You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Food

  • Recipes
    Fettucine PrimaveraPractice your chiffonade and fine chopping skills with the herbs and vegetables in this recipe. This quintessential springtime pasta includes lots and lots of fresh herbs, as well as leafy greens.
  • Fundraiser taps Zakarian
    Geoffrey Zakarian is an accomplished chef and restaurateur, known for his sophisticated taste and signature style.
  • Dash ... We Tried It
    The recipe reviewed here appears on Page 14 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Advertisement
Kimberly Dupps Truesdell | The Journal Gazette

dash ... we tried it

This recipe appears on Page 12 of today’s Dash, which is inserted in The Journal Gazette.

Meatball Pizza

Level: Easy

Time: 25 minutes

What we thought: There’s nothing particularly special about this recipe – it calls for pre-baked crust, store-bought sauce and pre-made meatballs – but the beauty of the meal is its simplicity. Even though I made a crust from dough I had frozen, I still had lunch served within a half-hour. My husband and son particularly enjoyed the pie as it offered a new, yet familiar, twist on typical pizza fare.

On second thought: Spending $10 on ingredients for pizza might have you dialing up delivery, but there’s a second dinner to be had. I’ll use the leftover meatballs, sauce and cheese for meatball subs later in the week.

kdupps@jg.net

Advertisement