Caramelized Onion, Baby Kale and Goat Cheese Pizza

baby kale pizza

Hooray!! It’s another weird pizza! I’ve had some pretty fabulous pizzas on the blog. I absolutely love experimenting with pizzas, mostly because it’s so easy it’s stupid, but also because a store-bought pizza crust is the PERFECT blank canvas to try interesting flavor combinations. I would argue that any of your favorite flavor combos would make a good pizza. Are you a fan of truffles, gruyere cheese and garlic? Throw it on a pizza! What about a cheeseburger with mustard, lettuce and special sauce? Think In-N-Out. Why couldn’t that be a pizza? Oh my goodness, In-N-Out Burger Pizza coming soon to a blog near you. Wow, I’m excited!

This little pizza pie really took BJ by surprise. I took some of my favorites…caramelized onions, goat cheese and pine nuts…and added a few newcomers to create a perfect bite. Fresh baby kale and a sweet balsamic drizzle give it enough green to ease your guilt over the cheese and buttery onions, and enough acid to cut through the richness. De-lish. This would be a fabulous holiday party appetizer. Cut it into rectangles and call it a flat bread. People will “oooh” and “ahhhh” and think you’re a secret celebrity chef or something. If you want to serve it as a quick lunch or dinner, throw some bacon into the mix and call it day. Protein, veggies, dairy. Done.

slices of baby kale pizza

Happy cooking!

Caramelized Onion, Goat Cheese and Baby Kale Pizza

1 lb. mozzarella cheese, shredded
1 whole wheat Boboli pizza crust
2 large red onions, sliced
4 tablespoons unsalted butter
3 oz baby kale
5 oz goat cheese, crumbled
Red pepper flakes, to taste
1/4 cup pine nuts, toasted

Balsamic Drizzle

1/2 cup balsamic vinegar
1 tablespoon honey
salt and pepper, to taste

  1. Heat the butter over medium-low heat. Add the onions and slowly caramelize, approximately 10 to 15 minutes.
  2. Meanwhile, bring balsamic vinegar to a simmer in a small saucepan. Stir in honey and salt and pepper. Simmer for 10 to 15 minutes until thickened. Remove from heat.
  3. Heat the oven to 425 degrees. Place the pizza crust on a pizza stone or cookie sheet, and top with mozzarella cheese, caramelized onions, goat cheese crumbles and red pepper flakes. Bake for 10 to 15 minutes, or until the cheese in melted.
  4. Remove from the oven and top with baby kale, pine nuts and drizzle with the balsamic drizzle. Slice and serve.

Caramelized onion and baby kale pizza with goat cheese

What else can I do with this ricotta?

So now that you have a nice batch of homemade ricotta in your fridge, let’s figure out how to use it! I’m assuming you have some left over after making the roasted cherry tomato bruschetta, and that’s a bold assumption because I definitely didn’t. But good news– even if you’re out, you now know how  easy it is to make more.

Like I said, I ran out post-parent picnic, but I had already brainstormed all of these wonderful ways to cook with it so I’m seriously making more tomorrow. Good thing I have a steady supply of cheesecloth in my pantry. So here are my thoughts and some useful links that will help you get the most out of that creamy, wonderful goodness just lying in wait in the refrigerator. Let me know which ones you use and always let me know if you come up with something totally awesome that I haven’t thought of…I would LOVE to try it!

(More) Uses for Homemade Ricotta Cheese 

  1. Pancakes
  2. Stuffed Shells
  3. Summer Vegetable Tart
  4. Scones
  5. Muffins
  6. Cheesecake!! duh
  7. Pizza- See my “weird pizza” OR this one!
  8. Gnocchi!!!!!!! (I’m excited about this one!)
  9. Cookies
  10. Stuffed and Fried Squash Blossoms

Need a few more dinner ideas? Check out this Food 52 article that will inspire you to squeeze 6 dinners out of one batch of ricotta. Or if you’re ready to move on from our cheesy friend but still need some dinner ideas, become a Menu Therapy subscriber for just $5. We will plan your dinners, write your grocery lists and help you become a superstar in your kitchen. 🙂

Another Weird Pizza

roastedgrapepizza1_for_web

What can I say, I’m a sucker for a weird pizza. Pizza day, which also happened to be sandwich day, was one of my favorite days of culinary school. Did you know pizza is a sandwich? I didn’t. I suppose it makes total sense really, as a pizza is nothing more than an open-faced sandwich. Interesting, huh? A little pizza/sandwich trivia for your Sunday. Anyway back to weird pizzas…

I believe this will be the fourth pizza to make the blog. I must REALLY like pizza. This is actually kind of news to me, I wouldn’t have pegged myself as a such a pizza-lover. Then again, maybe it’s not the pizza as much as it is all of the fun things you can do with it. Topping options are endless and I always have a lot of fun coming up with new combinations. In the past I’ve raved about my Brussels Sprouts Pita Pizzas and my Meyer Lemon Pizza, and both are out of this world! Save the Brussels until next winter, but definitely put the Meyer Lemon Pizza on your to-eat list ASAP. It’s fun. Add this one to the list as well…Roasted Broccoli and Red Grape Pizza with Ricotta and Pine Nuts. Whoa that’s a lot going on. Too much? No, I don’t think so. Is there ever too much of a good thing?

Roasted Broccoli? Good.

Roasted Grapes? Gooooood. (I can hear you doubting this, but I promise, it is!)

Ricotta cheese and pine nuts? Double good.

Put it all together on a store-bought crust and call it a pizza. I did, and it was yummy! Actually, I made mini pizzas which was even better because everything mini is more fun. Kellan loved it! Truthfully, he just pulled off all of the “broccoli trees” and ate them, but I still consider that a win.

This pizza is a really great meatless meal that will still leave the family feeling satisfied and full. It would also make a fancy little appetizer for your next dinner party or get together…your friends and family will be so impressed, as it’s just as pretty as it is tasty. I hope you’ll try it soon!

roastedgrapepizza2_forweb

Roasted Broccoli and Red Grape Pizza with Ricotta and Pine Nuts

1 bag broccoli florets
2 cups red seedless grapes
extra-virgin olive oil, for drizzling
salt and pepper, to taste
2-3 tablespoons balsamic vinegar, to taste
zest of 1 lemon
1/2 cup pine nuts, toasted
1/4 teaspoon crushed red pepper flakes
16 oz. part skim ricotta cheese
3 mini Boboli pizza crusts or 2 regular size

  1. Preheat the oven to 425.
  2. On one sheet pan, drizzle broccoli florets with extra virgin olive oil and salt and pepper. On another sheet pan, drizzle the grapes with extra-virgin olive oil, salt and pepper and a splash of balsamic vinegar.
  3. Add the broccoli to the oven and roast until it starts to char, 20-25 minutes. When there are approximately 10 minutes left for the broccoli, add the sheet pan of grapes to the oven and roast until they start to wither and burst.
  4. Meanwhile, spread the ricotta over the pizza crust(s) in an even layer, leaving a 1/2 inch around the border.
  5. Remove broccoli and grapes from the oven. Toss broccoli with the lemon zest. Top pizzas evenly with the broccoli, grapes and pine nuts. Bake for approximately 5 minutes to warm cheese and crust.
  6. Slice and serve.

Interested in more yummy recipes and meal plans? Become a subscriber for just $5. Happy cooking!

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Meyer Lemon Pizza

The look on my husband’s face said it all. He had just returned home from an evening surf session and was ready to devour his dinner. After all of that paddling, not to mention the hike to and from the beach with his surfboard in tow, I’m sure he was hoping that meat and potatoes were on the menu. Sorry BJ, you didn’t marry a meat-and-potatoes-for-dinner-every-night kind of girl.

“Lemon pizza? For dinner?”

“No, MEYER lemon pizza,” I answered, like that would make a difference. It didn’t. Sometimes recipes just sound really good to me. I read it or see a picture of it, and just know that it’s going to be delish. Enter Meyer Lemon Pizza. More often than not, BJ is totally on board with my weird ideas. He loves to try new things and would definitely be considered an adventurous eater…But I guess I can’t really blame him for being a little bit skeptical about this one. I can see where a citrus-covered, meatless pizza could be a bit of a disappointment to hungry surfer. However, any pizza crust smothered in goat cheese, caramelized shallots (my personal favorite flavor-rever-upper), toasted pine nuts and ribbons of fresh basil has to be divine, right?

Right!! This pizza is one of the best things I’ve eaten so far this year. Meyer lemons are a really cool lemon-orange hybrid with a very soft, thin skin that lends a really fun sweet-tartness to every bite. Not having enough goat cheese to adequately cover my store-bought Boboli pizza crust, I mixed in a little bit of plain greek yogurt and lemon juice to get the crust happily smothered. From there, top your cheese with thinly sliced meyer lemons and caramelized shallots, and quickly bake or broil in a screaming hot oven. Top with pine nuts, basil and a drizzle of extra-virgin olive oil. Pizza nirvana on a plate!

BJ loved it! I knew he would. My 18 month old “Mmmmmmed” and “Yuuuuumed” his way through his slice. Always my favorite dinnertime serenade. I’m not going to lie. I threw a few steaks on the grill at the last minute. I didn’t want to disappoint the need for meat that BJ rarely voices but always appreciates. It was a fabulous dinner on our back porch. The best company a girl could have, plenty of protein, and a the shining star, my super weird sounding, but oh so yummy Meyer Lemon Pizza. I hope you will try it soon!

Lemon Meyer Pizza

Ingredients:

whole wheat Boboli pizza crust
5 oz. goat cheese
1⁄4 cup plain Greek yogurt
1 large or two medium shallots, sliced
3 tablespoons unsalted butter
1⁄4 cup pine nuts, toasted
1⁄2 cup basil, chiffonade
2 Meyer lemons-­‐ thinly sliced and 2 teaspoons of juice reserved from half of one
salt and pepper, to taste
extra-­virgin olive oil

  1. Preheat the oven to 450 degrees.
  2. In a sauté pan, heat butter over medium-low heat. Add shallots and slowly caramelize. Set aside.
  3. Combine room temperature goat cheese with Greek yogurt and lemon juice. Whisk vigorously until smooth and easily spreadable. Season to taste with salt and pepper.
  4. Spread goat cheese mixture onto pizza crust leaving a ½ inch border all the way around. Top with lemon slices and shallots. Bake for 10 to 12 minutes.
  5. Remove from oven and top with pine nuts, basil, freshly ground black pepper and a drizzle of extra-virgin olive oil. Slice and serve.


Brussels Sprouts Pizza

I have been beyond obsessed with brussels sprouts this winter. Ob. Sessed. Luckily for me, my husband has been very supportive of this new addiction and has happily eaten every single one I’ve put in front of him. My son has too. I somehow hit the jackpot in this area. My one-year old has a more distinguished palate than many adults. He “Mmmmmms” and applauds every time he eats. It’s pretty awesome. I pat myself on the back at every meal even though I secretly know it has very little to do with me, and everything to do with the fact that he’s an awesome baby. I digress.

Brussels Sprouts. If you hate them, chances are you haven’t had them prepared correctly. I’ve recently had great success sharing many different preparations with family and friends, and everyone has raved. These pizzas might be my favorite creation to date. Super quick to throw together and yet HUGE on flavor, this would be an easy appetizer for your next get-together. We actually ate a couple of these each for dinner and it was perfect. I hope you’ll try these soon…I promise you won’t regret it!

Brussels Sprouts Pizza

Ingredients:

8 pita breads
2 tablespoons unsalted butter
extra-­‐virgin olive oil
3 medium cloves garlic, cut in half
2 cups shredded mozzarella cheese
small sweet onion, thinly sliced
1 lb. pound Brussels sprouts, shredded or shaved
1 leek, sliced lengthwise into quarters, then chopped (keep root intact for easy cutting)
1⁄4 teaspoon crushed red pepper flakes, to taste
2 oz. goat cheese, crumbled
4 slices of bacon, cooked and crumbled
salt and pepper, to taste

  1. Preheat the oven to 425 degrees.
  2. Heat butter over medium-­‐low heat. Add onions and slowly caramelize,

    careful not to burn, until onions are brown but not burnt. Set aside.

  3. Heat olive oil over medium-­‐high heat. Add leeks and Brussels sprouts and

    sauté for 5 to 7 minutes, until softened. Season to taste with salt and pepper.

  4. Meanwhile, rub each pita bread with the cut side of a garlic clove. Drizzle

    lightly with extra-­‐virgin olive oil and a few crushed red pepper flakes.

  5. Top each pita with some of the caramelized onions and then 1⁄4 cup

    mozzarella cheese. Divide Brussels sprouts mixture evenly over the top of the 8 pitas, approximately 1⁄4 cup of mixture per pita. Add a few crumbles of goat cheese to each and top with the crumbled bacon.

  6. Bake at 425 for 8 to 10 minutes. Serve.