Category Archives: Mastermind Archive

Preheat the oven to 450 degrees. 

In a large skillet, heat the bacon over medium high heat. Cook until some of the fat renders and it is just beginning to crisp. Remove the bacon from the pan but keep the fat in the skillet. Add in the mushrooms,  shredded Brussels sprouts, salt, and pepper to the bacon fat. Cook for about 5-10 minutes. Then, add the herbs and minced garlic, cook for 2 minutes then turn off the heat.

Roll out the pizza dough to fit the shape of your sheet tray. Drizzle the tray with olive oil and cooking spray and place the rolled out dough onto the tray. Spread the dough evenly with fig jam. Next, add half of the mozzarella cheese, then add the cooked vegetables and herbs. Add the rest of the cheese. Cook for about 10-15 minutes until the crust is golden brown. Top with chopped bacon. 

For the Salad:

Whisk the dressing ingredients together. Toss with spinach, nuts, and cheese.

Preheat the oven to 450 degrees with either a pizza stone or sheet tray inside of it to get hot.

Peel and slice the onions into thin rounds. Heat a large cast-iron skillet over high heat and add the onions with 1 tbsp of olive oil. Start with the lid on for about 5 minutes. Then turn the heat to medium low after the onions have softened and begin to brown. Continue stirring the onions every few minutes, alternating between lid on and off, until everything is browned and caramelized (about 20 minutes total).  Right before the onions are done, add the minced garlic and cook for 60 seconds. Season with salt/pepper and remove from heat. 

In a small bowl, mix together the goat cheese, honey, oil, lemon zest, amd a pinch of salt and pepper. Set aside. 

Roll out one ball of the dough on a lightly floured surface into a 12 inch round circle (or rectangle, sometimes the dough has a mind of its own).

Remove the sheet tray from the oven and drizzle the pan with olive oil. Carefully place the dough on the hot tray. Spread the crust with a drizzle of olive oil and the caramelized onions. Evenly dollop the goat cheese mix over the pizza. Slice the dried figs into thin slices and evenly spread them over the pizza. Slice the brie into slices and place evenly over the top. 

Bake for about 10 minutes, or until the crust is lightly brown (this will depend greatly on the thickness and shape of your pizza so be sure to check it periodically). Dress the arugula with half a lemon juice, 1 tsp of olive oil, salt, and pepper. Remove the pizza from the oven and drizzle with truffle honey.  Top with a handful of dressed arugula and more truffle honey, enjoy! 

To prepare the Salad:

Add the arugula, walnuts, and avocado to a salad bowl. Drizzle with olive oil, lemon, salt, pepper and toss.