[1] One ball of pizza dough is divided into four individual portions (photos #1 and #2 © DeLallo).

[2] DeLallo’s citrus marmalade is made with clementines, lemons, and oranges.

[3] Brie is the cheese of choice for this dessert pizza (photo © Whole Foods Market).

[4] The pecan is the only major tree nut indigenous to North America. Here’s how to toast them (photo © American Pecan).

Raise your hand if you want to celebrate National Dessert Day, October 14th. Today we have something fun for your consideration: a dessert pizza recipe.

There are many dessert pizza recipes, but this one is more unusual. Instead of chocolate and berries, this recipe brings the big, bold yet refined flavors of the Italian Marmalade, rich and creamy Brie, and balsamic glaze, with a garnish of toasted pecans and fresh rosemary.

The recipe, from DeLallo, uses the brand’s citrus marmalade, a combination of clementines, lemons and oranges. But you can substitute a marmalade you have on hand.

You can purchase balsamic drizzle, or make your own.

A marmalade tip: In addition to this recipe, here are 30 more uses for marmalade.

here are more dessert pizza recipes, plus dessert pasta, below.
 
 
RECIPE: CITRUS PECAN DESSERT PIZZA

 
Ingredients For 4 Individual Servings

 
Preparation

If you’re using ready-made dough, skip to Step 3.

1. COMBINE the flour mix and yeast packet in the pizza dough kit in a large mixing bowl with 1-1/4 cups lukewarm water. Stir with a fork until the dough begins to form.

2. KNEAD by hand for 3 minutes, or until the dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes.

(After this step, you can refrigerate for use within 1-3 days.)

3. PREHEAT the oven to 450˚F. Divide the dough into 4 equal pieces. Form a thin pizza by hand on a lightly oiled baking pan or pizza stone.

4. BAKE the pizzas for 6-8 minutes, until the crust edges begin to brown. Remove the pizzas from the oven.

5. DIVIDE the toppings among them. First, spread a layer of marmalade. Next, top with dollops of Brie. Sprinkle with pecans and fresh rosemary.

6. BAKE for another 6-8 minutes until the toppings are browned and the cheese is melted. Serve topped with a generous drizzle of balsamic glaze.
 
 
MORE DESSERT PIZZA RECIPES

 
 
DESSERT PASTA RECIPES

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Not a conventional cheeseburger, this Mediterranean Cheeseburger recipe from Butterball Turkey was made with a turkey burger, but you can substitute beef, lamb (yes!), salmon, or a veggieburger.

It makes a cheeseburger with halloumi cheese and tzatziki, Greek yogurt cucumber sauce, plus a side of tabbouleh or parsley salad.

Records date halloumi to Cyprus circa 300 C.E. It has become the ultimate grilling cheese in modern times. It retains its shape, even when cooked at high temperatures, and develops a golden crust when seared (although it can be enjoyed in its uncooked state).

Halloumi (ha-LOO-me) is made from sheep’s milk or a combination of sheep’s and goat’s milks. Two rounds of curd cooking give halloumi a spongy, meaty texture. It is mild, with faint herbal notes in halloumi made with milks from luscious grasslands.

Here’s more about halloumi cheese.

> National Cheeseburger Day is September 18th. May is National Burger Month.
 
 
RECIPE #1: MEDITERRANEAN CHEESEBURGER

Ingredients Per Burger

 
Preparation

1. GRILL the burger until fully cooked, with an internal temperature of 165°F. While the burger is cooking…

2. WARM or grill the pita bread. Spread the tzatziki sauce on the pita.

3. Arrange the grilled vegetables and roasted red pepper over the tzatziki. Set the grilled burger atop the grilled vegetables. Top with the grilled Halloumi.

4. SERVE with a side of parsley salad or tabbouleh, and an optional ramekin of olives.
 
 
RECIPE #2: PARSLEY SALAD

Low in calories and high in nutrition, parsley salad is a delicious side with burgers and sandwiches. Or, use it as a burger topping, or as part of a Middle Eastern mezze plate.

When serving this with the halloumi cheeseburger, it’s your decision whether you want the feta cheese. You can leave it out.
 
Ingredients For The Salad

 
Ingredients For The Dressing

 
Preparation

1. COMBINE all salad ingredients in a large mixing bowl.

2. WHISK together the dressing ingredients.

3. DRIZZLE THE dressing over the parsley salad, then gently toss.

[1] “Mediterranean” cheeseburger on pita with tzatziki and grilled halloumi cheese.

[2] Grilled halloumi cheese. Enjoy it on a burger, sandwich, salad, or mixed skewers (photo © Ina Peters | iStock Photo).

[3] Tzatziki (tsot-SEE-kee), a yogurt and cucumber sauce seasoned with garlic and dill. You can buy it or make your own (photo © Cava Grill).

[4] Parsley salad. The recipe is below (photo © Au Za’aatar Lebanese Restaurant | New York City.

[5] Italian flat leaf parsley (photo © Good Eggs).

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[1] Korean-style pulled pork in lettuce cups (photos #1 and #4 © Nakano).

[2] Some people add rice to the lettuce cup. You can add other grains instead (photo © Good Eggs).

[3] Gochujang is Korean hot red chile paste. You can use it instead of hot sauce, sriracha, or other source of chile heat (photo © Trifood).

[4] Nakano makes rice vinegar in conventional and organic varieties, in Natural, Roasted Garlic, Sesame, and other flavors.

National Pulled Pork Day is October 12th and we’ve got a variety of pulled pork recipes. But today we’d like to suggest something different: Korean-style pulled pork lettuce cups.

The Korean-influenced recipe saves both the calories and carbs of the sugar in Southern-style pulled pork.

Not to mention, it saves the calories and carbs in the rolls upon which Southern pulled pork is served.

This Korean-fusion variation also is spicy due to gochujang, the Korean red chile paste (photo #3—here’s more about it).

The cooked meat is shredded with two forks, which is the same as pulled pork. (The term “pulled” refers to pulling the cooked meat into shreds with forks.)

In addition to gochujang, you’ll need rice vinegar. Both have numerous other uses in your pantry.

> What is pulled pork.

> The different cuts of pork.
 
 
RECIPE: KOREAN-STYLE PULLED PORK IN LETTUCE CUPS

Thanks to Nakano, an eighth-generation brewer of fine rice vinegar, for this recipe. It specifically uses Nakano Toasted Sesame Rice Vinegar, but if you already own natural rice vinegar, you can substitute it.

You can substitute white wine vinegar, but we encourage you to use rice vinegar. You’ll find many more uses for it.

We added a garnish of spicy mayonnaise, mixing gochujang paste with regular mayonnaise (to taste). We brought it to the table for optional drizzling over the lettuce wraps.

Prep time is 15 minutes plus marinating (1 hour or overnight). Cook time is 1 hour in a pressure cooker.
 
Ingredients For 10 Lettuce Cups

 
Preparation

1. SEASON the pork with salt and pepper. Toss it in a large bowl with half of the gochujang. Cover and refrigerate for 1 hour or overnight.

2. ADD the marinated pork to an electric pressure cooker. Whisk the remaining gochujang, vinegar, soy sauce, garlic, ginger, and sesame oil in a bowl.

3. POUR the mixture over the meat. Cook on high pressure for 60 minutes, then manually release the remaining pressure. While the pork is cooking…

4. MARINATE the cucumbers and carrots in rice vinegar. You can let them marinate as long as you like (even overnight). When the pork is finished cooking…

5. CAREFULLY UNLOCK the lid of the pressure cooker. Remove the pork from the cooking liquid; shred it into small chunks.

6. SERVE it DIY-style with the lettuce leaves, cucumber, carrots, kimchi, and optional garnishes. Or prepare the lettuce cups in the kitchen and serve them filled.
 
 
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*There are two types of lettuce in the butterhead category, Boston and Bibb. Both are small, loosely formed heads of soft, supple leaves. Boston is a larger and fluffier head than Bibb; Bibb is the size of a fist, and sweeter than Boston. Both are excellent for lettuce cups. The downside: They’re highly perishable. The different types of lettuce.

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