Summer Scallops & Veggies Pizza

  • 1 premade pizza dough
  • Cornmeal

For the Sauce:

  • 1 T unsalted butter
  • 2 T flour
  • ¾ C buttermilk
  • ¼ t sea salt
  • ⅛ t black pepper
  • 1 garlic clove (grated)
  • ¼ C Atwells Gold cheese (grated)

For the toppings:

  • 8 oz burrata cheese
  • 1 medium zucchini (in ¼” slices)
  • 1 ear of corn (removed from cob)
  • 4 oz scallops (quartered)
  • ¼ t basil (minced)
  1. Lay out ingredients
  2. Preheat oven to 500°

  3. In a medium saucepan over medium heat, melt butter and whisk in flour until smooth. Continue to whisk while roux sets up, approximately 2 minutes.
  4. Reduce saucepan to low heat, and slowly add buttermilk, stirring until smooth with each addition.
  5. Once all buttermilk has been added, add garlic, sea salt, and black pepper. Allow to bubble for 1 minute while whisking.
  6. Remove the pan from heat, and add cheese.
  7. Dust counter service with cornmeal, and roll out pizza dough into a 12” circle. Roll up the corners to create the edges of the crust.
  8. Distribute sauce evenly on the crust. Feel free to improvise on the total amount of sauce used, to your tastes.
  9. Add zucchini, corn, scallops, and basil, evenly distributed on the pizza.
  10. Bake the pizza (ideally on a pizza stone) for 6 minutes.
  11. Remove pizza from the oven, and add burrata. Burrata can be shredded up and evenly distributed, left as a ball in the middle, or a mix of those!
  12. Cook for 2-3 additional minutes, until scallops are completely white and cooked through.
  13. Serve pizza with additional grated Atwell’s Gold Cheese, sea salt, and minced basil to taste.

Today is National Lasagna Day, from the list of fun silly “holidays”!

Any excuse to make a lasagna, I’d say!

Lasagna with Eggplant and Zucchini Noodles

  • 1 lb ground beef
  • 1 tsp olive oil
  • 1 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 2 medium zucchini (sliced 1/8″ thick)
  • 1 medium eggplant (sliced 1/8″ thick)
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 16 oz ricotta cheese
  • 8 oz mozzarella cheese (shredded)
  • 1/4 cup parmesan cheese (grated)
  • 1 egg
  • 1 pinch herbes de provence
  1. Gather ingredients

  2. Brown meat in a medium frying pan, and set aside.
  3. Add olive oil to the pan and saute garlic and onions about 5 minutes.
  4. Return the meat to the pan, add tomatoes and basil. Simmer on low for 45 minutes, uncovered.
  5. Meanwhile, slice zucchini and eggplant into 1/8″ thick slices, lightly salt and set aside or 10 minutes, then blot with a paper towel.
  6. Preheat oven to 375°.
  7. In a medium bowl mix ricotta cheese, parmesan cheese, and egg. Stir well.
  8. In a 9×13 casserole dish, spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1 cup of the ricotta cheese mixture, then top with 1/2 cup of the mozzarella cheese and repeat the process, alternating between zucchini and eggplant, until all your ingredients are used up. The last layer top with remaining zucchini and sauce.
  9. Cover with foil and bake 30 minutes.
  10. Uncover the foil, add the remaining mozzarella cheese and a pinch of herbes de provence, and bake 30 minutes
  11. Let stand about 5 – 10 minutes before serving.