Share this:

Last night for dinner I had pizza with a whole wheat crust. It’s healthier and I like the taste better than a regular semolina crust. My husband is the pizza maker in our family and we topped ours with Italian sausage, mushrooms, onions, roma tomatoes, mozzarella cheese and fresh basil.

We used aioli to dip our crust in. It’s nice and garlicky and the recipe I use (borrowed from Epicurious) is quick and easy to make when you’re feeling lazy or in a rush. I love aioli and use it as a dip for calamari, sweet potato fries, crudites and even as a spread for hamburgers. I haven’t tried the traditional way of making aioli yet but since this recipe is from Bon Appétit I figure it has some cred, plus it’s delish!

EASY AIOLI

• 2 garlic cloves, pressed
• 1/4 teaspoon (or more) coarse kosher salt
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice

Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Makes 2/3 cup.