white cheese chicken lasagna... 1 hour and 20 minutes

the goods:

9 lasagna noodles (not oven-ready)
1/2 cup (1 stick) butter
1 yellow onion, chopped
1 garlic clove, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 teaspoon salt
1 and 1/2 cups whole milk
4 packages (8 ounces each) sliced mozzarella
1 cup grated parmesan cheese, divided, plus an additional 1/4 cup for topping
1 teaspoon dried basil
1 teaspoon italian seasoning
1/2 teaspoon ground pepper
15 ounces whole milk ricotta cheese
2 cups cooked, cubed chicken (I sliced mine off of a rotisserie chicken)
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 tablespoon fresh chopped flat-leaf parsley

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water, then lay flat on wax paper or foil to prevent sticking.
Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently, about 5-7 minutes. Stir in flour and salt, and cook until bubbly. Slowly stir in broth and milk, and bring to a boil, stirring constantly, for 1 minute. Stir in 3 slices of the mozzarella cheese, and 1/2 cup parmesan. Season with basil, italian seasoning, and black pepper. Remove from heat, and set aside. In a medium bowl stir together the ricotta and spinach until combined, set aside.
Spread 1/3 of the sauce mixture on the bottom of a 9x13-inch baking dish. Layer with 1/3 of the noodles, spread a layer of the ricotta/spinach mixture on top of the noodles, sprinkle with 1/2 of the chicken, drizzle with sauce, and layer with mozzarella slices, then sprinkle 1/4 cup parmesan on top. Add another layer of noodles, smear with remaining ricotta/spinach mixture, sprinkle with remaining chicken, drizzle with sauce, and layer mozzarella slices on top, the sprinkle with 1/4 cup parmesan on top. For the final later, lay out noodles, drizzle with sauce, and layer mozzarella slices on top. Sprinkle with 1/4 cup parmesan cheese.
Bake for 35 to 40 minutes. Let stand 5 minutes before cutting and serving.

penne pasta in creamy vodka tomato sauce... 30 minutes

the goods:

1 tablespoon olive oil
1/2 onion, diced
4 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes
3/4 cup vodka
1/2 teaspoon crushed red pepper flakes
3 basil leaves, chopped
1/2 teaspoon oregano
1 cup mushrooms, sliced
1/2 cup heavy cream
1/2 cup half and half
3/4 teaspoon salt
8 ounces penne pasta
freshly grated parmesan, for serving

In a medium pot of boiling, salted water, cook pasta according to package instructions, and drain.
While water is coming to a boil/pasta is cooking; heat a large skillet over medium heat. Add oil, onion, and garlic. Cook until onion softens, stirring occasionally, about 5 minutes. Add tomatoes, vodka, red pepper flakes, basil, and oregano. Bring mixture to a simmer, reduce to low and cover. Continue to simmer for 20 minutes until sauce thickens. During the last 10 minutes, add mushrooms, cover and continue to simmer. Add heavy cream, half and half, and salt to sauce and stir everything together. Toss pasta with sauce and serve topped with parmesan and basil.

crockpot creamy italian chicken soup... 9 hours

the goods:

2 boneless, skinless chicken breasts
1 yellow onion, chopped
2 garlic cloves, minced
1 can (14.5 ounces) coconut milk (full fat)
1 can (14.5 ounces) chicken broth
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
2 tablespoons italian seasoning
1 tablespoon dried basil
1/2 teaspoon kosher salt
fresh ground pepper to taste

In the bowl of a slow cooker, combine the onions, garlic, coconut milk, chicken broth, tomato sauce, and diced tomatoes along with seasonings. Add chicken, cover, and cook on low for 7-9 hours or high for 4-6 hours until chicken shreds easily. Shred chicken and return to crock pot. Serve  with warm biscuits for a truly comforting meal.

creamy sun-dried tomato and parmesan chicken zoodles... 20 minutes

the goods:

1 tablespoon butter
2 boneless, skinless chicken breasts, cut into strips
1 jar (8 ounces) sun-dried tomatoes in oil, chopped
4 garlic cloves, peeled and crushed
1 and 1/4 cup heavy cream
1 cup shaved parmesan
dried basil
red pepper flakes
2 large zucchini, spiralized

In a large skillet over medium-high heat, melt the butter. Add the chicken strips and sprinkle with salt. Pan fry until golden and browned on all sides and cooked through, about 5 minutes.
Add sun-dried tomatoes with 1 tablespoon oil from jar. Add garlic and saute until fragrant. Lower heat to medium-low, and add cream and parmesan; stir to combine and simmer until cheese has melted. Season with salt, pepper, and red pepper flakes, as desired. Add zoodles and stir to coat in sauce. Simmer for about 5 minutes more to warm and soften zoodles. Serve topped with additional shaved parmesan.

italian sausage tortellini... 25 minutes

 the goods:

1 tablespoon olive oil
1 small yellow onion, diced
1 lb. mild italian sausage, in casings
3 garlic cloves, minced
1 can (14.5 ounces) chicken broth
1 can (14.5 ounces) petite diced tomatoes
1/2 cup heavy cream
20 ounces fresh tortellini
3 cups fresh baby spinach
grated parmesan, for serving

Heat olive oil in a large, deep skillet over medium heat. When the oil is hot, add the onions. Squeeze the sausage from the casing into little "meatballs" straight into the pan. Increase heat to medium-high and cook, stirring occasionally, until sausage is browned and onions are soft, about 5-7 minutes. Reduce heat to low and add garlic, stir until fragrant, 1 minute. Add the broth, tomatoes, cream, and tortellini to the skillet. Stir to combine, increase heat to high, and bring to a boil.
Cover, then reduce to a simmer for 15 minutes, until tortellini are tender and heated through. Add salt and pepper to taste. Add in spinach and stir until wilted. Remove from heat and serve topped with parmesan.

crockpot italian chicken and broccoli rabe chili... 8 hours

the goods:

3 boneless, skinless chicken breasts
1 small sweet onion, diced
3 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons paprika
2 teaspoons dried thyme
1/4 teaspoon allspice
1/4 teaspoon red pepper flakes
1 dried bay leaf
1 teaspoon salt
1 teaspoon pepper
1 can (56 ounces tomato paste
4 cups chicken broth
1/2 cup balsamic vinegar
1 large bunch broccoli rabe, ends trimmed, roughly chopped
1 jar (16 ounces) roasted red peppers, sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup freshly grated parmesan cheese, plus more for serving
1/2 cup chopped italian parsley, plus more for serving

In a the bowl of a crockpot, add the chicken, onion, garlic, chili powder, oregano, paprika, thyme, allspice, red pepper flakes, bay leaf, salt, and pepper. Add the tomato paste, chicken broth, and balsamic vinegar. Give everything a gentle stir to combine. Cover the crockpot and cook on low for 6-8 hours, stirring once or twice if possible.

During the last 30 minutes of cooking, stir in the broccoli rabe, roasted red peppers and cannellini beans. Crank the heat up to high, cover and let cook 20-30 minutes longer.
Lightly shred the chicken with 2 forks. Stir in parmesan and parsley. Ladle into bowls and top with additional parmesan and parsley.

tortellini soup with italian sausage, spinach, and tomatoes... 30 minutes

the goods:

1 pound ground italian sausage

1 tablespoon olive oil

1 small white onion, diced

5 garlic cloves, minced

1 can (28 ounces) fire roasted crushed tomatoes

6 cups chicken or vegetable stock

1/4 cup roughly-chopped basil leaves

1 teaspoon salt

1/2 teaspoon black pepper

1 package (about 1 pound) refrigerated tortellini

2 big handfuls of fresh baby spinach

grated parmesan, for serving

Cook the italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up with a wooden spoon as it cooks. Transfer sausage with a plate with a slotted spoon, then drain excess grease from pot. Return pot to heat and add olive oil. Add white onion and saute for 7 minutes, or until the onion is soft and translucent, stirring occasionally. Stir in the garlic and cook for an additional minute, until fragrant. Add the crushed tomatoes, stock, basil, salt and pepper, and the cooked sausage, and stir to combine. Continue cooking until the mixture reaches a simmer. Add the tortellini and continue to to simmer for 8 minutes until tortellini is cooked through, stirring occasionally. In the last 2 minutes of cooking, add spinach and stir to combine. Season with additional salt and pepper as needed. Serve with parmesan.

grilled tenderloin and eggplant open-faced caprese sandwiches... 40 minutes

the goods:
1 pound beef tenderloin steaks, about 1-inch thick (or other similar steak)
extra-virgin olive oil
1 tablespoon steak rub (I used stagner)
1 medium-large eggplant, cut into 1/2-inch slices
4 slices sourdough bread
2 large tomatoes, sliced
8 slices fresh mozzarella cheese
fresh basil leaves
balsamic vinegar

Bring steaks to room temperature, about 15 minutes while you preheat the grill to medium and slice all your veggies. Rub steaks with olive oil, then with steak rub on both sides. Clean and lightly oil hot grates. Grill steaks 10-15 minutes, flipping halfway through until medium. Remove steaks from grill and allow to rest. Brush eggplant slices and bread slices with olive oil and season with salt and pepper. Grill eggplant 6-8 minutes, flipping halfway through until tender. Toast bread until slightly crisp, 1-2 minutes. Thinly slice steaks against the grain. Layer the mozzarella, tomatoes, basil leaves, steak, and eggplant onto bread slices. Drizzle with balsamic vinegar and serve!

shrimp tomato and spinach pasta in garlic butter sauce... 25 minutes

the goods:

1 pound fresh shrimp, shelled and deveined

5 plum tomatoes, chopped

3 cups fresh baby spinach, stems removed

5 garlic cloves, minced, divided

4 tablespoons butter

1 tablespoon olive oil

1/2 lemon

1/2 teaspoon crushed red pepper

paprika, to taste

10 ounces fettuccine noodles

1/2 cup grated parmesan

In a large pot of salted boiling water, cook fettuccine according to package instructions.
Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil to pan. Once butter is melted, add shrimp and half the minced garlic. Season shrimp with paprika and salt. Cook for 1-2 minutes, then flip and cook for another minute, until pink. Add tomatoes, spinach and remaining garlic to pan. Add crushed red pepper and stir to combine. Continue stirring until spinach is wilted. Drain pasta and add to skillet along with 3 tablespoons butter and a squeeze of fresh lemon juice. Season with salt and using tongs, toss pasta with sauce and shrimp to incorporate fully. Sprinkle with parmesan and serve.

garlic shrimp and sun-dried tomato pasta in cream sauce... 30 minutes

the goods:

1/2 pound shrimp, peeled and deveined
4 ounces sun-dried tomatoes in olive oil
1/4 teaspoon paprika
4 garlic cloves, minced
1 cup cream
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
8 ounces fettuccine

Drain sun-dried tomatoes, reserving 2 tablespoons of the drained oil.
In a large pot of boiling salted water, cook fettuccine according to package instructions.
In a large skillet, saute minced garlic and sun-dried tomatoes in the 2 tablespoons of reserved oil for 1 minute. Add shrimp, sprinkle with paprika and salt and cook over medium heat for about 2 minutes. Add cream, basil, and crushed red peppers, bring to a boil and reduce to a simmer. Whisk in parmesan cheese until melted. Remove from heat and toss with drained fettuccine. Sprinkle with additional parmesan and serve!

slow cooker lasagna... 4 hours and 35 minutes

the goods:

1/2 tablespoon olive oil
1 pound Italian sausage (casings removed if necessary)
2 jars (24 ounces each) spaghetti sauce
2 cups water
1 container (15 ounces) whole milk ricotta cheese
2 tablespoons chopped parsley
16 lasagna noodles (NOT no-boil)
1 and 1/2 pounds mozzarella, shredded
1/2 cup grated parmesan

In a large skillet over medium heat, combine olive oil and Italian sausage. Cook, for 10-12 minutes, breaking it into small pieces with a wooden spoon as it cooks. Add spaghetti sauce and water, bring to a simmer and turn off heat. In a small bowl, stir together ricotta and parsley and season with salt and pepper. In the bottom of a slow cooker, spread a layer of sauce. Cover with a layer of noodles (breaking them up to fit when needed), spread a layer of the ricotta mixture on top. Pour 2 cups sauce on top of ricotta, sprinkle with 1 cup mozzarella and sprinkle with parmesan. Repeat layers 3 more times: noodles, ricotta, sauce, cheeses. Finishing with a nice layer of cheese. Cook on low for 4 hours. Place slow cooker (inside only) in oven and broil until cheese is bubbly and starting to brown. Let rest 20 minutes before serving.

mediterranean chicken pasta... 25 minutes

the goods:

3 boneless skinless chicken breasts, pounded to an even thickness

extra-virgin olive oil, garlic salt, and black pepper to taste
16 ounces angel hair pasta
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
3 garlic cloves, minced
6.7 ounces sun-dried cherry tomatoes
1 can quartered artichoke hearts, drained
2 tablespoons chopped nicoise olives
1 teaspoon lemon zest
1/2 cup chicken broth
1/4 cup heavy cream
juice from 1/2 a lemon
1/4 cup grates parmesan cheese
1/4 cup chopped fresh basil

Brush both sides of chicken with olive oil and season with garlic salt and pepper. Saute in a large skillet over medium-high heat for 3-4 minutes per side, or until no longer pink in the center. Transfer to a plate and let rest.
Add pasta to a large pot of salted, boiling water and cook according to package instructions. Drain and set aside.
In the same skillet you cooked the chicken in, over medium heat, add olive oil and shallots. Season with salt and pepper and saute until translucent, about 3 minutes. Add garlic and saute for 30 seconds, until fragrant, stirring constantly. Add tomatoes, artichoke hearts, olives, and lemon zest; saute until heated through, about 2 minutes. Add chicken broth, cream, lemon juice, parmesan, and basil. Reduce to a simmer for a couple of minutes more.
Chop chicken into bite-sized pieces. Divide pasta among plates, then top with sauce and chicken and extra basil if desired.

southern bbq pulled pork pizza... 30 minutes, plus dough rising

the goods:

pizza dough:

1 teaspoon active dry yeast

4 cups all-purpose flour

1 teaspoon salt

1/3 cup extra-virgin olive oil

pizza:

1/2 cup barbecue sauce

1 cup pulled pork

3 pieces of bacon, cooked and crumbled

1/2 red onion, thinly sliced

2 roma tomatoes, thinly sliced

2 cups shredded cheese (cheddar, mozzarella, and monetery jack)

2 scallions, sliced

2 tablespoons chopped fresh cilantro

Make the dough: pour 1 and 1/2 cups warm water into a bowl. Sprinkle the yeast over the water. Combine the flour and salt in the bowl of a stand mixer. With the mixer on low speed, drizzle in the olive oil until just incorporated. Gently stir the yeast/water mixture, then drizzle it into the mixing bowl. Mix until the dough forms a ball. Lightly oil a clean bowl and transfer ball of pizza dough into it. Turn it to coat in oil, then cover with a clean moist kitchen towel and set in a warm place for 1-2 hours.
Place a pizza stone in the oven and preheat to 500 degrees. Lightly oil a baking sheet. Divide the dough in half and one piece at a time stretch the dough to the desired shape and size. The thinner the better. Spoon barbecue sauce on dough and spread to the edges, leaving a little border of crust. Top with pork, bacon, red onion, roma tomato, and cheese. Sprinkle with scallion and transfer pan tot he pizza stone in the oven. Bake for 10-15 minutes or until crust is golden brown. Sprinkle with cilantro, slice, and serve!

hawaiian BBQ chicken pizza... 1 hours and 35 minutes

the goods:

dough:

1 teaspoon active dry yeast

4 cups all-purpose flour

1 teaspoon salt

1/3 cup extra-virgin olive oil

1 boneless, skinless chicken breast

2 tablespoons olive oil, divided

3/4 cup barbecue sauce, divided

4 slices bacon, cooked and chopped

2 cups shredded mozzarella

1 cup fresh pineapple, chopped into small pieces

1/4 cup cilantro, chopped or torn

1 clove garlic, minced

 To make dough: pour 1 and 1/2 cups warm water into a bowl and sprinkle the yeast over it. Combine the flour and salt in the bowl of a stand mixer. With the mixer on low, drizzle in the olive oil until just incorporated. Gently stir the yeast/water mixture and slowly drizzle it into the flour mixture. Mix until the dough forms a ball. Drizzle a little olive into a clean bowl. Toss the ball of dough into the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours.

Preheat oven to 475 degrees. Heat grill to medium-high heat. Brush both sides of chicken with olive oil and season with salt and pepper. Grill until cooked through, rotating once halfway through, and brushing with 3 tablespoons of the barbecue sauce during the last 1-2 minutes of grilling. Remove from grill and set aside to cool for 5 minutes.
 Stretch or roll the dough to desired shape, size, and thickness on a floured sheet pan. In a small bowl, stir together 1 tablespoon olive oil and minced garlic. Brush entire surface of dough with oil and let rest 10 minutes. Cut chicken into cubes. Brush dough with 1/2 cup barbecue sauce. Top with 1/3 of the mozzarella cheese, then top with chicken, pineapple, and bacon. Sprinkle with remaining mozzarella. Bake in oven on a pizza stone until crust is golden, about 11-13 minutes. Slice and serve topped with cilantro.

crescent pizza rolls...20 minutes

the goods:

2 cans refrigerated crescent roll dough

1 cup marinara sauce

2 cups shredded mozzarella cheese

shredded Parmesan cheese, for sprinkling

pepperoni slices (or other fillings)

Preheat oven to 375 degrees. Separate crescent rolls into triangles. Spread a thin layer of pizza sauce evenly over each triangle; top with mozzarella and other toppings. Roll up each crescent triangle, starting at the wide end; place on a baking sheet lined with parchment paper. Sprinkle with Parmesan. Bake for 13-15 minutes or until golden brown.

crockpot chicken parmesan... 4 hours

the goods:

4-6 boneless, skinless chicken breasts

2 tablespoons olive oil, divided

1 medium onion, diced

1 can (6 ounces) tomato paste

4 cloves garlic, minced

1 teaspoon dried oregano

1/8 teaspoon red pepper flakes

1 can (28 ounces) fire-roasted diced tomatoes, drained

1 tablespoon cornstarch

1 tablespoon water

1 and 1/2 cup shredded mozzarella

1/2 cup grated Parmesan

2 tablespoons chopped fresh basil

1/2 cup panko crumbs

1 tablespoon minced fresh parsley

spaghetti noodles (I used whole wheat), cooked according to package instructions

Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Add onion, tomato paste, garlic, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until onions are softened, about 4 minutes.

Transfer onion mixture to a lightly greased crock-pot and stir in drained diced tomatoes. Dissolve the cornstarch in the 1 tablespoon of water and  stir it into the tomato sauce.

Season chicken with salt and pepper and lay them on top of the tomato mixture so they are shingled. Cover and cook on low for 3-4 hours

Mix together mozzarella and half of the Parmesan cheese. Sprinkle cheese mixture over the chicken, place the lid back on and let it sit in the turned-ff crock pot for 15 minutes to melt the cheese.

Combine panko crumbs and 1 tablespoon olive oil in a nonstick pan over medium heat. Cook until nicely toasted, stirring frequently. Transfer panko crumbs to a bowl to cool and then add in remaining Parmesan cheese, basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. 

To serve, place drained pasta on a platter, pour sauce on top. Gently lay chicken breasts on top and sprinkle the bread crumb mixture on top of the cheese.

caprese grilled cheese... 15 minutes

the goods:

sliced sourdough bread

softened butter, for spreading

mozzarella cheese, sliced

sliced tomato

basil leaves

Italian seasoning

Butter outside of bread slices and sprinkle with Italian seasoning. Place one slice of bread, butter-side down in a pan over medium heat. Layer cheese, tomato, season tomato with salt and pepper, basil, and another slice of cheese. Place remaining bread slice on top butter-side up. Cook until bread is toasted and cheese is melted, flipping once. About 2-3 minutes per side. Slice and serve with tomato soup and Caesar salad.

italian pot roast with parmesan risotto... 8 hours

the goods:

1 pot roast, 3 pounds

1 tablespoon dried onion flakes

2 tablespoons minced garlic

1 packet (1 and 1/4 ounce) au jus mix

1 packet (1 ounce) dried Italian salad dressing mix

2 teaspoons black pepper

1 pinch cayenne

1 and 1/2 cups tomato juice

risotto:

2 teaspoons olive oil

46 ounces chicken broth, warmed

1 pound arborio rice

3 ounces grated Parmesan

1 teaspoon onion powder

Place roast in a slow cooker. Whisk together remaining ingredients and pour over roast. Cover and cook on low for 8-12 hours or on high for 4-5 hours.

In a large skillet, evenly coat rice with olive oil. Add 1 cup of heated broth, stirring continually. Maintain a slow bowl and continue adding 1 cup of broth at a time, stirring continually, until absorbed. When all the broth is absorbed, add cheese, onion powder, and black pepper to taste. 

Serve roast over Parmesan risotto garnished with Parmesan and minced fresh parsley.

roasted red pepper alfredo... 20 minutes

the goods:

12 ounces linguine

2 tablespoons olive oil

2 cloves garlic, minced

1 onion, diced

1/2 cup milk

1/2 cup heavy cream

4 ounces cream cheese, cut into chunks

1/2 cup grated Parmesan, plus more for garnish

1 jar (12 ounces) roasted red peppers, drained and chopped

In a large pot of boiling salted water, cook pasta according to package instructions, drain well.
Heat olive oil in a large saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 3-5 minutes. Stir in milk, heavy cream, cream cheese, and Parmesan until cheese melts, about 1-2 minutes. Add red peppers. Puree with an immersion blender, or transfer to a blender and carefully puree half at a time. Combine pasta and sauce in a large bowl and toss to combine. Season generously with salt and pepper. Garnish with Parmesan and minces fresh parsley.

italian drunken noodles... 25 minutes

the goods:

olive oil

1 pound spicy Italian sausage (casings removed if not bulk)

1 onion, quartered and thinly sliced

1 and 1/2 teaspoons salt

1 teaspoon Italian seasoning

1/2 teaspoon cracked black pepper

1 red bell pepper, cored and thinly sliced

1 orange bell pepper, cored and thinly sliced

1 yellow bell pepper, cored and thinly sliced

4 garlic cloves, squeezed through a garlic press

1/2 cup whit wine

1 can (28 ounces) diced tomatoes with juice

2 tablespoons flat-leaf parsley, chopped

1/4 cup fresh basil leaves, julienned, divided

8 ounces pappardelle noodles

Parmesan, for serving

Bring a large pot of salted water to a boil and cook noodles according to package instructions. Drain.

Place a large, heavy-bottom pan over medium-high heat; add about 2 tablespoons of olive oil. Once the oil is hot, crumble the sausage into the pan. While it browns, break it into small chunks with a wooden spoon. Once it's cooked through, transfer to a bowl with a slotted spoon. Add the onion into the pan with the sausage drippings, and allow it to caramelize and become golden for about 5 minutes. Add salt, Italian seasonings, and black pepper; stir to combine. Add sliced bell peppers and allow to saute with the onion for about 2 minutes until slightly tender. Add in the garlic and stir until it becomes fragrant. Add wine and allow to reduce. Then add tomatoes and juices and return sausage back into the pan. Stir to combine, and allow it to gently simmer for 3-4 minutes. Remove from heat and drizzle with olive oil. Add the chopped parsley and half of the basil and stir to combine.

Add cooked noodles directly into the sauce, using tongs, gently toss. Serve topped with fresh basil and Parmesan.