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

Chopped Thai Salad with Kale, Basil and Peppers

thaipeppersalad

It’s another pretty salad, and this time of year, you’ve got to love another pretty salad. It’s swimsuit season, people! Time to put the pasta away and focus on some veggies. At least for a week. A few days. Ok maybe just once. Well whatever you decide, it’s time for me to focus on veggies. Eight weeks ago I had a baby in my belly, and now that she’s outta there, I have to get healthy. Healthy is the key. I’m also extremely excited to start exercising again. Really exercising. I went back to yoga this weekend and went for my first run today. It was awesome…and embarrassing. I was feeling so good! My favorite song was playing, the air was crisp and the sun was shining. Perfect morning. I was feeling all, Look at me up and running before people are heading out to work. Look at me wearing my pre-preggo workout clothes. Look at me already a mile down while my kiddos are still fast asleep. Look at me…tripping and falling flat on my face. Yep, that happened. Flat. On my face. Pride comes before a fall? Consider me humbled.

So yes, time to get healthy. I’m not necessarily on a quest to get skinny, although shedding these last 10 lbs. will be a happy bonus. I’m on a quest to lay off the pizza, ice cream, and all of the other super unhealthy foods I craved during my pregnancy. See ya later bad stuff!

Yes, I realize I am quite possibly completely full of it, and a big fat chocolate cake will show up on the blog next week. That’s ok. What is that saying, “Eat a little of everything and a lot of nothing”? I can totally do that! Chocolate cake, here I come! Next week. Today we’re eating salad; and this salad is a good one. It almost makes you not miss cake. Almost.

This salad is seriously yummy. It has everything you need to feel full and satisfied without having any meat. I love that. Sometimes you don’t need meat. Am I right? If you’re a man you likely disagree, so feel free to add some diced grilled chicken. That would be ok. I won’t do that, but you totally can. Have fun chopping and shredding the veggies for this salad. I’m totally serious, isn’t it so much fun to chop and shred and dice? I love it…free therapy!

So here’s to another pretty salad! It tastes as good as it looks, and looks pretty darn awesome. Enjoy…happy swimsuit (salad) season!

thaipeppersalad2

For the salad:

16 ounces shelled edamame, cooked
5-6 cups kale, shredded
1/2 cup basil, chopped
1/4 cup mint, chopped
3 large carrots, shredded
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
¾ cup cashews, chopped

For the dressing:

2/3 cup extra virgin olive oil
1 garlic clove
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 tablespoon water
2 tablespoons honey
1 tablespoon sesame oil
1 teaspoon- 1 tablespoon sriracha (to your taste)
2 teaspoons grated fresh ginger
1 lime, juiced
salt and pepper, to taste

  1. Using a food processor, puree all of the ingredients for the dressing. Set aside.
  2. In the same food processor, pulse all but a 1/2 cup of the edamame until finely chopped.
  3. Combine all of the ingredients for the salad, except the cashews, in a large bowl. Toss with the dressing, top with chopped cashews and serve.

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