Pizza Pizza

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I made two amazing pizzas Saturday night and have to share. Homemade pizza sounds like a lot of work but it’s not when you use Trader Joe’s herbed pizza dough. The vegetarian pizza I make often for company and it’s always a hit. If you don’t like goat cheese I still say give it a chance (also buy the herbed goat cheese from Trader Joe’s) because I’m not kidding when I say everyone loves it. The short rib pizza was a total whim based one  my love of the Jolly Pumpkin’s Korean Short Rib pizza and the fact we had the previously praised ribs for dinner last week. Since I made the ribs in a slow cooker it took some time but not a lot of effort so here you. Both of these recipes include fresh greens and you do not want to skip that part – it also makes the pizza super healthy.

CARAMELIZED ONION KALE GOAT CHEESE PIZZA WITH BALSAMIC DRIZZLE

  • Trader Joe’s herbed pizza dough (or any pizza dough)
  • 1 1/2 cups mozzarella cheese, shredded
  • 2 large onions, sliced julienne styled
  • 2 tbs olive oil
  • 1 tbs minced garlic
  • 1/2 cup balsamic vinegar
  • 1 tbsp sugar
  • 11 oz goat cheese, crumbled
  • Red pepper flakes
  • A bag fresh baby kale

Preheat your oven to 425F.

Slice onions and saute them witholive oil and garlic on medium heat. Cook until the onions are caramelized. This will take about 5-7 minutes. Add balsamic vinegar and sugar and let simmer until the sauce is slightly thicken.

Roll out your pizza dough and put it on pizza baking sheet. Brush the edge with olive oil/butter.

Use tongs and put onions on pizza (keep the sauce!). Crumble goat cheese and scatter on pizza. Top with mozzarella.

Bake  pizza in the oven for 18-22 minutes. Remove from oven, top with the baby kale and drizzle the balsamic cream and pepper flakes.

 

BBQ SHORT RIB PIZZA

  • A half rack of baby back ribs (you will probably need to buy a whole rack)
  • 2 tbs Paprika
  • 1 tbs minced garlic
  • 1 tbs cayenne pepper
  • 1 onion
  • Trader Joe’s herbed pizza dough (or any pizza dough)
  • 2 tbs sesame oil
  • 3/4 cup tomato sauce
  • 1/3 cup maple syrup
  • 2 tbs Dijon mustard
  • 4 tbsp apple cider vinegar
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 2 tbs minced garlic
  • 2 tbs sesame seeds
  • 2 cups mozzarella cheese, shredded
  • A bag fresh arugula

Four hours before you want pizza pull out the crock pot.

Chop up onion and put it in the bottom of the crock pot. Cut ribs into 4 smaller pieces and season with with Cut spare or baby back ribs into 4 smaller pieces and sprinkle with a mixture of paprika, minced garlic, cayenne pepper and salt and pepper to taste. Add ribs to crock pot and put on high for 4 hours.

4 hours later – Preheat your oven to 425F.

Combine tomato sauce, maple syrup, mustard, apple cider vinegar, onion powder, chili powder and minced garlic in sauce pan. Bring to a boil and simmer for 5 to 10 minutes. Add a pinch of flour to thicken sauce to your preference.

Roll out your pizza dough and put it on pizza baking sheet. Brush entire surface with sesame oil.

Pour BBQ sauce on the center of pizza dough and smooth out to desired area.

Shred desired amount of ribs and place on top of the sauce (grab some onions from the pot too).

Top with cheese and sprinkle sesame seeds.

Bake pizza in the  oven for 18-22 minutes. Remove from oven, top with the arugula and enjoy.

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