All Photos © Christine Elise McCarthy 2014
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Sometimes I feel guilty when I post a string of similar recipes, like two or three pizzas or a bunch of cauliflower or rice dishes but, the fact is, I am posting my actual meals. And, when I make pizza dough, I usually make enough for three or four pizzas. Because I am not a professional blogger, in that, this blog doesn’t generate income, I am not in the position some bloggers are to make things specifically for the blog, whether they intend to eat it or not. Furthermore though unrelated, all my photos are taken with my i-phone which has developed a penchant for powering off randomly. Like – at 54% – it thinks it is out of juice & shuts down until I find a charger – at which point – it is instantly back at 54%. It is infuriating! Especially when I am trying to photograph a piping hot pizza so that I can eat it while it is still warm.
Anyway – I talk myself out of feeling lazy when I post these similar recipes by telling myself that my readers are likely to have the same leftover ingredients that I do and that they might actually appreciate a new idea about how to reinvent them. That said, yesterday I found myself with fresh pizza dough, a few leftover caramelized onions, arugula & some leftover spicy red sauce. From these humble ingredients was born my Decadent Goat Cheese & Creamy Burrata Pizza with Arugula!
I never really think that pizza is a recipe, per se, in that the amount of toppings is a personal preference. I do not typically go for a lot of cheese but I was really in the mod for gooey goat cheese & I had the burrata – so – I went for it & I am happy I did. If you do not have burrata – just use any fresh mozzarella and put it on the pizza with the goat cheese rather than closer to the end as you do with the creamy burrata.
Again – here is the pizza dough recipe I use & I make it in my bread machine.
MAKES FOUR 12-OZ. BALLS
2 tbsp. sugar (⅞ oz.)
1 tbsp. olive oil, plus more (½ oz.)
½ tsp. active dry yeast
5½ cups “00″ flour, preferably Caputo Pizzeria Flour (1 lb. 12 oz.) (or just use regular, organic flour – like me.)
2 tbsp. kosher salt (¾ oz.)
1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.
2. Divide dough into 4 balls; transfer to a greased 9″ x 13″ dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours (or get impatient like me & use it immediately).
I also used leftover caramelized onions from my Caramelized Red Onion & Gruyere Pizza with Egg & Arugula.
Caramelized Red Onion
Pizza dough at room temperature
1/2 large red onion – sliced
1 TBS olive oil
1 TBS butter (or vegan alternative)
1/2 tsp sugar
1/2 tsp salt
Caramelize the onion by heating the olive oil & butter over med-low (NOT HIGH) heat. Add the onion and salt & sugar and saute – stirring frequently – for about 20-30 minutes or until they are soft & brown & before they burn. Mine crisped a bit on the edges & I liked that! Set aside.
I also used leftover spicy basil marinara.
For the spicy basil marinara
1 6 oz can tomato paste
2 28 oz crushed tomatoes
30 grape or cherry tomatoes – quartered
1 TBS olive oil
6 garlic cloves – chopped
1/2 cup chopped basil
1-3 tsp crushed red pepper – optional
S&P to taste
Heat the olive oil over medium heat & saute the garlic for about 30 seconds. Add the tomato paste & fry another minute or so. Add the crushed tomatoes, chopped tomatoes & basil & about 1 cup of water. Add the crushed red pepper – if using.
Simmer covered on low for 30 minutes or more.
Decadent Goat Cheese & Creamy Burrata Pizza with Arugula
Pizza Dough – recipe above or your favorite dough
Pizza sauce – recipe above or your favorite version
Tomatoes – sliced thin (optional)
Caramelized onions (optional) – recipe above
Burrata (or fresh mozzarella)
S&P to taste
Crushed red pepper (optional)
Heat the oven to a full 450-500 degrees.
Prep the ingredients.
Assemble the pizza! Roll out the dough & put it on a greased cooking sheet. Top with sauce, tomato, caramelized onion & goat cheese. Add fresh mozzarella now – if you aren’t using burrata. If using burrata – bake about 7-10 minutes & then add the burrata. Bake another 3-5 minutes or until the crust is done to your liking & the goat cheese is just starting to color. If you used burrata – you are really just trying to warm it through but do not cook it until it dries out. The whole point of burrata is its excessive creaminess!
Top with S&P & some fresh arugula & crushed red pepper (if you like extra kick).
Slice this fucker up & eat it alone. I won’t tell.
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