Alex Julia, a New Jersey based singer-songwriter, was born and raised surrounded by musicians. Her father was a DJ and drummer who fostered her love for 80’s music. Her mother was a huge Bruce Springsteen fan and his music had a very strong impact on Alex as well. Her biggest music influences include artists like Alanis Morissette, Paramore, and The Red Hot Chili Peppers. In her early years, she played guitar in high-school and occasionally played live music as well. However, it wasn’t until she was older, when songwriting became a way of coping with mental illness that Alex began to really grow in to her own as a musician.

On September 19th,  Alex released her debut EP release ‘Better Part of Me’.  From the stripped down acoustics of “Feeling More,” the guitar-playing conjures a ukulele sound and vibe, complemented with soft vocals. At other points in the EP, the artist dives into more expansive rock melodies with producer JEAN.  Songs like “It’s Coming” and “What’s Going On” offer up a more gritty style, while the singles “Counting Stars” and “Better Part of Me” are influenced by 80’s driven pop beats and 90’s alternative rock, respectively.  More modern pop influences are layered with funky guitar riffs in “A Beautiful Escape.” This EP and it’s simplicity really showcase Alex Julia’s strong talent as a songwriter and artist.

After months-long anticipation of when live music events will resume, Alex Julia plans to book shows again in New Jersey and neighboring towns, in support of her first studio release, as soon as venues reopen.

Look for ‘Better Part of Me’ to on the music streaming platforms and more on Alex Julia below! 

 
I recently chatted with Alex Julia about her favorite eats, and she has quite a variety of go-to foods. But the top contender is Pizza! She doesn’t discriminate on crust style and loves a good pepperoni pizza any time as well as the traditional Hawaiian pineapple and ham pizza. She loves just about any topping on her pizza except seafood. For her traditional side, she loves Sancocho, a Puerto Rican beef stew as her go-to comfort food. Sancocho is made up of beef tips, beef stock and a variety of starches like yuca and plantains that are both native to the island and to Africa. Definitely on my list of dishes to make in the future!  For today’s feature I decided to make one of Alex Julia’s favorites, a Hawaiian style pizza with pineapple and Canadian bacon. Sweet, salty and oh so good. Check out the recipe below!

 

 

Pineapple and Canadian Bacon Hawaiian Pizza
Ingredients
  • 2 1/2 cups warm water
  • 1/4 cup sugar
  • 3 teaspoons instant yeast
  • 1/4 cup olive oil
  • 6 cups all-purpose flour
  • 2 teaspoons pink Himalayan salt
  • 1 twenty ounce can of pineapple rings, drained and blotted with a paper towel (I tried to get as much liquid out of them as possible before topping the pizza)
  • 1 package of sliced Canadian bacon
  • Pre-sliced Mozzarella cheese
  • Fresh basil
  • Pizza sauce of choice

 

 

Directions

  1. In a stand mixer, combine the water, sugar and yeast. Let the mixture sit for about 3 minutes and then add in the olive oil.
  2. In a separate mixing bowl, combine the flour and pink salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well each time you add more. Continue adding the flour until finished and the dough is sticky.
  3. Grease another large bowl with 1 tablespoon olive oil and then put the dough in the bowl. Make sure to turn the dough in the bowl a few times until it is well coated in the oil.
  4. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.
  5. Flour your working surface and then turn the dough out onto the surface. Knead your dough and create a large ball. Then, cut the dough into 3 equal pieces.
  6. Roll out the dough.
  7. Preheat your oven to 475ºF and put a pizza stone in the oven for 30 minutes to heat up.
  8. Top crust with pizza sauce, Canadian Bacon, Mozzarella and pineapple in whatever decorative pattern you like. I patterned them all in a swirly circle.
  9. Bake on the pizza stone until the crust is golden, 8-10 minutes.
  10. Top with fresh chopped basil and serve