Potato, Kale, Garlic and Cheese Pizza + A Birthday


Tonight is a special Friday Night Pizza Night because not only are we baking a new pizza, we are also celebrating a special birthday thats tomorrow! Cheers to our sister-in-law Becky!!!! We know your favorite pizza is Barbeque Chicken Pizza, but we are confident you will like this Potato, Kale, Garlic and Cheese pizza.  Happy Friday Night Pizza Night and HAPPY EARLY BIRTHDAY!!!

Potato, Kale, Garlic and Cheese Pizza


– 1 pizza dough
– 1 russet potato
– 2 cups kale, chopped and ribs removed
– 1 cup mozzarella cheese, shredded
– 1 ½ cups fontina cheese, shredded
– ½ red onion, sliced thin
– 2 cloves garlic, diced
– 1 Tablespoon Olive Oil
– 1 Tablespoon dried basil leaves
– Salt
– Pepper
– Lawry’s Season Salt

1. Preheat oven to 450 degrees.
2. Roll the dough out onto a lightly floured and cornmeal surface.
3. Meanwhile, slice washed potato very thin. Put on a cookie sheet lined with parchment paper. Sprinkle Lawry’s seasoning on the potatoes. Cook for about 15-20 minutes.
4. Spread 1 Tablespoon of olive oil on the surface on the dough, topping with garlic and dried basil leaves.
5. Spread mozzarella and fontina cheeses evenly over dough. Add chopped kale and red onion. Top with potato slices.
6. Put the pizza in the oven and bake for 15 minutes or until cheeses are melted and crust is crisp and lightly browned.


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Happy Friday Night Pizza Night!!



Happy Birthday Becky!!
Thanks for being such a great sister-law! We have shared so many moments together- Giants playoff games, Stagecoach concerts, Sonoma wine tasting, beach bike rides, ladder golf matches, holiday family fun and most of all – being bridesmaids for the day that you married our brother! Thank you for being a joy to be around, filling the room with smiles and laughter. We love you so much and cannot wait to share many more memories with you!

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French Onion Soup


French Onion Soup

There are only a couple places that we like to go for French Onion Soup, but we can assure you that nothing beats T.W.O.’s French Onion Soup! It’s savory, light and healthier than most recipes! Every minute cooking it will be worth it in the end!

– Beef broth*
– 5 sweet onions, sliced
– 1 bottle dark beer
– ¼ cup balsamic vinegar
– 3 cloves garlic, minced
– Salt
– Pepper
– Olive oil
– Baguette, sliced
– Mozzarella, sliced

*The secret to this recipe is the broth.  T.W.O. used the broth from their seven-bone roast they cooked a couple nights before.  The meat was seasoned with Montreal Steak seasoning and onion soup mix.  Make sure to strain the broth before using it for your French Onion Soup!


Sautee the onions and garlic in olive oil for 8-10 minutes or until soft.  Add salt and pepper to taste.


In a pot, bring the beef broth to a boil.  Add the garlic and onions.  Slowly stir in the beer, balsamic vinegar and fresh pepper.  Cook on high heat for 1 minute.

Bring the temperature down to low and cover the soup.  Cook for about 40 minutes to 1 hour.

Once the soup is ready, ladle some into an oven safe bowl.  Turn the oven on broil or 500°F.  Put the bread in the oven and broil until a little toasted.  Once toasted, put the bread in the soup and top with a slice of mozzarella.

Place the soup in the oven and broil for about 3 minutes or until the cheese browns a bit.  Remove from the oven and place on a plate so you don’t burn your hands!

Ready to serve! Happy cooking.

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