Lemon Mozzarella Pizza with a Rioja Tomato Basil Sauce and Flaky Crust

Citrusy & Cheesy



1 pie crust

1 phyllo pie crust

8 small tomatoes on the vine

3 cloves garlic

1/2 cup Rioja/Tempranillo

10 crushed basil leaves

1/4 cup EVOO

1 tbsp. truffle oil

1 tsp. dried sage, 1 tsp. dried basil, 1 tsp. dried rosemary, 1 tsp. dried thyme, plus 1 tsp. 

 1/2 tsp. turmeric, 1/2 tsp. ground ginger, plus 1 tsp. 

3 dashes cayenne pepper, plus 3 dashes

1 tsp. cracked black pepper, plus 1/2 tsp., 2 tsp. sea salt, plus 1/2 tsp. 

1/2 block fresh mozzarella or queso fresco

1 1/2 cup shredded mozzarella

1 whole lemon




Preheat the oven to 350 degrees.

Spread the pie dough evenly over a greased pizza pan. Leave more dough on the perimeter to act as a crust/sauce barrier. 

Bake for about 10 minutes, or until the dough is very lightly browned. 

Take out of oven and add a layer of phyllo dough over top, kneading the two doughs together. (Be careful, as the dough will be hot right out of the oven.)

Bake for an additional 5 minutes, or until the phyllo dough has started to get crispy.

Dice the tomatoes and garlic and add to a small sauce pan with both olive oil and truffle oil, Rioja, and all spices. Let stew on medium heat for about 10 minutes, or until all ingredients are cohesively blended together, stirring occasionally. Once it starts looking pretty saucy, remove from heat.  

Spread the tomato sauce evenly overtop of the dough.

Cut thin slices of the fresh mozzarella (or queso fresco) and add sporadically overtop of the sauce.

In a medium bowl mix the shredded mozzarella with all of the "plus" spices. Add over top of the fresh mozzarella (or queso fresco).

Slice the lemon into very thin slices, including the rind. Add the lemon slices overtop of the pizza, spreading evenly throughout. 

Place in oven and bake for about 10-15 minutes, or until cheese is completely melted and lightly browned. 

Remove from oven and let cool. Since the dough will be flaky, cut large triangular pieces and transfer onto a plate with a spatula. 


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Spicy & Refreshingly Salty



1 cucumber

4 ripe tomatoes

1 yellow pepper (or several small sweet peppers)

1 red pepper

1/2 sweet yellow onion

2 garlic cloves

1/3 cup olive oil

½ cup cold water

1 tsp. thyme

1 tsp. ground ginger

1 tsp. cayenne pepper

Dash of cinnamon

Dash smoked paprika

Salt & Pepper, to taste

Fresh basil leaves

1 mango, diced




Dice all ingredients. Keep the mango and 1/4 of the cucumber separate for the garnish

Blend together all of the ingredients in a blender, splitting them up half and half because not all will fit in the blender at once.

In a large serving bowl, stir all blended contents.

Garnish with chopped cucumber, mango, fresh basil, and smoked paprika


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Chicken Tacos with Mango Tomato Salsa

Spicy & Savory Sweet



1 package of small round super soft corn tortillas

1 package of chicken breast

1 mango

2 ripe tomatoes

½ cucumber

½ sweet yellow onion

jalapeño, chopped, no seeds

1 Lime

1/4 cup cheddar cheese (or favorite)

1 tbsp. crushed fresh basil

1 tbsp. crushed fresh cilantro

1 tbsp. olive oil

Salt & Pepper, to taste

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. seasoned salt




Cut the chicken into bite-sized pieces.

Sautée the chicken with olive oil and spices until it reaches a nice crispy brown outside.

Warm the tortillas in the oven at 350 degrees for about 5 minutes.

For the salsa, chop the mango, tomatoes, cucumber, onion, and jalapeño. Mix in a medium bowl with salt and pepper, olive oil, lime juice from half the lime, cilantro and a little bit of seasoned salt.

Place a few pieces of chicken into the center of each tortilla.

Garnish with cheese, fresh basil and the Mango Tomato salsa. And enjoy!


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