Mediterranean-Inspired Grilled Pizzas

Serves 2-4

2 cups prepared pizza dough (or 2 pieces large naan bread)
Olive oil
2 tablespoons basil pesto
1/2 cup shredded mozzarella
2 tablespoons olive tapenade
1/2 cup jarred roasted artichoke hearts
2 tablespoons jarred roasted red peppers
1 heaping cup arugula
1 ball burrata cheese
1 tablespoon chopped Kalamata olives
Salt + pepper
Fresh rosemary

1. Bring pizza dough to room temperature on a floured surface (you don't want to overwork the dough or it will become tough!). Divide into two balls. Meanwhile, heat grill to 450-500 degrees.

2. Carefully press pizza dough ball from the center to create a flattened disc. Lift dough and rotate to stretch the dough. Repeat with other dough. Brush both sides with olive oil.

3. Place dough directly on grill grates, allowing to cook for 2 minutes covered. Check and, if bubbles begin to appear, flip. Continue to cook and remove once golden on both sides.

4. Place prepared dough (or naan!) on squares of foil. Spread pesto on pizza, followed by shredded mozzarella, artichoke and red pepper. With a spoon, drizzle olive tapenade over top.

5. Return dough to grill, cooking until cheese is just bubbling. Remove from heat and immediately top with arugula, burrata, rosemary, salt, pepper, and a drizzle of olive oil.

One-Pot Pinwheel Pasta with Italian Sausage

Olive oil
1 package fully-cooked Italian chicken sausages
1 large shallot, halved and sliced thin
3 cloves fresh garlic, minced
2 heaping cups wagon wheel pasta
1 quart (4 cups) low-sodium chicken broth
2 large handfuls baby spinach
1 cup frozen peas
1/3 cup parmesan cheese
2 tablespoons cream (or Nutpods)
Salt + pepper

1. Heat 1 tablespoon olive oil in a deep-sided skillet over medium-high heat. Add sliced sausage in a single layer and cook untouched for 3 minutes. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate.

2. To the same pan, add 1 teaspoon olive oil with shallot and garlic, stirring until just softened, about 1-2 minutes. Add pasta and broth. Scrape up any brown pieces with a wooden spoon, then cover and bring to a boil over high heat.

3. Once at a boil, uncover and reduce heat to medium. Cook for 8-10 minutes, or until pasta is close to al dente and broth has almost fully reduced. Turn heat to low and add spinach, peas, parmesan, and sausage. Stir until the spinach has wilted. Add a few splashes of cream, and season to taste with salt and pepper before serving.