Sunday’s Star Menu: Alex Guarnaschelli’s Sweet and Savory Pizzas

by in Community, June 12, 2013

Flatbread With Bacon and Scallion PestoAs Sunday afternoons turn to evenings and the hours until the next episode of Food Network Star tick away, how do you settle in to watch the latest premiere? No matter who you're with or where you're watching from, you surely have on hand a spread of eats and drinks to last you through the episode, right? Here at Star Talk, we want to see what you're munching on. Every Wednesday, check back for a themed menu to get you ready for the episode ahead, and on Sunday nights, snap photos of your spread and share them with @FoodNetwork via Twitter and Instagram using #FoodNetworkStar.

The remaining Star finalists are in for perhaps their most-difficult judgment to date on Sunday night when Next Iron Chef: Redemption winner and Chopped judge Alex Guarnaschelli joins the Selection Committee. She'll be on hand to lend constructive criticism and honest feedback as the competitors try their hands at something with which she's all too familiar: mystery ingredient baskets. What better way to watch the battle unfold than with a feast of some of Alex's best recipes? Pizza is a no-fail classic for low-key nights in front of the TV, and Alex has two top-rated versions to satisfy both your sweet and savory cravings.

A dressed-up version of everyday pizza, Alex's Flatbread With Bacon and Scallion Pesto can be made in less than 40 minutes and calls for just a handful of ingredients. Since there's no traditional tomato sauce on this pie, the secret ingredient is the creme fraiche spread, which acts like sauce; it's mixed with fresh lemon zest and seasoning, and it serves as the bed for the other toppings like soft caramelized onions, crispy bacon and a vibrant pesto featuring scallions, capers and parsley.

Fruit PizzaFor dessert, try her Fruit Pizza (pictured right), topped with creamy ricotta cheese and red wine-poached blackberries. Sprinkle the pie with a dusting of confectioners' sugar before serving for an extra-indulgent finish. The beauty of both of Alex's recipes is that they don't require you to make crust from scratch. In her savory flatbread, she starts with frozen dough, and in her dessert pizza, Alex relies on pre-made store-bought crusts.

What does your Sunday Star menu look like? Snap photos of what you're eating, and share them with us @FoodNetwork via Twitter and Instagram using #FoodNetworkStar.

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Comments (2)

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  2. Crouton40 says:

    Ya know, you really shouldn't leave good pizza like that laying around. I may just tip-toe into the kitchen and sneak off with 2 or 3 slices. Thanks.