Recipes

Asparagus and Prosciutto Madame

While we were out exploring the Cotwolds, we had dinner at the coziest restaurant in Chipping Campden. we had a delicious meal at The restaurant Huxley’s. I was really inspired by an amazing appetizer, so I wanted to share it with you! I put my own spin on it and added a fried egg to the top with some local honey. I hope y’all love it as much as we do. It is a great addition to any elevated meal. The dish can be prepared for a larger crowd, you will simply increase your quantities.

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hUCKLEBERRY Collective

Ingredients:

  • 10 oz. Asparagus, Washed and Trimmed

  • 2 Tablespoons of Extra Virgin Olive Oil

  • 1/2 Teaspoon Salt

  • 1/2 Cracked Pepper

  • 1 Large Egg

  • 4-5 Slices of Prosciutto

  • 1/4 Cup of Finely Grated Parmesan Cheese

  • Honey

  • Cracked Pepper to Taste

Instructions:

  1. Preheat oven to 400 degrees. Wash and trim the stems of your Asparagus, pat dry.

  2. On a large sheet pan spread out Asparagus. Drizzle with one tablespoon of Olive Oil, Salt and Pepper. Toss and spread out evenly.

  3. Bake Asparagus for 10 minutes.

  4. While your Asparagus bakes, prep a medium frying pan with your remaining tablespoon of Olive Oil.

  5. Fry your Egg on medium high heat about 3-4 minutes, or until edges form and crisp slightly. Remove from heat.

  6. Remove Asparagus from the oven.

  7. Begin assembling your plate. Prosciutto, Asparagus, Parmesan, Fried Egg, Honey, and Cracked Pepper to taste.

Enjoy!

Stuffed Figs

I have a handful of delicious fig recipes coming out over the next few weeks. My Grandaddy picked a bunch of figs for me before I came back to Birmingham last weekend, so I am putting them to good use. I have childhood memories of a giant Fig Tree that grew beside our house, so lush and full. So big, that it became as tall as the chimney! Funny how food always reminds beckons memories or meals of the past. Here’s to Figs, the reminders they bring to the surface, and their unique summer flavor!

The first recipe I tested was too delicious not to share. My Stuffed Figs will please any crowd. Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Yield: 20-25 Bites

Stuffed Figs

prep time: 10 Mcook time: 12 Mtotal time: 22 M

ingredients:

Stuffed Figs
  • 8 Oz. Package Of Blue Cheese Crumbles 
  • 20-25 Figs 
  • 4 Oz. Package of Prosciutto 
  • Tooth Picks
  • Cracked Pepper 
  • Balsamic Reduction 

instructions:

How to cook Stuffed Figs

Stuffed Figs
  1. Preheat oven to 400 degrees.
  2. Cut off the stem tip of the Fig, and then slice halfway down the center of each Fig.
  3. Scoop a small amount of Blue Cheese into the center of the figs.
  4. Cut your Prosciutto in pieces with kitchen scissors, it helps keep the meat from breaking apart.
  5. Begin arranging Figs with Tooth Picks and Prosciutto. Use the Picks to place Prosciutto slices on each end.
  6. Bake at 400 degrees for 5-10 minutes or until slightly bubbly.
  7. Remove from the oven. Next, top off with a little more Blue Cheese, then Cracked Pepper and Balsamic Glaze to taste.
  8. Serve and enjoy!
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Spicy Okra Sloppy Joes

There are some meals that just make you think of your childhood. Sloppy Joes are one of those meals that beckon the memories of a school cafeteria, and even a good scene from Billy Madison. Nevertheless, I don’t care how old you are, Sloppy Joes are timeless. I’ve jazzed up a traditional Sloppy Joe with a very adult Southern spin. I hope you loved them as much as we did. Enjoy!

Huckleberry Collective
Huckleberry Collective

Yield: 8-10 Heaping Sliders

Spicy Okra Sloppy Joes

prep time: 1 hourcook time: total time: 1 H

ingredients:

Spicy Okra Sloppy Joes
  • Package of Sweet Dinner Rolls (Hawaiian Rolls)
  • 1 Pound Lean Ground Beef (Browned)
  • 2.5 Cups Roughly Diced Tomatoes 
  • 1/4 Cup of Chopped Banana Peppers
  • 1 Large Bell Pepper, Chopped
  • 2 Tablespoons of Olive Oil
  • 1 Teaspoon of Cumin
  • 1/2 Teaspoon of Chili Powder
  • 1/2 Teaspoon of Onion Powder
  • 1 Teaspoon of Mustard
  • 1/2 Tablespoon of Worcestershire Sauce 
  • 1 Cup of Ketchup 
  • 1 Cup of Water 
Spicy Okra Sloppy Joes
  • 2-3 Cups of Sliced Okra 
  • 2 Tablespoons of Olive Oil 
  • Cracked Pepper (to taste)
  • Garlic Salt (to taste 

instructions:

How to cook Spicy Okra Sloppy Joes

Spicy Okra Sloppy Joes- Meat Sauce
  1. Begin by browning the Ground Beef in a large chili pot.
  2. Once fully cooked, remove the meat from the pot and drain it into a colander. Set aside.
  3. Place pot back on stove top, and add in two tablespoons of Olive Oil. It will have grease a meat drippings in pot- this is for flavor. 
  4. Next, add in the Tomatoes, Banana Peppers, and Bell Peppers.
  5. Sauté on medium heat until they are soft. Next, add in the Cumin, Chili Powder and Onion Powder.
  6. Once combined, add the drained meat back into the tomato sauce. Mix well, and then add in the Mustard, Worcestershire Sauce, Ketchup, and Water.
  7. Mix well, cover, and reduce heat to a simmer.
  8. Once Okra has finished roasting, begin assembling the Sloppy Joes.
  9. Slice Rolls and Toast. Then spoon on your meat sauce mixture, and top with roasted Okra.  Then you are ready to serve!
Spicy Okra Sloppy Joes- Roasted Okra
  1. Preheat oven to 400 degrees. 
  2. After washing and slicing your Okra, you will place it on a lined sheet pan and toss in Cracked Pepper, Garlic Salt and Olive Oil. 
  3. Bake on 400 for 10-15 minutes, or until crispy. 

NOTES:

-You can buy frozen sliced okra to save time. -You can sub potato rolls or hamburger buns. -I used sliders instead of hamburger buns, because we liked the smaller bite. -I sliced my rolls in half and toasted them before assembling. -You can use fresh or pickled banana peppers.
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BLT and Barley Salad

This was one of those recipes that just came to me one afternoon, and I had to whip it up. I had a million things going on, but when you have a creative thought, you drop everything to bring it to life. Have you ever had something like that happen? There are plenty of other things you should be doing, but you focus on something else. Well, be glad I did, because, this one is a winner. It has great texture, and scrumptious flavor. Not to mention, it is a great recipe for these warm summer days. Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry+Collective
Huckleberry collective

Yield: 6 Side Servings

BLT and Barley Salad

prep time: cook time: 1 hourtotal time: 1 H

ingredients:

BLT and Barley Salad
  • 1 Cup of Lentil
  • 1 Cup of Barley
  • 1 Cup of Vinaigrette Dressing
  • 1 Large Bell Pepper Diced
  • 2 Cups of Cherry Tomatoes Sliced 
  • 6 Slices of Crispy Bacon Chopped
  • 2 Scallion Stalks Diced 
  • 1 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Salt 
  • 1/2 Teaspoon of Pepper
  • 1 Bag of Spring Lettuce Mix 
  • Crumbled Goat Cheese (to taste)
  • Fried Eggs atop (optional, one per person)

instructions:

How to cook BLT and Barley Salad

BLT and Barley Salad
  1. Combine Barley and Lentils into saucepan with 3 cups of water. Bring to a boil and stir to prevent the foam from overflowing. After a minute of boiling, reduce heat to medium and let it continue to cook for 15 minutes.
  2. Drain and pour into a large mixing bowl and let cool in fridge.
  3. While the Lentils and Barley cool, begin prepping your other ingredients. Cook Bacon, until crispy (I used the microwave).
  4. Slice Tomatoes, Dice Bell Pepper and Scallion, and Chop Bacon.
  5. Once the Lentils and Barley are fully cooled, you will add remaining ingredients to the bowl; Vinaigrette Dressing, Bell Pepper, Cherry Tomatoes, Bacon, Scallions, Onion Powder, Salt and Pepper. Mix Well. 
  6. Once combined, if you choose to top with your Fried Egg option, you will place bowl back in fridge to stay cool. 
  7. Once Eggs are fried, Place bed of lettuce on serving platter or individual plates, top with Lentil and Barley mixture, then your Fried Egg(s), and Lastly Goat Cheese Crumbles and Cracked Pepper to taste. 
  8. Serve and Enjoy!

NOTES:

I placed the fully cooked lentils and barley into fridge for a faster cool time. I used a lemon and olive oil based vinaigrette.
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Savory Madeleines

I love all things French, but I also have a seriously savory tooth. I saw one of my favorite Chef’s, Joy The Baker, make some Savory Beignets last year, and I was hooked. I love when two world’s collide to make something special and delicious. I feel strongly that’s the case with these Savory Madeleines. You can’t go wrong with Bacon and Goat Cheese baked into a tiny French cookie, now can you? Enjoy!

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Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Yield: 24

Savory Madeleines

ingredients:

Savory Madeleines
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 3/4 Cup of All Purpose Flour
  • 2 Large Eggs (Room Temperature)
  • 3 Teaspoons Diced Scallions 
  • 4 Strips of Bacon Crumbled 
  • 5 oz. of Goat Cheese Crumbled (Break Apart with Fork)
  • 1 1/2 Sticks of Unsalted Butter
  • 1/2 Cup of Sugar
  • Cracked Pepper to Taste 
  • Parmesan Cheese to Taste 

instructions:

Savory Madeleines
  1. In a Large bowl, whisk together Flour, Baking Powder and Salt.
  2. In a separate bowl, mix together Eggs and Sugar. Once combined, slowly add in the Scallions, Bacon and Goat Cheese.
  3. Next, you will combine Egg mixture into the flower mixture. Mix well.
  4. Begin melting/browning the Butter in a Medium Saucepan. You want it to have a slight brown toasty color. Be careful, because it can easily burn.
  5. Remove from heat for about 2 minutes, then whisk into your bowl with other ingredients.
  6. Once fully combined, cover and refrigerate for 15 minutes.
  7. Preheat oven to 400 degrees and spray your shell pan well with cooking spray.
  8. Use cookie dough or ice cream scoop to spoon portions into shells (about one tablespoon).
  9. Bake at 400 degrees for 10-12 minutes or until browned on top and edges.
  10. Let cool slightly, then top with Cracked Pepper and Parmesan Cheese.
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Pulled Pork Sliders

As promised, I have a great Super Bowl recipe for every Rams fan out there. 6 hour Pulled Pork Sliders, that are simple and scrumptious. These sliders are topped with my signature slaw, then brought to perfection with Lillie’s Q BBQ sauce. This is a recipe you will make again and again. Enjoy and Happy Super Bowl Snacking!

Huckleberry Collective
Huckleberry Collective

Yield: 12 Sliders

Pulled Pork Sliders

ingredients:

Pulled Pork Sliders, Pork
  • 2.5 Lb. Pork Roast
  • 2 Tablespoons Pork Rub
  • 1 Tablespoon Mustard
  • 1 Tablespoon Onion Salt
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Cracked Pepper
  • 1 Cup Apple Cider Vinegar
  • 1 Cup of Lillie's Q, BBQ Sauce (And more for topping sliders)
  • 1 Cup of Water 
  • 2 Tablespoons Olive Oil (for sautéing)
  • Slider Rolls 
Pulled Pork Sliders, Slaw
  • 1 Small Green Bell Pepper (Diced)
  • 1 Small Yellow Bell Pepper (Diced)
  • 2 Scallion Stalks (Diced)
  • 8 oz. Bag of Shredded Cabbage Mix
  • 1/2 Tablespoon of Apple Cider Vinegar
  • 1 Tablespoon of Mustard
  • 1/3 Cup of Mayonnaise 
  • 1/2 Tablespoon of Sugar 
  • 1/2 Teaspoon of Cracked Pepper 
  • 1/2 Teaspoon of Salt

instructions:

Pulled Pork Sliders, Pork
  1. Place Pork Roast on a flat surface baking pan and slice in half horizontally. In a small mixing bowl combine; Butt Rub, Mustard, Onion Salt, Cracked Pepper and Brown Sugar. 
  2. Once combined, use mixture to coat and season all sides of Pork Roast pieces. Let Pork sit for about 10 minutes.
  3. Using your Instant Pot on the sauté function or skillet, bring Olive Oil to medium heat. Seer all sides of both Pork Roast pieces, then remove from heat. 
  4. Switch Instant Pot over to slow cooker, or use a slow cooker. Pour in the Apple Cider Vinegar, Water, and BBQ Sauce. Place Pork into Instant Pot or Slow Cooker on high heat setting for 6 hours.
  5. Remove from instant pot and shred. Assemble sliders with Pulled Pork, Sauce, and Slaw! Enjoy!
Pulled Pork Sliders, Slaw
  1. In a large mixing bowl, combine Apple Cider Vinegar, Sugar, Mustard, Salt, and Pepper. Mix well.
  2. Add in remaining ingredients and toss until everything is coated. Refrigerate for 1 hour before serving.
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Lobster Rolls

It’s Almost time for Super Bowl Sunday. I wanted to mix things up from our regular cheese dip and hot wing snacks for party inspiration this year, so I am focusing in on the teams and sharing a delicious idea that represents both of their cities. First up, these foolproof, and fabulously authentic Lobster Rolls for all of the Patriot fans out there. You’ll feel as if you’ve been transported to New England! Stay tuned, because I have some savory BBQ Sliders for all those Rams fans coming tomorrow.

Huckleberry Collective
Huckleberry Collective
10798084528_IMG_3257.JPG

Yield: 6-8 Small Lobster Rolls

Lobster Rolls

ingredients:

Lobster Rolls
  • 1-1.5 lb. Lobster Meat (fresh and fully cooked)
  • 1/2 Teaspoon Kosher Salt
  • 1 Tablespoon Minced Shallot 
  • 1 Tablespoon Minced Garlic
  • 1 Teaspoon Old Bay Seasoning
  • 1 Tablespoon Butter (for sautéing)
  • 1/2 Cup of Olive Oil Mayonnaise 
  • 2 Teaspoons of Lemon Juice 
  • 2 Tablespoons of Butter (for bun toasting)
  • 8 Top Sliced Buns
  • Scallions for Topping

instructions:

Lobster Rolls
  1. Place Lobster Meat in a medium bowl and pat dry with a paper towel. Sprinkle with Kosher Salt, toss and set aside in refrigerator. 
  2. Preheat Oven to 375 degrees and begin prepping Rolls for toasting. 
  3. Melt two tablespoons of Butter in the microwave. Place Rolls on a sheet pan and open them slightly, so as to brush interior and exterior with melted Butter. Bake in a 375 degree oven for 6 minutes (or longer according to how toasty you prefer them).
  4. While Rolls toast, you will begin sautéing you Butter, Shallot, and Garlic. 
  5. Once softened, remove from heat and pour into a large mixing bowl. Add in, Mayonnaise, Lemon Juice, Old Bay Seasoning, and mix well. 
  6. Remove Rolls from oven and lightly coat the interior sides of each Roll with just a little of the Mayonnaise mixture (you will toss Lobster in what remains).
  7. Next, remove Lobster from Refrigerator and pour into bowl with remaining Mayonnaise Mixture. Toss Lobster until it is fully coated. Stuff each Lobster Roll, and top with Scallions. Enjoy!
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Croque Madame

We had the most fabulous time in Paris. One of our favorite meals was at a little cafe on a rainy day. I had drinking chocolate and a Croque Monsieur. Will had the Madame, and we both LOVED them. I have put together a fun recipe for a Croque Madame with a twist. These are Croque Madame’s inspired by the very Mini Ham and Swiss Sandwiches. You know, those addicting sandwiches at tailgates and baby showers? …Worlds collide to make a delicious sandwich.

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CROQUE MADAME

ingredients:

CROQUE MADAME
  • 6 Slices of Sour Dough Bread 
  • 3 Thick Slices of Swiss Cheese 
  • 3-5 Slices of Thick Honey Hame 
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon of Olive Oil Mayo
  • 1 Tablespoon of Everything Seasoning 
  • 1 Tablespoon of Butter 
  • Cracked Pepper to Taste 
  • 3 Eggs (Fried)

instructions:

CROQUE MADAME
  1. In a small mixing bowl, combine Dijon Mustard, Mayo, and Everything Seasoning. 
  2. Spread Mustard mixture on 3 slices of bread.
  3. Preheat oven to 420 degrees.
  4. Place bread on baking sheet and begin assembling sandwiches. Mustard slice first, then ham slice, next add another slice of bread and top with cheese. 
  5. Bake for 8 minutes or until bubbly on top, check periodically.
  6. While the sandwiches cook you will fry your eggs in one tablespoon of butter. You will want your skillet on high heat before placing them in. 
  7. Remove sandwiches from oven and top with friend egg. Enjoy!
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Collins Apple Cake

For last month’s Bible study, my friend Leslie hosted at her house, and made the most delicious meal. Dinner was finished off with the epitome of fall desserts… Apple Cake! Since savoring that warm slice that night, it has been on my mind to share with y’all. Also a really good excuse I could use to enjoy another warm bite. This is her mom’s recipe, and y’all… it is scrumptious. Add it to your cold weather baking list!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

INGREDIENTS:

Cake

4 Cups of Apples, Chopped (4 Large Apples, I did 2 Gala and 2 Granny Smith)
2 Cups of Sugar
2 Cups of Flour
1 1/2 Teaspoons of Baking Soda
2 Teaspoons of Cinnamon 
1 Teaspoon of Salt
2 Eggs
3/4 Cup of Vegetable Oil
2 Teaspoons of Vanilla
1 Cup of Pecans (roughly chopped)

Icing
1 Cup of Sugar
1/2 Cup of Butter
1/2 Cup of Heavy Cream (or evaporated milk)
1 Teaspoon of Vanilla Extract

INSTRUCTIONS:

Preheat oven to 350 degrees.

In a large bowl, combine Apples and Sugar.  Stir together

Sift together Baking Soda, Flour, Cinnamon, and Salt.  Combine this with the Apple Mixture.


In a separate bowl, beat Vanilla, Eggs and Oil.  Then combine with Apple mixture.  Mix thoroughly, then stir in Pecans.


Pour into a greased 9x12 pan.  Bake 50 min until it springs back slightly when pressed.

 

While the cake bakes, begin making the icing. Combine all icing ingredients in a sauce pan and bring to a rolling boil. Reduce heat to medium and cook for three minutes. 

Remove cake from oven and pour icing over top. Let sit for 5 minutes, then serve. 

Serve warm!

Banza Sausage Pasta

My friends at Banza sent me some of their famous chick pea pasta, and might I tell you it is delicious. All the goodness of pasta, without the guilt! I’ve got the perfect recipe for you to make with your own box of Banza. So much yumminess in one pot!

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Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

INGREDIENTS:

  • 1 Box of Banza

  • 1 Package of Aidells Andouille Sausage

  • 1 Small squash Sliced in Half and Chopped

  • 1 Small Zuchini Sliced in Half and Chopped

  • 2 Cups of Cherry Tomatoes Sliced

  • 1 Cup of Baby Bella Mushrooms Chopped

  • 1 Green Bell Pepper Chopped

  • 1 Yellow Bell Pepper Chopped

  • 1 24 oz. Jar of Marinara

  • 1 Teaspoon Oregano

  • 1 Teaspoon Cracked Pepper

  • 1 Teaspoon Mrs. Dash Spicy Seasoning

  • 1 Tablespoon Olive Oil

  • Shaved Parmesan Cheese

INSTRUCTIONS:

  1. Preheat oven to 365 degrees.

  2. Slice Sausage and lay flat on sheet pan. Bake in oven for 15 minutes.

  3. Wash all Vegetables and prep for sauteing.

  4. In a large pot bring Olive Oil to medium heat.

  5. Add in Veggies, Oregano, Pepper, and Mrs. Dash.

  6. Saute until Veggies are soft, then add in Marinara and reduce to low heat.

  7. Remove sausage from oven and drain remaining grease.

  8. Begin cooking Banza Pasta according to package directions.

  9. Drain Pasta and assemble plates; Banza, Sauce mixture, Sausage, and garnish with Shaved Parmesan Cheese.


Pumpkin Pop-Tarts

I had the opportunity to speak to The Liberty Park Garden Club, and what fun it was! I showed up with some sweet treats and the most beautiful blooms. Just what we needed to lead us into fall… even if it is still 90 degrees outside!


Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

INGREDIENTS:

(you can make the dough or you can buy pre-made pie crust.)

  • 1 can Pumpkin Puree

  • ½ Cup of Brown Sugar

  • 1 Teaspoon Cinnamon Sugar

  • ½ Teaspoon of Vanilla

  • 2 Packages of Ready to Bake Rolled Pie Crust (4 total pieces)

  • 1 Cup Powdered Sugar

  • 1 Stick of Salted Butter

  • 1 Teaspoon of Maple Syrup

  • Small Finger touch of Orange Food Coloring

  • Fall Sprinkles

INSTRUCTIONS:

1. Pre-heat oven to 400 degrees, and remove dough and let reach room temperature.

2. Begin making pumpkin filling. Combine puree, cinnamon sugar, brown sugar and vanilla. Mix well and set aside.

3. Spray baking sheet with non-stick spray and cover with parchment paper.

4. Flour a flat surface, then roll out your dough to about 1/4" inch thick. Then begin cutting dough into rectangles or your desired pop-tart shape.

5. Add 1-2 tablespoons of puree mixture to the center of each pop-tart and spread around. Cover with remaining dough rectangles, then press edges with a fork to seal.

6. Bake for about 15-20 minutes until golden brown.

7. While they bake make your icing. Cream your powdered sugar and butter together, next add maple syrup. If it needs to be thicker you can add more powdered sugar. Lastly, add food coloring and mis really well.

8. Remove Pop Tarts and let them cool.

9. Spread icing onto pop-tarts top with fall sprinkles.

Corn and Arugula Pizza

Recipe creation is one of my favorite things to do. Will always asks me how I came up with the ingredients, but I there isn't a specific rhyme or reason. I just think of the flavors I like, and then what will mix well, and go from there. This Corn and Arugula Pizza is the perfect recipe to finish out summer! If you have a Big Green Egg, I highly suggest finishing the final cooking portion on there, as it will really give the corn a good flavor. 

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

INGREDIENTS:

  • 1 Pizza Crust (you can get yours from Trader Joe's, Publix, or make this recipe from Southern Living that I swear by.)
  • 1 Cup Formaggio Cheese 
  • 1 Cup Parmesan Cheese 
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Salt with Parsley 
  • 1 Tablespoon of Butter 
  • 1/2 Cup of Cream
  • 2 Medium Ears of Corn 
  • 1 Cup of Arugula 
  • 1 Teaspoon of Cracked Pepper

INSTRUCTIONS:

  1. Make your crust according to directions. Preheat oven to 350 degrees. You will form the crust out into a pie shape and bake for about ten minutes, until it gains form and crusts slightly. 
  2. While your crust is in the oven, clean your ears of corn and shave off the cob. 
  3. In a small saucepan over medium heat, melt butter and then add, cream, onion salt, garlic powder, 1/2 cup of parmesan, 1/2 cup of formaggio. Whisk continually until sauce forms and thickens. remove from heat. (remaining cheese is for topping)
  4. Remove crust from oven and pour cream sauce over, spreading evenly. 
  5. Next you will top with your corn and cheese topping. Lastly you will sprinkle cracked pepper over the surface. 
  6. Increase oven temperature to 375 degrees, bake pizza for 15 more minutes or until warm and bubbly. We like our crust toasty so I do mine a tad longer. Let cool slightly, then top with arugula and serve. 

Styling and Recipe, Christina, Huckleberry Collective and Photos by Laura Mccarty