Integrations
Grow.me Button
A Grow.me Save Recipe button in the card lets readers keep your recipes in their Grow.me account.
You can use the Template Editor to add a Grow.me button to your recipes. This is a platform that allows visitors to save your recipes in one central location.
Grow.me handles all of the functionality, so make sure to sign up for their service and follow all of the required steps on their end. Then, add the button to your template in our template editor. Check out the video in our documentation where I show you how to do that.
Here’s an example of a recipe with this button added. Try clicking on “Save Recipe”, for example:
Amazing Vegetable Pizza
Every night can be pizza night. A quick homemade dough, a good tomato sauce and whatever vegetables you have on hand.
Equipment
Ingredients
Pizza Dough
- 1 cup water lukewarm
- 2 ¼ tsp instant yeast 1 packet
- 1 tsp sugar
- 2 ¾ cups all-purpose flour plus more for dusting
- 1 ½ tsp salt
- 2 tbsp olive oil plus more for the bowl
Pizza Toppings
- ½ cup tomato sauce or your favorite pizza sauce
- 8 oz mozzarella low-moisture, shredded
- ½ red onion thinly sliced
- ½ green pepper sliced
- ½ red pepper sliced
- 1 tsp rosemary fresh, finely chopped
Instructions
- Stir the water, yeast and sugar together in a large bowl. Rest for 5 minutes, until the mixture looks foamy.1 cup water, 2 1/4 tsp instant yeast, 1 tsp sugar
- In a second bowl, mix the flour and salt.2 3/4 cups all-purpose flour, 1 1/2 tsp salt
- Add the flour mixture and the olive oil to the yeast mixture and stir until a shaggy dough forms. Knead on a floured counter for 8 minutes, until the dough is smooth and springs back when you press it.2 tbsp olive oil
- Place the dough in a lightly oiled bowl and cover it. Let rise for 30 minutes in a warm spot, until puffy.
- Meanwhile, put a baking sheet upside down on the middle rack and preheat the oven to
450 °F or 475 °F. - Divide the dough in two. Stretch each half into a 12-inch round on a sheet of parchment paper, leaving the edges a little thicker.
- Spread the tomato sauce over the dough and top with the mozzarella, onion, peppers and rosemary. Slide the pizzas, still on their parchment, onto the hot baking sheet and bake for 12 to 15 minutes, until the crust is golden and the cheese bubbles.1/2 cup tomato sauce, 8 oz mozzarella, 1/2 red onion, 1/2 green pepper, 1/2 red pepper, 1 tsp rosemary
No rolling pin? Press the dough out with your fingertips instead. It keeps more air in the crust.
Video
Notes
Swap the toppings for whatever vegetables you have lying around: mushrooms, zucchini, spinach or olives all work. It will probably taste just as amazing!
Short on time? Make the dough the day before and let it rise in the fridge overnight. It gets even more flavorful. Take it out 30 minutes before shaping.
Nutrition
Serving: 1sliceCalories: 283kcalCarbohydrates: 37gProtein: 12gFat: 9gSaturated Fat: 3.4gCholesterol: 11mgSodium: 660mgPotassium: 176mgFiber: 2gSugar: 2.4gVitamin A: 440IUVitamin C: 17mgCalcium: 218mgIron: 2.2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Pasta Pesto
A delicious and quick pasta with homemade basil pesto. Ideal for those lazy evenings.
Equipment
Food processor
Small skillet
Large pot
Ingredients
- 6 oz tagliatelle
Fresh Pesto
- ¼ cup pine nuts
- 1 clove garlic
- ¼ tsp salt
- 1 ¾ oz basil leaves about 2 packed cups
- ¼ cup olive oil extra virgin
- 1 oz Parmesan cheese freshly grated
Instructions
Fresh Pesto (you can make this in advance)
- Toast 1/4 cup pine nuts in a dry skillet over medium heat until golden, 2 to 3 minutes. Keep an eye on them: they burn quickly.
- Put 1 clove garlic, the toasted pine nuts and 1/4 tsp salt in a food processor and pulse until finely chopped.
- Add 1 3/4 oz basil leaves, keeping a few leaves for serving, and pulse into a coarse paste.
- With the motor running, pour in 1/4 cup olive oil. Add 1 oz Parmesan cheese and pulse just until combined.
Finish the dish
- Bring a large pot of salted water to a boil and cook 6 oz tagliatelle until al dente, 8 to 10 minutes. Save a few tablespoons of the cooking water.
- Drain the pasta and put it back in the pot. Stir in the pesto, adding a splash of the cooking water until it coats every strand.
- Serve right away, with the reserved basil leaves on top.
Notes
Make the pesto up to 3 days in advance. Keep it in a jar with a thin layer of olive oil on top so it stays green. It also freezes well in an ice cube tray.
Nutrition
Calories: 738kcalCarbohydrates: 65gProtein: 20gFat: 45gSaturated Fat: 7.5gCholesterol: 55mgSodium: 530mgPotassium: 390mgFiber: 3.5gSugar: 2.6gVitamin A: 1375IUVitamin C: 5mgCalcium: 243mgIron: 5mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!