Category Archives: Pizza

Roasted Eggplant Pizza

Hi Everyone,

This has been a very frigid week here in the Northeast and when it’s cold outside I get the urge to stay in and what else, cook. Cooking and creating in the kitchen brings me great joy.

This past week I have been making a variety of entrees for dinner and some were a little outside of my normal rotation. I posted the dishes to my personal Facebook page and received quite a few requests for recipes so I decided to post them on the blog to share with all of you. I hope the recipes bring you some inspiration to try something new.

The first recipe is for “Roasted Eggplant Pizza”. I purchased a few eggplants last week and made stuffed eggplant (previous post) and had one medium sized eggplant left in the refrigerator that I had no purpose for. I already made eggplant stacks and stuffed eggplant and then the idea popped into my head for the eggplant pizza.

I really didn’t have a recipe but I did have a pizza crust in the freezer, the eggplant, and an idea of what I wanted it to taste like so that is all I needed. It turned out very well and we enjoyed it immensely. I wrote down what I did and here it is. I hope you enjoy it as much as we did…..

The next recipe for Ham, Cheese, Potato, and Kale Quiche will follow soon. Stay well.

Roasted Eggplant Pizza


1 medium eggplant (washed and sliced thin – approx. 1/8-inch slice (deli slicer works great for this)

1 premade pizza crust  

3 tbsp. olive oil

2 garlic cloves, diced fine OR 1 tsp of jarred minced garlic

1 tsp. dried oregano (optional)

1 tsp dried basil (optional)

½ tsp salt

14 oz of pizza sauce (jarred or homemade)

6 oz of mozzarella cheese (grated or sliced)

6 tbsp of ricotta cheese

½ cup of grated cheese (I use Locatelli cheese)

½ tsp. hot chili flakes (optional)


Cooks Note: I used a premade pizza crust or you could use store bought dough or make homemade dough- recipe below)

Line a large baking sheet with parchment or aluminum foil.

Cut the eggplant in 1/8 inch round slices and arrange in 1 layer on the baking sheet

In a small bowl, combine the olive oil, minced garlic, dried oregano & basil

Lightly brush this mixture on both sides of the eggplant rounds and season lightly with salt.

Roast the eggplant in a 350-degree oven for 20-25 minutes until tender and the eggplants start to turn brown. If you want the eggplant a little crispier follow this step with 2 minutes under the broiler.

Assemble the Pizza

Cover the pizza crust with pizza sauce, sprinkle lightly with grated cheese. Arrange the eggplant slices on the pizza and then add the mozzarella cheese and a few dollops of ricotta cheese. Follow with another sprinkle of grated cheese and chili flakes

Bake in the oven as per directions for the crust or dough you are using

For example- 500-degree oven 8 minutes for a premade crust *****425-degree oven for 12- 16 minutes for homemade dough.

Below is the recipe for homemade dough if you are not using a prebaked crust…

Pizza Dough for a 12-inch pie


1 ¾ to 2 ¼ cups of all-purpose flour

1 packet of Fleischmann Pizza Crust Yeast

1 ½ tsp sugar

¾ tsp salt

2/3 cup warm water (120- 130 degrees)

3 tbsp of oil (I use olive oil)

Preheat oven to 425


Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add water and oil. Mix until well blended about 1 minute.

Add gradually enough remaining flour until a soft dough ball is formed (Dough will be slightly sticky).

Knead on a floured surface adding additional flour if needed, until smooth and elastic; about 4 minutes. With floured hands. Pat dough out to fill the greased pizza pan, OR roll dough to a 12-inch circle and transfer to greased pizza pan

Top as desired and bake on the bottom oven rack for 12-15 minutes until cheese is bubbly and crust is browned.


Until my next post, make every day a celebration!

Stay well,


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Eggplant “meatball” Pizza

Hi Everyone,

I just wanted to share my dinner tonight with all of you.

I wanted to show you one more meal to make with the leftover eggplant “meatballs” that I posted earlier today.

Bob and I had a busy day and I was trying to think of something quick so I decided to re-purpose the meatballs and make a pizzette (10 -inch individual pizza) with store bought dough (no time to make fresh dough). A Boboli shell or flatbread shell would also work.

I had a few bell peppers, yellow onions, some leftover marinara sauce and shredded mozzarella cheese from the eggplant parmigiana, grated cheese, olives and of course the eggplant meatballs (sliced in half).

I sautéed the diced peppers and sliced onions lightly in a frying pan with a little olive oil just to soften them a bit.

Layer all the ingredients on the pizza shell and bake at 500 degrees for 8-minutes and you have a steaming hot “eggplant meatball pizza”. Not the same old thing but with a lot of the same old ingredients.

Just thought that I would pass along a quick idea for any hectic weeknight meal. Enjoy……..

Until my next post, make every day a celebration !

Stay well,


Please ask your family and friends to follow either on Facebook or sign up for emails directly from the web page.

And share this post with your family and friends.

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Fun & Fattening Food Day Celebration!

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Hi Everyone,

Hope all is well. I want to start out and thank those who are still sending me get well messages. I truly appreciate your care, concern, and prayers. You all mean the world to me.

I have the best members.

I am happy to say that I am at 6-months post-heart-transplant and feeling as if I am a human again. I cannot believe that I am halfway through recovery and then I will be able to start posting tablescapes again.

I am walking on my own unassisted (and not out of breath-yeah!). That alone is a miracle. I used to have to stop every few minutes to catch my breath and hold on to Bob for balance and never last more than 10 minutes before I had to be taken home to rest.

Now Bob and I go for our nightly walk along the boardwalk at the beach and I can walk for 30 minutes with no breaks. It is as if the world opened up for me.

Lesson learned don’t take anything for granted, even something as simple as taking a walk with your honey.

I was even given the okay from my transplant team to go food shopping, as long as it wasn’t on the weekend and not at a peak time and I have to wear my protective gear (mask & gloves) and carry Purell.

You would think I won the lottery, I was so happy to get out and see people after being in the house for so many months. 

I was never so happy to food shop.

The photo is of me making my great escape to Whole Foods wearing all my gear.

Photo Jun 23, 6 48 57 PM WF shopping

My checkups and biopsies have been good, and both the doctors and I are happy with the direction I am going in, so………….I decided to toss all my dietary guidelines to the wind and have a day of “Fun & Fattening Foods” to celebrate my “6 months post-heart transplant”.

I am sure my doctors wouldn’t be thrilled if they knew, but one day should do no harm. I only celebrated for one day, satisfied my cravings and then went right back to my doctor’s guidelines and restrictions.

I had to use the food saver & shrink wrap & freeze most of the celebratory meals (so I wasn’t tempted to cheat again) and save it for my son to take home on his next visit.

On the menu:

• Homemade pizza with spinach and ricotta
• Rice balls
• Pigs in a blanket


Let’s start the celebration…

Homemade Pizza with Spinach and Ricotta.

This was a very easy pie and I will take you through the simple steps.

Makes one 12-inch pie crust or 2 thin crusts.



  • 1 lb. pizza dough (either store-bought or homemade)* recipe for homemade below.
  • 1 (10 oz.) box of frozen chopped spinach – thawed and drained well (get all the water out so the pie isn’t watery)
  • 1 small container (15 oz) of whole milk ricotta
  • 1 (8 oz) package shredded mozzarella
  • 2 fresh thoroughly washed Roma tomatoes- sliced
  • Pre-cooked pizza sauce (jarred or homemade)
  • Grated cheese
  • Garlic powder
  • Fresh basil leaves
  • Red pepper flakes (optional)
  • fine breadcrumbs (optional)


  • Put a little flour on your hands and pat the dough out to fill a greased pizza pan, OR roll dough to a 12-inch circle and transfer to a greased pizza pan or ungreased pizza stone.
  • I top the dough with fine breadcrumbs when I make a pizza with this many toppings so the pizza dough doesn’t get soggy.
  • Next, top the dough with pizza sauce, shredded mozzarella, drained spinach, dollops of ricotta, sliced tomatoes, grated cheese, and garlic powder – red pepper (optional)
  • Bake on the bottom oven rack for 12-15 minutes until cheese is bubbly and crust is browned.
  • Top with fresh basil when you remove the pizza from the oven

Ready for the oven …

Photo Jul 28, 7 46 06 PM PIZZA -READY FOR THE OVEN

COOKS NOTE– I always use Fleischmann’s Pizza Crust Yeast when I make a homemade pizza because there is NO dough rising time.

Look for this in your supermarket…..

Photo Feb 13, 6 55 06 PM

Pizza Dough Recipe

(from Fleischmann’s Yeast package)


  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1 packet Fleischmann’s pizza crust yeast
  • 1 ½ tsp sugar
  • ¾ tsp salt
  • 2/3 cup very warm water (120 to 130 degrees)
  • 3 tbsp. oil (I use olive oil)
  • Pizza sauce and toppings


  • Preheat oven to 425 degrees
  • I use the stand mixer ……
  • COMBINE 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Mix and then add water and oil
  • MIX until well blended, about 1 minute
  • ADD gradually, enough remaining flour until a soft dough ball is formed. The dough will be slightly sticky.
  • KNEAD on a floured surface adding additional flour if needed until smooth and elastic: about 4 minutes
  • With floured hands, pat dough out to fill a greased pizza pan, OR roll out dough to a 12-inch circle and transfer either to a greased pizza pan or a pizza stone
  • TOP as desired with sauce and toppings and cheese
  • BAKE on the bottom oven rack for 12-15 minutes until cheese is bubbly and crust is browned.

Also, visit  for more recipes


Next up …… Rice Balls

Photo Jul 31, 8 01 10 PM RICE BALL 2

If you have been following DishingwithDiane, you would have seen the post for Rice Balls before and hopefully by now would have tried them.

Here is the link to my original post with step by step instructions along with photos. Click and open.

2019-07-31 20.01.49 RICE BALLS 1


Now, the Pigs in a Blanket ……

A while back I bought the cutest silicone “pig” mold. When I bought it, I wasn’t sure what I was going to use it for but I was in a “pigs are the cutest” phase of my life. I bought the mold along with a rubber pig-shaped spatula that had an untimely death with a hot burner.

I was originally thinking brownies or candy and then I read an article on Pinterest that had a new recipe for pigs in a blanket using pancake batter and a very similar mold. So, I went out to buy pancake batter and the rest is history as they say.

This brought out the little boy in Bob because he was fascinated when I brought this tray to the table. 

They are so cute and a very good conversation starter at your next get together. I served them with deli mustard. The mold makes 12 at a time.

I think the next time I make them I am going to try a thin cornbread batter instead of the pancake batter to make a corn dog and see which combination I like better.

2019-07-28 18.42.10 PIGS IN A BLANKET

So this is the mold I bought, BPA free and oven safe.

2019-08-20 00.46.13 PIG MOLD

And here are the directions ……


  • Cocktail franks (mini hot dogs)
  • Pancake batter
  • Vegetable oil spray


  • Preheat oven to 425 degrees
  • Lightly spray the mold with vegetable oil
  • Place on a cookie sheet or tray
  • Pour pancake batter halfway into molds (remember the batter will rise).
  • Gently press a cocktail frank into the batter
  • Bake for approx. 20 minutes
  • Enjoy! Serve with deli mustard


All in all, it was a very enjoyable celebration for a day and then I went right back on track with all my doctor’s orders.

Now I have to plan something for my one year anniversary of the transplant.


Until my next post, make every day a celebration!

Stay well,


Thank you for visiting my blog.

Ask your family and friends to share, like, comment and JOIN and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I love hearing from you. 

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Happy 4th of July

4th of JULY -MY FOX8.COM

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Hi everyone, 

I hope you all have a safe and wonderful 4th of July!

There is no formal tablescape for me this year, Bob and I are going out for the holiday. 

I just wanted to share a new menu item that I have added this year along with the traditional “Diane’s 4th of July potato salad”.

This year I added a flag pizza to bring along to our friend’s house with the potato salad and desserts. I thought it was a cute idea and I saw Giada make it on one of her shows. I have been up early making pizzas.

Photo Jul 04, 12 48 00 PM FLAG PIZZA

I have included the recipe for the pizza and the potato salad below.

4th of July Flag Pizza

Recipe courtesy of Giada De Laurentiis



2 tablespoons extra-virgin olive oil

2 garlic cloves, peeled and smashed

5 ounces baby spinach, chopped

1-2 teaspoon kosher salt


2 tablespoons flour

1-pound pizza dough

1 tablespoons extra-virgin olive oil

3-4 cup pizza sauce

2 cups shredded mozzarella cheese

1 tablespoon ricotta cheese

28 slices pepperoni


Preheat the oven to 500°F. Position a rack in the lower third of the oven.

Heat a medium skillet over medium-high heat. Add the oil and the garlic and cook until fragrant and lightly browned. Add the spinach and the salt and cook, stirring often, until the spinach is wilted, about 1 to 2 minutes. Remove from the heat and drain the spinach in a fine mesh strainer. Set aside.

Sprinkle 1 tablespoon of flour on a clean work surface. Place the dough on top and sprinkle it with the remaining tablespoon of flour. Roll the dough out to a 15 X 10-inch rectangle. Drizzle the oil on a rimmed baking sheet and spread it evenly using a pastry brush. Transfer the dough to the prepared baking sheet.

Spread the sauce over the entire crust. Sprinkle with the mozzarella, creating a 5 X 4-inch rectangle in the upper left corner with slightly less cheese. Squeeze the liquid from the spinach and spread evenly over the upper left corner. Dot small clumps of ricotta cheese over the spinach to form the “stars. ” Arrange the pepperoni over the remaining surface of the pizza in horizontal rows, slightly overlapping the slices to form the stripes.

Bake for 12 to 15 minutes or until the crust is golden brown and cooked through and the cheese is bubbly.


Diane’s 4th of July Potato Salad

2015-07-04 07.59.17- POTATO SALAD CLOSE UP

PREP TIME : approx. 2 hours


5-lb bag of red potatoes -NOT PEELED -boil whole until fork can pierce skin but not mushy/ DRAIN

2 ½ C         Hellmanns mayo -not light

5 TBSP      Red Wine Vinegar

3 ¾ tsp       Kosher salt

2 ½ tsp       Sugar

¾ tsp          Pepper

2 ½ C         Celery (chopped)

1 ½ C         Red onion (diced)

1 dz          Hard boiled eggs – (sliced)

Shredded carrots are optional


Safety Check…

Check your eggs for signs of cracks. Since fresh eggs are harder to peel it is best if you purchase your eggs a week prior to boiling. You can test the freshness of the eggs by placing them into a glass of water. The freshest eggs will lie on the bottom of the water on its side. As an egg ages the air pocket inside grows so your egg will start to stand up on end. An egg that floats to the top should be discarded.

Mix mayo and vinegar together—Add salt, pepper, and sugar and mix thoroughly.

Add celery and onions—Next add potatoes WARM  (cut into bite size pieces)

Add eggs (sliced) and fold all ingredients together.

Cooks Note…

I think the potato salad tastes best after it has cooled in the refrigerator for a few hours and all the flavors have blended together.



Have a great day !

Until my next post, make every day a celebration!

Stay well, 


Please spread the word and ask your family and friends to join DishingwithDiane.

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments & emails, I LOVE hearing from you.