They love to make the pizza.

And since we’re coming up on Easter

They decided to make and Easter Egg Pizza.

So we grabbed some healthy toppings…

ok, and some pancetta too.

And formed our crust into an egg shape.

Voila!

The Easter Bunny is going to LOVE  this one…

WHAT YOU NEED:

1 pizza dough or whole wheat pizza dough (I picked mine up from our local pizzeria)

1 cup pizza or spaghetti sauce (I use Francesco Rinaldi ToBe Healthy Tomato Sauce)

2 cups shredded part skim mozzarella cheese

1 red pepper sliced into rings

1 green pepper sliced into rings

1 orange pepper sliced into rings

Pineapple cubes

1/4 cup pancetta diced

WHAT TO DO:

Preheat your oven to 400 degrees.

Roll out your pizza dough on a floured surface.  Work into the shape of a giant egg.  Place onto a baking sheet or pizza stone.

Add your sauce and cover the dough leaving and inch surface around the edge.  Cover with cheese.

Now grab your toppings and let the kids at it and decorate their giant easter egg.

You’ll notice that the red peppers didn’t quite make it to our pizza…they went straight into Cooper and Brady’s mouth.

Now bake at 400 degrees on a low oven rack for 20 minutes.

Enjoy!

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Cooking spray

1 T olive oil

1 onion sliced

1 red bell pepper sliced

1/2 cup mushrooms, sliced

1 large rib-eye steaks (leftover) cut into thin slices

10 spring roll wrappers

10 slices provolone cheese

Preheat oven to 400 degrees.

In a large skillet heat olive oil and add onions, peppers, and mushrooms cooking 3-5 minutes or until soft. Add steak to pan and cook 1-2 minutes, just to heat the meat a bit. Transfer spring roll wrapper to a flat surface. Top with steak, onions and provolone cheese in bottom third of wrapper. Roll wrapper one time, fold in ends, and roll up. Place on baking sheet that has been sprayed with cooking spray.   Spray the egg rolls and back for 15-20 minutes until the rolls are golden brown.

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Serves: 4 (save extra for the rest of your week)  Prep Time: 15 minutes  Cook Time: 20 minutes

4 large rib eye steaks

3 T olive oil

1 T butter

S&P

2 strips bacon

2 cloves garlic minced

2 shallots minced

1 T flour

1/2 cup jack daniels

1 can beef broth

2 large onions, sliced into strips

2 large red bell peppers, sliced into strips

Heat your outdoor grill to medium high heat.  Allow your steaks to come to room temperature.  Drizzle with olive oil and season with S&P.  Put them on the grill and allow them to cook for 5 minutes on the first side, then 3-4 minutes on the second for medium rare.  Remove from grill and allow to rest.

In a large skillet heat 1 T olive oil and 1 T butter over medium high heat.  Add onion and peppers and season with S&P.  Allow to cook until soft, about 10 minutes, stirring occasionally.

In a medium saucepan cook bacon over medium high heat until crispy.  Remove and set aside.  In the bacon drippings saute your shallots until soft.  Add in garlic and cook for an additional minute.  Stir in flour and let it cook for a minute stirring often.  Deglaze with Jack Daniels and allow the alcohol to cook out and the sauce to reduce, about 2-3 minutes.  Add your beef broth and bring to a boil.  Once it’s boiled bring the head down to medium and allow it to simmer for 10 minutes.  Add your bacon back in and drizzle over your veggies and steak.

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