Asparagus and Ricotta Pizzas

Asparagus and Riccotta Pizzas, Recipe from Real Simple Magazine

• 1 pound pizza dough, at room temperature (I made my own dough from the pita/flatbread recipe I use)
• cornmeal, for the baking sheet
• 1 pound asparagus, halved crosswise and lengthwise
• 5 ounces  mushrooms, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 1/2 cups ricotta
• 1/2 cup grated parmesan 
• 3 tablespoons olive oil
• salt and black pepper
• 2 cups arugula/spinach
• 2 teaspoons fresh lemon juice

Directions

1. Heat oven to 400° F. Shape the dough into 4 balls and place on 2 cornmeal-dusted baking sheets.
2. Dividing evenly, top the dough with the asparagus, mushrooms, and garlic, then the ricotta, parmesan, and 2 tablespoons of the oil. Season with salt and pepper. Bake, switching the pans halfway through, until the crust is golden brown and crisp, 25 to 30 minutes.
3. Meanwhile, in a medium bowl, toss the arugula with the lemon juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Top the pizzas with the arugula just before serving.

Recipe taken from Real Simple magazine.

holiday decorations and a pizza

Yesterday morning I decorated our chalkboard for the holidays:



and we made a southwestern pizza from a recipe found in Self magazine:



It was awesome! I was thinking it would turn out okay, but we loved it.

1 100% whole wheat pizza crust
1 cup prepared tomato salsa (we used some corn and poblano salsa and used more than 1 cup!)
1 1/4 cups mozzarella cheese (we used some good monterey jack instead)
1 1/3 cup black beans
1 small sweet red pepper
2 scallions
1/4 cup cilantro
(We had some cherry tomatoes left so we added those too)

Heat oven to 450 degrees. Top crust with salsa, cheese, beans, pepper and scallions. Bake 8 to 10 minutes. (We baked directly on rack.) Remove from oven and garnish with cilantro.

We put hot sauce on ours after taking it out of the oven. So gooooooood, quick and easy. pretty healthy too!

Asparagus, Fingerling Potato, and Goat Cheese Pizza

Asparagus, Fingerling Potato, and Goat Cheese Pizza
5 ounces fingerling potatoes
Cornmeal (for sprinkling)
Pizza Dough
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, pressed
4 green onions, thinly sliced, divided
1 1/3 cups grated whole-milk mozzarella cheese (about 6 ounces)
4 ounces soft fresh goat cheese, crumbled
8 ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces
1/2 cup grated Parmesan cheese

Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.

Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16x11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.

Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.


** Note if you aren't using raw dough (our local grocery store sells awesome partially baked pizza dough), then the timing will be off and your crust will become really crispy before your asparagus is roasted. You'd probably want to cook your asapargus for a couple minutes before putting onto the pizza you put in the oven. Your baking time would probably cut down to around 12 minutes. ***


(Recipe: Bon Appétit, May 2009, by Jeanne Thiel Kelley)

homemade bbq pizza!

homemade bbq pizza: homemade bbq sauce, carmelized onions, crushed pineapple, corn, smoked gouda (and the other half was sharp cheddar), chicken, and fresh cilantro.

so good!

recipe from Food Blogga: (we added pineapple + chicken..)

pizza!

goat cheese, fresh basil, tomato, fennel, garlic, crushed red pepper..Mmmm