Mix up pizza night with Grilled Pizza!

You don't need any fancy equipment or skills to grill pizza! Just a regular BBQ grill and a big metal spatula. It's a great way to cook pizza in the summer since a 500F oven isn't needed.

I love how grilling creates charred lines and a crisped smoky crust. It's delicious and quicker than baking pizza in the oven, too. And you can make whatever kind of pizza you like -- just keep the toppings light so it's easier to maneuver.

What you'll need to make Pizza On the Grill

• Pizza dough. If you need a recipe, try my Overnight Sourdough Pizza Dough recipe!
• Sauce, toppings, and cheese
• Sheet pan
• Sturdy tongs or a larve metal spatula

How to Grill Pizza

1. Preheat your grill and grease the grates.
2. Get your toppings ready. This is SUPER important. You need to have them prepped and ready and sitting next to the grill when you start.
3. Spread the dough out using your hands. You can do this on a floured sheet pan next to your grill or use gravity and hang the dough from your fists, rotating it in a circle.
4. Lay the dough on the hot grates, spreading any scrunched edges out.
5. Cook until the dough has grill marks and is solid enough you can flip it over with tongs.
6. Flip the dough. Add the toppings quickly!
7. Cover and cook for another few minutes until the cheese is bubbly and crust is baked through.
8. Use tongs to drag the pizza to a sheet pan or use a large metal spatula.
9. Repeat with additional dough and toppings.

Grilled Pizza Recipe variations

You'll want to keep the toppings simple on these because it needs to cook quickly and be light enough to transfer off the grill. Here are a few ideas to change things up:

• Add herbs to the dough to add more flavor.
• Add fresh basil to the pizza after it comes off the grill.
• Swap out the marinara for white sauce or basil pesto.
• Use leftover smoked meat and make a BBQ pizza.
• Make a dessert pizza! Grill the dough on both sides, remove it from the heat and some of these options:
  • Nutella or cinnamon/sugar/butter drizzle
  • Fruit such as sliced berries, apples, stone fruit
  • Honey, whipped cream, chocolate sauce

Grill Pizza Toppings

Like I said... keep the toppings light! And because the pizza isn't on the grill long you'll need toppings that cook quickly or that have been pre-cooked or sautéed. Here are some suggestions:

Meat: Cooked Italian sausage, pepperoni, chopped Canadian bacon, cooked shredded chicken, smoked pork, prosciutto

Veggies: Thinly sliced bell peppers, olives, mushrooms, artichoke hearts, onions, grilled corn.

Cheese: Shredded mozzarella, provolone, ricotta, goat cheese, feta

How to store Grilled Pizza 

Store any leftovers covered and chilled for up to a week.

Please. Please. Don't microwave the leftovers. Use a toaster oven, air fryer, or stick it in the oven for a little while. It's worth it, promise.

Frequently Asked Questions

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grilled Pizza Recipe

I've been grilling pizza for over 10 years, and if the thought of putting pizza dough straight on your grill freaks you out, you're in the right place. I'll show you all my favorite tricks and you'll be grilling pizza on the reg!

Print

Ingredients

• 1 pound of pizza dough
• Sauce, grated mozzarella, and toppings of choice

Instructions

1. Preheat your BBQ grill to high heat. Put a tray with your sauce, cheese, and toppings next to the grill. (This is important. You need to have this prepped before the dough hits the grill.)
2. Stretch the pizza dough out in your hands using your fists to work around the dough until it's thin and (roughly) evenly stretched.
3. Lay the dough directly on the hot grill grate. Stretch it out if it bunched up when you put it there making a round or oblong shape. (Honestly any shape works. Pizza is delcious no matter how it's shaped.)
4. Close the grill and cook for 1-2 minutes until it starts to bubble, look dry on the top, and the bottom has grill marks. You should be able to pick the whole thing up with tongs.
5. Flip it over and IMMEDIATELY spread a little sauce, add your toppings and cheese. Top it lightly. You don't want to pile the toppings on or it won't heat all the way through before the bottom scorches.
6. Turn the heat to medium and close the lid. Cook for 4-5 minutes until the cheese is melted and bubbly and the bottom of the crust is golden brown.
7. Use a very large spatula or a sturdy pair of tongs to transfer the pizza to a sheet pan or pizza pan.
8. If you'd like the cheese more browned you can finish it off under the oven broiler for 2-3 minutes. This is optional.
9. Continue with additional pizza dough if needed.

Notes

I wouldn't use more than a pound of dough at a time or it'll be hard to maneuver.

The post How to Grill Pizza appeared first on Perry's Plate.

This sourdough pizza crust has ruined us as far as pizza is concerned. Save a trip to New York, it's awfully hard to find a better tasting crust.

I love baking pizzas in our pizza oven, but years ago I developed an oven hack that mimics a pizza oven and you don't even need a stone!

I'll show you my oven baking hack along with all of my best pizza making tips. Just a warning... you won't be satisfied with your favorite pizza joint any longer.

Simple Sourdough Pizza Crust Recipe

If you're new to baking with sourdough you'll love this recipe because it's super simple. It feels like an accomplishment making those artisan crusty loaves, but all the timed stretching and dough manipulation seems tedious if you're a beginner.

The hardest part about this recipe is knowing if your starter is ready. (And not eating all the pizza in one sitting. It's a struggle.) You'll want the starter at peak activity -- bubbly and increased in volume. Use it before it starts to fall.

After that it's just a dump-stir-chill situation.

Why You'll Love This Overnight Pizza Dough 

First, here's my disclaimer: this isn't the type of pizza dough you make on a lazy Sunday afternoon when you're suddenly in the mood for pizza that night. You'll want a recipe using dried yeast.

Sourdough is wonderful, but speed isn't its strong point.

The good news is that there is NO KNEADING.

"Wait!" you ask. "Don't you need to knead to produce gluten?"

Actually, kneading is only one way to produce gluten in dough. The other way is TIME. Let a dough sit long enough and it will produce gluten all by itself to give you that light, chewy pizza crust texture you love. I'm all about getting great results with the least amount of effort.

My other favorite thing about this recipe? You can easily prep this dough and leave it in the fridge for up to a week! Honest! And I think the flavor is best after it sits for a few days. So if you have the inkling for pizza in your near future, toss a batch of dough together and save it for the weekend.

Overnight Pizza Dough Ingredients

• Bubbly, active sourdough starter -- Your starter should be at peak activity and bubbly. This is NOT a sourdough discard (unfed starter) recipe.
• Bread flour -- I like to use the same organic, unbleached bread flour as I use for bread making. You can use half wheat half white if you'd like, but if you use all wheat flour it may take your dough longer to bubble and rise. And it will have a stronger wheat flavor.
• Salt -- Sea salt or pink salt is fine here. Whatever fine salt you have will do.
• Water

Helpful Equipment 

Kitchen scale -- You'll need a kitchen scale because the recipe (like most sourdough recipes I've come across) is measured in grams. You'll get a more accurate measurement this way. And you won't have to go to the post office to mail small packages anymore. (You're welcome.)

Dough scraper -- This isn't necessary, but I love having a dough scraper to divide up my dough and to scrape up any dried bits on the counter. It makes easy clean up when you're rolling out pie crust or sugar cookies, too. I use mine a lot.

Rimmed baking sheets -- Most people have these, but if you want to do my kitchen hack it makes it a lot easier to have big baking sheets like these.

How to Make Overnight Pizza Dough with Sourdough

I'll give you a more detailed instructions in the recipe, but here's an overview.

1. Combine the flour, water, salt, and bubbly starter in a large bowl.
2. Mix it well to form a craggy dough ball.
3. Cover it and put it in the fridge overnight or at least 8 hours.
4. 4-5 hours before you want to bake the pizza, take the dough out of the fridge and set it on the counter.
5. After 4 hours check the dough -- it should be close to room temperature and might be bubbly.
6. Dump the dough out on a floured surface and divide the dough into balls.
7. Cover the dough balls and let them sit for 30-60 minutes while you prep your ingredients and preheat the oven.
8. Spread your dough out, add toppings and bake how ever you prefer!

Overnight Pizza Dough Recipe Tips

• Let the dough sit in the fridge for at least 8 hours. I prefer 48-72 hours for best flavor.
• Don't add too much flour. The dough should be sticky right up until you start to spread it out for toppings. At that point, just sprinkle both sides with a little flour as you're working with it. Adding a pinch or so of flour here and there. If you add too much flour the crust will be more dense and tough.
• Let the dough sit out for 3-4 hours before emptying it onto the counter. You'll want to get the chill off and let it wake up. You can see in those photos above -- the left one is fresh from the fridge and the one on the right is after the dough had sat for a few hours.
• If you're trying to spread the dough out and it starts ripping, form it into a ball and let it rest again for about 20-30 minutes. If you try to spread it out again after wadding it up into a ball, it'll be too springy. And you'll get frustrated. (I've been there.)

How to Cook Pizza without a Pizza Oven

I've done a lot of things over the years, but this might be my most favorite kitchen hack.

If you don't have a pizza oven, you can mimic a pizza oven and you don't even need a baking stone for this. All you need are a couple of rimmed baking sheets and some parchment paper.

Here's what you do:

1. Preheat your oven to 500F. Put a rimmed baking sheet UPSIDE DOWN in the oven on a center rack.
2. Spread your dough out on a large piece of parchment paper and add whatever toppings you want. Make sure that your dough doesn't exceed the width of your baking sheet.
3. Slide your pizza (with the parchment) onto another UPSIDE DOWN rimmed baking sheet.
4. Transfer the pizza + parchment over to the preheated baking sheet in the oven. Use quick, short back and forth movements to get it over there. This takes a little practice, but you can do it. (See photos below.)
5. When the pizza has finished baking (check the bottom!) transfer it back to the cold, inverted baking sheet to get it out of the oven, leaving the hot baking sheet in there for the next pizza.

How to use this Sourdough Pizza Dough Recipe

Make pizza, of course!

You can also use this pizza dough recipe exactly the same way you'd use regular pizza dough.

Make calzones, breadsticks, or even flatbread.

How to Store Overnight Pizza Dough

You don't really need to "store" it because you just leave it in the fridge until you're ready to use it.

If you're planning an event and need to transport dough balls, I'd suggest forming the dough balls and putting them on a large baking sheet and chilling if they'll be sitting out for more than an hour. Let them come to room temperature before using.

Can Sourdough Pizza Dough be frozen?

Yes. After you form the dough into balls, freeze them on a baking sheet and then store them in a large ziptop bag.

Several hours before you'll need to bake them, pull them out of the freezer and let them sit on the counter until they've come to room temperature and they've bubbled a little.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Sourdough Overnight Pizza Dough Recipe

Yield: Makes 4 12-inch pizzas

Prep Time: 10 minutes

Additional Time: 12 hours

Total Time: 12 hours 10 minutes

After several years into my sourdough journey, I keep going back to my favorite recipes. This pizza dough is one of them! I got rid of the fussy steps (kneading? nope) and tweaked the measurements so you'll have the tastiest, easiest sourdough pizza dough of your life.

Print

Ingredients

• 600g unbleached bread flour
• 1 Tablespoon sea salt
• 425g warm water
• 200g bubbly sourdough starter

Instructions

1. Combine all of the ingredients in a large bowl. Stir well until all of the flour is combined. Dough should form a craggy ball and be way more sticky than you think it should be. It's OK.
2. Cover the bowl with a lid or plastic wrap and put it in the fridge for at least 8 hours. I like to leave mine for 48-72 hours for best flavor.
3. 4-5 hours before you plan to bake, pull the bowl out of the fridge and set it on your counter.
4. After 4-ish hours, the dough should be room temperature and bubbles should be forming again.
5. Empty the dough onto a floured surface and divide the dough into as many pizzas as you need.
6. Form the dough into tight balls, sprinkle with flour, and cover them with a clean kitchen towel. Let them sit for 20-30 minutes to relax before you stretch them out.
7. Stretch the dough out and make the pizzas however you prefer! See my blog post for instructions on how to use your oven like a pizza oven!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2 Count (Pack of 1), Silver
• 
  Amazon Basics Digital Kitchen Scale with LCD Display, Batteries Included, Weighs up to 11 pounds, Black and Stainless Steel
• 
  Nordic Ware Nordicware Scraper 02105 Dough Cutter, with Beechwood Grip, Stainless Steel Blade, Silver

Nutrition Information

Yield 8 Serving Size ½ pizza
Amount Per Serving Calories 316Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 797mgCarbohydrates 64gFiber 3gSugar 0gProtein 10g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Overnight Pizza Dough appeared first on Perry's Plate.

My husband used to hate eggplant. Used to. Until I made some eggplant roll-ups.

When we were married and I began to find out his dislikes (Very few, actually. I'm a lucky woman.) did I avoid making those types of foods like a respectful wife would?

Um, no.

I made them more often, trying to find a way to prepare them so he would like them. (Aren't I sweet?) Or at the very least, tolerate it. So far it's worked with eggplant, balsamic vinegar, and breaded chicken.

I know, right? Who doesn't like breaded chicken? I think it was an issue of texture. Maybe eggplant was, too.

I can't say I blame him. Most of my dislikes stem from a food's texture. Eggplant, in my opinion, is by far the strangest vegetable out there. I remember the first time I peeled an eggplant, feeling its styrofoam-y texture, desperately hoping it wouldn't taste like a Nerf football. I had faith, though, having eaten Eggplant Parmesan several times. The texture made me really nervous. As well as the way it looks after it's been cooked. (Perhaps one of those "sweet spirits" of its veggie brothers and sisters.)

If you can get past all of the weirdness, I think you'll like these eggplant roll-ups. Even if you don't like eggplant. Slices of eggplant are brushed with garlic oil, roasted, then filled with a concoction of cheese, sun-dried tomatoes, pesto, and spinach. Like a little Italian explosion in your mouth.

I do believe that all plates were clean that night. Even the so-called eggplant hater's.

SaveSave

What is Eggplant Rollatini?

Eggplant Rollatini is a classic Italian dish made by thinly slicing eggplant, grilling the slices, then rolling them up with pesto, spinach, mozzarella, Parmesan and sun-dried tomatoes as the filling. The rolled eggplant slices are then topped with marinara sauce and baked until bubbly and golden. This delicious vegetarian dish is perfect as a main course or a side dish for Italian-inspired meals.

Rollatini Ingredients

• Olive oil
• Garlic cloves
• Eggplants
• Salt and black pepper
• 2 cups marinara sauce
• Basil pesto
• Mozzarella cheese
• Parmesan cheese
• Fresh baby spinach
• Sun-dried tomatoes (optional)

The Problem with Eggplant: How to Remove Bitterness and Soggy Texture

If you’re not a fan of bitter, soggy eggplant…. same. The best way to avoid this is to cook it properly and get rid of as much moisture as you can. Undercooked eggplant has a weird texture and bitter flavor. Overcooked eggplant is slimy.

Roasting the eggplant allows most of the moisture to cook off before rolling them up and baking them with marinara. Grilling also does a good job with this. If you have a recipe that does not require you to roast or grill the eggplant, salt the pieces of eggplant a little and let them sit on the counter for 20-30 minutes and dab off any moisture with a paper towel before cooking.

How to Make Rollatini (Eggplant Version)

1. Preheat oven to 400°F (200°C). Grease two rimmed baking sheets.
2. Combine the oil and garlic in a small bowl. Brush the oil on both sides of the eggplant slices and arrange them in a single layer on the baking sheets. Season with a pinch or two of salt and pepper.
3. Place the baking sheets side by side in the oven (if possible). Roast for 20-25 minutes, until well browned and very tender, turning once halfway through cooking.
4. Remove from the oven and reduce temperature to 350°F (180°C). (If your baking sheets don't fit side by side, place one on the middle rack and one on the bottom rack and rotate them a couple of times during roasting.)
5. Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch baking dish. Spread each eggplant slice with a spoonful of pesto and top with a pinch of each kind of cheese, a few spinach leaves and a couple of sun-dried tomatoes. Roll up and place seam side down in the baking dish. Spoon remaining sauce over the rolls and sprinkle with remaining cheese.
6. Bake for 15-20 minutes until cheese is melted and the rolls are heated through.

How to slice eggplant for rollatini

The easiest way is to use a mandoline slicer! If you don’t own one, you should purchase it today! But, you can also cut your slices with a sharp chef’s knife. Try to be as precise as possible to ensure even cooking.

Best Eggplant Rollatini Recipe Tips

• Rolling the eggplant will be easier when it’s properly cooked, so make sure to let it bake until it’s deliciously tender.
• Slicing your eggplant pieces into ⅜-inch thick strips will help too.

Best Eggplant Rollatini Recipe Variations

• Cheese - Ricotta is the more traditional option.
• Herbs - Try adding oregano, thyme or rosemary.
• Spice - Add some chili powder or red pepper flakes to the sauce for a spicier version.

How to Serve Rollatini

Rollatini is great with a simple side salad, polenta or pasta.

How to Store Baked Eggplant Rollatini

Keep leftovers in a container in the fridge for up to 4 days.

Can you freeze eggplant rollatini?

Yes! This is a great recipe to make in advance and keep in the freezer for a lazy day! Simply assemble the rolls and sauce but don’t bake it. Defrost the dish a day before you’d like to eat it, and then bake as instructed in the recipe card.

How do you reheat eggplant Rollatini?

Preheat the oven to 350°F (180°C) and bake for about 10 minutes, or until heated throughout.

Rollatini FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Eggplant Rollatini Recipe

Yield: Serves 4

Prep Time: 30 minutes

Cook Time: 45 minutes

Additional Time: 1 hour

Total Time: 2 hours 15 minutes

Pesto Eggplant Roll-Ups are a great way to use leftover pesto. And it might even convert an eggplant hater or two!

Print

Ingredients

• 4 T olive oil
• 2 garlic cloves, minced
• 2 medium-sized eggplants (about 3 pounds), peeled, and sliced lengthwise into ⅜-inch thick strips
• salt and black pepper
• 2 cups marinara sauce
• ⅔ cup prepared basil pesto
• 4 ounces mozzarella cheese, grated (about 1 cup)
• 1 cup freshly grated Parmesan cheese
• 2 handfuls of fresh baby spinach
• ⅔ cup oil-packed sun-dried tomatoes (optional)

Instructions

1. Preheat oven to 425 degrees F. Grease two rimmed baking sheets.
2. Combine the oil and garlic in a small bowl. Brush the oil on one side of the eggplant slices and arrange them in a single layer on the baking sheets. Season with a pinch or two of salt and pepper.
3. Place the baking sheets side by side in the oven (if possible). Roast for 20-25 minutes, until well browned and very tender, turning once halfway through cooking. Also rotate your pans.
4. Remove from the oven and reduce temperature to 375 degrees F.
5. Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch baking dish. Spread each eggplant slice with a spoonful of pesto and top with a pinch of each kind of cheese, a few spinach leaves and a couple of sun-dried tomatoes. Roll up and place seam side down in the baking dish. Spoon remaining sauce over the rolls and sprinkle with remaining cheese.
6. Bake for 15-20 minutes until cheese is melted and the rolls are heated through. Serve hot.

Notes

Nat's Note: If squeeze them in tight you could fit 3 eggplants worth of roll-ups in your 9x13 pan!

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Baked Eggplant Rollatini appeared first on Perry's Plate.

This recipe started out as a cop-out for my Thanksgiving assignment -- the vegetables.

I totally don't mind making vegetable dishes. In fact, I really like it, but I was also determined to make a pie or two. (Or three) And that sounded much more exciting.

I despise green bean casserole, but wanted to incorporate green beans somehow. I also wanted to use Brussels sprouts. I didn't want to make 2-3 separate vegetable side dishes, so I threw them together with a couple other vegetables with similar cooking times. Like mushrooms. And bell peppers.

This recipe would work with winter vegetables or summer vegetables so, ideally it's a year-round roasted vegetable recipe you can pull out anytime!

Recommended vegetables for roasting

Whatever vegetables you choose, just be sure that they have similar cooking times. If you are mixing quick-cooking vegetables with longer-cooking vegetables, make sure that the vegetables that take longer to cook are cut into smaller pieces.

Here are a few of my favorite vegetables for roasting:

Soft vegetables: broccoli, mushrooms, asparagus, cauliflower, bell peppers, onions, zucchini, yellow squash.

Hard vegetables: sweet potatoes, carrots, potatoes, beets (cut these really small -- they take forever!), butternut squash.

Balsamic Vinaigrette

I love balsamic vinegar. Like a lot. Especially with feta.

I created a vinaigrette to toss your vegetables in to give them maximum flavor -- a mixture of balsamic vinegar, fresh rosemary, fresh thyme, garlic, and avocado oil. Also sea salt and ground black pepper and just a pinch of crushed red pepper flakes.

If you don't have fresh herbs, just use dried. See the recipe notes for the measurements.

Tips for Roasting Vegetables

1. Like I said earlier, be sure to pair vegetables with similar cooking times. Or make sure your longer-cooking vegetables are cut smaller to speed up the roasting time.
2. Use a heat-safe oil, like coconut oil, avocado oil, or light olive oil that has a high smoke point. Ghee is great, too (and makes THE BEST roasted vegetables.) Extra virgin olive oil aren't intended to be heated to high temps and will oxidize or burn.
3. Don't crowd the pan. Use a large baking sheet, and don't fill it to the max. As the vegetables roast and caramelize, they release moisture. If there isn't a lot of room for that moisture to release, you'll end up steaming your vegetables instead. We don't want that.
4. Roast them hot. For the most part, I like to roast vegetables at 450 degrees F -- especially the quicker cooking ones. This enables you to get a lot of caramelized edges before the vegetables turn to mush. I also use 425 if the vegetables need a longer roasting time. The natural sugar in the vegetables will create amazing flavor and texture if you do it right.
5. Let them cool for a few minutes before transferring them to a serving dish (if you're using a serving dish. We just scoop them right off the sheet pan.) Again, we want to avoid steaming them, so if you immediately transfer them to a bowl, you'll lose some of those crispy edges.
6. Add a little garnish afterward! These roasted vegetables with balsamic vinegar call for a sprinkle of feta cheese and a drizzle of balsamic glaze. If your vegetables aren't heavily seasoned, I'd recommend a squeeze of lemon or lime juice, some fresh herbs, or some other kind of cheese -- goat cheese and Parmesan shavings work well, too.
7. Try grilling them! You can use this recipe to make balsamic grilled vegetables, too! Just cook them in a grill skillet on your grill at high heat.

What to serve with balsamic roasted vegetables

Just about anything! Like I mentioned earlier, these balsamic roasted veggies make a fabulous Thanksgiving side dish. It's also naturally gluten free, so a great go-to dish if you're cooking for someone with allergies. (The feta is optional, obviously.)

Or you can serve it with any of these other recipes on my site:

Grilled Chicken with Balsamic BBQ Sauce
Grilled Lemon Chicken
Instant Pot Pot Roast with Rosemary Gravy
Mozzarella Studded Gluten Free Meatloaf
Simple Roast Chicken

More recipes for roasted vegetables:

Roasted Brussels and Butternut Squash with Bacon
Chai Roasted Butternut Squash with Maple
Crispy, Shredded Roasted Brussels Sprouts.
Italian Roasted Broccoli & Kale
Curry Roasted Cauliflower

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Easy Balsamic Roasted Vegetables

Yield: Serves 6 as a side

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Roasted vegetables are one of my go-to side dishes for any dinner -- not just Thanksgiving! This version has a tangy twist of balsamic.

Print

Ingredients

• 4-6 ounces of each of these: green beans, sliced mushrooms, cubed butternut squash, Brussels sprouts -- or enough vegetables to mostly cover a large, rimmed baking sheet (see note)

For the vinaigrette:

Toggle ingredient group

• 3 Tablespoons avocado oil (or any other neutral, heat-safe oil)
• 3 Tablespoons balsamic vinegar
• 2 cloves garlic, peeled and chopped
• 2 teaspoons chopped fresh rosemary (or ½ teaspoon dried)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried )
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• Large pinch of crushed red pepper flakes

For garnish:

Toggle ingredient group

• ⅓ cup feta cheese crumbles
• Balsamic glaze

Instructions

1. Preheat oven to 425 degrees F.
2. Place the vegetables on a large, rimmed baking sheet.
3. Whisk together the vinaigrette ingredients and pour over the vegetables. Toss to coat.
4. Spread vegetables out evenly. Roast for 25-30 minutes, stirring them around a couple of times.
5. Let them cool for 5-10 minutes before transferring to a serving bowl. Sprinkle with feta and drizzle with balsamic glaze before serving.

Notes

Nat's Notes:

1. You can swap out vegetables if you like, just make sure they have similar cooking times. Broccoli, cauliflower, asparagus, summer squash, onions, or sweet potatoes and fall squash (diced small) would be great alternatives.
2. You can prep the vegetables and vinaigrette ahead of time. Just toss them together, cover, and chill for up to 6 hours.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 172Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 7mgSodium 181mgCarbohydrates 20gFiber 6gSugar 9gProtein 5g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Easy Balsamic Roasted Vegetables appeared first on Perry's Plate.

The green sauce on this pasta is full of flavor from the garlic, Greek yogurt, and parmesan – you’ll forget that this is a spinach-based pasta “sauce”! You can even swap out the spinach for kale or another sturdy green like chard or a blend of all three.

It comes together really quickly, too, and if you have an immersion blender it’ll save you even more time and clean up.

Green Pasta Recipe Ingredients

• Gluten-free pasta
• Butter
• Garlic
• Salt
• Spinach (about 8 ounces)
• Greek yogurt
• Avocado
• Pecorino-Romano or Parmesan cheese

Suggested Tools for making Green Pasta

This is also reason #92574 why you should have an immersion blender in your kitchen.

My 4-year-old had two big piles of this pasta. I call that a win.

How To Make Creamy Spinach Pasta

1. Get the pasta cooking in a very large pot of salted boiling water. Cook according to the package directions for "al dente" doneness. Drain pasta from the pot, setting aside about 1 cup of pasta water.
2. Return pasta to the pot and set aside. In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.)
3. Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted. Add the yogurt, avocado, and half of the of reserved pasta water to the spinach mixture.
4. Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and transfer the blended sauce to the pot with the pasta.)
5. Stir in the cheese, and add more pasta water if it seems too thick. Add salt and pepper, to taste and serve with a sprinkle of grated cheese.

Pasta with Spinach Recipe Variations

1. You can use any sturdy green in this recipe: kale & Swiss chard would work really well. Or a combination of all three greens!
2. You may also use frozen chopped spinach or kale. Just toss it into the skillet frozen. You may need less pasta water because of the water that will come off of the frozen greens.
3. To make this a little more "grown up", add a pinch of pepper flakes when you add the garlic and finish it with a drizzle of extra-virgin olive oil.
4. To make this low-carb, use zoodles instead of gluten-free pasta! Add the raw zoodles to the sauce and cook, stirring for about 4-5 minutes until the zoodles have softened, but aren't mushy. Serve immediately.

Serving Creamy Avocado Pasta

Garnish liberally with Parmesan and some fresh basil leaves. Serve immediately.SaveSave

Serving Creamy Avocado Pasta

This pasta is best eaten right after you make it, but if you must store leftovers, transfer them to a lidded container and store chilled for up to 3 days.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spinach Avocado Pasta

Yield: Serves 4-5

Sometimes red sauce gets old. Go green!

Print

Ingredients

Toggle ingredient group

• 8 ounces of gluten-free pasta, any shape
• 2 Tablespoons butter
• 2 cloves garlic, peeled and minced or Microplaned
• pinch of salt, more to taste
• 3-4 big handfuls of spinach (about 8 ounces)
• ¼ cup full-fat Greek yogurt
• 1 avocado, peeled, pitted, and cut into large chunks
• ½ cup grated fresh Pecorino-Romano or Parmesan cheese, plus more for garnish

Instructions

1. Get the pasta cooking in a very large pot of salted boiling water. Cook according to the package directions for "al dente" doneness. Drain pasta from the pot, setting aside about 1 cup of pasta water.
2. Return pasta to the pot and set aside. In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.)
3. Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted. Add the yogurt, avocado, and half of the of reserved pasta water to the spinach mixture.
4. Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and transfer the blended sauce to the pot with the pasta.)
5. Stir in the cheese, and add more pasta water if it seems too thick. Add salt and pepper, to taste and serve with a sprinkle of grated cheese. 

Notes

Nat's Notes:

1. You can use any sturdy green in this recipe: kale & Swiss chard would work really well. Or a combination of all three greens!
2. You may also use frozen chopped spinach or kale. Just toss it into the skillet frozen. You may need less pasta water because of the water that will come off of the frozen greens.
3. To make this a little more "grown up", add a pinch of pepper flakes when you add the garlic and finish it with a drizzle of extra-virgin olive oil.
4. To make this low-carb, use zoodles instead of gluten-free pasta! Add the raw zoodles to the sauce and cook, stirring for about 4-5 minutes until the zoodles have softened, but aren't mushy. Serve immediately.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Avocado Spinach Pasta Sauce appeared first on Perry's Plate.

One is… bulk Italian chicken sausage. It’s a flavor powerhouse, a great source of protein, and helps make a quick and nutritious skillet meal on a night when you don’t feel like cooking.

Why I Love This Chicken Sausage Skillet

One pan or one skillet meals like this Italian chicken sausage skillet are some of my favorites because, by default, they save me from myself. And from destroying my kitchen.

They are also usually filled with veggies.

Most of the time my kids like them.

And they're finished in under 30 minutes.

So, basically they're unicorn recipes. I linked to more of my favorite one skillet dishes below!

Chicken Italian Sausage Skillet Ingredients

• Italian style chicken sausage
• Broccoli
• Cabbage
• Red bell pepper
• Sea salt
• Avocado oil
• Red wine vinegar
• Desired toppings: Grated parmesan cheese, fresh basil, red pepper flakes

How to Make This Chicken Sausage Dinner

You can 100% use store bought sausage for this recipe (most grocery stores will have it)

Chicken Sausage Skillet Variations

What kind of sausage is best for this Chicken Sausage Skillet?

I like to use sweet Italian style chicken sausage -- especially the kind at Trader Joe's since it's easy to remove from its casings and the flavor is delicious. (I use that kind when I make Zuppa Toscana, too.)

Hot Italian sausage is also good if you're looking to add some heat.

You could use pork Italian sausage, but since it has a higher fat content, it might make your skillet greasier.

What vegetables go best in this Chicken Sausage Skillet?

Any quick-cooking vegetables that will be crisp tender with about 5 minutes of steaming are best. Here are a few suggestions:

• Broccoli florets
• Sliced bell peppers
• Chopped cabbage
• Brussels sprouts (quartered or sliced thinly)
• Thinly sliced zucchini & yellow squash
• Grean beans 
• Cauliflower florets (cut small)
• Shredded carrots
• Shredded sweet potatoes

Low Carb Ground Italian Chicken Sausage Skillet

Using starchy vegetables like sweet potatoes will add more carbs.

Grab an extra package of sausage and make one of these other ground chicken sausage recipes!

Ground Chicken Sausage Skillet Tips

If you don't know where to buy Italian sausage or prefer to have more control over the ingredients (I see you) you can simply use ground chicken or ground turkey and add some spices to make your own sausage mix.

I highly recommend using my Homemade Italian Seasoning because it's different from the herb-only Italian seasoning you find at the grocery store. The bits of dried minced garlic, onions, and red pepper flakes add a little zestiness. Again, if you don't want to make this spice blend, I included alternate instructions in the recipe notes.

How to serve this Sweet Italian Chicken Sausage Skillet

You can 100% eat this as written in the recipe. I added a few toppings for the photos because I was feeling a little extra.

Here are some suggestions for toppings and sides to zhuzh up this one skillet meal:

Toppings:

• Feta, ricotta, goat cheese or grated Parmesan cheese 
• Fresh basil
• Marinara sauce
• Toasted pine nuts
• Marinated artichoke hearts
• Chili crunch or red pepper flakes for some heat
• Balsamic glaze
• Drizzle of extra-virgin olive oil & lemon juice

Sides:

• Salad greens & a light Italian-style vinaigrette over the whole thing
• Rice, quinoa, or farro
• Gluten free pasta
• Vegan Roasted Red Pepper Sauce (I happen to have this on hand when I was testing this recipe and it was REALLY good with it!)

How to store this Ground Chicken Sausage Skillet

Store leftovers in the fridge for up to 4 days.

Reheating leftover Chicken Sausage Skillet

Scoop some into a dish, cover and microwave for about 1 minute or until heated through.

More recipes using chicken Italian sausage

Instant Pot Zuppa Toscana

Italian Paleo Stuffed Zucchini

Easy Italian Sausage Meatballs

More On Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

One Pan Chicken Sausage Meal

Yield: Serves 6 generously

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This easy skillet meal can be made with Italian chicken sausage or simply ground chicken or ground turkey with some extra seasonings! Add your favorite quick-cooking vegetables for a meal that's ready in under 30 minutes.

Print

Ingredients

• 1 pound ground Italian chicken sausage
• 2 broccoli crowns, cut into florets
• ½ small head cabbage, chopped
• 1 red bell pepper, seeded and sliced
• ½ teaspoon sea salt
• 2 Tablespoons avocado oil
• ¼ cup red wine vinegar
• Desired toppings: Grated parmesan cheese, fresh basil, red pepper flakes

Instructions

1. Bring a very large lidded skillet to high heat. Remove the sausage from its casings (if necessary) and add to skillet. Break the sausage into small pieces, stirring as it browns. Cook until no pink spots remain, about 10-12 minutes.
2. Add the avocado oil to the pan and continue to cook and crisp up the sausage for another 2-3 minutes.
3. Add the vegetables and salt and stir to combine. Pour the red wine vinegar around in the pan, then cover and let it steam for about 5 minutes, until the vegetables are crisp tender.
4. Remove from heat and add desired toppings. Serve.

Notes

1. If you can't find Italian chicken sausage, cook 1 pound of ground chicken or turkey with 2 Tablespoons of my Homemade Italian Seasoning. Or 1 Tablespoon regular Italian seasoning + 1 ½ teaspoons dried minced onion + 1 ½ teaspoons dried minced garlic (or ½ teaspoon granulated garlic).
2. Feel free to use any quick-cooking vegetable you like here -- ones that will be crisp tender with about 5 minutes of steaming. You should have a generous amount of vegetables -- roughly 7-8 cups. See blog post for more vegetable ideas.
3. I really loved this skillet served with a few spoonfuls of my Vegan Roasted Red Pepper Sauce. See blog post for more serving ideas.

Nutrition Information

Yield 6 Serving Size 2 cups
Amount Per Serving Calories 210Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 70mgSodium 703mgCarbohydrates 3gFiber 1gSugar 2gProtein 19g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post One Pan Chicken Sausage Skillet appeared first on Perry's Plate.