Sausage and Roasted Cauliflower Flat Bread Pizza

30 03 2016

This pizza was a vehicle to use up the leftover Creamy Apple-Shallot Vinaigrette I made for Easter, and it was every bit as tasty as I thought it would be! Roast the cauliflower and make the dressing over the weekend, so you can get a weeknight din on the table in a flash!

Sausage and Roasted Cauliflower Flat Bread Pizza

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 pieces Mediterranean-style flat bread, I used wheat
  • 1 lb ground pork sausage
  • Olive oil
  • 1/4 cup ricotta
  • Salt and pepper to taste
  • About 1 cup fresh spinach
  • About a 1/2 cup or so of roasted cauliflower florets (toss florets with a little olive oil, salt, pepper, garlic powder and lemon zest and bake in a single layer at 375 degrees for about 20 minutes)
  • 1/2 cup goat cheese
  • Creamy Apple-Shallot Vinaigrette

Preheat oven to 400.

In a large skillet, saute the pork in a little olive oil until browned, breaking up into bite-size pieces with the back of a wooden spoon.

Mix ricotta with a heaping Tbsp or so of the grease from the cooked pork and salt and pepper to taste, then spread evenly among the flat bread. Next, add a layer of spinach, the cauliflower and the pork. Bake on a pizza stone for 12-15 minutes. Remove from the oven, top with goat cheese and continue baking another 5 minutes or so until the cheese is warmed.

Drizzle some Creamy Apple-Shallot Vinaigrette on top before serving.





Chorizo and Ramp Pizza

27 04 2015

I recently enjoyed a tasty chorizo and ramp pizza at Michael Symon’s Lolita restaurant. When I received ramps in our CSA grab bag this past week I knew instantly I’d be recreating that Lolita pizza! Thanks for the idea, Michael!

Chorizo and Ramp Pizza

The following makes one pizza (compliments of This Girl’s Gotta Eat):

  • Ground chorizo
  • Whole wheat pizza dough
  • Cornmeal
  • Extra Virgin Olive Oil
  • Ricotta
  • Fresh basil
  • Salt and pepper
  • 1 shallot, sliced
  • Ramps
  • Sharp white cheddar cheese, shredded
  • Eggs
  • Hot sauce for garnish, optional

Preheat oven to 450.

Brown the chorizo in a skillet until just cooked through. Remove from heat and set aside.

With some cornmeal on your counter, roll out the pizza dough to your desired thickness.

Put a little cornmeal on a pizza stone, then carefully transfer the rolled out dough onto the pizza stone and brush with olive oil. Bake the crust for 5-7 minutes. Remove from the oven to add your toppings.

Mix a little ricotta with olive oil and chopped basil. Season with salt and pepper to taste. Eyeball it, you just need enough ricotta to spread on the pizza to create a sauce.

Spread the ricotta evenly on the pizza dough. Top with cooked chorizo and the sliced shallots. Use as much of each ingredient as you like.

Return to the oven and bake for 5 minutes or so. Remove and add the ramps and shredded cheese, again as much as you like of each. Return to the oven to finish baking, another 5 minutes or so. Just keep an eye on the oven to make sure everything is cooked through, hot and the cheese has melted. Remove from the oven.

Fry up some eggs to your desired likeness, I recommend one egg per slice of pizza and making sure to leave it runny to help create a sauce.

Slice pizza and serve each slice with a fried egg on top and hot sauce if desired.





Bacon, Onion and Apple Pizza

27 09 2014

This easy bacon pie came about after I saw an idea in Food Network Magazine for ham and apple pizza, as I desperate continue to try to use up all the apples from our CSA share. I used the bacon grease to help cook some of the ingredients, which imparted extra flavor as well. Not something I typically do. But my grandma used to save and use bacon grease to cook nearly everything, so I thought, why not be like her! Of course I used a paper-towel lined plate to soak up some of the drippings after the fact, helping the pizza be not too greasy in the end.

Bacon, Onion and Apple Pizza

The following serves 2-3 (compliments of This Girl’s Gotta Eat with inspiration from Food Network Magazine):

  • 1 package refrigerated whole wheat pizza dough
  • 4-6 slices thick-cut smoked pork bacon, diced
  • Half an onion, thinly sliced
  • 1 apple, thinly sliced
  • Grated cheese – use whatever you like, I used a combo of mozzarella and cheddar
  • Green onion, chopped

Preheat oven to 400.

In a large saute pan, cook diced bacon over medium-high heat until crispy (or done to your liking). Remove bacon to a paper-towel lined plate and set aside.

Roll out refrigerated dough onto a pizza stone in a thin layer either in the shape of a circle or rectangle. Brush a little of the bacon grease onto the rolled out pizza dough using a pastry brush. Bake pizza crust for about 7-10 minutes.

Meanwhile to the bacon grease, add the sliced onion and cook over medium a few minutes until the onion softens. Using tongs, remove to paper-towel lined plate. Finally, add the apple to the warm bacon grease and toss quickly. Using tongs and remove to paper-towel lined plate.

Once the crust has cooked through a little, remove the pizza dough from the oven. Top with some cheese (I did mozzarella first), then add your bacon, onion and apple slices – spreading out evenly on the pizza. Top with more cheese – I used sharp cheddar for the top. Return pizza to the oven and bake another 15 minutes or so, until the pizza is cooked through and the top is golden.

Remove the pizza from the oven and garnish with chopped green onions before serving.





Leftover Italian Sausage With Balsamic Caramelized Onions and Pepper Pizza

13 08 2014

You’ve heard me say this before, and you’ll hear me say it again…and again…and again. Leftovers don’t have to be boring! It takes mere minutes to use up last night’s leftovers, but in a completely different dish. And this is the reason I make meals that serve 3-4 people, when primarily I’m only cooking for me and the hubby…for the leftovers baby!

Italian Sausage With Balsamic Caramelized Onions and Pepper Pizza

The following makes 2 pizzas (compliments of This Girl’s Gotta Eat):

Preheat oven to 400.

Place naan on a pizza stone side by side. Distribute the leftover onions and peppers between the naan, evenly spreading all over. Next, top with the sliced sausage.

Bake for about 10 minutes, or until the sausage and peppers are heated through. Remove from the oven, top evenly with cheese and place back in the oven. Bake for a few more minutes until the cheese melts.

Remove from the oven and top with some red pepper flakes and basil to garnish before serving.





Grilled Veggie Naan Pizza With Cauliflower-White Bean Spread and Balsamic Glaze

1 07 2014

I love making pizza out of Naan, healthy and still delicious! Last week’s CSA grab bag from Fresh Fork Market brought us beautiful green cauliflower and squash, which I knew would be tasty grilled and on a pizza. I turned half the grilled cauliflower along with beans into the spread to create the “sauce” for this pizza, then put the rest on top. Prep and grill your veggies over the weekend to save time during the week, say, for meatless Monday!

Grilled Veggie Naan Pizza With Cauliflower-White Bean Spread and Balsamic Glaze

The following makes 2 pizzas (compliments of This Girl’s Gotta Eat, with inspiration from Martha Stewart and Better Homes and Gardens):

  • 2 whole wheat naan
  • 2 small yellow squash, cut in half lengthwise
  • 1 small head green cauliflower (or any color you like), cut in half down the center
  • 1 medium red bell pepper
  • Extra-virgin olive oil
  • Salt and pepper
  • 1 can (15 oz) cannellini beans, drained and rinsed well
  • 2 cloves garlic
  • 1/4 cup reduced-fat, low-sodium chicken broth
  • Zest and juice of half a lemon
  • Fresh mozzarella, sliced
  • Red pepper flakes
  • 1/2 cup balsamic vinegar

Preheat grill to medium. Drizzle squash and cauliflower with a little olive oil and salt to taste. Grill, flipping occasionally, until beginning to char. Remove from the grill and allow to cool.

Meanwhile, grill the red pepper whole until charred well all over. Remove from the grill to a bowl and cover tightly with plastic wrap. This will trap the steam and help to peel the skin. Once cool enough to handle, peel the skin and remove the seeds from the pepper – do not run under water. Slice into bite-size strips.

Place half of the grilled cauliflower in a food processor along with the beans, garlic, chicken broth, lemon zest and juice.  Pulse to combine. Stream in 1 Tbsp of oil or so. Process until smooth. Season with salt and pepper to taste, add additional oil if needed.

Preheat oven to 425.

Place naan on a pizza stone. Spread some the cauliflower-bean dip on the naan, as if it were a sauce. Top with the remaining grilled cauliflower, squash and red pepper (if you have leftover veggies that won’t fit, no worries, enjoy on a salad for lunch the next day!). Top with cheese. Bake for 15-20 minutes until cheese is melted and beginning to brown.

While the pizza bakes, heat balsamic vinegar over low heat in a small saute pan, stirring often, until reduced by half. Remove from heat and allow to cool, it will turn into a syrupy consistency.

Remove pizza from the oven and garnish with red pepper flakes and the balsamic glaze.

Store leftover cauliflower-bean dip in a covered container in the fridge. Enjoy as a snack with veggies, whole grain chips or use as a sandwich spread.





Olive and Artichoke Naan Pizza

24 03 2014

Salty olives and feta pair beautifully with artichokes, crunchy kale and bright lemon zest. This naan pizza is a fabulous, and fast, meatless Monday dinner!

Olive and Artichoke Naan Pizza

Olive and Artichoke Naan Pizza

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 whole-grain naan flatbread
  • Extra-virgin olive oil
  • Kosher salt and pepper
  • 1 box frozen artichokes, thawed
  • Kalamata olives, sliced in half
  • Kale, stemmed and chopped
  • Reduced-fat, crumbled feta
  • Parmesan, grated
  • Lemon zest
  • Crushed red pepper flakes

Preheat oven to 400.

Place naan on a pizza stone, or baking sheet. Drizzle with a little olive oil and season lightly with salt and pepper. Top with artichokes, olives and kale (divide among naan). Next add feta and parmesan. Drizzle with a little more olive oil. As far as the measurements go, add as much or as little of each ingredient as you like.

Bake 15-20 minutes, or until browned and the cheese has melted slightly.

Top with a little lemon zest, crushed red pepper flakes and more parmesan before serving.





Roasted Veggie Naan Pizza with Lemon-Ricotta Sauce

27 01 2014

Who says pizza isn’t healthy?! This meatless pizza is scrumptious and good for you thanks to the whole grain naan and lots of veggies. To make this super easy on a weeknight, roast your veggies over the weekend so all you have to do is whip up your sauce, build your pizza and bake. See This Girl’s tip below.

Roasted Veggie Naan Pizza with Lemon-Ricotta Sauce

Roasted Veggie Naan Pizza with Lemon-Ricotta Sauce

The following makes 2 individual pizzas (compliments of This Girl’s Gotta Eat):

  • 3/4 cup part-skim Ricotta
  • 1 lemon, zest and juice
  • Olive oil
  • Kosher salt
  • 1 package whole grain Naan (2 flat breads)
  • Roasted veggies, whatever combo you like – I used zucchini, yellow squash, red pepper and red onion
  • 1/2 cup sharp provolone cheese, shredded
  • Baby arugula
  • Fresh parsley

This Girl’s tip: Roast veggies in advance to save yourself time the night you want to make your pizzas. Cut veggies (like zucchini, yellow squash, red pepper and red onion) in 3/4-inch thick slices, toss with olive oil, salt, garlic and a dried herb like rosemary. Roast in a 400 degree oven on a baking sheet, tossing occasionally, for 25-30 minutes until tender. Remove from the oven, cool and store in covered tupperware in the fridge. One extra time-saving thought – I like to roast more veggies than I would use just on the pizza alone, so I have a quick side dish ready to go for another meal during the week.

The night you want to make your pizza, preheat oven to 475.

Stir ricotta, lemon zest, 2 Tbsp olive oil and salt to taste in a bowl.

I like to bake these on a pizza stone, but a baking sheet would work too. Assemble your pizzas on a pizza stone or baking sheet by spreading the ricotta mixture on the flat breads, followed by roasted veggies and cheese (divide ingredients among the two).

Bake until the crust is golden brown; 10 – 15 minutes and cheese is melted and bubbly.

While the pizzas bake, toss some arugula with a little lemon juice, olive oil and salt to taste.

Serve pizza garnished with parsley, alongside the dressed arugula.





Spinach and Turkey Tortilla Pizza with Sweet Potato Sauce

4 12 2013

More fun with leftovers coming right up! My husband described this dinner as Thanksgiving on a pizza, and that’s exactly what it tasted like thanks to the turkey and sweet potato flavors! Leftovers don’t have to be boring, you just have to find a way to re-purpose them into something spectacular. 🙂

Spinach and Turkey Tortilla Pizza with Sweet Potato Sauce

Spinach and Turkey Tortilla Pizza with Sweet Potato Sauce

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 leftover, cooked sweet potato/yam
  • Non-fat half and half
  • Half a bag of fresh spinach
  • Olive oil
  • Salt and pepper
  • 2 whole wheat tortillas
  • Leftover Thanksgiving turkey, cubed
  • Shredded mozzarella cheese
  • Parsley for garnish

Preheat oven to 400.

Peel the leftover sweet potato, discard the skin and put the insides in a small saucepan. Heat the sweet potato over medium-low heat, stirring often so it doesn’t stick. Once warm, whisk in some half and half, a little at a time, until you get a thick, sauce-like consistency.

Meanwhile, saute the spinach in a little olive oil until wilted.

To build the pizzas, place two tortillas on a pizza stone or baking sheet. Spread some of the sweet potato sauce over each tortilla. Top with wilted spinach and cubed turkey. Next add a little mozzarella cheese.

Bake until the tortillas look almost cooked and the cheese starts to brown, about 10-12 minutes. Remove and add a little more cheese. Kick the oven up to a low broil and place the pizzas underneath until the cheese gets bubbly, just a few more minutes. Be careful not to burn them though!

Season with kosher salt just before serving and parsley for garnish. Serve with a salad.





Cauliflower Pizza With Balsamic Chicken and Mushrooms

9 04 2013

I’ve been seeing cauliflower pizza crust pics pop up all over Pinterest and I’ve been meaning to give this a whirl. Using cauliflower for the crust is a cool trick to eliminate traditional pizza dough and add another serving of veggies to your meal. Glad I finally tried this recipe, of course I did put my own riff on it…see below 🙂

Cauliflower Pizza

Cauliflower Pizza

Cauliflower Pizza With Chicken and Mushrooms

Cauliflower Pizza With Balsamic Chicken and Mushrooms

The following makes one thin-crust pizza (2-3 servings):

  • 1/2 head fresh cauliflower, riced
  • Garlic, either 2 cloves minced or a good sprinkling of garlic powder
  • 1 cup reduced-fat mozzarella cheese, shredded plus more for topping
  • 1 egg, beaten
  • 1 tsp basil
  • 1 tsp oregano
  • 2 chicken breasts, cubed
  • 1 package baby bella mushrooms
  • 1/4 of a medium red onion, sliced
  • Couple handfuls of sun dried tomatoes, chopped
  • Balsamic vinegar
  • Olive oil
  • Fresh parsley for garnish

Preheat oven to 400 and prepare your pizza stone or baking sheet – either spray with non-stick spray or line with foil. If using a pizza stone you won’t have to do anything.

Chop cauliflower into florets and add to a food processor, pulse until the texture is similar to rice. Saute cauliflower “rice” in a large skillet over medium heat with a little olive oil until translucent, about 6-8 minutes. Allow to cool slightly.

In a bowl combine the cooked cauliflower, garlic, cheese, egg, basil and oregano. Spread the “dough” out evenly on the pizza stone or baking sheet. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.

All of the recipes I’ve found for cauliflower pizza tell you to remove from the oven and add your toppings…to use precooked toppings and be sure not to use too many as the crust is thin. Then broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. This Girl’s tip: Once the pizza crust was cooked I thought it was too thin to hold the toppings, so I decided to serve the toppings loosely spooned over the top and eat with a fork and knife. It’s still pizza, just my riff on it and it turned out great 🙂

You can make or prepare your toppings while the pizza crust cooks. My toppings included chicken, mushrooms, sliced red onion, garlic and sun dried tomatoes. Season the chicken with salt, pepper and garlic powder and saute in a large skillet until browned. Remove and set aside. Add onion to the pan and saute a few minutes, next add garlic, and cook until fragrant. Then add the mushrooms and sun dried tomatoes and cook until mushrooms are browned, stirring occasionally. Add chicken back to the pan and deglaze with a couple turns of balsamic vinegar. Cook for another minute or so to allow the toppings to soak in the vinegar.

Be sure to cool the pizza crust for a few minutes before cutting. Drizzle the top with a little olive oil and season a little with salt. If you’re following my version, I recommend adding the toppings after cutting into slices to make it easier to serve. Also, serve with a salad to round out the meal.





Philly Cheesesteak Pizza

27 08 2012

If you’re looking to use up some of your Italian frying peppers or Hungarian hot peppers from your garden, this meal is a great way! I like to use the smaller ones I have on hand and save the larger ones for stuffing.

Philly Cheesesteak Pizza

The following serves 4 (compliments of Food Network Magazine):

  • 3 Tbsp extra-virgin olive oil
  • 1 small onion, halved and thinly sliced
  • 1 Italian frying pepper, thinly sliced (I used 3 medium-sized from my garden, which were also hot)
  • 1 clove garlic, minced
  • 1 lb shaved or very thinly sliced beef
  • 1/4 cup chopped fresh parsley
  • Kosher salt and ground pepper
  • 4 whole-wheat pocketless pitas or prebaked individual-size pizza crusts
  • 2 cups shredded Italian cheese blend, or a mix of shredded mozzarella, provolone and parmesan
  • 1/2 cup pickled sliced sweet or hot cherry peppers

Preheat the broiler. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and frying pepper and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic and beef and cook, stirring occasionally, until the beef begins to brown, about 3 minutes. Add the parsley, 3/4 tsp salt and 1/2 tsp pepper and cook, stirring, 1 more minute.

Meanwhile, line a baking sheet with foil. Place the pitas on the prepared baking sheet and sprinkle each with 1/4 cup cheese. Top evenly with the beef mixture and the remaining 1 cup cheese.

Broil the pizzas until the cheese melts, about 2 minutes. Top with the cherry peppers and cut each pizza into quarters.

This Girl’s extras:

  • I marinated the thinly sliced beef overnight in leftover juice and garlic cloves from a jar of garlic olives I had…next time save the brine/juice from your jarred olives and reuse it to brine/marinate meat 🙂
  • I used 1 can of Pillsbury thin pizza crust instead of pita.
  • Rather than cooking it all in the oven like the recipe says, I first grilled the pizza crust on both sides over medium heat until it was golden, then I cut it into squares.
  • Next I placed the cut pieces on a pizza stone, topped each with the ingredients as listed above and then baked the pieces in the oven at 425 degrees until the cheese was melted and bubbly.
  • I always serve homemade pizza with a little salad of mixed greens dressed with olive oil, red wine vinegar, salt and garlic powder.