Tag Archives: Vegetarian

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 low after the onions have softened and begin to brown. Continue stirring the onions every few minutes, alternating between lid on and off. After about 10 minutes, add in the sliced mushrooms and continue stirring periodically, until everything is browned and caramelized (about 30 minutes total).  Season with salt/pepper.

Next, prepare the brown butter. Heat the oil on medium high heat in a small sauce pan. Melt the butter and cook until it JUST starts to turn speckled brown, swirling the pan often to prevent it from burning. Add the chopped sage and garlic. Cook until fragrant for 1-2 minutes then turn the heat off. Season with salt and pepper. 

In a small bowl, mix the ricotta with, olive oil, 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 a tbsp. olive oil. Carefully place the dough on the hot tray. Spread the brown butter on the crust so that it’s evenly coated. Next, add the caramelized onion mix. Sprinkle goat cheese crumbles evenly over the top. Next, using a spoon, dollop the ricotta mix evenly over the dough.  

Bake for about 12-15 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). Garnish with a drizzle of balsamic reduction. 

To make the salad dressing, add the juice of 1 lemon, honey, and enough olive oil to make a dressing. Season with a pinch of salt and pepper and toss with lettuce, nuts, and sliced avocado.

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.