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

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.

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Mega Meaty Pizza Lasagna

A few weeks ago my mother-in-law celebrated her 50th Birthday in Santa Rosa Beach, Florida. It was an awesome week with my husband’s family. We rented a super cool beach house and kept it very low key. We ate in every night, played board games and celebrated 50 years of a very special lady. Really good times. For me, part of the fun was being the family chef for the week. As long as I’ve been in the family, I’ve never had the opportunity to really cook for them night after night. Sure, there have been meals here and there, but this was the first time I was able to hold them captive in the kitchen for an entire week. It was awesome!! We had burgers made with a combination of beef and bacon, biscuits with homemade sausage gravy, a good old fashioned low-country boil, steamed King Crab legs with drawn butter, a GIGANTIC mexican fiesta, and last but not least, my Mega Meaty Pizza Lasagna.

I have a few different lasagna recipes in my repertoire. One recipe I was given while visiting Italy and another that has become a huge hit on Pinterest, my Buffalo Ranch Chicken Lasagna. Both are great, but I knew neither would cut it as our first dinner at the beach. I needed to kick things up a notch to make sure this hungry bunch of meat-eaters left the table feeling satisfied. That’s when I recalled a lasagna recipe I’d seen from a cookbook my mother-in-law gave me that included ground beef, ground sausage and pepperoni. PEPPERONI! IN LASAGNA!! Yes, please! Taking that concept I added some ideas of my own and hit a serious home run. My family loved it and couldn’t get enough. I made it again a few days ago for some friends and heard more than once that it was the best lasagna they had ever tasted. I credit the pepperoni, it really does the job.

I wanted to share this easy recipe with you because if you’re anything like me, you would love to be known for your amazing, meaty, decadent, cheesy, pepperoni-laced lasagna. Is there anything better to be known for? Enjoy!!

mega meaty lasanga

Ingredients:

1 lb. lean ground beef
1 lb. Italian sausage (mild)
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 lb. pepperoni, roughly chopped
14.5 oz. can diced tomatoes
12 oz. can tomato paste
2 cups water
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1⁄4 teaspoon all-spice
1 tablespoon Worcestershire sauce
16 oz. box no-­‐boil lasagna noodles
1 lb. mozzarella cheese
16 oz. ricotta cheese
1 cup grated parmesan

  1. Preheat oven to 350°F.
  2. In a large, heavy skillet, lightly brown ground beef, sausage, onion and garlic in the oil.  Add pepperoni, tomatoes, tomato paste, water, salt, pepper and oregano, all-spice and Worcestershire. Simmer, uncovered, for 30 minutes.
  3. In a 13 x 9-inch pan, spread 1 cup of the prepared sauce. Alternate layers of noodles, sauce, ricotta, mozzarella and parmesan cheeses, ending with sauce, mozzarella and parmesan.
  4. Bake for 40 minutes or until lightly browned and bubbling.
  5. Let stand for 15 minutes before serving.


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.