All Photos © Christine Elise McCarthy 2014
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OK – well – it’s pizza again! This one was inspired simply by the existing produce in my house. The result has a lot going on but, overall, it is a rather sweet pizza. I used feta cheese but I think goat cheese might be a nicer fit – or maybe even brie. Whatever you choose to use – you are in for a treat!
Speaking of treats – look how cute my Memphis is!!!
And speaking of cute – my badass boyfriend, Miles Miller, completed principal photography on his first feature film – All the Birds Have Flown South. I will keep you posted as that develops – but behold the vision that is my boy, Miles!
Pizza with Roasted Red & Yellow Beets, Garlic Fried Brussels Sprouts, Pistachios, Feta & Honey
Pizza dough (I make THIS)
1-2 beets (red and/or golden)
10 Brussels sprouts – cut or shaved thin
4 garlic cloves – chopped
Pistachios – chopped
Fresh mozzarella – sliced
Heat the oven to 450.
Place the beets on a sheet of foil (separately – if using two colors) & drizzle with olive oil. Wrap them up & roast for abut 45 minutes. Allow them to cool & then peel them under cold running water. Slice thinly & set aside.
Heat a tablespoon or two of olive oil in a saute pan. Pan fry the Brussels sprouts over high heat until soft & beginning to crisp – not long – a few minutes, tops. Add the garlic & heat another minute – then set aside.
Grease a pizza pan.
Roll out your dough. Place it on the cooking sheet & top with sliced beets, Brussels sprouts, crumbled feta cheese, pistachios & sliced mozzarella. Drizzle with a bit of olive oil & cook at 450 for 10-15 minutes or until the cheese & crust are cooked to your liking. Drizzle with honey & slice it up. Pour some wine. Or stick a straw in a bottle. Eat & drink yourself into a food coma & then go on to Amazon.com & buy my book! The phrase “I could not put it down!” has been uttered by a conspicuous number of folks – both male & female. Why not find out for yourself?