
This episode features a delicious zucchini pizza recipe and a spicy breakfast dish, providing home cooking inspiration.
Can a mountain of zucchini turn into a homemade pizza you can’t stop taking “just one more” slice of? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll discover a standout Smitten Kitchen recipe for a thin-crust summer pizza that’s loaded with zucchini yet somehow still crispy, golden, and nutty with browned Gruyère. You’ll also want to try a saucy, spicy breakfast dish inspired by a recent visit to a street food stand in Los Angeles. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Smitten Kitchen’s summer squash pizza Chilaquiles from ChiLAquiles on Venice and Hauser in Los Angeles Chilaquiles master recipe from Rick Bayless, and a store-bought sauce recommendation (and great article!) by Jarret Melendez from Epicurious Also mentioned: Giada’s scarpaccia video and her recipe (gluten-free!) And a vegan version of scarpaccia from Earth To Rocco **** Got a cooking question? Leave us a message on…
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