Tag Archives: Quick meals

Scugnizzi – A Delicious Discovery on Instagram

A ton of my non-professional hours are spent thinking about food; I read my food magazines, dream of what I want to make, drool over the dishes being posted on Instagram, borrow a ton of cookbooks from the library…..the list goes on and on. Today, at the magical hour when my brain started thinking about dinner options, there popped a picture of Scugnizzi. Posted by one of my favorite Italian food bloggers under the handle @giuliaeats, the dish was described as fried pizza dough served with fresh tomatoes, basil, extra virgin olive oil, and grated cheese. I responded saying I had to try these immediately.

Fortunately for me, I not only had one ball of pizza dough leftover in the fridge (home made from Marc Vetri’s book on Mastering Pizza), but the rest of the ingredients were on hand as well. I was on my way to recreating Giulia’s picture of the Italian dish that is named after street kids.

It is so easy and as I write this, I am watching with contentment, as my daughter literally is trying to get every last morsel off her plate.

Here’s how you can quickly create this dish at home.

Scugnizzi – An easy plate of heaven

If you like bruschetta, you will be in heaven with this fried pizza dough dish.

Course Side Dish
Cuisine Italian
Keyword Italian, Pizza Dough, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 1 Ball Pizza Dough Store bought is fine
  • 4 Medium tomatoes, finely chopped
  • 5 Fresh basil leaves, torn into smaller pieces
  • .25 cup Shaved parmesan cheese
  • 2 tbsp Extra virgin olive oil
  • Salt To taste
  • Freshly ground black pepper To taste
  • 1 cup Cooking oil For frying


  1. Roll the pizza dough into an 8 inch round.  With a knife, score and cut the dough into 1 to 1.5-inch pieces.

  2. Heat oil in a small pan (I used a 6 inch round one).  When the oil is hot (test by dropping a little piece of dough and seeing if it comes right up), fry the pizza dough pieces in batches till golden brown.

  3. Remove the fried dough and place in a single layer on a plate covered with a paper towel.

  4. Now you are ready to assemble your Scugnizzi.  Divide the fried dough onto four plates.  Top with the tomatoes, basil leaves, parmesan cheese, salt, and pepper.  Pour a bit of olive oil over each serving.  

  5. Serve hot!

Recipe Notes

I am neither an Italian nor an expert on this dish.  I simply recreated the dish based on a picture and description.  Would love any corrections/thoughts from those closer to the origin of this dish!

A few last dates between zucchinis and tomatoes before they are gone!

It’s October; that means if we are lucky, we have several more weeks of the best veggies that we can pick up at our local farm.  Yesterday, I picked up the juiciest cherry tomatoes and zucchinis that looked absolutely beautiful in the most exuberant shade of green.  So for lunch today, I created a salad for one with these two ingredients being the mainstay.  Not only was it delish, you’ve got to agree that it is just a beautiful sight to behold as well!


One small zucchini converted into ribbons with a vegetable peeler

8-10 cherry tomatoes halved

8-10 pistachios (or any nut for crunch)

One tsp extra virgin olive oil

One tsp lemon juice

Half a tsp of berbere, paprika or chili powder

Salt to taste


How to:

Put the zucchini ribbons at the center of a plate.

Arrange the sliced tomatoes, cut side up, in a circle around the zucchini.

Sprinkle salt to taste and berbere (or paprika or chili powder) on the zucchini ribbons and tomatoes.

Pour the olive oil and lemon juice over the salad.

Garnish with pistachios (or other nuts) and dig in!

Easy, breezy green papaya salad

I’m so so grateful that the world of salads is where it is today…..throw in any combination of pulses, greens, fruits, nuts or more and create a new concoction each day.

True to that spirit, I took my love for the yummy green papaya salad served at Thai restaurants and created my own.


Half a green papaya shredded (green papayas are readily available at Asian Food Stores)

Two medium sized or plum tomatoes thinly sliced

Two hot green chilies thinly sliced

One lime zested and juiced

A few tbsps of cilantro (I use more since I love the flavor)

Two tbsps soy sauce

A tsp of sugar

Two tbsps peanuts crushed (I used the spiced kind, you can use plain as well)

Salt to taste


Ingredients for green papaya salad


How to:

In a bowl, mix the shredded papaya, tomatoes and green chilies.

Mix the soy sauce, salt, sugar, lime zest and lime juice to make the dressing.

Add the dressing to the veggies and toss.

Sprinkle the cilantro and crushed nuts on the salad.

Serve with a slice of lime and a chilly on the side.