Bivio - Little Falls, NJ

A new brick-oven pizza restaurant opened up in Little Falls this month... I've been dying to try it! While they were 'Under Construction,' I kept peeking in hoping to see the oven, and praying that this new restaurant (within walking distance) was a gem.

GOOD NEWS! It's AWESOME! The owners had a vision of opening this pizzeria after many trips to Italy. They wanted to build a brick-oven, use all ingredients from Italy, and serve classic Neapolitan style pizza. They've definitely succeeded.

The restaurant is small - probably about 8-10 tables, as is the menu - not much to choose from outside of pizza and a few salads. It's a BYOB, my favorite.


We ordered two pizzas - Margherita & Porcini. The menu can be found here: http://biviopizza.com/BivioMenu.html. The pizza was delicious! We were able to watch the owner/chef make the pizza right in front of us. Then he popped it into the brick oven and 2 minutes later - deliciousness. Although I love thin-crust pizza, my heart may be leading in another direction now. The brick-oven allows for the pizza to get very crispy on the bottom but still fluffy on the inside. It was still thin but not the cracker-like style I'm used to.

The staff was super friendly also, which is always a bonus. I can't wait to go back to Bivio and HIGHLY recommend it to everyone!

New Dip

Just a quick post to recommend this dip to ANYONE and EVERYONE who loves spinach and artichoke dip as much as I do! The good news here is that this dip is yogurt based instead of sour cream and/or mayo - so it's so much healthier and you don't have to feel guilty about eating it! Kudos to Sabra for this, loving it :)

Dessert Pizza

Happy (belated) 4th of July everyone! I made an amazing dessert last night for our annual family BBQ and wanted to share it with everyone. Over the weekend I was visiting some old friends in Iowa and my friends mom made this. Instantly, I knew I wanted to recreate it :) It's simple and delicious and definitely a crowd pleaser!

What you'll need:
1 8 oz. package of Crescent rolls
1 8 oz. package of cream cheese (softened)
1/3 cup of sugar
2 teaspoons of Vanilla
Assorted fruits, cut up in pieces

What to do:
Unwrap the crescent rolls and spread on a non stick baking sheet. Pinch together the perforated edges (where you would cut if you were making actual rolls). Bake this in the oven on 350 degrees for about 11-12 minutes or until golden brown.

While the "crust" is cooking, mix together the cream cheese, sugar, and vanilla. Chop up your choice of summer fruits into bit size pieces to go on the pizza. I used strawberries, blueberries, kiwi, and peaches because that is conveniently what my mom had in the house.

After the crust is done cooking, let it cool before spreading the cheese mixture and then topping with the chopped up fruit. Cover with plastic wrap and put in the fridge until you're ready to serve.