. Add turkey and cook for about 5 minutes, breaking up the meat into small pieces with a wooden spoon. Once cooked, add onion and cook another 5 minutes, stirring often, until softened. Add the remaining ingredients and simmer for about 20 minutes or until squash is cooked and tender.
Got the summer blues? The chefs at Jeff’s Garden want to help you take an exotic Mediterranean vacation right from your backyard grill. This crowd-pleasing Mediterranean Grilled Platter combines the bold flavor of Jeff’s Naturals Roasted Bell Pepper Strips and Artichoke Hearts with delicious grilled veggies and chicken breast (not to mention it’s much easier and less expensive than an actual Mediterranean vacation).
Don’t forget the Mediterranean way of eating is among the healthiest diets in the world. Get ready to get your grill on!
Mediterranean Grilled Platter
Prep Time: 15 minutes
Total Time: 35 minutes
Serves: 4
INGREDIENTS
1 lb. chicken breast, pounded out to about 1” thick for even cooking
1 medium eggplant, cut into ½” slices
2 small zucchinis cut in half
1 c. Jeff’s Garden Roasted Bell Pepper Strips, drained and cut into large chunks
1 jar Jeff’s Garden Marinated Artichoke Hearts, drained
1 lemon, halved
½ c. fresh ricotta
1 Tbsp. fresh thyme leaves
1 medium red onion, cut into ½” rounds
Extra virgin olive oil to drizzle
Salt & pepper, to taste
Serve with 1 box Couscous, cooked to package instructions
PREPARATION
Preheat grill to high heat. On a large baking tray, season chicken and veggies with salt and pepper. Drizzle olive oil to lightly coat the chicken and veggies. Grill chicken on each side for about 5 minutes and remove from grill and set aside. Grill the veggies for 5-10 minutes until charred and tender. Once all veggies are cooked, remove from grill and cut into large chunks.
Grill the lemon briefly until it has grill marks. Cut the chicken into half-inch slices.
To plate; place couscous on a large platter. Neatly arrange the sliced veggies, Roasted Bell Pepper Strips, and Artichoke Hearts. Add dollops of ricotta throughout the dish and sprinkle with thyme. Place chicken on platter, squeeze the grilled lemon over top with a nice drizzle of olive oil and serve!
For busy families, the slow cooker can be a real time and energy saver. There is nothing more comforting than coming home and having a delicious, hot meal ready to for the whole family to enjoy. This slow-cooker vegetable lasagna recipe makes for an easy dinner and puts a nutritious and delicious Mediterranean twist on a comfort food classic. All you will need are some fresh veggies from your local farmers market or grocery store and some everyday pantry items like marinara sauce, lasagna noodles and of course, jars of your favorite Jeff’s Naturals Mediterranean pantry staples.
INGREDIENTS
4 c. or 2 jars marinara sauce
2 c. water
2 zucchini, diced into 1/2″ cubes
1 medium onion, diced
1 yellow squash, diced into 1/2″ cubes
1/2 eggplant, diced into 1/2″ cubes
16 oz. Sliced Golden Greek Peperoncini, drained
30 oz. ricotta cheese
1 tsp oregano
1/4 c. parmesan cheese, grated
1/4 c. mozzarella cheese, shredded
pinch of salt and pepper, to taste
16 oz. lasagna noodles (regular, not oven-ready)
16 oz. mozzarella cheese, shredded
non-stick spray
Italian parsley, for garnish (optional)
INSTRUCTIONS
In a large saucepan, bring the marinara sauce and 2 c. water to a simmer. Add the zucchini, onion, squash, eggplant and peperoncini and stew, on low, for 5-10 minutes.
In a medium-sized bowl, combine the ricotta, oregano, parmesan and mozzarella. Season with a pinch of salt and pepper, to taste.
Spray the inside of a 2.5 qt. casserole crock pot* with non-stick spray and spread a thin layer of the sauce on the bottom. Place the lasagna noodles on top in a single layer. Some overlap is fine.
Spread about 1/3 of the ricotta mixture on top, then spoon the vegetable and sauce mixture on top of that. Sprinkle with a layer of mozzarella cheese.
Repeat this process two more times, ricotta, vegetables and sauce and mozzarella cheese.
On the top layer, place lasagna noodles, the remainder of the sauce and vegetables, then mozzarella cheese.
Cover and cook on high for 4 hours. Garnish with chopped Italian parsley (optional) and serve warm.
Back in November, we asked our fans to submit their favorite recipe & photo using Jeff’s Naturals products for a chance to win some cash and some Jeff’s Naturals goodies. Lucky for us, Emily from One Lovely Life shared her delicious and super simple Black Bean & Chipotle Stuffed Potato recipe and photo. “One of my favorites,” she writes. “Such an inexpensive and easy meatless dinner. Use your favorite taco toppings to build an amaaaaazing potato.”
Wash all potatoes and stab with a fork or a knife several times each (6-8 times at least).
Rub each potato with a thin layer of olive oil and sprinkle with kosher salt and place on baking sheet to prevent spills. You can place them directly on the rack if you like.
Bake 45-60 minutes, or until you can pierce them easily with a knife.
Make a slit lengthwise end-to-end across the top and fluff the inside with a fork. Stuff with toppings: black beans, avocado, peppers, Chipotle Ranch Dressing and (optional) tomatoes & Jalapeños.
You know what they say, “If you can’t stand the heat, get out off the kitchen”! Nothing could be truer on a sweltering summer day. But you still have to eat! What to do?
*Calculated ingredients may not always be as accurate as the original recipe.
Directions
Finely chop the vegetables and olives for the olive salad. Combine all salad ingredients; set aside.
Cut the loaf of bread in half crosswise. Use a small, serrated knife to score the inside of both halves about 1″ from the crust. Hollow the bread halves by pulling out the insides with your hands. Leave shells about 1″ thick. Save the bread chunks for other uses.
Spoon salad into bottom half of loaf. Layer 2 oz. cheese over the salad. Top with one type of meat; repeat.
Finish layering with last of cheese and meat. Top with tomato and lettuce.
Use an electric knife to cut the sandwich into four wedges. If you don’t have one, use a very sharp serrated knife. Just saw carefully and don’t press too hard–or you might squish the entire filling out.
Summer is coming and that means our selection of seasonal fruits and vegetables are even better! We all know there is overwhelming evidence that people who follow a diet high in fruits and vegetables tend to enjoy benefits such as lower blood pressure, lower risk of death, lower chance of life threatening disease (i.e. cancer, heart disease, diabetes), and a much lower risk of obesity.
The more simple and delicious meat-free recipes you can learn the better off your diet will be in the long run.
Here are two recipes that you will actually enjoy vegging out on:
Zucchini Ribbons with Kalamata Olives & Sundried Tomatoes
INGREDIENTS
2/3 cup fresh ricotta
1 fresh lemon, zested and juiced
2 tablespoons extra virgin olive oil
3 garlic cloves, thinly sliced on mandolin
2 shallots, thinly sliced on mandolin
¼ teaspoon crushed red pepper chili flake
5 medium zucchini, thinly sliced on mandolin
½ cup julienned Jeff’s Naturals Sun-Ripened Dried Tomatoes, drained with some oil reserved.
½ cup Jeff’s Naturals Organic Pitted Whole Greek Kalamata Olives, drained and rough chopped
Salt and freshly ground pepper
PREPARATION
In a small mixing bowl, combine the ricotta with the lemon juice and zest and set aside.
In a large skillet on medium high heat, add the olive oil and heat until hot. Add the garlic, shallots and chili flake and cook 5-7 minutes or until onions and garlic are softened.
Add the zucchini, season with salt and pepper, and toss frequently for about 5 minutes until zucchini is tender. Turn heat off and add the ricotta, sundried tomatoes and kalamata olives. Toss to mix.
Season with salt and pepper to taste. Serve with a little sundried tomato oil drizzled over the top.
Roasted Cauliflower with Tahini, Capers & Peppers
1 large cauliflower, trimmed and cut into florets
3 tablespoons Extra Virgin Olive Oil
Salt and freshly cracked black pepper
2 tablespoons Jeff’s Naturals Imported Non-Pareil Capers, drained
½ cup diced Jeff’s Naturals Roasted Bell Pepper Strips, drained
Tahini sauce
½ cup tahini
3 tablespoons fresh lemon juice
1 clove garlic, pressed or minced
½ cup water
PREPARATION
Preheat oven to 500ºF
Toss cauliflower with olive oil. Season with S & P, toss again. Roast at 500ºF for about 15 minutes or until slightly charred and tender. Check the cauliflower frequently and stir on the sheet tray to get even roasting.
Remove cauliflower from oven, and place in a mixing bowl. Toss with capers, red peppers and add enough tahini sauce to thoroughly coat the cauliflower. Season with salt and pepper to taste and serve.
With Cinco de Mayo just a couple of weeks away, we thought it would be fun to share Five FABULOUS Southwest/Mexican inspired recipes you can make with Jeff’s Naturals products in your pantry!
Cinco de Mayo’s the perfect opportunity to craft a menu with a little heat to it (and an assortment of delicious drinks to wash it down)! These five easy and delicious recipes made with Jeff’s Naturals Non-GMO products are bound to have your guests chanting “mas mas mas!”
In a large skillet, over medium high heat, stir turkey, garlic, olive oil, bell pepper and onion, breaking turkey apart, until juices evaporate and turkey meat is lightly browned, about 15 minutes. Add the chili powder, ground cumin and pepper. Stir and cook 2 minutes. Then add the marinara sauce, jalapenos, cilantro, and olives. Stir often, until flavors are blended, about 10 minutes.
Meanwhile, stack flour tortillas and seal in foil. Bake in a 350° F oven, until hot in the center, about 7 minutes. To assemble each burrito, spoon the turkey mixture down the center of each tortilla. Top equally with hot sauce, cheese, lettuce and sour cream. Fold bottom, then sides of tortilla over filling to enclose. Hold to eat.
On a sheet pan, spread the chips out in an even layer. Layer on the toppings and evenly sprinkle the cheese, beans, chicken, jalapenos and green onion over the chips. Bake about 5-10 minutes or until the cheese is melted. Remove from oven and top with sour cream, guacamole and chili pepper spread. Serve immediately.
Combine 4-6 cups of Ice, 1 (12 oz.) can frozen limeade concentrate, 1 cup tequila and ¼ cup of triple sec into a blender and blend until smooth. Add a splash of Sliced Tamed™ Jalapeño Pepper brine to taste and blend again. Pour into a glass rimmed with salt and garnish with a lime wedge and jalapeño ring.
In a large mixing bowl, mash the avocado with a fork. Stir in the peperoncini, tomatoes, onion and lemon juice. Season with salt and pepper to taste. Great served with pita chips for a fun twist!
Easter’s the perfect time of the year to spend a moment together with loved ones and converse over a delicious, well-cooked meal. When you’re hosting, however, it can be very easy to feel overwhelmed with preparations.
Place all pesto ingredients in food processor and blend until thoroughly mixed into a textured pesto sauce.
Season 5 oz. salmon with salt and pepper. Drizzle roasting pan with olive oil and place salmon over it.
Spread pesto on the salmon and roast in oven at 375° F for about 10 to 12 minutes.
Squeeze fresh lemon on salmon just before serving.
Chef Notes: Also very good for sea bass, grilled steak, grilled shrimp and grilled chicken. Use as a spread on toasted bread topped with Jeff’s Naturals Roasted Bell Peppers Strips and goat cheese.
Place washed potatoes into a pot with cold water, season with salt so it tastes “salty like the sea” and bring water to a boil on high heat. Cook potatoes until they are easily pierced with the tip of a knife, about 15 minutes.
Drain and rinse under cool water. Cut potatoes into bite size pieces and place into a medium sized mixing bowl. Add the peperoncini, capers, zest and parsley. Drizzle on the olive oil and gently toss to combine. Add a tablespoon or two of the peperoncini brine for some added “zing”. Season with salt and pepper to taste and serve.
Spring Spinach Salad with Blue Cheese Stuffed Olives
Prep Time: 20 min | Total Time: 30 min | Serves: 4-6
Cook bacon, drain and set aside to cool. Chop blue cheese stuffed olives crosswise, into rounds. Slice apple into 1/2-inch by 1/2-inch pieces. Chop bacon. Combine all ingredients with spinach.
Combine all dressing ingredients and whisk until combined, and drizzle over salad. Serve immediately.
You know what they say about March. “In like a lion, out like a lamb”. We thought this would be a good time to share some of our favorite comfort food recipes to get you through these last few weeks of winter.
Here are some recipes for those days when you just want to feel a little nostalgic while eating a meal that almost rivals the ones mom used to make.
Mediterranean Pot Roast
Prep Time: 10 min. | Total Time: 4-6 hrs. | Serves: 8-10
Season all sides of the pot roast liberally with salt and pepper.
In a large Dutch oven or slow cooker, add the onions, garlic, bay leaves, and wine. Next sprinkle in the Italian seasoning. Lay the pot roast in and add the peperoncini, red bell peppers, artichoke hearts, and sundried tomatoes. Add enough broth to cover everything in the pot.
Cook either in a 325º F oven or in a slowcooker on medium for approximately 4-6 hours or until fork tender. If vegetables begin to get too soft before meat is fork tender, remove vegetables from sauce and continue to cook the meat only until done. (At this point the sauce can be degreased, finished and served or it can be put into the refrigerator overnight to let the fat harden for easy removal the following day.)
Pour the sauce into a saucepan and place on the stove on medium heat. In a small bowl combine the cornstarch and mix some hot cooking liquid in to create a smooth paste. Add cornstarch slurry to sauce and stir/whisk until smooth. Let the sauce simmer to thicken for a few minutes until desired consistency is reached. Re-season with salt and pepper to taste if necessary.
To serve, place the shredded meat, veggies and sauce over egg noodles, cheesy grits, creamy polenta, or mashed potatoes.
2½ – 3 c. shredded Fontina, cheddar or Monterey Jack cheese
Directions:
In Milan, toasted cheese sandwiches are a popular gourmet treat. The cheese is laid over the artisan bread and then topped with olives, roasted peppers and herbs. The sandwich is closed, pressed tightly and browned on both sides with olive oil. This easy to make recipe is perfect for anyone in a time crunch.
Mix the sliced olives and sliced roasted red peppers in a bowl with the garlic and cilantro or green onion. Sprinkle 4 slices of bread with half of the cheese and then top with pepper/olive mixture. Apply the remaining cheese as another layer. Top with a second piece of bread and press together.
Use a Panini press or heat the olive oil in a skillet and gently brown the sandwiches, turning once or twice as the cheese melts and holds the bread together. Some of the cheese will ooze out and crisp in the skillet, which is delicious, even if it browns slightly.
Place sandwiches on a napkin lined plate to absorb the excess cooking oils. Serve hot.
Jalapeño Cornbread
Prep Time: 10 min | Total Time: 25 min | Serves: 8
Now that summer is in full gear, it’s time to light up the grill and get cooking! Since just about everyone loves a good old-fashioned summer BBQ, we wanted to share some of our favorite All-American Cookout Classics with a Mediterranean twist. These crowd-pleasing appetizers, sides, and main dishes may even top the Fourth of July fireworks!
PREPARATION
Divide and firmly shape the meat into 2 patties. Place cheese and jalapenos into the center of one patty, leaving the outer edge free. Top with the second patty and pinch the edges together. Season with salt and pepper.
Preheat grill. On medium-high heat, cook each side of the burger for 6 minutes or until internal temp reaches 160°F. Remove from grill and set aside.
On a toasted bun, add lettuce, onion, burger, guacamole, tomato, bacon and more Mezzetta Peppers.
#2 Baja Fruit Salad
Prep Time: 10 min.
Total Time: 45 min.
Serves: 2-4
INGREDIENTS
2 cans (20 oz.) juiced packed pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
1/2 cup Jeff’s Garden Roasted Bell Pepper Strips, chopped
1/2 cup chopped jicama
1 t. brown sugar
1 t. fresh lime juice
1 t. chopped fresh cilantro
2 T. shredded coconuts
PREPARATION
Combine all ingredients except coconut in a large bowl and toss well to mix. Top with coconut just before serving. Makes about 4 servings.
#3 Mexican Hot Dogs With Grilled Corn Salsa
Photo Courtesy of Heart Beet Kitchen
A delicious spicy twist on Hot Dogs made with Jeff’s Naturals diced Jalapenos. Click here for full recipe.
#4 Peperoncini Potato Salad
Prep Time: 5 min.
Total Time: 25 min.
Serves: 4
INGREDIENTS
2 pounds medium red skin potatoes, rinsed
1 cup Jeff’s Garden Deli-Sliced Peperoncini, drained, with brine reserved
3 tablespoons Jeff’s Garden Non-Pareil Capers, drained
½ fresh lemon, zested
2 tablespoons parsley, chopped
½ cup extra virgin olive oil
Salt and freshly ground pepper
PREPARATION
Place washed potatoes into a pot with cold water, season with salt so it tastes “salty like the sea” and bring water to a boil on high heat. Cook potatoes until they are easily pierced with the tip of a knife, about 15 minutes.
Drain and rinse under cool water. Cut potatoes into bite size pieces and place into a medium sized mixing bowl. Add the peperoncini, capers, zest and parsley. Drizzle on the olive oil and gently toss to combine. Add a tablespoon or two of the peperoncini brine for some added “zing”. Season with salt and pepper to taste and serve.
PREPARATION
Heat a large skillet on medium-high heat. Season each side of the burger patties with salt and pepper. When skillet is hot, cook each side of the burger for 4-5 minutes or to your desired doneness. Top with feta cheese during the last few minutes of cooking time.
To assemble the burgers, place the burger on the bottom half of the toasted bun, next add olives and sundried tomatoes. Top with spinach and red onion and serve hot.
Chef’s note: for a Greek burger spread, try mixing the feta cheese into some Greek yogurt, add some fresh mint and smear onto the burger buns.
#7 Mediterranean Bean Salad
Prep Time: 10 min.
Total Time: 1 hr. 10 min
Serves: 8-10
PREPARATION
Stir together all ingredients except basil. Cover and let marinate, refrigerated, for a least 1 hour. Stir in basil just before serving.
#8 Watermelon, Olive, Jalapeño and Feta Salad
Prep Time: 20 min
Total Time: 20 min
Serves: 4
INGREDIENTS:
1 Tbsp. Jeff’s Garden Pitted Kalamata Olives, drained and diced
1 Tbsp. Jeff’s Garden Sliced Tamed Jalapeño Peppers, drained and diced
2 c. seedless watermelon, rind removed, cut into 1”cubes
1/2 c. feta cheese, crumbled
1/4 c. red onion, finely diced
1 Tbsp. mint leaves, finely chopped
1 Tbsp. green onion, finely chopped
1 Tbsp. extra virgin olive oil
Salt and pepper to taste
PREPARATION:
In a large mixing bowl add all ingredients and gently mix. Season with salt and pepper to taste. Chill for 5 to 10 minutes before serving. Served chilled.
Make your holiday appetizers & meals even better with our ideas!
It may be winter, but that doesn’t mean you can’t enjoy the sweet flavor of a sun drenched California ripe tomato! How is this possible? Jeff’s Naturals Sun-Ripened Dried Tomatoes!
Our organic tomatoes are locally grown and dried whole under the California sun, then diced and packed with fresh herbs and olive oil. Their soft velvety texture and deep rich flavor makes them ideal for holiday appetizers, side dishes, salads, sandwiches, pizza and pasta and more!
Got a full house for the holidays? Keep them happy with these tasty serving ideas:
In a food processor, mix Jeff’s Naturals Sun-Ripened Dried Tomatoes with pitted Kalamata Olives, Capers, garlic, anchovy filets, lemon juice and olive oil for a terrific tapenade.
Toss Jeff’s Naturals Sun-Ripened Dried Tomatoes with baby spinach, sliced Kalamata Olives and Marinated Artichoke Hearts for a colorful and delicious holiday side salad.
Toss marinated Artichoke Hearts with cooked couscous, Jeff’s Naturals Sun-Ripened Dried Tomatoes , fresh basil, lemon juice, and olive oil for a light yet satisfying side dish.
Does this sound familiar? If so, may we suggest adding a little twist to your regular quick weeknight dish? Why not throw in some Jeff’s Naturals sliced Golden Greek Peperoncini to liven things up! A little bit goes a long way to bring plenty flavor and fun to the table!
The possibilities are endless, you just have to get creative!
For instance, did you know you could liven up any sandwich or wrap with a hearty helping of our peperoncini? You can also toss peperoncini into a mixed green salad or top it on a pizza for an extra punch of flavor!
How about creating a plentiful antipasto platter with our Whole Golden Greek Peperoncini,Kalamata Olives, marinated Artichoke Hearts, Roasted Bell Pepper Strips and assorted meats and cheeses? Or add some peperoncini & feta to your mac ‘n cheese for a spicy kick to the traditional recipe!
Who knew there were so many ways peperoncini can save dinner?
Here are 3 easy recipes that just may become an instant classic for you and your family! And with so little prep or need for a clean up, these dishes also made an ideal weeknight dinner (very helpful as the kids head back to school!).
Preparation
Boil Pasta according to the directions on the package. Rinse under cold water and drain thoroughly. Add pasta to a medium sized bowl along with the remaining ingredients. Blend together. The pasta salad may be served immediately or stored covered in the refrigerator for the following day. Enjoy!
Jeff’s Kickin’ Turkey Meatball Sandwich
2 c. prepared turkey meatballs
1 jar gourmet pasta sauce, (We like Tomato Basil- YUM!)
1 medium red onion
4 soft sandwich rolls
1 c. Jeff’s Naturals sliced Golden Greek Peperoncini
4 oz. provolone cheese, sliced
Preparation
Preheat oven to 400°F.
Heat 1/4 c. olive oil and prepare turkey meatballs according to package directions. Add pasta sauce and simmer on low. While meatballs are cooking, slice onion and cook in a skillet on medium high heat with remaining olive oil until edges are caramelized.
Open sandwich rolls and place on a baking sheet. Place onions on one side of the sandwich rolls. Place peperoncinis on the other side and top with provolone cheese. Heat in oven for five minutes, or until cheese melts. Remove pan from oven and add turkey meatballs to sandwiches. Serve with remaining sauce.
Best Ever Greek Salad
1 c. Extra Virgin Olive Oil
1/2 c. white wine vinegar
2 Tbsp. dried oregano
2 c. feta cheese, diced
8 oz. Jeff’s Naturals sliced Golden Greek Peperoncini, drained & chopped
2 jars (15 oz.) Jeff’s Naturals Roasted Bell Pepper Strips, drained & sliced
3 green bell peppers, seeds and membranes removed, sliced
3 large cucumbers, preferably seedless, peeled and sliced
1 jar (16 oz.) jar Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained and roughly chopped
2 large red onions, peeled and thinly sliced
1-1/2 pints cherry tomatoes, halved
Freshly ground black pepper to taste
Preparation
Combine all of the ingredients together in a stainless or non-reactive bowl, and toss together. Allow to marinate 15 minutes. Toss again before serving. Serve on nicely arranged lettuce leaves.
It’s not always easy to come up with a dinner plan that accommodates a group of family or friends, especially if some of them have certain food allergies and/or restrictions. This why a “Make Your Own Pizza” party is an ideal solution! You can accommodate a large group or a small gathering. Got a food allergy? No problem. Your guest can choose what to put on their pizza. Lactose intolerant? Leave off the cheese and load up on the other goodies! Wheat intolerance? There are numerous gluten free pizza dough options out there! Your guests can customize their pizza any way they choose.
Not only are homemade pizzas delicious, making pizza allows your guests to get creative and is great conversation starter! In this post, we will guide you step by step on how to create a fun and delicious no-fuss dinner that will fit every just about any budget and taste.
Step 1: Start with pre-made dough. If you do not have time to make your own dough (and many of us don’t) purchase some pre-made dough. Contact your local pizza parlor and ask if you can purchase pre-made dough (tell them the number of guests you are hosting so they can estimate how much). If this is not an option, many grocery stores will carry pre-made dough. Figure this out in advance so you are not scrambling the day of your party.
Step Two: Prep your dough in advance of your party.
Follow these dough tips from slice.seriouseats.com(visit this page for more great pizza tips!)
Make more than you need: Have at least 1 1/2 times the number of dough balls or shells as you have expected guests. Everybody loves leftovers, and you’re inevitably going to have a botched pie or two that will need to be reworked.
Make your dough at least a day in advance. Dough that’s had a three to five day rest in the refrigerator will be tastier and easier to work with than freshly made dough. It also makes set up for you planning simple.
Cold dough is impossible to work with. Pull your dough out, portion it into individual size balls, then let them sit on a lightly floured cutting board covered with plastic wrap and a towel for at least a couple hours before your guests arrive so it’ll be in prime condition to stretch.
Step Three: Offer a simple tomato pizza sauce
Start with a basic homemade pizza sauce. If you are feeling adventurous, add in a couple of fun alternative sauces like BBQ Pizza Sauce, Bechamel(white sauce) or Pesto.
Step Four: Set out a variety of toppings for your guests to choose from.
Prep these in advance. Start with the basics (cheese, pepperoni) and kick things up with some unexpected ingredients (see below). Let your imagination go wild!
Step Five: Let your guests assemble their pizzas.
Depending on the number of guests you have, you can stagger the number of people assembling the pizzas to accommodate your space and your oven.
Bake 2-3 pizzas at a time for 10-12 minutes at 425 degrees. Enjoy and Repeat as necessary!
