Pizza Lava Toast

2 tsp. butter

2 slices sourdough bread

1½ oz. sliced mozzarella cheese, divided

½ oz. sliced pepper jack cheese

5 slices pickled jalapeno

5 slices pepperoni

1 Tbsp. pizza sauce

¼ tsp. Italian seasoning, divided

Crushed red pepper, to taste

Ground black pepper, to taste

Preheat oven to 375°F. Line a sheet pan with parchment paper. Spread butter on both sides of each slice of bread and place on the prepared pan. Bake, flipping once hallway through, until bread is lightly brown on both sides, about 8 minutes.

Cover the perimeter of one bread slice with half of the mozzarella cheese, leaving the middle part of the bread empty. Top with other slice of bread. Use the back of a spoon to make an indentation in the middle of the bread slices, pushing down firmly to reach the bottom slice. Add the pizza sauce to the indentation, and sprinkle half the Italian seasoning over the top. Cover with remaining ½ ounce mozzarella cheese and pepper jack, followed by jalapeno and pepperoni. Garnish with remaining Italian seasoning, crushed red pepper and black pepper.

Bake until the cheese is melted and golden brown, about 5 minutes. Slice in half and serve.

Total time: 15 minutes. Makes: 1 serving.

Miracle Pasta

12 oz. linguine pasta, uncooked, broken in half

1 (28 oz.) can diced tomatoes

1 onion, thinly sliced

4 cloves garlic, thinly sliced

4½ cups chicken broth

2 tsp. dried oregano

½ tsp. crushed red pepper flakes

½ tsp. salt

2 Tbsp. olive oil

2 Tbsp. chopped fresh basil

Grated Parmesan cheese for sprinkling

In a soup pot, place linguine, tomatoes, onion, and garlic. Pour in chicken broth and sprinkle with oregano, crushed red pepper and salt. Drizzle top with oil and cover.

Bring to a boil over medium high heat, reduce heat to low, and simmer 10 minutes, stirring every 2 to 3 minutes, or until liquid is almost gone. Stir in basil and serve garnished with Parmesan cheese.

Cook time: 20 minutes. Makes: 4 servings.