PIZZERIA RUBY

PIZZERIA

Rich and creamy cheesecake with a graham crust.

Cheesecake

Pepperoni

Classic pizza with tomato sauce and mozzarella cheese.

Margherita

Refreshing cocktail with rum, mint, and lime.

Mojito

Italian-style ice cream available in various flavors.

Gelato

Classic Italian dessert made with coffee and mascarpone.

Tiramisu

Pepperoni Pizza

Classic pizza topped with fresh mozzarella and basil.

Margherita Pizza

Grilled bread topped with diced tomatoes, garlic, and basil.

Bruschetta

Garlic Bread

GIFTCARDS

Gift Card

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Mix well.

Mix Flour and Salt

Once the yeast is activated, add it to the flour mixture along with olive oil. Stir until a dough starts to form.

Combine Ingredients

Transfer the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let it Rise

Preheat your oven to 475°F (245°C) for at least 30 minutes.

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a large circle or your desired pizza shape.

Shape the Dough

Spread tomato sauce evenly over the dough, leaving a small border around the edges. Sprinkle mozzarella cheese over the sauce, then add pepperoni, bell pepper slices, and onion slices.

Add Sauce and Toppings

Drizzle a tablespoon of olive oil over the assembled pizza for added flavor.

Drizzle with Olive Oil

Transfer the pizza to a baking sheet or pizza stone and bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, let it cool for a few minutes, then slice it into wedges and serve hot.

Slice and Serve

All-purpose flour

Active dry yeast

Warm water

Olive oil

Sugar

Salt

Tomato sauce

Mozzarella cheese, shredded

Pepperoni slices

Bell pepper, sliced

Onion, sliced

Olive oil (for drizzling)

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

In a large bowl, whisk together flour and salt.

Mix Dry Ingredients

Make a well in the flour mixture and pour in the yeast mixture and olive oil. Mix until a dough forms.

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Let Dough Rise

After the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Prepare Dough

Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the tomato sauce evenly over the dough.

Add Sauce

Sprinkle shredded mozzarella cheese over the sauce, followed by pepperoni, bell peppers, onion, and black olives. Season with oregano and black pepper.

Add Toppings

Place the pizza in the preheated oven and bake for about 12-15 minutes or until the crust is golden and cheese is bubbly.

Bake Pizza

Remove the pizza from the oven, let it cool for a few minutes, then slice and serve.

Cool and Serve

Shredded mozzarella cheese

Bell peppers, sliced

Black olives, sliced

Dried oregano

Black pepper

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes at 350°F (175°C) until lightly golden. Remove from the oven and let cool.

Form the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Prepare the Filling

Gradually add the granulated sugar and beat until well combined. Add the sour cream and vanilla extract, and mix until smooth.

Add Sugar and Sour Cream

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Incorporate Eggs

Sift the flour over the mixture and gently fold it in until just combined.

Add Flour

Pour the filling into the cooled crust and smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes, or until the center is set but still slightly jiggly.

Pour and Bake

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.

Cool and Chill

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Large eggs

In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the frothy yeast mixture and olive oil.

Mix Dough Ingredients

Mix the ingredients until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Shape Dough

Transfer the rolled dough to a pizza stone or baking sheet. Spread pizza sauce evenly over the surface, leaving a small border. Sprinkle shredded mozzarella cheese on top.

Add Sauce and Cheese

Evenly distribute spicy pepperoni slices over the cheese.

Add Pepperoni

Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Remove from the oven, let it cool for a few minutes, slice, and serve hot.

all-purpose flour

warm water

active dry yeast

sugar

salt

olive oil

spicy pepperoni slices

mozzarella cheese, shredded

pizza sauce

In a small bowl, combine warm water (about 110°F) with sugar and yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.

Mix Ingredients

Mix until a dough forms, then transfer to a floured surface. Knead the dough for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for 1-2 hours or until doubled in size.

Preheat your oven to the highest temperature (around 475°F to 500°F) and place a pizza stone inside if you have one.

Once the dough has risen, punch it down and transfer it to a floured surface. Roll out or stretch the dough into a 12-inch pizza crust.

Spread the tomato sauce evenly over the shaped pizza dough, leaving a small border around the edges.

Tear the mozzarella cheese into pieces and distribute them evenly over the sauce. Sprinkle some salt over the cheese and add fresh basil leaves.

Add Cheese and Basil

Drizzle olive oil over the top of the pizza to enhance the flavor.

Drizzle Olive Oil

Carefully transfer the pizza to the preheated oven (or pizza stone) and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.

Once baked, remove the pizza from the oven and let it cool for a few minutes. Slice into wedges and serve hot.

Cool and Slice

Fresh mozzarella cheese

Fresh basil leaves

In a sturdy glass, add the fresh mint leaves and lime wedges. Use a muddler or the back of a spoon to gently press the mint leaves and lime together, releasing the mint oils and juice from the lime.

Muddle Mint

Pour in the white rum and fresh lime juice over the muddled mint and lime mixture.

Add Rum and Lime Juice

Add the simple syrup to the glass, adjusting the amount to your taste preference.

Sweeten the Mixture

Using a spoon or straw, gently stir the mixture to combine all the ingredients.

Fill the glass with crushed ice to the top, allowing the ice to mix with the cocktail.

Add Ice

Pour the club soda over the ice to fill the glass, giving it a refreshing fizz.

Top with Club Soda

Garnish with additional mint leaves and a lime wedge on the rim of the glass. Serve immediately with a straw.

Garnish and Serve

White rum

Fresh lime juice

Simple syrup

Fresh mint leaves

Lime wedges

Club soda

Crushed ice

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

Heat the Milk and Cream

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.

Whisk Egg Yolks and Sugar

Slowly pour a small amount of the hot milk mixture into the egg yolk mixture while whisking continuously. This will temper the eggs and prevent them from curdling. Gradually add the rest of the milk mixture, whisking constantly.

Temper the Egg Mixture

Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

Cook the Mixture

Remove the saucepan from the heat. If using a vanilla bean, split it lengthwise, scrape the seeds into the mixture, and add the pod. Stir in the vanilla extract.

Add Flavorings

Strain the mixture through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked egg bits. Cover and refrigerate until completely chilled, at least 4 hours or overnight.

Chill the Mixture

Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Gelato

Transfer the churned gelato into an airtight container. Smooth the top with a spatula, seal it, and freeze for at least 4 hours or until firm.

Freeze the Gelato

Scoop the gelato into bowls or cones. Enjoy your homemade Italian-style gelato!

Serve

Whole Milk

Heavy Cream

Granulated Sugar

Egg Yolks

Vanilla Extract

Vanilla Bean

In a medium bowl, combine the espresso or strong brewed coffee, coffee liqueur, and granulated sugar. Stir until the sugar is fully dissolved. Allow to cool to room temperature.

Prepare Coffee Mixture

In a large mixing bowl, whisk the egg yolks and granulated sugar together until pale and creamy. Add the mascarpone cheese and vanilla extract, mixing until smooth.

Prepare Mascarpone Filling

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.

Whip Cream

Dip each ladyfinger into the cooled coffee mixture for about 1 second to absorb some liquid, then layer them in a 9x9 inch dish. Spread half of the mascarpone filling over the ladyfingers, smoothing it out evenly.

Assemble the Tiramisu

Add another layer of dipped ladyfingers on top of the mascarpone filling. Spread the remaining mascarpone filling over the top layer of ladyfingers.

Repeat Layering

Cover the dish and refrigerate for at least 4 hours, or overnight for best results. Before serving, dust the top with cocoa powder.

Pizzeria Ruby

Pizzeria