Sushi is great but have you tried Italian sushi? Fresh mozzarella, arugula, sun-dried tomatoes, and basil are rolled up in prosciutto and drizzled with balsamic and olive oil.

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It’s no secret that I do not like seafood sushi – and yes it’s still sushi without seafood. Technically what truly makes sushi is the use of vinegared rice because the term “sushi” is derived from a Japanese word that means “sour rice”. Yo may have learned something today and you’re welcome.

While I admit, most of the “sushi” recipes I have shared involve vinegared rice (Cheetos sushi, breakfast sushi, and definitely not rice crispy sushi) I am proud to say my sushi burger does in fact have a vinegared rice bun. Go me!

But then I decided to throw the rice out the window and make Italian sushi, but there’s still vinegar in the form of balsamic if that counts? Probably not, but the shape of this dish is inspired by sushi and thus the name stuck.

What do you need to make Italian Sushi?

• Prosciutto
• Sundried tomatoes
• Arugula
• Fresh mozzarella
• Basil
• Balasamic vinegar
• Olive oil
• Italian seasoning
• Salt and pepper

While this recipe requires no cook time, most of the prep time is spent layering the prosciutto. Once you have your beautiful layers of salt-cured ham, top it off with arugula, fresh mozzarella, sun-dried tomatoes, fresh basil leaves, and then a sprinkle of Italian seasoning, salt and pepper before rolling it up, slicing into rounds, and drizzling with balsamic vinegar and olive oil.

Just look at those gorgeous little Italian sushi! I brought these to our neighborhood potluck and even though we arrived late, and many people had moved onto dessert, they were devoured. The only thing that could have been better is if I had paired them with some homemade Italian cream soda.

I do have one regret – I wish I had thought of it while I was buying the ingredients, but I should have served them with those long skinny crispy Italian breadsticks (grissini) to use them like chopsticks – edible chopsticks!

In other words, when you make these be better than I was and pick up some if your store has any. I think that would really take these to the next level. Especially if you are making these part of a nine course Italian dinner.

ITALIAN SUSHI

Print

Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 16 oz. prosciutto
• 3.5 oz (~1/2 a 6.7 oz jar) sun-dried tomatoes, drained and rinsed
• 1 packed cup arugula
• 8 oz. fresh mozzarella*
• 4-6 fresh basil leaves
• Italian seasoning
• Salt and pepper
• Balsamic vinegar
• Olive oil

Directions

1. On your work surface, lay out 16-inch sheet of parchment paper.
2. Carefully separate the slices of prosciutto, then layer them on the long edges 1-inch at a time, creating a large sheet of prosciutto.
3. On the bottom 2/3 of the prosciutto, evenly spread the arugula. Roll the mozzarella into 1-inch logs then place on the bottom 1/3. Place fresh basil leaves on top of the mozzarella followed by the sun-dried tomatoes. Sprinkle with Italian seasoning, salt, and pepper, and a light drizzle of balsamic
4. Starting at the bottom edge closest to you, tightly roll up the prosciutto over the filling, using the parchment paper to help.
5. Cut into 1-inch slices, arrange on a platter, and chill until ready to serve. Prior to serving, drizzle with balsamic and olive oil.

Notes

*Must use fresh in order to shape into thinner logs.

Source: Inspired by various videos on the internet.

Feeling the naturally beautiful color of these beet gnocchi tossed in an equally naturally bright green arugula-basil pesto.

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When it comes to Valentine’s Day, in recent years we tend to prefer avoiding the bustle of restaurants (despite their tantalizing special menus) and cook together at home instead. When we were dating long distance, cooking together was the most common thing we would do when we were actually together. Plus it’s nice to slow down and do something we love together and thus enjoy eating it even more.

I had been wanting to make beet gnocchi for a long time, and finally put it on the calendar for this past Friday night. I love how vibrant the beet color came through, despite requiring more flour than a 100% potato gnocchi. Between being a labor of love and that color, they are a perfect Valentine’s Day date night in option. Especially when paired with an equally vibrant arugula-basil pesto made with pistachios instead of pine nuts.

Date Night Dinner

• Boeuf Bourguignon from Karen’s Kitchen Stories
• Chile Lime Mahi Mahi from That Recipe
• Copycat Applebees Bourbon Street Steak from Palatable Pastime
• Deviled Crab from Art of Natural Living
• Fondant Potatoes from A Kitchen Hoor’s Adventures
• Linguini and Clams from Hezzi-D’s Recipe Box
• Pan Seared Filet Mignon from Jen Around the World
• Sweet and Spicy Chicken from A Day in the Life on the Farm

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

BEET GNOCCHI WITH ARUGULA BASIL PESTO

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Yield: 8

Nutrition facts: 200 calories 20 grams fat

Ingredients

ARUGULA PESTO

• 3 cloves garlic, peeled
• 3 oz. Parmesan cheese, cut into 1-inch cubes (freshly shredded is fine)
• 1-1/2 cups arugula
• 1/2 cup fresh basil leaves
• 1/4 cup shelled and roasted pistachios
• 1-1/2 tsp salt
• 1/4 tsp pepper (or lemon pepper)
• 3/4 to 1 cup extra virgin olive oil

BEET GNOCCHI

• 2 lb. Russet potatoes
• 1 lb. beets, peeled and cut into 1/2-inch cubes
• 1 egg
• 1 tsp salt
• 2-1/2 to 3 cups all-purpose flour

Directions

1. For the pesto: In the bowl of a food processor, add garlic. Turn on and add cheese through the feed tube. Continue processing until cheese is finely chopped.
2. Add arugula, basil, pistachios, salt and pepper. Process 2-3 seconds, then gradually add olive oil through the feed tube. Continue processing until thoroughly combined.
3. Pour into an air-tight container, and top with a small amount of olive oil. Store in the refrigerator until ready to use.
4. For the gnocchi: Preheat the oven to 425 degrees. Pierce the potatoes with a fork. Bake until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly.
5. While the potatoes are baking, prepare the beets. Place beets in a pot with 2 cups water and bring it to a boil over high heat. Reduce to medium, cover, and simmer for 20 minutes, or until soft. Strain and blend beets in blender or food processor until smooth.
6. When the potatoes are done, cut in half, scoop the flesh into a large bowl, and mash. Add the beets, egg, and salt and blend until well mixed. Add the flour, 1/4 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1/2-inch wide rope. Cut each rope into 1-inch pieces.
7. If desired, roll the gnocchi over the tines of a fork using your thumb. Transfer the formed gnocchi to a large baking sheet lightly sprinkled with flour. Continue with the remaining gnocchi.*
8. Bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until tender but still firm to the bite; they will float when they are done. Drain the gnocchi using a slotted spoon and sprinkle with olive oil to prevent sticking.
9. Toss in arugula pesto and serve.

Notes

*If you would like to save some of the gnocchi for later, after forming the gnocchi, freeze on a cookie sheet in a single layer then transfer to a sealed freezer bag. When you want to cook them, proceed with directions, although they may take a tiny bit longer to cook.

Source: Adapted from my Purple Sweet Potato Gnocchi, my Homemade Pesto, and The Endless Meal.

Are you team fruit on pizza? Then this one is for you with fresh peaches, prosciutto, ricotta, arugula, and balsamic glaze for good measure.

Are you a fan of pineapple on pizza? I know that is a common topping people argue over but I go so far as to say, why stop at pineapple? I’ve made pizzas topped with not only pineapple but also figs (not one, not two, but three times), mango, dried cherries, and now peaches. It’s #StoneFruitWeek so ’tis the season.

I almost chose apricots for this pizza but instead chose the toppings based on things I already had in my fridge. But both the peaches and prosciutto I had went bad. Such a tragedy because they are both so stinking delicious and thus sad to waste added on to the fact that I hate food waste to begin with and pride myself in the minimal amount I throw out if any. Alas I had to buy more. Why didn’t I go the apricot route? Because I had peaches on the brain. Then when it came to the actual day I made it, I have to admit I was not feeling too hot so I was lying on the couch calling out orders to Bob in the kitchen on how to make this pizza, hahaha! I mustered up enough energy to get off the couch and take a photo before putting myself to bed without dinner. But I ate it the next day for lunch and it was still tasty.

Stone Fruit Week continues with these great recipes:

2 Ingredient Mango Sherbetfrom Blogghetti

Cherry Cobbler with Mint Ice Cream from Our Good Life

Cherry Pie Crumble Bars from Sweet Beginnings

Peach, Prosciutto, and Ricotta Pizza from The Spiffy Cookie

Peach-Habanero Barbecue Sauce from Palatable Pastime

Peach Macaron from A Kitchen Hoor’s Adventures

Vegan Mango & Coconut Snack Cake from The Baking Fairy

Three years ago: Weekly Meal Plan #25

Four years ago: Toasted Coconut Shortbread Cookies

Five years ago: Goat Cheese Stuffed Bacon, Peach, & Basil Burgers

Six years ago: Veggie Cups with Green Goddess Dip & Roasted Red Pepper Hummus

Seven years ago: Cinnabon Roll Rice Krispies Treats

PEACH, PROSCIUTTO & RICOTTA PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

2 Tbsp olive oil

1-1/2 cups grated Mozzarella

1/4 cup grated Parmesan cheese

4 slices prosciutto

1 fresh peach, pitted and sliced

1/2 cup fresh arugula, washed and patted dry

1/2 cup ricotta

Balsamic glaze, for drizzling

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Spread olive oil over the dough and top with both cheeses, prosciutto, and peaches.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15 minutes or until it the crust turns golden and the cheese starts to bubble. Immediately top with arugula, dollops of ricotta, and balsamic glaze.

Source: Adapted from my Fig, Prosciutto & Arugula Pizza.

I may not like mayonnaise on burgers but I love a good aioli and even more so on juicy lamb burgers.

Even though school has started in some areas, it’s still summer in central Ohio so I’m participating in #FarmersMarketWeek. Seeing as I first discovered purslane at my local farmers’ market I decided it was a great ingredient to use in my first recipe. Lamb burgers are pretty damn delicious on their own but when you serve them on a quality bun with fresh red onion (or try some quick pickled red onions), crumbly feta cheese, and a creamy aioli it’s down right fantastic.

Never heard of purslane? It’s a really common weed but it’s actually edible. The leaves are meatier like a thin succulent but tastes a bit like a mild arugula. As arugula goes well with lamb I figured so would purslane. And that’s my stream of thought that got me here. I love when my brain comes up with tasty things! Have you ever made anything with purslane? You should check out recipes for purslane strawberry salad, Mediterranean salad, quiche, caprese wth pesto, and toast with pesto too.

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Monday’s Farmer’s Market Week Recipes

• Baba Ganoush (Roasted Eggplant Dip) by Books n’Cooks
• Banana Spice Waffles with Peanut Butter Syrup by Family Around the Table
• Black Bean and Corn Salad by Palatable Pastime
• Blaukraut by A Day in the Life on the Farm
• Blueberry Cream Cheese Muffins by Tip Garden
• Bruschetta Chicken Tacos by A Kitchen Hoor’s Adventures
• Dandelion Jelly by Daily Dish Recipes
• Farmers Market Chicken Pasta Salad by The Redhead Baker
• Herb Salad with Lemons by Culinary Adventures with Camilla
• Herb Vegetable Orzo Salad by Jolene’s Recipe Journal
• Lamb Burger with Purslane Aioli by The Spiffy Cookie
• Lemon Garlic Scape White Bean Dip by Savory Moments
• Lemony Summer Roasted Green Beans by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mexican Street Corn by Our Good Life
• Open-Faced Tomato Sandwiches by Cookaholic Wife
• Southern Corn Relish by The Freshman Cook
• Spinach Ricotta Pierogies by Cindy’s Recipes and Writings

Three years ago: August 2016 Stitch Fix #17

Four year ago: Wheat Berry Salad

Five years ago: Turkey and Kale Panini

Six years ago: Gnocchi with Sausage and Kale

Eight years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies

LAMB BURGERS WITH PURSLANE AIOLI

Serves 3

Ingredients:

AIOLI

1/2 cup mayonnaise

1 Tbsp chopped purslane (or try arugula)

1 tsp lemon juice

1 tsp lemon pepper

BURGERS

1 lb ground lamb

2 cloves garlic, minced

1 tsp Greek seasoning

3 toasted burger buns

Sliced feta cheese

Lettuce greens

Slices red onion

Directions:

1. In a small bowl, whisk together the aioli ingredients. Cover and refrigerate until ready to use.
2. Heat grill (or grill pan) over medium-high heat.
3. In a large bowl, blend together the lamb, garlic, and seasonings until distributed. Form into 3 patties.
4. Grill burgers, coking 5-6 minutes per side or until desired doneness. Top with cheese and remove to a plate.
5. Assemble burgers with lettuce, red onion, and a generous drizzle of aioli.

Source: The Spiffy Cookie original

When we moved a whole whopping mile away, the things I was most sad to leave behind were the location (right on the bike trail) and our vegetable/herb garden. But since I no longer work at Ohio State biking to work is not as easy to do and we inherited all kinds of great things in our new garden! There are blueberry bushes, raspberry bushes, asparagus, kale, mint, oregano, dill, and possibly squash (still remains to be determined). Despite the packed yard, it was easy to add in a few of our favorites into the mix such as a variety of tomatoes, peppers, sage, and most importantly basil! I eat so much basil those poor little plants never have a chance to grow very tall. Better than being neglected and flowering all over the place I suppose. But before I get into basil more I have to tell you about a new edible plant I recently learned about.

Last weekend at the Worthington Farmers’ Market, my friend Courtney bought purslane when a farmer told her it was a native plant around here that grows really well (especially as ground cover) and is in great in all kinds of dishes. Cool right? Well not a week goes by and I notice our vegetable garden has suddenly been overgrown by weeds, but upon closer examination I realized it looked a lot like the purslane she bought. So I googled all the things and even texted her for a second opinion (heads up there’s something called spurge that looks similar that you should NOT eat) and sure enough it’s purslane. While I was at first excited about this surprise resident, the more I read the more I want to rip it all out (of course while trying to save some in a pot). It grows so well that it’s damn near impossible to get rid of because they seed like crazy and can grow back from just stems. It sounds worse than mint! Now I am getting ready to buy tarps to cover the ground after removing it to the best of my abilities so that it doesn’t choke out all our other plants. Problem is that it’s also growing in the grass surrounding the garden too so I am worried I have lost before I’ve even begun. And yes it resides in the same plot as the basil, so now we are full circle.

The biggest reason I use basil so much is making homemade pesto. There’s no store bought pesto that I’ve found that can compare to the freshness of homemade. I will cut down every last bit at the end of the season and even freeze some so that I can enjoy it even longer than the seasons in Ohio allow. With a constant supply of pesto I have experimented with putting pesto on many things and I find it’s just like balsamic glaze in that it makes everything better to which it is added. So when I ordered a pesto chicken salad sandwich at a local establishment I knew I had to make my own at home. Even Bob who isn’t normally excited by chicken salad loved my version – presto pesto! I also added some prosciutto, arugula, and provolone while I was at it because it’s my sandwich and I’ll do what I want ;-)!

Three years ago: Taco Hummus

Four years ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Five years ago: Homemade Whole Wheat Bread Bowls

Six years ago: S’mores Puppy Chow

Eight years ago: Banana Foster Cream Pie

PESTO CHICKEN SALAD

Serves 4

Ingredients:

2 cups shredded chicken (I used a Rotisserie chicken)

1/2 cup mayonnaise (or plain Greek yogurt)

2 Tbsp basil pesto

2 Tbsp finely chopped fresh parsley

1 Tbsp Dijon mustard

2 tsp lemon juice

Salt and pepper, to taste

4 croissants, sliced

4 slices of prosciutto (optional)

4 slices of provolone (optional)

Arugula (optional)

Directions:

1. In a large bowl, add all ingredients. Mix gently until combined. Refrigerate at least as hour.
2. Serve on a sliced croissant with arugula, prosciutto, and provolone cheese if desired.

Source: Inspired by Kolache Republic and adapted from The Food Network.

Today is my last recipe contribution to this years #CookoutWeek! I hope you’ve enjoyed everything so far and are bookmarking all kinds of things from other bloggers as well to make all summer long. Maybe some of you have even planned your Fourth of July menu from it? Either way make sure you check out the list of all he recipes for today at the bottom of this post. And don’t forget to enter the giveaway!

Okay guys, I am a little scatter brained as I write this because I stayed up too late going to a concert last night and then had to wake up early to get ready to head out of town for my bachelorette party! So yes I made this recipe for dinner pre-concert last night and am now writing it pre-bachelorette but that does not take away from the deliciousness of this recipe! It should show how badly I needed to share it with you that I woke up early with minimal sleep to do so.

This salad is my favorite summer salad recipe I have come up with in my almost 8 years of blogging. Being topped with grilled fruit in kind of a game changer, especially when there is also prosciutto, almonds, and goat cheese involved as well. After grilling I did wrap a couple of the nectarines in prosciutto which made me think they’d also be great appetizer bites on their own (drizzled with balsamic reduction!) but I ended up leaving some unwrapped because I wanted you to see those beautiful grill marks!

As for the butter, instead of using plain boring butter I brushed the nectarines with Chef Shamy’s strawberry flavored honey butter. Guys, that stuff is dangerously good I could eat it off the spoon. I introduced Chef Shamy butter in my grilled avocado recipe so check out that post for more info about their company. I also have a discount code for you to use so you can try it yourself! Use 10BUTTER10 to get 10% from now until July 4.

Two years ago: Blackberry-Sage Pie Bars

Three years ago: Browned Butter Salty Sugar Cookies

Five years ago: German Chocolate Brownies

GRILLED NECTARINE SALAD

Serves 3

Ingredients:

SALAD

2 ripe but firm nectarines, pitted and cut into 16 slices

1/4 cup Chef Shamy strawberry honey butter, melted

5 oz. arugula and baby spinach mix

6 oz. goat cheese, crumbled

3 oz. sliced prosciutto

3 Tbsp almonds, toasted and chopped

BALSAMIC VINAIGRETTE

1/4 cup extra virgin olive oil

2 Tbsp balsamic vinegar

2 Tbsp honey

1 tsp Dijon mustard

Salt and pepper, to taste

Directions:

1. Heat grill to medium-high heat.
2. Place sliced peaches in a rimmed baking dish and brush melted butter on all sides.
3. Once grill is hot, place nectarines on the grill. Cook until charred, about 2 minutes per side.
4. In a jar with a lid (or small bowl), combine all the dressing ingredients. Cover and shake well (or whisk until combined). Taste and season with salt and pepper if needed.
5. Divide greens evenly among 3 salad plates. Top each with dressing, 1/3 of the nectarines, 2 oz. of goat cheese, 1 oz. of prosciutto (I wrapped a couple nectarines with it), and 1 Tbsp almonds, .

Source: The Spiffy Cookie original

Disclosure: Sponsors provided bloggers with complimentary product to use as we saw fit in our recipes. I was not otherwise compensated. All thoughts and opinions are my own.

To kick off #CookoutWeek (organized by The Pinterest Kitchen), I am kicking pizza night up a notch by cooking it on the grill! With temperatures skyrocketing, the prospect of turning the dial of the oven to not only 350 degrees for cookies but 450 for pizza is not enticing. So we’ve almost exclusively been relying on our grill to cook our meals lately (and I’m not gonna lie, I’m devising a plan to test out grilled cookies). But I digress, joining me in my grilling journey today was The French Farm, bearing gifts of L’Epicurien French tomato pesto and Edmond Fallout honey and balsamic dijon mustard. With delicious condiments like that, how could could you go wrong?

I started with my tried and true whole wheat thin crust pizza dough, which was rolled out and grilled for couple minutes before being flipped, quickly topped with the tomato pesto and fresh mozzarella, and closed the lid again to finish cooking. A few more minutes later I was in the presence of a gooey pizza with a crispy crust. And then I threw some arugula on top because arugula is my favorite green pizza topper. As a bonus it had been tossed in a dressing made with the mustard. Yummmy!

Once you’ve saved this recipe, make sure to click over to enter the awesome giveaway lined up for #CookoutWeek HERE. Also, don’t miss out on all the other blogger’s recipes today, listed at the end of this post!

Two years ago: Sesame Chicken & Cauliflower

Three years ago: Bobby Flay’s Crunchburger

Four years ago: Dark Chocolate Peanut Butter Banana Cookies

GRILLED TOMATO PESTO PIZZA

Serves 3

Ingredients:

1 recipe whole wheat thin crust pizza dough, risen

1/2 cup L’Epicurien French tomato pesto*

8 oz. fresh mozzarella, sliced

2 handfuls of baby arugula

1 Tbsp Edmond Fallout honey and balsamic dijon mustard*

1/2 lemon, zested and juiced

1 tsp olive oil

Salt and pepper to taste

Red chili flakes, for garnish

Directions:

1. Preheat grill on high heat (about 450-500 degrees F).
2. On a floured surface, roll pizza dough out into a 12-inch round. Transfer dough directly to heated grill (or use a pizza grilling pan). Cook for 2 minutes until bottom is browned and crisp. Flip, quickly spread the pesto over the pizza crust, then top with slices of fresh mozzarella. Close lid and cook 2-4 more minutes or until cheese is melted and bottom is browned. Remove from grill and allow to cool a few minutes before slicing.
3. Toss arugula with honey mustard, lemon juice, zest, and olive oil. Season with salt and pepper to taste.
4. Serve pizza sliced with arugula salad on top. Garnish with red chili flakes to serve.

*Can use any kind of pesto or honey mustard if these products cannot be found

Source: Adapted from The Lemon Bowl.

Disclosure: I was provided with complimentary product to be used as I saw fit for #CookoutWeek from the generous sponsors of this event.

Last night I sat on the couch with my laptop on my lap (aptly named evidently) while watching Mad Max and then the TV show scorpion, willing inspiration to manifest. The TV is now off and here I sit still, letting my fingers type out this directionless thought trail. I’ve got nothing for your folks beyond telling you that this pizza may sound a bit different and that’s because it is. But you know what? Sometimes different is a good thing and upon first bite you may be surprised by how much you enjoy this pizza. More so than the traditional one you made alongside this one just in case it wasn’t a hit. But then this one disappeared first and you wish you had made two of it instead.

And yes I am slightly obsessed with arugula on pizza (1/2/3/4/5).

P.S. I just thought of something! My inoperative stand mixer underwent surgery Sunday afternoon and it came out good as new!

One year ago: Apple Cinnamon Peanut Butter Bagel Bites

Two years ago: Peanut Butter Baklava Bars

Three years ago: Pork Chops with Pineapple Fried Rice

Four years ago: White Chocolate Coconut Chili Macadamia Nut Cookies

FIG, PROSCIUTTO & ARUGULA PIZZA

Serves 2-3

Ingredients:

1 recipe cornmeal pizza dough (I substituted 1/2 cup flour with mesquite flour), risen

1/2 cup fig butter

1 Tbsp balsamic vinegar

1/2 cup grated fontina

1/2 cup grated Mozzarella

1/4 cup crumbled goat cheese

4 slices prosciutto

3 fresh figs, stems removed and quartered

1 cup fresh arugula, washed and patted dry

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. In a small bowl, combine fig butter and vinegar. Spread mixture evenly over the dough and top with all three cheeses.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15 minutes or until it the crust turns golden and the cheese starts to bubble. Immediately top with figs, prosciutto and arugula.

Source: Adapted from The Girl Inspired.

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tag #TheSpiffyCookie

I think I may have an obsession with chicken/sausage and bell pepper as toppings on pizza. Let me back track for a moment. I have an obsession with pizza in general (not to mention that I already posted a recipe earlier this week as a side dish to pizza). Not only is it is incredibly versatile and can be topped with pretty much whatever I have on hand, but it’s basically a nonrecipe. I have to admit, when making pizzas I rarely using measuring cups/spoons other than for the pizza dough and I have a feeling many of you don’t precisely measure when it comes to cooking.

This statement was made evident by a recent discussion I had with my friend Haley on how she executed a particular recipe. She recounted her tale about throwing in a handful of this, a sprinkle of that and oh wait I don’t remember what I put in it exactly. But thankfully for you all, I am pretty good and eyeballing amounts and make a point to write down everything as I go so that when I do post the recipe I actually can tell you how to make it! Amazing how that works.

But back to how I started this post. I’ve shared several pizzas with the aforementioned toppings already including (1) Sausage, Red Bell Pepper and Spinach Pesto, (2) Mexican, (3) Chicken and Roasted Red Pepper, (4) Asparagus, Red Pepper, and Goat Cheese, and (5) Spicy Chicken and Pepper Jack. However, today’s version is not easily confused for the others. Even the crust is slightly different!

A wonderful follower of mine, Susan, is always telling me what she thinks of the recipes of mine she has tried (particularly the pizzas) and always has great suggestions for ways she made the recipe her own. Heck one time it sounded so good that I had to make it myself and seen with the Fig, Goat cheese, and Kielbasa Sausage Pizza. One of her recent adaptations involved mesquite flour mixed into my cornmeal crust. After telling her I had never had it before, she generously sent me with some of her own homemade mesquite flour! You better believe I mixed that stuff into the dough for my next pizza night! To highlight the mesquite flavor I went with a mesquite seasoned chicken sausage and of course bell pepper ;-). Next I can’t wait to mix it into cornbread!

One year ago: Cheetos Cheeseburgers

Three years ago: Sweet Potato Gnocchi with Sage Browned Butter Sauce

MESQUITE CHICKEN SAUSAGE AND PEPPER PIZZA

Serves 2-3

Ingredients:

1 recipe cornmeal pizza dough (I substituted 1/2 cup flour with mesquite flour), risen

1/2 cup pizza sauce (or homemade)

1 Tbsp balsamic vinegar

1/2 cup shredded Mozzarella

1/4 cup shredded Pecorino Romano

1 (4 oz.) link chicken sausage, cooked and sliced

1 medium orange or yellow bell pepper, sliced

1 tsp dried oregano

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. In a small bowl, combine pizza sauce and vinegar. Spread mixture evenly over the dough, top with cheeses, sausage, bell pepper, and oregano.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before cutting and serving.

Source: Adapted slightly from Cooking Light, July 2015.

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tag #TheSpiffyCookie

Weekends are much too short and there are far too few of them. I know this because I’ve spent the better part of this summer with jam packed weekends but I am not necessarily complaining. Friends and family coming to visit, going out of town for weddings and camping, a whirlwind 600 mile road trip in under 24 hours, and even more to come in the remainder of summer. This past weekend I reunited with the friends I made during my short 1 year stint living in Knoxville between grad school and my current job for our second annual #cabinlife weekend. I hadn’t seen them since I departed in December and it was an awesome, yet too short, weekend like all the rest but we managed to pack it all in. Hot tub, shooting stars, frisky lightning bugs, card games, personal live music/sing-a-long, a walk along the river, and an excess of food and drinks.

What does this strange yet pretty looking pizza have to do with any of that? Not much really except that I did actually acquire this recipe from my friend Brandi who also happened to visit since I moved to Ohio but she was lucky enough to be here a few months ago during a huge snowfall. But that’s another story. This pizza consists of a cauliflower crust topped with a beet puree, goat cheese, candided walnuts, and fresh arugula. I might have a thing for arugula on top of pizza, don’t you think? Exhibit A/B/C/D.

Four years ago: Chicken Gyros with Tzatziki Sauce

BEET PIZZA WITH CAULIFLOWER CRUST (BEETZA)

Serves 2-3

Ingredients:

CAULIFLOWER CRUST

1/2 large head cauliflower

1 egg, lightly beaten

2 oz. goat cheese, crumbled

1 Tbsp fresh minced oregano (or 1 tsp dried)

1 Tbsp minced garlic (about 2 cloves)

Salt and pepper, to taste

BEET SAUCE

1 (15 oz.) can whole beets, rinsed and drained

2 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

1/2 Tbsp minced garlic (about 1 clove)

1/2 tsp crushed red pepper (optional)

Salt and pepper to taste

TOPPINGS

1 cup walnuts

2 Tbsp brown sugar

1 Tbsp honey

Pinch Salt

4 oz. goat cheese, crumbled

2 handfuls fresh baby arugula

Directions:

1. Preheat oven to 450 degrees. Generously coat a cookie sheet or pizza pan with nonstick spray, set aside.
2. Use a cheese grater or food processor to shred the cauliflower into small crumbles (NOT puree). You should have 2 cups, if not shred more. Place cauliflower in a large microwave-safe bowl and microwave for 8 minutes. Allow to cool, then squeeze out excess liquid using a colander and paper towels.
3. Return cauliflower to the large bowl. Add remaining crust ingredients and stir until blended. Dump the mixture onto the prepared pan and pat into about a 12-inch circle. Spray crust lightly with nonstick spray and bake for 15-20 minutes, or until golden.
4. While the crust bakes, prepare the beet sauce. Add beets to a food processor (or blender) and pulse until finely chopped. Add olive oil, balsamic vinegar, garlic, and red pepper (if using). Pulse until smooth. Season with salt and pepper to taste. Set aside and prepare the candied walnuts.
5. In a small skillet over medium heat combine the walnuts, brown sugar, and honey. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool.
6. When the crust is cooked and golden, remove from oven. Spread beet sauce over the pre-baked crust and sprinkle with goat cheese. Bake for another 5-10 minutes or until the cheese is soft and bubbly.
7. Sprinkle with candied walnuts and fresh arugula. Cut into 6 slices and serve immediately.

Source: Adapted slightly from my friend Brandi and my Cauliflower Pizza Crust.

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