Double Cheese Pizza

 Here's a recipe for making double cheese pizza:

Ingredients:

• 1 pound pizza dough (store-bought or homemade)
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional toppings: sliced tomatoes, sliced mushrooms, sliced onions, chopped bell peppers, sliced pepperoni, cooked sausage, etc.

Instructions:

1. Preheat your oven to 450°F (230°C).
2. On a floured surface, roll out the pizza dough into a 12-inch circle.
3. Transfer the dough to a lightly greased pizza pan or baking sheet.
4. Spread the tomato sauce evenly over the pizza dough, leaving a 1/2-inch border around the edges.
5. Sprinkle the shredded mozzarella cheese over the tomato sauce.
6. Sprinkle the shredded cheddar cheese over the mozzarella cheese.
7. Add any desired toppings.
8. Drizzle the olive oil over the toppings.
9. Sprinkle salt and pepper over the pizza.
10. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
11. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Enjoy your delicious double cheese pizza!

Spaghetti with Crispy Zucchini

 This Spaghetti with Crispy Zucchini is the perfect end-of-summer song! It doesn’t get much better than fresh summer zucchini coated in a crispy, cheesy breading piled high on top of spaghetti with fresh herbs. YUM!

Spaghetti with Crispy Zucchini

5 from 26 reviews

• Author: Lindsay
 
• Total Time: 45 minutes
 
• Yield: 4 servings 1x

This Spaghetti with Crispy Zucchini is the perfect end-of-summer song! It doesn’t get much better than fresh summer zucchini coated in a crispy, cheesy breading piled high on top of spaghetti with fresh herbs. YUM! 

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INGREDIENTS

UNITS SCALE

• 1/2 pound of uncooked spaghetti
• a jar of your favorite store-bought spaghetti sauce (I usually use about 2/3rds of a jar)
• 1 zucchini, cut into 1/4 inch-thick rounds (about 2–3 cups)
• 1 egg
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese (optional)
• 1 tablespoon lemon zest (optional)
• 1 teaspoon salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• some kind of cheese – I like shredded mozzarella and provolone, but fresh mozzarella slices are great and goat cheese is also amazing
• fresh basil leaves for topping

INSTRUCTIONS

1. Cook the spaghetti according to package directions. Drain and toss with sauce. I like to add extra olive oil, salt, and pepper to taste to just kick things up a notch.
2. Preheat the oven to 400 degrees. Beat the egg in a large bowl; add zucchini and toss to coat. Add panko, Parmesan, lemon zest, and spices. Toss to coat as much as possible. Transfer to a baking sheet – arrange the zucchini with some space between, and spoon the crispity crumbles on and around the zucchini. Drizzle with olive oil. Bake for 15-20 minutes until nice and golden brown.
3. Remove pan from the oven. Sprinkle with your cheese of choice and return to bake or broil for a final 5 minutes. Top with fresh basil leaves, more olive oil, red pepper flakes, etc. 
4. Serve the spaghetti in deep pasta bowls topped with a scoop of cheesy crispy zucchini and more fresh basil. Mwah. 

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