RedRocks in OldTown

Hi everyone! Almost everyone in the world loves pizza. Although all pizza may look the same, they often are made differently. To me, how one makes pizza is the most important. At RedRocks Pizza, their pizza is made in a wood fire and offers neapolitan style pizzas. RedRocks have locally inspired dishes. No wonder their pizza is award winning!

Redrocks, located in Old Town Alexandria, is such a cute place, it’s perfect for date night, date lunch, or even perfect for family and friends gathering. Although it looks like a small place from the outside, the inside proves you wrong. The ambiance has such a nice warm feel to it. It definitely feels intimate but also fun. I love how the kitchen with the wood fire for the pizzas was open so you can actually see how your pizza is made! FullSizeRender-9.jpgFullSizeRender-6.jpgFullSizeRender-5.jpgIMG_4103.JPG

I was able to try house toast, which is made from scratch as well, the il fungo pizza, and the charred brussels sprouts. Check out what I thought of each below!


The house toast is also made from scratch alongside everything else. It was so soft and the most amazing bread I’ve ever tasted. The olive oil and spiced olive oil were on another level. Just as amazing! I didn’t know something so simple could be out of this world.


The il Fungo pizza! Oh my, I could literally eat this forever. It had the right amount of cheese, the right types of cheese. Wood fire pizza does make the difference when it comes to pizzas. Although it may look small, it’s so filling. The mixed mushrooms, fontina cheese, goat cheese, thyme, and oil = such an unbelievable combination. To die for!


To be honest- I was never a fan of brussels sprouts. I was afraid to try this because I assumed it would taste bitter. I never really tried brussels sprouts before this. However, wow, was I wrong. These charred brussels sprouts were amazing! I surprisingly finished the whole plate and got my vegetable serving in! It was really hard to believe I was just eating vegetables. Truly tasty.

I would highly recommend RedRocks any day at any time!FullSizeRender-12.jpgFullSizeRender-11.jpg


Mozzarella & Arugula Panini

Hi all! Hope everyone is having a fantastic week! Today, I will be sharing a simple yet delicious recipe that I tried from Blue Apron. Mozzarella and Arugula Panini is the perfect go-to recipe to make for lunch or even a simple dinner. It’s filling and healthy, such a win-win. The fact that this can be made in 30 minutes or less is a bonus! Let’s get started!


  • 2 Ciabatta Rolls
  • 15 oz Can Crushed Tomatoes
  • 4 oz Fresh Mozzarella Cheese
  • Garlic
  • Arugula
  • Summer Squash
  • Grated Parmesan Cheese
  • Black Olives
  • Red Wine Vinegar
  • Oregano


  1. Wash and dry the fresh produce. Halve the squash lengthwise, then thinly slice crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.unnamed-4.jpg
  2. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste. Halve the rolls. Tear the mozzarella cheese into small pieces.
  3. In a large bowl, combine the squash, olives, vinegar, and up to half the garlic paste. Drizzle with olive oil and season with salt and pepper.unnamed-3.jpg
  4. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
  5. While the squash marinates, in a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the dried oregano and remaining garlic paste; season with salt and pepper.unnamed-2.jpg
  6. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat and stir in 1 teaspoon of olive oil. Season with salt and pepper to taste.unnamed-5.jpg
  7. Place the rolls on a clean, dry work surface. Spread half the tomato sauceonto the cut sides of the rolls. Top the roll bottoms with half the arugula, the mozzarella cheese, and all but a pinch of the parmesan cheese; season with salt and pepper. Complete the paninis with the roll tops.
  8. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Carefully add the paninis. Place a heavy pot on top of the paninis and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the rolls are lightly browned and the cheese has melted.
  9. (If the pan seems dry, add 1 tablespoon of olive oil before flipping the paninis.) Transfer to a cutting board; immediately season with salt and pepper.
  10. While the paninis cook, to the bowl of marinated squash, add the remaining arugula. Toss to thoroughly combine; season with salt and pepper to taste. Transfer the remaining tomato sauce to a serving dish; garnish with the remaining parmesan cheese.
  11. Cut the cooked paninis in half on an angle. Divide the paninis and salad between 2 dishes. Serve with the tomato sauce on the side. Enjoy!unnamed-7.jpgunnamed-8.jpgunnamed-6.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 2 people.
  • You can add grilled chicken or any other meat if you’d like.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz