Decadent Goat Cheese & Creamy Burrata Pizza with Arugula

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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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!

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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.

PIZZA DOUGH

MAKES FOUR 12-OZ. BALLS

INGREDIENTS

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.)

INSTRUCTIONS

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).

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I also used leftover caramelized onions from my Caramelized Red Onion & Gruyere Pizza with Egg & Arugula.

Caramelized Red Onion

INGREDIENTS

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

DIRECTIONS

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.

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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

DIRECTIONS

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.

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Decadent Goat Cheese & Creamy Burrata Pizza with Arugula

INGREDIENTS

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

Goat cheese

Burrata (or fresh mozzarella)

Arugula

S&P to taste

Crushed red pepper (optional)

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DIRECTIONS

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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Decadent No Carb Shirataki Fettuccine Alfredo with Asparagus & Lemon

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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These friggin’ shirataki noodles are the greatest.  These ones here have 80 calories – and that is for a huge bowl of pasta (two packages being one serving) – then the calories of whatever you add to them.

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As I stated before in other posts about these noodles, there actually is a measurable amount of carbohydrates in these but it is so negligible as to not be worth mentioning.  With noodles this light & guilt-free, you can add anything on top of them & still have a much lighter meal than you would with real pasta.  These noodles do not mimic the texture of pasta as well as they do the visual but the texture isn’t off-putting & you get used to it quickly.  In case this is your first time trying them, do not get freaked out by the fishy smell they have when you open the package.  Just boil them or zap them in some fresh water in the microwave & the smell goes away completely.  There is nothing funky about their taste.  They are a very neutral base for whatever you use to top them.

My boyfriend likes fettuccine alfredo a lot.  I have always found it too rich and, until yesterday, never made it myself.   Yesterday, I decided to spoil him & make him a decadent, cheesy sauce.  This recipe makes enough sauce to feed six easily.  I made one serving with the shirataki & 6 servings with a homemade pepper penne.   I did not photograph the penne version but I added some fresh, diced tomato to it & it broke up the monochrome of the dish nicely.  I recommend you try that, too.

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PRINT THIS RECIPE

Decadent No Carb Shirataki Fettuccine Alfredo with Asparagus & Lemon

INGREDIENTS

Pasta of your choice (shirataki or homemade or boxed)

1 bunch asparagus

2 tomatoes – diced

8 TBS butter

4 cloves garlic – sliced thin

3 cups heavy cream

2 cups grated Parmesan

1 cup Pecorino Romano

3 oz cream cheese

zest of one lemon

Parsley – chopped for garnish

S&P to taste

Extra Parmesan or Pecorino Romano or grating

DIRECTIONS

Trim the ends of the asparagus as outlined HERE.  Basically, you grasp the spear on each end & bend it until it breaks.  The bottom part will be the tough, inedible part.  Then, cut into 1 inch pieces.  Wrap in a wet paper town & zap in a microwave for a minute or two.  (Alternatively – you could add the raw asparagus to your boiling pasta for the final four minutes.)

Melt the butter in a large pan.  Saute the garlic being careful not to brown it.  Add the heavy cream, 3 cheeses & the lemon zest & heat through until all the cheeses melt & the sauce is creamy.  Add salt & pepper.

Cook your pasta & drain it.  Add the asparagus to the sauce & warm it through.  Add the pasta to the sauce or mix them in a large serving bowl.  Garnish with diced tomatoes, parsley & lemon wedges & extra cheese for grating.

PRINT THIS RECIPE

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