What's for Dinner: Mediterranean Pasta with Sauteed Asparagus

Also local to Walla Walla is some killer asparagus. The field around my childhood home was actually an asparagus field, so I grew up walking outside to the sometimes-putrid smell of the vegetable. It took me a few years, but I finally grew to like the little green stalks.

This is my favorite way to eat asparagus -- lemony and fresh atop a bed of delicious pasta.

Mediterranean Pasta with Sauteed Asparagus

Soy-free, vegan

Ingredients

1 lb. pasta of your choice (I used tomato-carrot penne)
4 Tbs. extra-virgin olive oil, divided
5 cloves garlic, minced and divided
Salt and pepper to taste
1 bunch asparagus, cleaned and trimmed
1 C sliced white mushrooms
2 C frozen artichoke hearts, thawed
1 C sundried tomatoes 
Juice of 1 lemon
3 Tbs. white wine

Step-by-Step

Cook pasta according to package instructions.

While pasta is cooking, in a medium skillet, heat 2 Tbs. olive oil over medium-high heat. When the olive oil is slick, add three cloves garlic. Sauté until garlic becomes slightly golden on the edges. Add asparagus to skillet, stirring once, then allowing it to cook without stirring.

In a separate large stock pot or wok, heat 2 Tbs. olive oil over medium-high. When the oil becomes slick, add two cloves garlic. Sauté until garlic becomes slightly golden on the edges. Add white mushrooms, artichoke hearts, and sundried tomatoes. Sauté.

By this point, the asparagus skillet will have begun to get a golden-brown residue on the bottom of the pan. Juice half the lemon into the skillet, using the acidity to scrape the residue from the pan. Stir again, then allow to continue to cook.

Similarly, when the skillet begins to develop a residue, add the white wine to that pot, using the acidity to scrape the residue from the pot.

When the pasta finishes cooking, drain it then add it to the mushroom and artichoke heart mixture. Turn the heat on that pot down to medium. Continue to stir, heating through.

When the asparagus pan again begins to develop a residue, deglaze the pan again by juicing the other half of the lemon and repeating the scraping process. Once done, immediately empty the asparagus into the pot with the pasta and mushrooms.

Note: I kept the asparagus separate from the pasta in the picture, but I actually prefer combining the two. I ended up combining them on my plate after taking the photo. The citrus flavor of the asparagus is a little too strong without the pasta, but brings a wonderful flavor to the pasta.

What's for Dinner: Gluten-Free Tri-Color Summer Pasta Salad with Green Beans, Chickpeas, and Grape Tomatoes

I'm all moved back to my mom's house for the summer before making the move to North Carolina. My mom has a little cottage in the country outside of Walla Walla, Wash. What that means for me is great local produce and great wine. Mmmmmmm.

I hit up the farmer's market this last weekend and found myself some gorgeous green beans. I wanted to incorporate them into a salad that tasted distinctly summer.

Gluten-Free Tri-Color Summer Pasta Salad

Soy-free, gluten-free, vegan

Ingredients

1 lb. gluten-free pasta, cooked according to package instructions and cooled
2 C grape or cherry tomatoes, halved
2 C cooked garbanzo beans
1 C fresh green beans, cleaned and lightly blanched
3/4 C vegan mayonnaise
1 Tbs creamy dijon mustard (not whole grain)
4 tsp. garlic powder
Salt & pepper to taste 

Step-by-Step

Combine gluten-free pasta, tomatoes, garbanzo beans, and lightly blanched green beans in a large bowl by tossing them with salad tossers. Be very gentle, as gluten-free pasta can often be less hearty than regular pasta.

Add mayonnaise, dijon mustard, garlic, and salt and pepper to the mixture. Again toss with salad tossers until fully combined.

What's for Dinner: Slow-Cooked Artichokes with Bruschetta-Topped Rocket Salad

I've been quite busy packing myself for a grand move from Washington to North Carolina. Thus, I've had very little time to cook. At the same time, I have a fridge full of food and six days to eat it.

I found a bunch of globe artichokes and some leftover bruschetta topping in my fridge today, so this is what transpired.

Slow-Cooked Artichokes

Soy-free, gluten-free, vegan

Ingredients

4 small globe artichokes
3 Tbs. minced garlic
2 Tbs. red cooking wine
2 sprigs rosemary
2 C water

Step-by-Step

Prep artichokes by cutting the stems and trimming the pokey ends off of the leaves.

Combine garlic, wine, rosemary, and water in your slow cooker. Place artichokes stems down in the liquid.

Cover and allow to cook for 4 hours on low.

Bruschetta Topping

Soy-free, gluten-free, vegan

Ingredients

1 C julienned sun-dried tomatoes
2 Tbs. balsamic vinegar
2 Tbs. extra-virgin olive oil
2 sprigs rosemary, minced
2 Tbs. minced garlic
1 C chopped fresh basil
2 C heirloom cherry tomatoes, cut in sixths

Step-by-Step

Combine all ingredients in a bowl. Allow to sit in fridge for two hours to combine flavors.



I created the salad by topping rocket (arugula) with a couple spoonfuls of bruschetta topping and some garbanzo beans. The vinegar and oil on the bruschetta topping makes a perfect dressing for the salad.

What's for Dinner: Polenta with Vegan Creamy Pesto

I love polenta, and I love eating it all different ways. This particular recipe is the perfect combination of comfort and refreshing flavor.

Polenta with Vegan Creamy Pesto

Soy-free, gluten-free

Ingredients

2 tsp. + 1 Tbs. extra virgin olive oil
4 pre-made polenta cakes (either make ahead or buy)
1 C raw cashews
1 C water
2 C basil leaves
3 Tbs. minced garlic
2 tsp. lemon juice
1 tsp. salt
dash cayenne pepper

1/4 C kalamata olives, sliced
1/4 C black olives, sliced
1 C baby spinach
1 15-oz. can chickpeas

Step-by-Step

Heat olive oil in a skillet over medium-high heat. Once olive oil is heated, place polenta cakes in the skillet to begin frying. Allow to fry for 5 minutes on each side, flipping three times and allowing 5 minutes of cook time after each flip.

In a food processor, process cashews and water until graininess is gone. Add basil, garlic, lemon juice, salt, and cayenne pepper.

Layer polenta cakes, pesto, spinach, olives, and chickpeas. (I sautéed my chickpeas a bit with some cumin, which added a little kick, but this is not necessary.)

What's for Dinner: Portabella Wellington and Jeweled Brussels Sprout Salad | V

This was my first holiday season as a vegan. In the past, I was vegetarian and could subsist on cheesy, buttery sides and perhaps lentil loaf for Thanksgiving and Christmas dinners. This year's dietary restrictions challenged me to come up with something new.

Thanks to @chelsiehadden for the photo!

I served this with some instant mashed potatoes and mushroom gravy. Lazy? Perhaps. But these other dishes take enough effort.

Jeweled Brussels Sprout Salad

Ingredients

2 Tbs. dijon mustard
2 cloves garlic, minced
2 Tbs. agave or honey
3 Tbs. red wine
2 Tbs. extra virgin olive oil

4 C. shredded brussels sprouts

2 C. walnuts, toasted and chopped

2 C. dried cranberries

Step-by-Step

1. Combine dijon, garlic, agave and wine. While whisking, slowly add olive oil until well emulsified.
2. In a large bowl, mix brussels sprouts, walnuts, dried cranberries, and dressing.
3. Allow to sit for 1 hour to allow the brussels sprouts to soak up the dressing.

Portabella Wellington

Ingredients

4 portabella mushrooms, cleaned

1 C. walnuts

1 bunch purple kale (other kale will work, too)

3 sprigs fresh rosemary
2 cloves garlic
1/2 C. chives
2 Tbs. mushroom gravy
1 Tbs. red cooking wine
pinch salt
2 sheets pre-made puff pastry, thawed

Step-by-Step

1. Preheat oven to 400 degrees.
2. Scrape gills of mushrooms into food processor, being careful not to cut through the mushroom. Set caps aside.
3. Add walnuts, kale, 1 sprig rosemary, garlic, chives, gravy, wine, and salt to food processor. Pulse to combine into a coarse paste-like filling.
4. Roll sheets of puff pastry together, sealing the seams.
5. Fill mushroom caps with filling. Place cap side-down in a row at the center of your puff pastry. Stretch and fold puff pastry over mushrooms and press to seal. Brush with oil and press rosemary sprigs into dough. Mushrooms can also be individually wrapped by rolling and cutting puff pastry sheets to fit.
6. Cook on a greased baking sheet until pastry is golden brown, about 20 minutes. If the pastry seems to be browning too quickly in some spots, cover with aluminum foil.

What's for Dinner: Vegan Wonton Soup

There's this restaurant in Spokane. Red Dragon. They have the tastiest vegan wonton soup ever. Until now.

This soup is perfect for summer. It's got a little bit of crunch and a little bit of spice, and it's full of good-for-you fresh veggies.

Vegan Wonton Soup

Soy-free

Ingredients

2 carrots, peeled and cut into 3" sticks

10 cremini mushrooms

1/4 C walnuts

30 wonton wrappers (make sure to buy vegan-friendly)

Water (for sealing wrappers)

4 C vegetable stock

3 C water

4 tsp. sriracha (less or more to taste)

2 Tbsp. coconut aminos

1 Tbsp. garlic powder

2 tsp. curry powder

2 tsp. rice wine vinegar
1/8 C chopped green onion

3 C shiitake mushrooms, sliced thickly

1 baby bok choy, chopped

1/4 small head of cabbage, shredded

1 head broccoli, chopped
Bean sprouts to top

Step-by-Step

In a food processor, pulse carrots until they are thickly shredded. Add in cremini mushrooms, continue to pulse. Add walnuts and pulse until they are broken down into small pieces.

Assemble the wontons by placing about 2-3 tsp. of the mixture in the middle of a wrapper. Wet the borders of the wrapper, and fold the wrapper in half over the filling. Fold the corners in on the middle of the wonton.

In a large pot, combine stock, water, sriracha, coconut aminos, garlic, curry, green onion and vinegar. Place over high heat and allow the broth to come to a boil.

Drop wontons into the broth, one at a time. Lower heat to medium-high and allow to cook for about 3-4 minutes, until the wontons begin to float to the top.

Add in shiitake mushrooms, baby bok choy, cabbage, and broccoli. (If you use a pot the size of mine, you'll have barely any room.) Simmer until mushrooms are soft.

After the mushrooms are soft, ladle into bowls. Serve topped with bean sprouts.

What's for Breakfast: Vegan Benedict with Caramelized Onions

Before I became vegan, eggs benedict (without the ham) was one of my absolute favorite meals. I hate egg whites, so I would pick those off, but there was something about the slightly sweet thickness of the hollandaise sauce mixed with the runniness of the soft-poached yolk was just the perfect breakfast.

One day, my mom and I were brainstorming breakfast ideas, and I was lamenting my loss of eggs benedict, specifically hollandaise sauce. Mom took that as a challenge.

For Mother's Day, I'm sharing her amazing recipe for vegan hollandaise (with a few of my modifications), and my recipe for the perfect benedict.

Vegan Benedict with Caramelized Onions & Mushrooms

Makes 2 servings.

Ingredients

Hollandaise Sauce

1/8 C vegan margarine

1/8 C flour (I used chickpea flour, and it was delish)

1 tbsp. faux chicken seasoning (like better than boullion)

1 pinch turmeric

1 tsp. garlic powder

1 pinch paprika

1 pinch salt

1 13-oz. can coconut milk

Caramelized Onions & Mushrooms

1 Tbs. extra virgin olive oil

1/2 onion, sliced

5 cremini mushrooms, sliced

2 tsp. garlic powder

Benedict Toppings

2 whole wheat vegan English muffins

1 Tomato, sliced

1 Avocado, sliced

Spinach

Step-by-Step

Hollandaise Sauce

1. In a small saucepan over medium-high heat, melt margarine. Whisk in flour, chicken seasoning, turmeric, garlic powder, paprika, and salt until all clumps are gone. Allow to cook for 1-2 minutes, letting the mixture thicken.
2. Add about 1/4 C coconut milk and salt, stirring vigorously to avoid clumping. Add the remainder of the coconut milk. Cook for another 5-10 minutes, stirring occasionally.
3. If the sauce is too thin, add a little more flour or some corn starch.

Caramelized Onions & Mushrooms

1. In a skillet over medium-high heat, heat olive oil. Once the olive oil is heated through, add onions. Cook for 1-2 minutes, until translucent.
2. Add mushrooms and garlic powder. Cook, stirring occasionally, for about 10-15 minutes, until onions are caramelized.

Benedict

1. Toast English muffins. Layer onto the muffins spinach, tomato, caramelized onions and mushrooms, then avocado. Pour hollandaise over the muffins.

What's for Dinner: Bagels with White Bean Spread | V, SF

The weather is warming up, and I've been tiring of warm soups and cozy roasted beans. As the air gets warmer, I've been thinking more and more about fresh summer recipes.

This one fits the bill. It's a balanced meal with plenty of veggies, some protein and some grains. And it's oh so fresh.

White Bean Spread

Makes about 2 servings (enough for two bagels)

Ingredients

1 C white beans

1/4 C rice milk

1/2 tsp. garlic powder

1/2 tsp. lemon juice

1 Tbs. parsley

1/2 tsp. dry oregano

pinch salt

Step-by-Step

1. Combine all ingredients in a food processor until you achieve a smooth texture.

All you've got to do is spread this white bean concoction on top of a toasted multi-grain bagel. Top it off with sliced onion, tomato, avocado, and clover sprouts. Sprinkle on salt and pepper to taste.

What's for Dinner: Mongolian Noodles with Burmese Tofu | V, SF

This was my first time making Burmese (soy-free) tofu. Either I made it wrong, or it's going to take some getting used to. It's a little mushier than soy tofu, but it has a nice flavor.

To try it out, I paired it with my Mongolian noodles recipe from my cookbook (subbing coconut aminos for the soy sauce) and did a basic dry-fry with a marinade.

Maybe Burmese tofu isn't meant for marinades, or maybe it's just naturally a little mushy. I'll try again and we'll see.

The overall taste, however, was pretty yummy. Now to get the texture right!

What's for Dinner: Sushi & Soy-Free Miso Soup | V, SF, GF

So fresh. So tasty. This meal took a little bit to prepare, but I would say that I needed the break from studying. I also needed the energy that the raw vegetables afforded me.

Both of these super tasty recipes are vegan, gluten-free, and soy-free. Woopee!

Vegetable Sushi

Ingredients

1 C dry sushi rice, rinsed and drained

4 tsp. rice vinegar

2 tsp. sugar

2 carrots, peeled and julienned

1/2 cucumber, peeled and julienned

4 small red radishes, julienned

1/2 avocado, sliced

4 pieces nori (roasted seaweed)

Step-by-Step

1. Cook rice using thumb method (when you rest the tip of your thumb on leveled rice in the pot, the water should come to your first knuckle; it'll be about 1 C). Allow it to boil covered until rice has absorbed the water.
2. Let the rice sit for about an hour to cool, then mix in vinegar and sugar.
3. Assemble, roll and cut your sushi according to these directions.

Soy-Free Miso

Ingredients

3 Tbs. chickpea miso paste

3 C water

2 Tbs. extra virgin olive oil

3 tsp. minced garlic

1 scallion, chopped

1/2 C chopped shiitake mushrooms

2 C chopped baby bok choy

1 C cooked cellophane noodles

1 Tbs. coconut aminos

Mung bean sprouts and sriracha for garnish

Step-by-Step

1. Stir together chickpea miso and a bit of water in a pot, ensuring that no clumps exist. Slowly stir in the remaining water and olive oil.
2. Add garlic and scallion to the mixture. Place over medium heat. Add shiitake mushrooms and baby bok choy. Allow to cook until mushrooms are soft.
3. Add cellophane noodles and coconut aminos.
4. Serve topped with bean sprouts and a little sriracha.

What's for Dinner: Peanut Soup & Vietnamese Summer Rolls | V, GF

Vietnamese food is one of my favorite ethnic genres. I love how fresh and tangy it is, with just enough spice. I had a strong inkling for summer rolls this afternoon, so I decided to make 'em fresh.

To go with the summer rolls, my hubs made my Spicy Thai Peanut Soup from my cookbook. He did a dandy job, let me tell you.

I occupied the other side of the kitchen, julienning carrots and cucumbers, and slicing radishes.

And before you say it: Yes, I did slip up on my soy-free diet today. I wanted to use the last block of tofu and the last little bit of soy sauce in my fridge. Plus, how can you eat Vietnamese without tofu?!

These babies are gluten free and vegan, though. I'm working on it.

Vegan Summer Rolls | V, GF

Ingredients

1 block tofu, sliced into thin strips

2 medium carrots, peeled and julienned

1/2 cucumber, peeled and julienned

6 small radishes, thinly sliced

4 oz. cellophane noodles, prepared according to package instructions

Basil leaves

Cilantro

14 spring roll wrappers, softened according to package instructions

Step-by-Step

1. Place a few slices of tofu, some carrot sticks, cucumber sticks, radish slices, and cellophane noodles in a stack on a spring roll wrapper, just to the side of middle.
2. Place a couple of basil leaves and some cilantro sprigs on top of the stack.
3. Roll the summer rolls by folding each side, the folding the back and tightly rolling to the end of the wrapper. This tutorial has a great photographic step-by-step.

Peanut Sauce | V, GF

Ingredients

2 1/2 Tbs. peanut butter

2 Tbs. rice vinegar

2 1/2 Tbs. soy sauce

1 Tbs. lime juice

Sriracha to taste

Step-by-Step

1. Whisk together peanut butter, vinegar, soy sauce, and lime juice. Add sriracha to taste.

What's for Dinner: Cashew Fried Rice | V, SF, GF

This is one of those meals that I've had the supplies for forever, but kept putting off because of the work involved. Let me tell you, that was dumb. The meal wasn't nearly as difficult as I'd imagined, and it tasted delicious. Delicious, I tell you.

The "oh so hard" work involved? Make a pot of rice the night before. That's it. That's the reason for my procrastination.

So here is my super tasty vegan, gluten-free, and soy-free (that's right: SOY-FREE) vegetable fried rice.

Cashew Fried Rice | V, SF, GF

Ingredients

1/2 Tbs extra virgin olive oil

1/4 C sesame seeds

1 Tbs sriracha sauce (or more for a spicier dish)

1 1/2 C raw cashews

2 C frozen chopped broccoli, slightly thawed

4 tsp. minced garlic

1 large carrot, peeled and chopped

1 portobello mushroom, chopped

1 tsp curry powder
2 tsp vegetable bouillon (like Better than Bouillon, No Chicken)

3 Tbs Coconut Aminos (otherwise known as soy-free soy sauce; you can also use soy sauce)

3 C cold, cooked rice

salt to taste

Step-by-Step

1. Heat 1/2 Tbs. extra virgin olive oil in a wok on high. Stir in sesame seed and 1/2 Tbs. sriracha. Once heated, stir in the raw cashews. Cook for about 3 minutes, until nuts are golden. Set aside.
2. Using the same wok, cook the broccoli on high until the ice has melted and then evaporated. Stir in garlic.
3. Add carrots, mushrooms, and curry powder. Cook for about 2 minutes. Stir in coconut aminos and another 1/2 Tbs. sriracha.
4. Mix in rice bit by bit until combined well, stirring constantly to prevent scalding. Cook until the desired texture is obtained. Stir in salt.

I also topped mine with some chopped green onions and extra sesame seeds for a little crunch.

Easy, right? The hardest part is literally pre-cooking the rice. And the result? A nutty flavored rice with the perfect hint of spiciness and tons of veggies. 

What's for Dinner: Couscous, Chickpeas, and Brussels Sprouts | V, SF, GF

Sometimes, I just don't want to cook. I want fabulous food, but I don't want to roll up my sleeves and get it done.

That's where this meal comes in.

It's a true set-and-forget oven meal. Literally, the couscous just takes boiling some water and lemon juice, pouring in the couscous, and removing it from heat while covered. The chickpeas & brussels sprouts get a healthy coating of extra virgin olive oil, garlic and lemon juice, then they get to chill out (or heat up) in the oven for 45 minutes or so.

I apologize for the awful cell phone picture. BOTH of my camera batteries were dead. :(

The recipe is an adaptation of my roasted chickpeas and green beans recipe in my cookbook. I simply substituted brussels sprouts for the green beans.

What's for Dinner: Bean Burgers & Kale Chips

The recipe for these black bean burgers is in my cookbook, so I won't divulge. But you can buy my book here! These burger patties are filled with black beans, oats, and veggies.

Baked kale chips from Smitten Kitchen go perfectly with these burgers. Yummmmm.

What's for Dinner: Sweet Potato Tex-Mex Soup

I love soup in the winter. Soup is just the perfect food to warm up my whole body and make me feel cozy, even when it's only 24 degrees outside.

This soup from Oh She Glows is exactly the type of dish I look for: protein-packed, vegan, and cheap to make.

The flavors in this dish are perfect: a little sweet from the yam, savory from the quinoa and black beans, and just enough spicy to make my lips tingle. :)

Anyway, I only made a couple of modifications, so I won't copy the whole recipe. I added the black beans and spinach at the same time as the spices instead of waiting. I also added some cilantro to the soup while it simmered.

What's for Dinner: Vegan Pho

I've been sick all week. Like in the bathroom sick. I've been living on bread, vegetable soup and popcorn (my body likes starchy food when it rejects everything else). My poor husband who hates cooking has had to make dinner for himself (and homemade dumpling soup for me) every night this week, and I've been having cooking withdrawals.

I went stir-crazy last night. At 10 p.m., at the first sign of feeling better, I declared that I was going grocery shopping. I put together a meal plan for the next two weeks, made a list, and headed for the markets.

I'm a bargain shopper, which means running to up to six (yes, 6!) stores in order to get the best deals. We'll talk more about this soon, but the gist is I got 12 days worth of groceries for me and my husband for around $75.

A huge portion of this $75 (okay, so like $8 worth, but that's a lot for one meal!) was for a vegan pho recipe that I've been itching to make.

Vegan Pho

Recipe adapted from The Cozy Herbivore

Ingredients

Broth

1 large onion, peeled

1 2-inch piece fresh ginger, peeled

3 cloves garlic

2 oz. shiitake mushrooms

1 large daikon radish, peeled and chopped

1 Tbs. extra virgin olive oil

pinch salt

pinch pepper

1 tsp. anise seed

1 tsp. fennel seed

1 cinnamon stick

1 cardamom pod

1 tsp. coriander

4 C vegetable stock

2 C water

1/4 C genmai-matcha tea (I found this at Huckleberry's in the bulk section)

1/8 C soy sauce

Tofu

1/2 block water-packed extra-firm tofu, sliced thinly

2 Tbs. soy sauce

1/2 C corn meal

Toppings

8 oz. thin rice noodles (prepared by steeping in boiling water for about 7 minutes)

bean sprouts

cilantro

finely chopped jalapeno, seeds removed

basil

lime wedges

1. Broil onion, ginger, garlic and mushrooms, flipping them every few minutes so char appears on all sides. Remove from oven. Reduce oven to 350 degrees.
2. While letting the oven cool, combine daikon, olive oil, salt, and pepper. Place on baking sheet. Bake for 10 minutes, flip, then bake 10 minutes more.
3. Meanwhile, chop onion, mushrooms, and ginger. Smash and peel garlic. Set aside. Dry-toast anise, fennel, cinnamon, cardamom, and coriander in a skillet over medium heat. Remove daikon from oven (leave oven on).
4. Combine vegetable stock and water in a large pot. Add vegetables and spices. Bring to a boil. Cover and simmer for 20 minutes.
5. Meanwhile, dip tofu slices in soy sauce then in corn meal, then place on greased baking sheet. Bake in oven for 5-7 minutes, flip, then bake for about 5 minutes more.
6. Uncover broth and add tea. Allow to simmer about 2 minutes. Remove broth from heat and strain with a fine strainer. I chose to preserve some of the onion and mushroom by tossing them back into the broth, but this is optional.
7. Prepare a bowl by combining broth, some noodles and tofu. Top with bean sprouts, cilantro, basil, and some jalapeno. Squeeze in some lime.

A lot of work, but YUM.

What's for Dinner: Pesto Pizza

I've got to admit, I was lazy this weekend. I've been so busy with school (and a little burnt out on cooking) that I've been looking for super easy meals to feed my family.

Tonight, I used some really fresh ingredients to create a delicious pizza. Spinach, organic basil, parmesan, feta, yellow cherry tomatoes, sun-dried roma tomatoes, crimini mushrooms, fresh squeezed lemon juice. I cheated a little bit by using a deli pizza dough rather than making my crust from scratch (an the pizza suffered for it).

This was simple to create. I stretched out the pre-made dough, baked it on 350 for a few minutes, smothered the warm crust with my spinach pesto recipe (from my cookbook), heaped on shredded spinach, sprinkled on some parmesan and feta, added my yellow and sun-dried tomatoes. 

The crust got a little egg wash, and the pizza went back in the oven for another 10-15 minutes.

Delish.