You guys know we love pizza. I’m a sucker for a good homemade crust, and nothing beats a perfectly browned, cheesy pizza straight out of the oven.
But sometimes, you want pizza just a little bit quicker. A 10 minute lunch or dinner. Easy to prep, easy to make, easy to eat.
Enter the english muffin (or even french bread) pizzas! The base is ready for you, just waiting for your favorite toppings.
And if quick, easy make-your-own pizzas aren’t good enough, enter Sabra, our all time favorite hummus makers.
They now have pizza flavored hummus. PIZZA flavored hummus. I know – why did no one think of this before?! This creamy mix has all the right spices to use as a base for your english muffin pizza.
Now that I’m back at work, having quick + easy + healthy meals is even MORE important – not only our schedules, but also for my sanity. I need to know that we have some fast options in the fridge, just in case plans change or the leftovers I counted on don’t happen.
Nick and I made these mini pizzas last weekend for lunch after church, and I cannot wait to make them again! The topping options are endless! I’m pretty sure my next one will include more olives + feta + fresh garden tomatoes.
The best part about these? It’s like pizza squared! Cheesy melty pizza on an english muffin, with a creamy base of pizza-flavored hummus. These are a great way to get hummus-lovers to try it out in a new way, too.
Make sure to check your local stores for Sabra’s new Pizza Hummus, or any of their other new flavors!
pizza hummus english muffin pizzas
Looking for a new weeknight dinner or easy weekend lunch? Have picky eaters at home? English muffin pizzas are the way to go. Switch up your normal toppings with Sabra's new pizza-flavored hummus - more flavor, more veggies, more pizzazz!
- 2 english muffins, split
- 2 containers Sabra pizza flavored hummus
- 4 slices fresh mozzarella cheese
- 8 slices pepperoni
- 3 green olives, sliced
- 1 tsp dried oregano
- Preheat oven to 350 degrees.
- Divide the hummus between the english muffin halves.
- Top each with a slice of cheese, pepperoni, olives (optional) and oregano.
- Bake at 350 for 10 minutes or until the cheese is melted/beginning to brown. Serve immediately.
This post was created in partnership with Sabra – I am a Sabra Tastemaker and proud of it! We love their products and the company. Thank you for supporting brands that support us!
This post was created in partnership with Stonyfield and Wayfair. As always, all opinions are 100% my own.
Summers are all about the salads for me. Regardless of what we have growing in our garden, summer is the time to spend more at the farmer’s market than at the grocery store, buying up all the fresh produce you can.
We’ve been eating our way through pounds of peaches, tomatoes, greens, zucchini, okra, herbs, berries…you name it, I’ll put it in my salad!
But out of all the salads we’ve made so far this summer, this one has been my favorite.
It’s simple. You don’t need tons of ingredients. It’s easy to customize, and the dressing will pretty much go with any topping you like.
No matter what I have in my salads, I like to make sure that there are at least 3 different textures and at least 1 source of healthy fat and/or protein, if not more! Especially if your salad is going to be your meal and not just a side.
This mix is torn romaine, arugula, halved cherry tomatoes, sliced avocado, hard boiled eggs, and some salted rosemary marcona almonds (AMAZING).
But the dressing is the best part. Thick, tangy Stonyfield greek yogurt mixed with bright pesto, a little extra olive oil, salt, and pepper. It’s one of the easiest homemade dressings you can make and so delicious that you’ll want it on everything this summer!
And when it comes to serving big summer salads, I love putting everything on a big platter, adding some dressing, and then letting each person take what they want. This is a great way to do salads for big parties because it lets everyone choose how much of each topping they want, or they can also pass on something if they’re not a fan. I’ve never really had the space before to have larger serving platters, so when Stonyfield and Wayfair paired up together for this summer salad combo, I knew exactly what I wanted to get!
I found this beautiful set of blue printed platters, as well as a set of simple, white serving dishes to use for salads just like this one. The white set is the perfect size for me and Nick, and the blue ones will be great to have when we have company over. If you’re looking for a new set of salad bowls or serving platters (or anything else kitchen related), check out Wayfair!
Summer Salad with Pesto Yogurt Dressing
This salad is best with classic romaine, peppery arugula, bright tomatoes, creamy avocado, and crunchy almonds, but feel free to customize your mix-ins for whatever you like. I love the balance of the summery pesto with the tomatoes and crunch of the nuts.
- 2 cups torn romaine lettuce
- 2 cups arugula
- 1 cup cherry tomatoes, halved
- 4 hard boiled eggs, halved
- 1 avocado, sliced
- 1/2 cup marcona almonds
- 1/4 cup Stonyfield greek yogurt
- 2 Tbsp pesto
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- Place all the salad ingredients on a large platter.
- In a small bowl, mix the yogurt, pesto, olive oil, salt, and pepper together.
- Drizzle the dressing over the platter.
- Divide the salad ingredients on separate plates or bowls, toss with more dressing (optional), and serve.
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I am SO excited to finally announce that my cookbook, Cooking with Coffee, is up for pre-sale!
The book comes out in November (officially), but seeing the cover and listing online is UNREAL. I mean, I know I submitted everything months ago and did the edits, but seeing it up online truly makes it feel like it’s completed.
The timing of this book could not have been crazier.
I think I signed the contract the month before finding out we were pregnant, so pretty much everything was tried, tested, shot, written, and edited before little man’s arrival. Whew! It was a crazy 9 months, to say the least.
Despite all the late nights and weekends that were completely consumed with cooking dishes and brewing coffee, it was totally worth it.
I may cry when I first get to hold this book in my hands. To actually see it printed and bound and all put together. I had such a fantastic experience working with my editor and the publishing company, and I CANNOT wait for you guys to see it!
Cooking with Coffee: Brewing Up Sweet and Savory Everyday Dishes is now up for pre-order just about everywhere!
Thank you, thank YOU for reading and for being as excited for this as I am!
I wasn’t planning on sharing these yet (and only have one picture!), but I got so many comments on Facebook and Instagram that I figured, what the heck?
Get ready for the quickest post ever.
I’d been wanting to try making some homemade breakfast sandwiches for a while now, and finally made some time earlier this week to make a batch.
I had my first one this morning for breakfast at work, and man, was it good. These barely took any time to make (most of it was hands-off), and now we’re stocked with a few quick breakfasts for crazy weekday mornings!
Homemade Freezer Breakfast Sandwiches
Got 15 minutes? Then you've got time to make a batch of breakfast sandwiches to stock your freezer. Easy, quick, and hearty!
- 6 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 6 slices of thick cut bacon
- 3 slices sharp cheddar cheese
- 6 english muffins
- Preheat oven to 375 degrees.
- Spray a 6-cup muffin tin (or 6 cups on your muffin tin) with oil. Crack one egg into each cup. Break the yolks with a fork, and sprinkle with salt and pepper.
- Place the bacon on a foil-lined baking sheet.
- Bake the eggs and the bacon at 375 for 12 minutes. Remove the eggs from the oven.
- Let the bacon cook a few more minutes, or until as crisp as you like it. Once done, place bacon on a paper towel to soak up any extra grease.
- Let the bacon and eggs cool.
- Break the bacon into 2-3 pieces each.
- Layer the bacon, 1 egg, and 1/2 slice of cheese on each english muffin. Wrap in foil and put into ziploc bag. Freeze.
- When ready to serve, remove from foil. Wrap in a paper towel and heat for 1 - 1:30 minutes in the microwave.