[1] A quickie pizza for breakfast uses ready-to-eat naan flatbread instead of a pizza crust. The recipe is below (photos #1, #2 and #4 © Frigo Cheese).

[2] Add bacon, breakfast sausage or other topping(s) to the pizza.

[3] Campari tomatoes are similar in size to plum tomatoes, but with a round rather than oval shape (photo © Burpee).

[4] Frigo’s fresh mozzarella.

[5] Breakfast pizza with eggs and pancetta. Here’s the recipe (photo © DeLallo).

National Pizza Week begins the second Sunday in January, and you can start it off with pizza for breakfast— All of the pizza holidays are below; and check out these pizza statistics.

This is a speedy recipe because it switches out ready-to-heat-and-eat naan flatbfread instead of pizza dough. You can also use a small prebaked pizza crust.

The recipe is courtesy of Emily Ellyn, Retro Rad Chef and Frigo Cheese. Here are more of Chef Emily Ellyn’s recipes.

> The different types of flatbread.

> The history of pizza.
 
 
RECIPE: FLATBREAD PIZZA WITH CHOICE OF TOPPINGS

Some breakfast pizza recipes are topped with an egg, and you’re welcome to do so here. We recommend frying the egg separately and adding it as a garnish. Otherwise, after the crust is golden and toppings are browned, crack two eggs over each naan. Return them to the oven and bake for another 2-4 minutes more, until the egg whites are set but the yolks are still runny (photo #5).

You can also substitute sliced hard-boiled eggs.
 
Ingredients

 
Garnish

 
Preparation

1. PREHEAT the oven to 400°F. Brush the naan flatbreads, bubbly side up, with the olive oil and sparingly season with salt. Then, place the naan on a sheet tray or pizza stone.

2. DIVIDE the marinara sauce and spread it over the tops of the naan. Top with the mozzarella and tomato slices. Add any additional pizza toppings, as desired.

3. PLACE the naan pizzas on the middle rack and cook for 10–15 minutes or until the mozzarella becomes melty and the crusts are golden brown.

4. REMOVE the pizzas from the oven and top them with the freshly ground black pepper, fresh basil and oregano. Slice and serve them with shredded Parmesan cheese and dried chili flakes.

Mangia!
 

THE YEAR IN PIZZA HOLIDAYS

Whether you get takeout pizza or make your own, mark your calendars for:

Struggling through diet after diet in the 1980s, we ate a lot of salad. In those days, before the wide distribution of artisan vinegars and olive oils, we preferred “diet” salad dressings to generic oil and vinegar. The brand with the widest choice was Walden Farms: zero calories, zero carbs, zero fats. Not to mention, cholesterol-free, gluten-free, keto-friendly, and certified kosher by OU.

While we embraced it at first, we grew tired of the overall flavors. But that was then.

Now, Walden Farms has improved its line of salad dressings—very good flavor and a lot of them, for dressing, marinades, and recipes. And still zero calories, zero carbs, and zero fats. We tried them and were impressed!

All of the salad dressings now have natural flavors with improved taste and texture on the inside and a label design on the outside.
 
 
ZERO-CALORIE FLAVORS FOR EVERY PALATE

What dazzles us is how many choices there are: 22!. How many dressings can fit on the grocer’s shelf? They’re all available on the Walden Farms website.

 
Discover more at WaldenFarms.com.
 
 
THE 5 MOST POPULAR SALAD DRESSING FLAVORS

According to The Association for Dressings and Sauces, Ranch is the most-popular dressing flavor in the country (Here’s more about ranch dressing). The runners-up:

 
 
RECIPE: ASIAN TOFU OR CHICKEN SALAD

This recipe (photo #5), from @TheVeganMomma, uses Walden Farms’ Sesame Ginger Dressing—zero calories, zero net carbs, zero sugar and fat—for this tasty, low calorie salad. She made it with tofu; we substituted chicken. You can use both!
 
Ingredients

 
Preparation

Just chop up the ingredients, add dressing and toss.

[1] Italian is the second most-popular bottled dressing in the U.S., after Ranch (all photos © Walden Farms).

[2] Toss mixed steamed vegetables with zero-calorie Walden Farms vinaigrette and top with grilled fish.

[3] The most popular bottled dressing in the U.S.: Ranch.

[4] Make Buffalo wings with zero-calorie Walden Farms BBQ Sauce and Blue Cheese Dressing.

[5] This tasty, low-calorie Asian Sesame Ginger Salad can be vegan with tofu or meaty with chicken. The recipe is below (photo © Vegan Momma | Walden Farms Facebook.

[1] Sables, French shortbread cookies, made with blue cheese (photos #1 and #2 © Jasper Hill Farm).

[2] Bayley Hazen, one of America’s great blue cheeses (LINK REVIEW?).

[3] Use real maple syrup, not “pancake syrup” (photo © Rent Mother Nature).

[4] You can dip shortbread in chocolate, or enrobe the entire cookie (photo © Wisconsin Dairy).

[5] Salted caramel chocolate shortbread. Here’s the recipe (photo © Spice Islands).

[6] Candied lemon shortbread. Here’s the recipe (photo © Go Bold With Butter)

January 6th is National Shortbread Day. You might want to bake some traditional shortbread, or take a walk on the wild side with blue cheese sablés. What are sablés (pronounced sob-LAY)? They’re the French take on shortbread. The difference is that sablé, French for sandy (i.e. a sandy texture), is a more crumbly texture of the Scottish version. The ingredients are the same (flour, butter, eggs, sugar, a pinch of salt), the technique is slightly different.

Pecan sandies are an American version of sablés. See the difference in the footnote*.

The recipe below [shown in photo #1] adds blue cheese to the dough for a sweet and savory take. The recipe uses Bayley Hazen, one of America’s great blue cheeses. You can substitute, but make it a quality blue cheese.

You can find other recipes for savory-only shortbread: blue cheese or curry, for example.

> There are more shortbread cookie recipes below.

> The history of shortbread.

> The history of cookies.

> The history of blue cheese.
 
 
RECIPE: BLUE CHEESE SABLÉS WITH MAPLE GLAZE

Prep time is 15 minutes, 4+ hours to refrigerate the dough, and 15-20 minutes bake time.
 
Ingredients For 2 Dozen Cookies

 
Ingredients For The Glaze

 
Preparation

1. MAKE the cookie dough in advance. Blend the butter and blue cheese on low speed until totally combined, about a minute or two.

2. ADD the sugar, salt, and nutmeg. Beat until completely combined and creamy, but be careful not to over-mix. Add the egg yolks one by one, mixing just until the batter is smooth.

3. STIR in the flour with a wooden spoon or rubber spatula, just enough to make sure there aren’t any pockets of dry flour. The dough will be sandy, but it should become cohesive when pressed.

4. ROLL the dough into a long log about 2” thick, working quickly to avoid drying out the dough. Wrap the log in plastic and refrigerate it for at least 4 hours. When ready to bake…

5. PREHEAT the oven to 350°F and line 2 baking sheets with parchment paper.

6. UNWRAP the chilled dough. Slice the uneven ends from the log, then cut the log in half. Slice each log into a dozen ½”-thick rounds. Arrange 12 cookies on each baking sheet, spaced about 1” apart.

7. BAKE the cookies for 15-20 minutes, rotating the baking sheets halfway through, just until the edges turn golden.

8. COOL the cookies on the baking sheet for 5-10 minutes, then carefully remove them to a cooling rack.

9. MAKE the glaze. Combine the glaze ingredients in a small bowl and whisk until completely smooth. Set aside while the cookies cool. Once the cookies are completely cooled…

10. USE a pastry brush to paint the top of each cookie with glaze, covering the entire surface evenly. You only need a little bit; the glaze is very sweet and a thin layer of it is enough to balance out the cookies’ savory edge.
 
 
MORE SHORTBREAD COOKIE RECIPES

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.