THE PRESERVE @ 405 – SPECIALTY PIZZA

Pesto, caramelized onions, tomato & garlic

Preserve

Becky 2.0

Red base, fresh mozzarella, tomato & fresh basil finished with arugula & balsamic glaze

Margherita

Our famous riggie sauce, chicken, rigatoni, onions, peppers, mozzarella, topped with cherry peppers for heat!

Chicken Riggie

Freshly Brewed Unsweetened Iced Tea

Gourmet seasonal meats & cheeses, fruit, crackers, hummus

Seasonal Charcuterie Board

Six breaded mozzarella wedges, deep fried and served with marinara

Homemade Mozzarella Wedges

Grilled Chicken over arugula and mixed greens

Homemade sausage, escarole, prosciutto, cherry peppers, bread crumbs, garlic & asiago cheese

West End Greens

BBQ, Thai chili, Spicy Jamaican Jerk, Salt ' n ' Pepper

Scallops Wrapped in Bacon

Strip Steak Frites

Reuben

Turkey Club

American cheese, dill pickles, smoked bacon, Russian dressing.

Big Dill Burger

Hot cherry peppers, cheddar cheese, siracha aoili.

Blue Burger

Cherry & Cheddar Burger

Midwest & grain fed, 10 oz NY Strip, topped with chimmichuri relish, served with garlic parmesean fries!

Dougie

Garlic base, American cheese, ground beef, dill pickles, red onion, mozzarella & finished with Russian dressing.

Cheeseburger

Tuscan Bowl

Corn, black beans, grilled onions & peppers, sour cream.

Fajita Bowl

Our famous riggie sauce with onions, mild, medium, or hot.

Chicken Riggies

Prime Rib Sliders

Preheat oven to 425°F (220°C). Line two baking sheets or pizza stones with parchment paper. If using a pizza stone, place it in the oven while preheating.

Preheat and prepare

If starting with fresh riced cauliflower, pulse florets in a food processor until rice-sized. Microwave the riced cauliflower in a covered microwave-safe bowl for 4–5 minutes until softened. Let cool slightly. If using thawed frozen riced cauliflower, squeeze out excess water after thawing.

Cook and dry cauliflower (if using fresh)

Place the cooked riced cauliflower into a clean kitchen towel or several layers of cheesecloth. Squeeze and twist firmly over the sink until very little moisture remains (this step is essential for a crust that holds). You should get about 1 to 1 1/2 cups of dry cauliflower from the 4 cups riced amount.

Remove moisture

In a large bowl combine the drained cauliflower, 2 eggs, 1 cup shredded mozzarella, 1/4 cup Parmesan, 1/4 cup almond flour, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Stir until a thick, sticky dough forms. If mixture seems too wet, add up to 1–2 tbs additional almond flour (adjust quantity) until manageable.

Mix crust dough

Divide mixture into two equal portions. On each parchment sheet, press each portion into a 10-inch circle about 1/4-inch thick, creating a slightly raised rim. Use a spatula or damp hands to smooth the surface. Transfer each parchment with crust to a baking sheet or preheated pizza stone.

Form crusts

Brush the top lightly with 1/2 tbs olive oil. Bake in the preheated oven for 12–15 minutes, or until the edges are golden and the crust is set. For a crisper bottom, carefully remove parchment and bake crust directly on the hot stone or baking sheet for an additional 3–5 minutes.

Bake crusts

While crusts bake, mix 1 cup tomato pizza sauce with 1 tbs extra-virgin olive oil and 1/4 tsp red pepper flakes in a small bowl. Taste and adjust seasoning with a pinch of salt if needed. Set aside. Have torn basil ready for finishing.

Remove the par-baked cauliflower crust from the oven. Spread about 1/2 cup of the seasoned tomato sauce evenly over each 10" crust, leaving the rim un-sauced. Scatter half of the fresh mozzarella (2 oz) pieces and 2 tbs shredded mozzarella evenly over the sauce. Arrange roasted red pepper slices and thin red onion slices on top.

Assemble pizza

Return the assembled pizza to the oven and bake at 425°F (220°C) for 6–8 minutes, or until cheese is melted and slightly bubbly and the edges have turned golden brown. Watch carefully to avoid over-browning.

Finish baking

Remove pizza from oven and let rest 2 minutes. Sprinkle 1 tbs grated Parmesan and torn basil leaves over the hot pizza. If using arugula, toss 1/2 cup arugula with 1/2 tsp lemon juice and a pinch of flaky sea salt, and mound on top of the pizza just before serving.

Rest and finish

Slice the pizza into 6–8 slices and serve immediately. Repeat assembly and bake for the second crust if making two pizzas.

riced cauliflower (fresh or frozen, thawed and well-drained)

large egg

shredded part-skim mozzarella

grated Parmesan cheese

almond flour (or finely ground almond meal)

dried Italian seasoning

garlic powder

fine sea salt

freshly ground black pepper

olive oil (for brushing)

parchment paper

tomato pizza sauce (plain, not too watery)

extra-virgin olive oil

red pepper flakes

fresh basil leaves (torn)

fresh mozzarella (sliced or torn)

shredded part-skim mozzarella (additional for topping)

Parmesan, finely grated (for finishing)

roasted red peppers (jarred, drained and sliced)

thinly sliced red onion

baby arugula (for finishing, optional)

lemon juice (for arugula)

flaky sea salt

In a small dry skillet over medium heat, toast the pine nuts (or walnuts) until fragrant and lightly golden, about 3–5 minutes, shaking the pan frequently. Remove from heat and let cool.

Toast nuts

In a food processor, combine basil, parsley, cooled toasted nuts, grated Parmesan, and garlic. Pulse until coarsely chopped.

With the processor running, stream in the 1/2 cup olive oil until the mixture becomes a loose paste. Scrape down the sides as needed.

Add lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Pulse to combine and taste; adjust salt, pepper, or lemon as desired. Transfer pesto to a bowl and set aside. (If making ahead, cover and refrigerate.)

Heat a wide skillet over medium-low heat. Add butter and 1 tablespoon olive oil until butter melts and foams.

Add the thinly sliced onions and 1/2 tsp salt. Stir to coat. Cook slowly, stirring every 3–5 minutes, so the onions soften and brown slowly. This takes about 25–35 minutes.

If onions begin to stick or dry out, add a splash (1–2 tbs) water. For sweeter, faster caramelization you may sprinkle 1 tsp brown sugar after 10–15 minutes.

When onions are deeply golden and jammy (25–35 minutes), stir in 1 tablespoon balsamic vinegar if using and cook another 1–2 minutes to deglaze. Remove from heat and let cool slightly.

Preheat oven to 375°F (190°C) if you prefer roasted tomatoes; alternatively you can confit them on the stovetop.

Halve the roma tomatoes lengthwise and place cut-side up on a baking sheet. Scatter the thinly sliced garlic over them, drizzle with 2 tablespoons olive oil, and season with 3/4 tsp salt, 1/4 tsp black pepper, and red pepper flakes if using. Roast 25–30 minutes until tomatoes are soft, slightly caramelized at edges, and garlic is mellow.

Roast method (recommended)

In a small skillet over low heat, combine tomatoes (halved or quartered if large), sliced garlic, and 2 tbs olive oil. Season with salt, pepper, and red pepper flakes. Cook gently, stirring occasionally, until tomatoes collapse and garlic is soft, about 15–20 minutes.

Stovetop confit method

Let tomatoes and garlic cool slightly. Roughly chop roasted tomatoes if desired for easier jar layering. Reserve any pan juices — they add flavor to the preserve.

Sterilize jars: If not already done, wash jars and lids in hot soapy water and either simmer in boiling water for 10 minutes or run through a hot dishwasher cycle. Keep hot until ready to fill.

Layering: Spoon a thin layer (about 1–2 tbsp) of pesto into the bottom of each jar to create a flavor base. Next add a generous layer of caramelized onions (about 2–3 tbsp per 8 oz jar). Add roasted tomatoes and garlic with some of their juices (about 3–4 tbsp). Repeat if jar size allows, finishing with a small spoonful of pesto on top for extra aroma.

Add oil and herbs: Pour just enough extra-virgin olive oil into each jar to cover the contents and create an oil cap (this helps preservation and flavor). Nest a couple of basil leaves into the oil if desired.

Seal & store: Wipe rims clean, place lids on jars, and refrigerate. For short-term use, refrigerate and use within 2 weeks. For slightly longer storage (up to 1 month) keep submerged in oil and always use a clean utensil to remove portions. This recipe is not hot-water processed for long-term shelf stability.

Serving suggestions: Serve the preserve at room temperature as a spread on crostini, stirred into pasta, spread on sandwiches, or spooned over grilled fish or chicken.

fresh basil leaves

flat-leaf parsley

pine nuts (or walnuts, toasted)

Parmesan cheese, finely grated

garlic cloves

lemon juice

salt

black pepper

yellow onions, thinly sliced

unsalted butter

olive oil

brown sugar (optional, to accelerate browning)

balsamic vinegar (optional, for deglazing)

roma or plum tomatoes

garlic cloves, thinly sliced

red pepper flakes (optional)

fresh basil leaves (for finishing)

clean sterilized jars (8 oz / 250 ml) or one 16 oz jar

extra olive oil (to fill jars)

Trim broccoli into bite-sized florets and halve the cherry tomatoes. Mince the garlic and chiffonade the basil (or roughly chop parsley). If using pasta, have it cooked al dente and drained.

Prepare vegetables

Measure and set out ricotta, olive oil, lemon juice, and seasonings so they're ready to combine.

Bring a large pot of salted water to a boil. Add broccoli florets and blanch 2 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking, then drain and pat dry. (Alternative: toss broccoli with 1 tablespoon olive oil, 1/4 tsp salt and roast at 425°F / 220°C for 12–15 minutes until tender and lightly browned.)

Blanch then shock (recommended) or roast

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add halved cherry tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until tomatoes soften and begin to release juices, about 4–6 minutes.

If using red pepper flakes, add them to the tomatoes and garlic while they cook so they bloom into the oil.

Reduce heat to low. Add the blanched (or roasted) broccoli to the skillet with the tomatoes and toss to combine. Warm through for 1–2 minutes.

Remove skillet from heat. Stir in the ricotta, lemon juice, remaining 1/2 teaspoon kosher salt, remaining 3/4 teaspoon black pepper (adjust to taste), and grated Parmesan if using. Fold gently until ricotta coats the vegetables and forms a creamy mixture. If the mixture feels too thick, add 1–2 tablespoons warm pasta water (if serving with pasta) or a splash of warm water/olive oil to loosen.

Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Stir in the fresh basil or parsley and toasted nuts if using.

Transfer to a serving bowl or toss with cooked pasta. Drizzle with the finishing teaspoon of extra-virgin olive oil and sprinkle additional Parmesan and a few extra red pepper flakes if desired.

Serve warm or at room temperature with crusty bread if desired.

broccoli florets (trimmed, bite-sized)

cherry tomatoes (halved)

whole milk ricotta

garlic cloves (minced)

fresh lemon juice

kosher salt

black pepper (freshly ground)

grated Parmesan (optional)

fresh basil leaves (chiffonade) or parsley

extra-virgin olive oil (for finishing)

toasted pine nuts or chopped walnuts

cooked pasta (penne or orecchiette) or crusty bread for serving

Place a pizza stone or an inverted heavy baking sheet in the middle rack of the oven. Preheat oven to the highest temperature possible (500–550°F / 260–290°C) for at least 30 minutes so the stone is thoroughly heated.

Preheat

If using refrigerated dough, let it sit at room temperature 20–30 minutes to relax. Lightly dust your work surface with flour or semolina and gently stretch or roll the dough to a 12-inch round, leaving a slightly thicker rim for the crust.

Lightly brush the stretched dough with 1 teaspoon extra-virgin olive oil, leaving the rim bare. Spoon 3 tablespoons tomato sauce into the center and spread evenly with the back of a spoon in a thin layer, stopping about 1/2 inch from the edge. Do not overload the sauce — Margherita is best with a light red base.

Evenly distribute the torn or sliced fresh mozzarella over the sauced dough, leaving some exposed sauce and crust for charring. Arrange the thin tomato slices between the cheese pieces so they don't overlap too heavily (this prevents excess moisture).

Season lightly with 1 teaspoon salt and 1/2 teaspoon cracked black pepper, breaking up any clumps so it is distributed evenly.

If you have a pizza peel, dust it with a little semolina or flour and transfer the pizza to the preheated stone or inverted baking sheet. If no peel, assemble pizza on a piece of parchment and slide onto the stone. Bake 8–12 minutes, rotating once halfway through, until the crust is puffed and blistered and the cheese is melted and beginning to brown in spots.

Remove pizza from oven and let rest 1–2 minutes on the peel or pan to allow topping juices to settle.

Toss the arugula with the optional toasted garlic oil (heat 1 teaspoon olive oil in a small pan over low heat, add 1/2 teaspoon minced garlic and warm 20–30 seconds without browning) or simply dress with a quick drizzle of olive oil. Season arugula very lightly with a pinch of salt.

Scatter fresh basil leaves over the hot pizza so the residual heat wilts them slightly but keeps them bright.

Top with a light handful (about 1 cup) of dressed arugula, then finish with 2 teaspoons balsamic glaze drizzled over the arugula and a final tiny drizzle of extra-virgin olive oil if desired.

Slice into 6–8 pieces and serve immediately.

pizza dough (store-bought or homemade, stretched to 12-inch)

tomato sauce (simple pizza/passata or crushed tomatoes)

fresh mozzarella, torn or sliced

ripe tomato (firm slicing, thinly sliced)

arugula

balsamic glaze

cracked black pepper

flour or semolina (for dusting)

extra-virgin olive oil (for garlic)

garlic, minced

Bring a large pot of salted water to a rolling boil. Add 1 lb rigatoni and cook until al dente according to package instructions (typically 10-12 minutes). Reserve 1 cup of pasta cooking water, then drain and set aside.

Cook pasta

While pasta cooks, pat 1 lb chicken breasts dry and season both sides with 1 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sear 4-5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into bite-sized strips or cubes.

Prepare chicken

Slice 1 medium yellow onion into thin half-moons. Core and thinly slice 1 red and 1 green bell pepper. Mince 4 cloves garlic.

In the same skillet used for the chicken (add a splash of oil if pan is dry), reduce heat to medium and add the sliced onions and bell peppers. Sauté 6-8 minutes until softened and slightly caramelized. Add the minced garlic and sauté 30-45 seconds until fragrant. Transfer the vegetables to a plate and set aside. Reserve any browned bits in the pan for the sauce.

To the same skillet, add 2 tbsp olive oil and heat over medium. Stir in 2 tbsp tomato paste and cook 1-2 minutes, stirring, until it darkens slightly to remove the raw edge.

Deglaze the pan with 1 cup dry white wine, scraping up browned bits. Simmer 2 minutes to reduce slightly.

Add 28 oz crushed tomatoes and 1 cup chicken stock, then stir in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes, 1 tsp sugar, 1 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12-15 minutes to thicken and concentrate flavors.

Taste and adjust seasoning. If the sauce is too thick, add some reserved pasta water, 2 tbsp at a time, to reach a saucy consistency that will cling to the rigatoni.

Preheat oven to 400°F (200°C). In the skillet with the simmering sauce, stir the sautéed onions and peppers back in, then add the sliced cooked chicken and the drained rigatoni. Toss gently to coat everything evenly with the riggie sauce. If needed, add up to 1/2 cup reserved pasta water to loosen.

Transfer the sauced pasta and chicken to a 9x13-inch baking dish or keep in an oven-safe skillet. Tear or slice 8 oz fresh mozzarella and distribute over the top, then sprinkle 1 cup grated Parmesan evenly.

Bake in the preheated oven 10-12 minutes until cheese is melted and bubbling. For a browned top, place under the broiler 1-2 minutes — watch closely to prevent burning.

Remove from oven and let rest 3-5 minutes. Scatter 1 cup sliced cherry peppers (pickled) over the top for heat; toss lightly or leave on top as a garnish depending on preference. Sprinkle fresh basil leaves if using.

Serve hot, portioned to yield about 4 generous servings. Offer extra grated Parmesan and additional cherry peppers at the table.

rigatoni

boneless skinless chicken breasts

yellow onion

red bell pepper

green bell pepper

garlic

cherry peppers (pickled) - sliced

tomato paste

crushed tomatoes

chicken stock

dry white wine

dried oregano

dried basil

sugar

fresh mozzarella

grated Parmesan

fresh basil leaves (optional)

Bring enough fresh water to a rolling boil — about 8 cups (2 liters) — using a kettle or pot. Use filtered water for best flavor if available.

Prepare kettle and measure

Place 6 black tea bags into a large heatproof pitcher (or use a tea infuser with equivalent loose-leaf tea, about 12–15 grams). Pour the 8 cups of boiling water directly over the tea bags. Cover the pitcher to retain heat and steep for 5 minutes for a balanced strength; steep up to 7 minutes if you prefer a stronger brew. Do not exceed 8 minutes to avoid excessive bitterness.

Steep the tea

After steeping, remove the tea bags or strain out loose leaves. Squeeze the bags gently against the side of the pitcher with a spoon if you want a slightly stronger flavor, but avoid over-squeezing which can release bitter tannins.

The Preserve @ 405 – Specialty Pizza