Family Pizza

PIZZA A

New York Pizza House

19th Hole

Salad

Pasta

A classic pizza with tomato sauce and mozzarella.

Pizza

Chicken Pesto Pizza

Rum, coconut cream, and pineapple juice blended to perfection.

Pina Colada

Tequila, lime juice, and triple sec served with a salted rim.

Margarita

Pasta tossed with seasonal vegetables and garlic olive oil.

Pasta Primavera

Classic pizza topped with fresh mozzarella, tomatoes, and basil.

Margherita Pizza

Tiramisu

Chicken Alfredo

Bruschetta

Cannoli

Spaghetti and Meatballs

Chicken Parmesan

Pepperoni Pizza

Mozzarella Sticks

Garlic Knots

Veggie Pizza

Cheese Pizza

In a small bowl, mix the warm water with sugar and yeast. Let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large bowl, combine the flour and salt. Mix well.

Mix Dry Ingredients

Add the activated yeast mixture and olive oil to the flour mixture. Stir until a dough begins to form.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the kneaded dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

Preheat the Oven

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a large circle or rectangle, depending on your baking sheet.

Shape the Dough

Transfer the rolled dough onto a baking sheet. Spread the tomato sauce evenly over the surface, then sprinkle with mozzarella cheese. Add pepperoni, bell peppers, onions, and olives on top. Finish with oregano and fresh basil.

Add Sauce and Toppings

Place the pizza in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven and let it cool for a few minutes before slicing. Serve hot.

Cool and Serve

All-purpose flour

Warm water

Active dry yeast

Olive oil

Sugar

Salt

Tomato sauce

Mozzarella cheese, shredded

Pepperoni slices

Bell peppers, sliced

Onion, sliced

Olives, sliced

Dried oregano

Fresh basil, chopped

In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Mix well.

Make a well in the center of the flour mixture. Add activated yeast and olive oil. Mix until a dough forms.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Preheat Oven

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to your desired thickness.

Roll Out Dough

Place the rolled-out dough onto a greased baking sheet or pizza stone.

Transfer to Baking Sheet

Spread pizza sauce evenly over the dough. Sprinkle shredded mozzarella cheese on top.

Add Sauce and Cheese

Distribute pepperoni slices, sliced bell peppers, and onions evenly over the cheese. Sprinkle Italian seasoning on top.

Add Toppings

Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Bake Pizza

Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Cool and Slice

Pizza sauce

Shredded mozzarella cheese

Italian seasoning

In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until foamy.

In a large mixing bowl, combine flour and salt. Make a well in the center and add olive oil and the yeast mixture. Mix until combined.

Mix Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Let Dough Rise

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Cook Sauce

Stir in crushed tomatoes, oregano, basil, salt, and black pepper. Simmer for 20-30 minutes, stirring occasionally.

Add Tomatoes and Seasoning

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Once the dough has risen, punch it down and divide it into two equal portions. Roll out each portion on a floured surface to your desired thickness.

Shape Dough

Spread a thin layer of pizza sauce over the rolled-out dough. Sprinkle with mozzarella cheese, followed by pepperoni slices, and top with fresh basil and grated Parmesan.

Transfer the pizza to a baking sheet or hot pizza stone. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Remove the pizza from the oven, let it cool for a few minutes, then slice and serve hot.

Slice and Serve

Canned crushed tomatoes

Garlic, minced

Dried basil

Black pepper

Fresh basil leaves

Parmesan cheese, grated

In a large pitcher, combine the lemonade and iced tea. Stir well to mix.

Prepare the Beverage Mix

Add the simple syrup to the beverage mixture and stir until fully dissolved.

Add Sweetener

Add the fresh mint leaves to the pitcher. Use a muddler or the back of a spoon to gently bruise the leaves to release their flavor.

Infuse with Mint

Cover the pitcher and refrigerate for at least 30 minutes to let the flavors meld.

Chill the Mixture

Fill glasses with ice cubes as desired. Pour the chilled lemonade and iced tea mixture over the ice.

Serve the Drink

Top each drink with a wedge of lemon and a sprig of mint for garnish. Sprinkle lemon zest on top for added flavor.

Garnish

Lemonade

Iced Tea

Simple Syrup

Fresh Mint Leaves

Lemon Wedges

Ice Cubes

Lemon Zest

Mint Sprigs

In a large salad bowl, add the mixed greens.

Prepare the Greens

Slice the cucumber into thin rounds, halve the cherry tomatoes, and thinly slice the red onion. Grate or julienne the carrot. Add all the chopped vegetables to the salad bowl.

Chop the Vegetables

In a small bowl or jar, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper.

Combine Dressing Ingredients

Whisk the dressing with a fork or shake the jar vigorously until well combined.

Whisk or Shake

Drizzle the vinaigrette over the salad just before serving. Toss gently to coat the greens and vegetables evenly.

Dress the Salad

Divide the salad into serving bowls and enjoy immediately.

Serve

Mixed greens (e.g., spinach, arugula, romaine)

Cucumber

Cherry tomatoes

Red onion

Carrot

Extra virgin olive oil

Balsamic vinegar

Dijon mustard

Honey

In a large pot, bring 4 cups of water to a boil over high heat. Add 1 tsp of salt to the water to enhance the flavor of the pasta.

Boil Water

Once the water is boiling, add 2 cups of penne pasta. Stir occasionally and cook according to package instructions, usually about 10-12 minutes or until al dente.

Cook Penne Pasta

Once cooked, drain the pasta in a colander and set aside. Do not rinse.

Drain Pasta

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.

Heat Olive Oil

Add 3 minced garlic cloves to the heated oil and sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Sauté Garlic

Pour in 1 can of crushed tomatoes and add 1 tsp of dried oregano, 1 tsp of dried basil, 1 tsp of sugar, 0.5 tsp of salt, and 0.25 tsp of black pepper. Stir well to combine.

Add Tomatoes and Spices

Bring the sauce to a gentle simmer. Reduce heat to low and let it cook for about 15-20 minutes, stirring occasionally.

Simmer Sauce

Once the sauce has thickened slightly, stir in 0.25 cups of chopped fresh basil leaves. Cook for an additional 2-3 minutes.

Finish Sauce

Add the drained penne pasta to the marinara sauce and toss to coat evenly. Serve hot with additional basil if desired.

Combine and Serve

Penne pasta

Water

Garlic cloves, minced

Crushed tomatoes

Fresh basil leaves, chopped

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture along with olive oil. Mix until a dough forms.

Transfer the dough to a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.

Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

In a saucepan over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add crushed tomatoes, oregano, salt, and pepper. Simmer for about 15 minutes, stirring occasionally.

Once the dough has risen, punch it down and transfer it to a floured surface. Roll out the dough into your desired shape and thickness.

Spread a layer of the prepared tomato sauce evenly over the dough, leaving a small border around the edges.

Add Sauce

Sprinkle the shredded mozzarella cheese over the sauce and add fresh basil leaves on top.

Transfer the pizza onto a baking sheet or pizza stone. Bake in the preheated oven for about 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Once baked, drizzle with extra virgin olive oil, slice, and serve hot.

Finish and Serve

Pepper

Extra virgin olive oil (for drizzling)

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.

In a large bowl, whisk together the all-purpose flour and salt.

Mix the Dry Ingredients

Make a well in the center of the flour mixture and pour in the activated yeast mixture and olive oil. Gradually mix with a spoon until a dough forms.

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Roll Out the Dough

Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the pesto sauce evenly over the surface of the dough.

Add Pesto Sauce

Evenly distribute the cooked chicken breast over the pesto sauce.

Layer the Chicken

Sprinkle mozzarella cheese over the chicken and add a dash of red pepper flakes for heat.

Add Cheese

Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Remove from the oven, sprinkle with parmesan cheese and fresh basil leaves. Let cool for a few minutes before slicing.