Roasted Tomato, Asparagus, and Prosciutto Pizza Recipe

Roasted Tomato, Asparagus, and Prosciutto Pizza Recipe | www.DanielleDIY.com   miscellaneous

Like most couples, my boyfriend and I love going out to eat – especially ethnic restaurants. It is such a treat to live near NYC where we have access to almost any cuisine imaginable. We’re up for almost anything.

However, cooking for him can be difficult. He will not touch anything made with cheese, milk, or eggs. I can’t even use eggs as a binder! Of course baked goods are an exception for him… I digress.

We’re both Italian so I’ve accepted the challenge of a dairy-free pizza. We’ve both declared this recipe a winner! I do not miss cheese one bit on this veggie pizza – loaded with caramelized onions, roasted tomatoes & asparagus, and topped with crispy prosciutto.

Ingredients:

  • 1 ball of raw pizza dough (I get mine from Trader Joe’s)
  • 1 bunch of asparagus
  • 3 tomatoes of your choice
  • 3 large shallots
  • 3 cloves of garlic
  • 6 thin slices of prosciutto
  • olive oil
  • salt, pepper, red pepper flake, garlic powder

Directions:

  1. Preheat your oven to 425 degrees.
  2. Cut off the thick ends of asparagus spears and discard. Slice remaining stalks on an angle into 1-2 inch pieces. Slice tomatoes 1/2 inch thick.Roasted Tomato, Asparagus, and Prosciutto Pizza Recipe | www.DanielleDIY.com   miscellaneous
  3. Lay vegetables in a roasting pan lined with tin foil. Season with salt, pepper, red pepper flakes and garlic powder to your liking. Drizzle with olive oil and roast for 25 minutes, until the vegetables have softened and begun to brown.
  4. Slice shallots and garlic. Heat 1 tbsp of olive oil in a pan and drop in shallots. When they begin to soften, add the garlic & a pinch of salt and cook down until nice and caramelized.Roasted Tomato, Asparagus, and Prosciutto Pizza Recipe | www.DanielleDIY.com   miscellaneous
  5. Once all of your veggies are cooked through, remove shallots & garlic off the heat. Take out veggies from the oven and set aside.
  6. Roll out the dough on a floured surface to desired thickness. We like it thin and crispy! Transfer to a pizza pan, baking sheet, whatever you have – brush the top with olive oil and pop into the oven. I like to pre-cook my dough a little to achieve a crispier crust before placing toppings on my pizza.
  7. Check on your pizza dough occasionally, and remove from the oven when the edges begin to brown.
  8. Start layering your ingredients on the pizza. Shallots and garlic first, then roasted veggies. Slice your prosciutto into thin strips and lay on top. Cook for another 10 minutes or so, until the ingredients warm up again and the prosciutto crisps up. Sprinkle pepper, garlic, and red pepper flake as desired. Enjoy!

Out with the old, in with the new.

For the past few weeks I’ve been building a new blog layout behind the scenes. I’m finally finished! I believe it’s much easier to read now that everything has toned down a bit. Mobile readers will also find smartphone & tablet functionality has improved too. What do you guys think of the new design?

This is only one component of my own personal re-branding. I am also working on a new web design portfolio, and want to tie that & the blog together. I also want to start blogging a little more about my work, and the design world in general.

I’ve also updated my blogroll, so take a look at the Links page to see what I’ve been reading.

I’d love to hear your thoughts, so comment below and let me know what you think of the new look & feel.

- Danielle

Out with the old, in with the new. | www.DanielleDIY.com   personal

Butternut Squash Risotto with Crispy Leeks

Alright. I don’t know about you but I am absolutely, 100% sick of the snow. Long Island has pretty much been pummeled by it all winter. The office was closed today, and I can’t leave my apartment. This calls for a warm, comforting dish!

Butternut Squash Risotto with Crispy Leeks | www.DanielleDIY.com   recipes

This butternut squash risotto is creamy and sophisticated! It was my first run making risotto and while I love the way it turned out, I also learned why it is something you only make on special occasions – it is a very time-consuming dish that requires constant attention. Like an infant or something.

Ingredients:

  • 1 medium sized butternut squash, peeled and chopped into 1-inch pieces
  • 4 cups of chicken stock
  • extra virgin olive oil
  • 5 shallots, thinly sliced
  • 3 cloves of garlic, minced
  • 2 cups Arborio rice
  • 1 cup of white wine (something you’d drink)
  • 1 tbsp butter
  • 1/2 cup grated parmesean cheese
  • 2 leeks, light green & white parts only, sliced into thin strips and washed
  • nutmeg, cinnamon, salt, pepper, red pepper flakes

Directions:

1. Preheat your oven to 425. Toss butternut squash in a bowl with a light drizzle of olive oil, salt, and pepper. Lay squash in a roasting pan lined with tin foil. Bake for 40 minutes, turning the squash a view times while cooking.

Butternut Squash Risotto with Crispy Leeks | www.DanielleDIY.com   recipes

2. Place cooked squash back in the bowl and mash with a potato masher until nice & creamy. Set aside.

3. Bring 4 cups of chicken stock to a boil, then keep it on a low simmer.

4. While waiting for your stock to boil, heat 2 tbsp of olive oil in a small saucepan, add leeks & a few dashes of salt. Watch the pan and flip the leeks as they begin to brown. Drain on a paper towel and set aside.

5. Heat 2 tbsp of olive oil in a large pot. Sweat shallots & garlic for five minutes, until translucent. Add the rice and toast for an additional 2 minutes. Keep an eye on it!

6. Once the rice begins to toast, immediately pour wine and stir constantly until cooked off & absorbed.

7. Begin to ladle in stock, one spoonful at a time, stirring and adding more as it absorbs.

8. Before adding the last ladle of stock, stir in squash, butter, salt, pepper, and red pepper flakes to taste. Add a few dashes of cinnamon and nutmeg. Cooking time for the rice should total 18-20 minutes.

Serve immediately, top with leeks.

Enjoy!

Cute Craft Project: Mini Felt Ball Tree!

I had a bunch of autumn-colored felt balls left over from my felt ball beaded curtain project, so I headed over to the craft store to see what I could come up with. You only need a few simple supplies to create this absolutely adorable decor piece.

Cute Craft Project: Mini Felt Ball Tree! | www.DanielleDIY.com   diy tutorials

Supplies Needed:

  • Felt Balls (sturdier than pom poms, but those should work too)
  • 2 Styrofoam Balls
  • Sewing Pins
  • Craft Grass
  • Green & Brown Cloth Wires (for trunk)
  • Plant Pot
  • Green Acrylic Paint
  • Spray Paint (optional)

Cute Craft Project: Mini Felt Ball Tree! | www.DanielleDIY.com   diy tutorials

Step 1: Spray paint your plant pot in any color you choose. This is optional of course, I personally didn’t like the terracotta color :)

Step 2: Paint one styrofoam ball with your green paint, to hide any gaps visible between the felt balls. I used a hair dryer to quickly dry the paint and add a second coat.

Cute Craft Project: Mini Felt Ball Tree! | www.DanielleDIY.com   diy tutorials

Step 3: After your paint is completely dry, begin pinning the balls to the styrofoam. I used 2 pins per ball, piercing them on an angle to secure them in place. Cute Craft Project: Mini Felt Ball Tree! | www.DanielleDIY.com   diy tutorials

Step 4: Using sharp pliers, carve a hole to stick the wires into. Twist your cloth wires together to make a trunk (take the weight of the tree into account, mine was kind of heavy so I needed to use a lot of wires), then twist them into the hole to secure it in place.

Step 5: Carve another hole deep into the 2nd styrofoam ball, sticking the exposed end of the wires into it. Place the ball into your pot, cover with craft grass. Enjoy your cute little tree!