10 MUST TRY Recipes for your next PARTY 🥳 | Easy and Delicious | Berry Berry Life
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Originating in Detroit, this pizza style features a thick, rectangular crust with a crispy edge, often topped with cheese and sauce layered in a unique way. Traditionally served in a blue steel pan, it reflects the city's industrial roots. Today, Detroit-style pizza has gained popularity across the U.S. and beyond, with many pizzerias offering their own interpretations.
Ingredients
- ●pizza dough
- ●olive oil
- ●pizza sauce
- ●mozzarella cheese
- ●provolone cheese
- ●pepperoni
- ●Parmesan cheese
- ●fresh basil
Instructions
- 1Preheat the oven to 500°F (260°C).
- 2Grease a rectangular baking pan with olive oil.
- 3Stretch the pizza dough to fit the pan, pressing it into the corners.
- 4Let the dough rise for 30 minutes in the pan.
- 5Spread pizza sauce evenly over the dough, leaving a border.
- 6Sprinkle mozzarella cheese generously over the sauce.
- 7Add provolone cheese and pepperoni on top of the mozzarella.
- 8Sprinkle Parmesan cheese on the edges for a crispy crust.
- 9Bake in the preheated oven for 15-20 minutes until the crust is golden brown.
- 10Remove from the oven and let cool for a few minutes.
- 11Garnish with fresh basil before slicing.
- 12Slice into squares and serve warm.
Ingredient Alternatives
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: processed cheese
Part-skim mozzarella has less fat while still melting well.
pepperoni
Healthier: turkey pepperoni
Cheaper: salami
Turkey pepperoni reduces calories while providing similar flavor.
pizza sauce
Healthier: homemade tomato sauce
Cheaper: canned tomato sauce
Homemade sauce can be healthier with no preservatives.
Parmesan cheese
Healthier: nutritional yeast
Cheaper: grated Romano cheese
Nutritional yeast offers a cheesy flavor with fewer calories.
Techniques
bakingstretchinglayering
Equipment
rectangular baking panmixing bowlovenspatula
🌶️🌶️🌶️Lowglutendairy
Also Known As
Detroit PizzaMotor City Pizza
vegetariangluten-free
Ingredients
- ●4 cups cherry tomatoes
- ●2 tablespoons olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 teaspoon balsamic vinegar
- ●8 ounces burrata cheese
- ●Fresh basil leaves for garnish
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large bowl, combine the cherry tomatoes, olive oil, salt, and black pepper. Toss until the tomatoes are well coated.
- 3Spread the tomatoes in a single layer on a baking sheet.
- 4Roast the tomatoes in the preheated oven for 20-25 minutes, or until they are blistered and slightly caramelized.
- 5Remove the baking sheet from the oven and drizzle the balsamic vinegar over the roasted tomatoes.
- 6Let the tomatoes cool slightly, then transfer them to a serving platter.
- 7Tear the burrata cheese into pieces and place it on top of the roasted tomatoes.
- 8Garnish with fresh basil leaves before serving.
Equipment
baking sheetlarge bowlserving platter
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 tbsp olive oil
- ●1 onion, diced
- ●2 cloves garlic, minced
- ●1 bell pepper, diced
- ●2 carrots, diced
- ●2 celery stalks, diced
- ●1 zucchini, diced
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 can (15 oz) diced tomatoes
- ●2 cups vegetable broth
- ●2 tbsp chili powder
- ●1 tsp cumin
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●1 cup corn (fresh or frozen)
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onion and garlic, sauté until onion is translucent, about 5 minutes.
- 3Stir in bell pepper, carrots, and celery; cook for another 5 minutes until vegetables are softened.
- 4Add zucchini and cook for an additional 3 minutes.
- 5Stir in black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using).
- 6Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
- 7Add corn and cook for another 5 minutes until heated through.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot, garnished with fresh cilantro.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●1 block (14 oz) firm tofu
- ●1/4 cup gochujang
- ●2 tbsp soy sauce
- ●2 tbsp maple syrup
- ●1 tbsp sesame oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp smoked paprika
- ●1/2 tsp black pepper
- ●1/4 tsp salt
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Press the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 30 minutes.
- 3Once pressed, slice the tofu into thin strips, about 1/4 inch thick.
- 4In a bowl, mix together gochujang, soy sauce, maple syrup, sesame oil, garlic powder, onion powder, smoked paprika, black pepper, and salt to create the marinade.
- 5Place the tofu strips in a shallow dish and pour the marinade over them, ensuring all pieces are well coated. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor.
- 6Line a baking sheet with parchment paper and arrange the marinated tofu strips in a single layer.
- 7Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the tofu is firm and slightly crispy.
- 8Remove from the oven and let cool completely. The tofu will continue to firm up as it cools.
- 9Store in an airtight container in the refrigerator for up to a week.
Equipment
baking sheetparchment papermixing bowlknifecutting board
🌶️🌶️🌶️Medium
vegetarian
Ingredients
- ●1 cup frozen spinach, thawed and drained
- ●1 cup canned artichoke hearts, drained and chopped
- ●1/2 cup cream cheese, softened
- ●1/2 cup sour cream
- ●1/2 cup mayonnaise
- ●1 cup shredded mozzarella cheese
- ●1/4 cup grated Parmesan cheese
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
- 3Add the chopped artichoke hearts and drained spinach to the mixture and stir until well combined.
- 4Mix in the shredded mozzarella cheese and grated Parmesan cheese.
- 5Season the mixture with garlic powder, onion powder, salt, and black pepper, and stir until evenly distributed.
- 6Transfer the mixture to a baking dish and spread it out evenly.
- 7Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly and the top is lightly golden.
- 8Remove from the oven and let it cool for a few minutes before serving.
- 9Serve warm with tortilla chips, pita bread, or vegetable sticks.
Equipment
mixing bowlbaking dishspatulaoven
Ingredients
- ●4 cups cubed crusty bread
- ●2 cups arugula
- ●1 cup cherry tomatoes, halved
- ●1 large apple, diced
- ●8 oz burrata cheese
- ●1/4 cup fresh basil leaves, torn
- ●1/4 cup balsamic vinegar
- ●1/4 cup olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Spread the cubed bread on a baking sheet and drizzle with olive oil. Toss to coat.
- 3Bake the bread for about 10-15 minutes, or until golden and crispy. Remove from the oven and let cool.
- 4In a large bowl, combine the arugula, cherry tomatoes, and diced apple.
- 5Add the toasted bread to the salad mixture.
- 6Tear the burrata cheese into pieces and add it to the salad.
- 7In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper.
- 8Drizzle the dressing over the salad and toss gently to combine.
- 9Garnish with torn basil leaves before serving.
Equipment
baking sheetlarge bowlsmall bowlwhisk
vegetariangluten-free
Ingredients
- ●4 cups watermelon, cubed
- ●1 cup feta cheese, crumbled
- ●1/4 cup fresh mint leaves, chopped
- ●2 tbsp olive oil
- ●1 tbsp balsamic vinegar
- ●1/4 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, combine the cubed watermelon and crumbled feta cheese.
- 2Add the chopped mint leaves to the bowl.
- 3In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- 4Drizzle the dressing over the watermelon and feta mixture.
- 5Gently toss the salad to combine all ingredients without breaking the feta.
- 6Taste and adjust seasoning if necessary.
- 7Serve immediately or chill in the refrigerator for 30 minutes before serving.
Equipment
large bowlsmall bowlwhisk
veganplant-basedgluten-freenut-freesoy-freelow-carb
Ingredients
- ●4 large russet potatoes
- ●2 tablespoons olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/2 teaspoon garlic powder
- ●1/2 teaspoon paprika
Instructions
- 1Preheat the air fryer to 380°F (193°C).
- 2Wash and peel the russet potatoes, then cut them into thin strips to resemble French fries.
- 3Soak the potato strips in cold water for at least 30 minutes to remove excess starch, then drain and pat them dry with a towel.
- 4In a large bowl, toss the potato strips with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.
- 5Place the seasoned potato strips in the air fryer basket in a single layer, making sure not to overcrowd them.
- 6Cook the fries in the air fryer for 15-20 minutes, shaking the basket halfway through to ensure even cooking.
- 7Check for desired crispiness; if needed, cook for an additional 2-5 minutes.
- 8Once done, remove the fries from the air fryer and let them cool slightly before serving.
Equipment
air fryercutting boardknifelarge bowltowel
veganvegetarianplant-basedgluten-freenut-freesoy-free
Ingredients
- ●10 medium tomatillos, husked and rinsed
- ●1 small onion, quartered
- ●2 cloves garlic, unpeeled
- ●1-2 jalapeño peppers, stemmed (adjust for spice level)
- ●1/2 cup fresh cilantro leaves
- ●1 lime, juiced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat your oven to 425°F (220°C).
- 2Place the tomatillos, onion, garlic, and jalapeños on a baking sheet.
- 3Drizzle with a little olive oil and toss to coat.
- 4Roast in the preheated oven for about 20-25 minutes, or until the tomatillos are soft and slightly charred.
- 5Remove from the oven and let cool for a few minutes.
- 6Once cooled, peel the garlic cloves and add all roasted ingredients to a blender or food processor.
- 7Add the fresh cilantro, lime juice, salt, and black pepper to the blender.
- 8Blend until you reach your desired consistency (smooth or chunky).
- 9Taste and adjust seasoning if necessary.
- 10Transfer to a serving bowl and enjoy with tortilla chips or as a topping for tacos.
Equipment
baking sheetblender or food processormixing bowl
🌶️🌶️🌶️Low
Ingredients
- ●2 1/4 cups all-purpose flour
- ●1/2 tsp baking soda
- ●1 cup unsalted butter, softened
- ●1/2 cup granulated sugar
- ●1 cup packed brown sugar
- ●1 tsp salt
- ●2 tsp vanilla extract
- ●2 large eggs
- ●2 cups semisweet chocolate chips
- ●1 cup chopped walnuts
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a small bowl, mix together the flour and baking soda; set aside.
- 3In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and salt until smooth.
- 4Beat in the vanilla extract and eggs, one at a time, mixing well after each addition.
- 5Gradually blend in the flour mixture until just combined.
- 6Stir in the chocolate chips and chopped walnuts until evenly distributed.
- 7Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- 8Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown.
- 9Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Equipment
ovenmixing bowlsbaking sheetsspatulawire racks
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