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SOPPRESSATA + ZUCCHINI PIZZA with BURRATA
One of the best pizzas I’ve ever made! Thin sliced zucchini layered with hot soppressata over a garlic-thyme olive oil base with a sprinkling of parmesan. Baked until perfectly crisp then topped with some fresh burrata to finish it off. So freaking delicious. You are going to absolutely love this!
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COCONUT LIME GRANOLA
Crunchy coconut, oats and almonds toasted up with just a touch of sweet honey, lime and allspice. A flavorful and delicious twist on a classic breakfast favorite.
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WORTHINGTON EATS 