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

Salted Caramel Apple Pie Bars

saltedcaramelapplepiebars

If you’re looking for something to do with that batch of salted caramel you made with me last week, I have a recipe for you! We are right at the peak of apple season…the perfect time to pick some apples and turn them into pies, bars, butters, and jams. Apple nirvana! Combine apple season with the fact that salted caramel and apples go together like peanut butter and jelly, and you will soon agree that these Salted Caramel Apple Pie Bars are the perfect way to kick off November. I snagged this gem of a recipe from my favorite website for all things sweet, Sally’s Baking Addiction, and made them for our Life Group last week. They were a huge hit! I suggest serving them warm and smothered with nothing but caramel, but my mom would argue that they’re best served up with a scoop of vanilla bean ice cream. Either way, these bars are sure to become a fall staple in your house. Enjoy!

Ingredients:

Shortbread Crust

1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour

Apple Filling

1 large Granny Smith apple, peeled and thinly sliced (1/4 inch thick)
1 large Honey Crisp apple, peeled and thinly sliced
2 Tablespoons all-purpose flour
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Streusel

1/2 cup (40g) old-fashioned oats
1/3 cup (70g) light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (30g) all-purpose flour
1/4 cup (60g) unsalted butter, cold and cubed
Salted Caramel recipe from below

  1. Preheat the oven to 300F degrees. Line an 8-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
  2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
  3. Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
  4. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two knives (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
  5. Remove the crust from the oven, and turn the oven up to 350F degrees. Evenly layer the apples on top of the warm crust. Press them together tightly and press down to fit in pan. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
  6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours. Lift the foil out of the pan using the overhang on the sides and cut into bars. Once cut, pour salted caramel sauce on top. Enjoy!

Pita Burgers with In-N-Out Sauce

I’ve been wanting to put a big, juicy burger on the weekly meal plan for a while now and it finally happened this week. If I’m honest, I was imagining how delightful a photo of a burger would look on my Instagram feed more than I was actually wanting to eat a burger. As it happens, I am way more impressed by the quality of the burger than I am by the way the photos turned out. Go figure. It’s totally my mistake because in trying to keep my recipe weeknight-friendly, I used a pita to house my patty instead of the traditional hamburger bun. You may not know this…I didn’t…but pitas aren’t pretty to photograph. Live and learn.

Back to the burger. The patties themselves were simple. Ground chuck, salt, pepper and pinch of garlic salt. If you’re going to go big with the toppings, as I did, leave the beef alone so there aren’t too many competing flavors. You want the all around taste of the entire burger to be what you remember, not the overly seasoned beef. I cooked the patties diner-style on an electric griddle. For those of you who think a hamburger simply must be grilled, I’d love for you to give this method a shot. It gave them a really nice, crispy, brown crust.

The big flavor punch came in the toppings…plum tomatoes, butter lettuce, caramelized onions and my take on In-N-Out’s special sauce. You could (and probably should), add bacon to this burger to up the ante even more. You really can’t go wrong!

Pita Burgers with In N Out Sauce

For the burgers:

2 lbs. ground chuck
1 to 2 tablespoons canola oil 4 pitas
2 plum tomatoes
butter lettuce
1 onion, thinly sliced
1⁄2 stick of unsalted butter
salt and pepper, to taste

For the sauce:

1 cup mayo
2/3 cup ketchup
3 tablespoons dill pickle relish
1 teaspoon apple cider vinegar
1 teaspoon brown sugar
salt and pepper, to taste

  1. For the sauce, add the mayonnaise, ketchup, relish, vinegar, brown sugar, salt and pepper to a bowl. Stir to combine. Set aside.
  2. Heat butter in a sauté pan over medium heat. Add onions and slowly cook to caramelize, about 20 minutes.
  3. Meanwhile, heat a cast-­‐iron skillet or large heavy griddle pan over medium-­‐ high heat.
  4. Form chuck into 4 balls with your hands. Season balls with salt and pepper on all sides.
  5. Add the canola oil to the heated griddle. Place the burger balls on the griddle and sear for 1 to 2 minutes per side. Then, using a spatula, press the balls down, flattening them down as you spread them out. You want the patties to be about an 1⁄2 inch thick. Let the burger get a nice char on one side, and then flip so they get nice and crusty brown, 4 to 5 minutes per side.
  6. Half pita bread so that they are half-­‐circle pockets. Spread sauce on both inside walls of pita. Be generous. Add patty, lettuce, tomato and caramelized onions to pocket. Serve remaining sauce on the side. (If your burgers are too large for one pita pocket, cut them in half and make 2 or reserve as leftovers.)