everything but the kitchen sink pizza.

The weather this week has been to die for. Seriously. It’s in the mid 60s during my morning walks, cozying up in a sweatshirt to take Miss Ellie out. Let’s be honest. It feels like fall. And not only that but in the morning meeting the other day a producer pitched a story about the leaves changing. Fall is almost here folks.

So that got me thinking – if fall’s almost here than summer is almost over (yes, brain science I know). And well I have been slacking majorly on my summer to-do list. And an easy one that I’ve been meaning to check off – making pizza!

I had every intention of 1) making my own dough and 2) making this pizza. But for the first time all summer I didn’t have any zucchini on hand. As for the own dough part…well I saw this at the store and it looked so eassssssy.

So no zucchini. But I did have about every other veggie and lots of other goodies to use up before they went bad. So here comes the pizza with everything but the kitchen sink. Because it all depends on what’s in your fridge this recipe is a mere guideline. Got some zucchini? Throw it on there. Let all the veggies hang out!


  • Pizza crust (use your own recipe or cheat like me and used Pillsbury’s new artisan pizza crust)
  • tomato
  • red onion, sliced
  • assorted peppers, sliced
  • kalamata olives
  • garlic, grated
  • 1 cup feta cheese
  • 1/2 cup parmesean
  • 1 cup apple chicken sausage
  • olive oil


Follow the instructions for your dough. Preheat the oven, roll it out, prebake for about 8 mins.

Rummage through your fridge and find the things you want to toss on your pizza. First off, check out this pepper. Have you ever seen a purple bell pepper? Yeah me either! (Unless you answered yes, and well than you live a more exciting life than me).

Slice and dice all your veggies. Grate your garlic. Chop up that yummy apple chicken sausage that has been hiding under everything else in your fridge drawer. Rub down the dough with olive oil. Pile on the toppings.

Top that all off with some cheese. I had lots of feta and parmesan. And to finish that off I dried out some oregano from my herb garden and sprinkle that yumminess on top.

Bake away! And obviously clean up while it’s cooking…or not. I made this the other night and well I just washed the pan tonight…

Now enjoy! And well if you’re like me than you’ll begin to enjoy it before you remember to take a finished photo. Whoops…


So what do you have in your fridge that you can top a pizza with? Let me know what you create!


Greek Chicken Burgers

Greek food is a weakness of mine. Probably because my dad’s side of the family is from a little town in Greece (actually because of some war, it’s in Turkey now…but that’s just a technicality) and I have been eating incredible Greek food since I was a baby.

From spanikopita to lamb to saganaki, if it’s Greek, I probably love it. But sadly my cooking skills have failed when I try to copy my family’s recipes. But I have found that I can incorporate the flavors of the food I love into things that are simple enough to make.

I can make hamburgers. Simple. You mix some spices with some ground beef, mash into a patty and grill. Ta da! So when I came across a Greek chicken burger recipe I had to try it out. Spinach, feta, oregano and a sad attempt at tzatziki sauce and I have a delicious dinner!

Greek Chicken Burgers
Adapted from Kitchen Parade


  • 6 ounces frozen spinach leaves (defrosted and drained)
  • 1/2 cup feta cheese
  • 2 Tbsp panko or dry bread crumbs
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp table salt
  • 1/2 tsp black pepper
  • 1 pound ground chicken
First off defrost your spinach. If you have time set it out in the morning, if not place it in a colander with a paper towel (to prevent little spinach particles from escaping!) and place under hot water. After it’s defrosted you want to make sure to squeeze out ALL of the excess water, otherwise your burgers will be soggy.
In a bowl, mix together all the ingredients. I used my hands – and it was VERY messy. But also kind of fun. Squishy, squishy chicken goo.
Form the chicken goo into five patties. (I was only cooking for myself so I put four of the patties into individual ziplock bags and froze  them. Hello easy dinner for the next week!)
Grill the patties on a grill, grill pan or frying pan. Let sit in the pan for five minutes without touching, flip and cook the other side. If you’re fancy, check their doneness with a thermometer (should be 165F) or if you’re like me, mutilate your burger a little and peek in the middle.
As for serving. I was trying to be healthy so I didn’t put it on a bun. I just topped mine with red onions and served it with cucumbers and my sad attempt at tzatziki sauce.
Ok let’s talk about this sauce. So I really like tzatziki sauce. But the one I made was not so great… The recipe called for 1) a food processor – which I don’t have and 2) tomatoes – which I don’t like.
But I made it anyway. In a blender I combined 1/2 green pepper, 1/4 cucumber, 1 roma tomato, 1/2 cup Greek yogurt, salt and pepper. Well it was disgusting. It was watery and tasted like a took a bite out of a tomato. Gross. So I tossed it in the garbage disposal.
Attempt number 2: I blended the remaining Greek yogurt, cucumber and salt/pepper.  That was MUCH better. No tomato nonsense. Still wasn’t great, but it was decent. Next time, I’ll probably stick with store-bought.