Peach & Tomato Caprese Pizza with Mozarella, Basil & Balsamic Reduction

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All Photos © Christine Elise McCarthy 2015

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

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That photo above has nothing to do with this recipe.  But – I bought figs at the farmer’s market the other day & they photograph so gorgeously – I could not resist snapping this pic of them & that lush hunk of Saint Andre.  Dairy is something I am increasingly cutting out of my diet but – holy mother of God – that that cheese on some crusty bread & topped with a fig?  Criminy! I am desperate for vegan cheese to do what vegan meats (especially Beyond Meat) have done – namely – evolve into a really great vegan alternative to cruelty-based foods.

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So – my boss gave me a perfectly ripe peach the other day.  I let it sit, in all its aromatic glory, on my desk all day as I pondered what to do with it.  I then remembered that I had homemade pizza dough in the fridge & from that fact alone – this pizza was born.  At the end of the work day, I sauntered out, proudly declaring that a peach pizza was about to happen – and happen it did.

I wasn’t sure if I would like hot peach pizza so I decided to hedge my bet a bit & made this a twofer.  I did not have Gorgonzola or goat cheese – cheeses that might cut the sweet of the peach so I decided to drizzle it with a balsamic reduction.  I am happy to announce that the peach side was even more delicious than the traditional side.  I did not cook the peach at all first but you could grill yours first if you want to maybe give the pizza that extra layer of flavor. It is completely unnecessary, though.

BALSAMIC REDUCTION

Simply boil a nice balsamic until it reduces by about 30-75% and has a thick syrupy texture.  It really does reduce a LOT so – if it reduces to too little for your pizza – just boil down some more.  Be careful not to burn it! I used about a tablespoon of the reduction on this pizza.

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Peach & Tomato Caprese Pizza with Mozarella, Basil & Balsamic Reduction

Serves as many as you like – depending on how much dough & ingredients you have

INGREDIENTS

(the amount of each is up to your personal taste)

Pizza dough (I used this one)

Peaches – pitted & sliced 1/4 inch thick

Tomato sauce (I used Rao’s Arrabbiata)

Fresh mozzarella (or vegan alternative) – sliced

Fresh Basil

Cherry or grape tomatoes – quartered (optional)

Balsamic reduction (recipe above in bold)

Parchment paper (optional)

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DIRECTIONS

Heat the oven to 500 degrees & be sure it reaches temperature before putting your pizza in there.

Make the balsamic reduction.  Set aside.

Cover a cooking sheet with parchment paper.  And old metal pan.  Pizza stones suck.  PARCHMENT PAPER is magic.  Or – grease a cooking sheet with cooking spray or olive oil.

Roll the dough out & put it on the pan.  Spread sauce on one half of the pizza & arrange the peach slices on the other.  Top with cheese.  Cook until it is the way you like it – typically 10-15 minutes.  Top with basil & cherry tomatoes & drizzle the peach side (or both sides) with the balsamic.

Voila!

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Grilled Caramelized Peaches with Burrata and Mint Pistachio Pesto

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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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These are pretty easy & really special.  I added brown sugar to caramelize the peaches but, in the future, I will not as I think they are plenty sweet on their own.  I caramelized them in butter but olive oil is just as good.

Burrata is basically a ball of fresh mozzarella filed with a creamier & softer version of the same cheese.  If you haven’t tried it you must!  If you cannot find it (TRader Joe’s & Costco both typically carry it) – just use the best grade fresh mozzarella you can find.

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Grilled Caramelized Peaches with Burrata and Mint Pistachio Pesto

This serves two as an appetizer

INGREDIENTS

2 peaches cut into 1/2 inch slices

2 burrata balls

butter or olive oil

Brown sugar (optional)

Mint Pistachio Pesto

Basil micro greens as garnish – if you want to be SUPER fancy & spend $5 on garnish

Extra pistachios as garnish

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DIRECTIONS

Make the Mint Pistachio pesto (and thin it with water a bit).

You can grill the peaches on a grill or in a grill pan – or even in a saute pan.  If you want the peaches caramelized – press them into some brown sugar & caramelize them over med-high heat for about 3-4 minutes on each side in some melted butter – or just rub olive oil on them & grill them until they get grill marks & soften a bit.  Your call.  They will be great either way.

Then just plate them up with the burrata (or sliced fresh mozzarella) & drizzle with the mint & pistachio pesto.  Lots of cracked pepper & a far amount of sea salt really bring the flavors together.  I promise!

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The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

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Jamaican Jerk Shrimp Pizza with Candied Jalapenos & Spicy Peach, Pineapple & Mango Salsa

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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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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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Oh no!  Guess what!  Another recipe born of leftovers & other remnants in my fridge.  This one commits the crime of combining seafood with cheese but, sometimes, you just gotta cook like an outlaw.

This recipe used my Spicy Peach, Pineapple & Mango Salsa

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and my Candied Jalapenos

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and my recent Marinara Sauce recipe

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I also used this Jamaican Spice Paste (which is VERY tasty & has quite a kick!)

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If you cannot find that kind, do not worry!  I guess Lowry’s makes a Jerk sauce & I am sure there are many other pre-made options out there.

I also used this BBQ sauce.  You can use your own favorite.

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I made this pizza with some pre-cooked frozen shrimp (of which I am not a fan – but someone else bought them & left them here).  Grilling shrimp that has already been cooked & then baking it, too?  I think you can guess that my shrimp were quite dried out by the end & I think that is evident in the photos.  In fact – I found myself picking them off the pizza as I ate it.  But that was only because they’d had the bejeesus cooked out of them & they were poor quality shrimp to start with.  If you start with better quality raw shrimp – you will not have this problem.

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Jamaican Jerk Shrimp Pizza

INGREDIENTS

Candied jalapenos

Spicy Peach, Pineapple & Mango Salsa

Pizza dough – mine is HERE or use you own favorite

1/4 cup marinara – mine is HERE or use your own favorite

1 tsp BBQ sauce

1/2 cup plus 1 TBS jerk sauce of your choice

12 or so good quality shrimp

Grated pizza cheese (quantity to suit your taste)

Cilantro

DIRECTIONS

Heat your oven to 450-500

Marinate your shrimp in 1/2 cup jerk sauce for at least an hour – or more.

Grill your shrimp – or pan fry them in a little olive oil.

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Blend the marinara, bbq sauce & 1 TBS jerk sauce in a bowl.

Roll out your dough & place it on a cooking sheet sprayed with cooking spray or wiped with olive oil.

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Spread the marinara blend over the crust & then top with the cheese & the shrimp.

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Be SURE your oven has reached at least 450 before putting the pizza in.  A hot oven is critical for a crispy crust.  Bake the pizza for about 10 minutes or until the cheese is melted & crust is browning.  Top with the jalapenos & salsa & chopped cilantro.  Listen to Bob Marley & eat the whole fucking thing yourself.  I did!

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Road Kill Roasted Cauliflower & Hominy Tacos with Homemade Corn Tortillas & Spicy Peach, Pineapple & Mango Salsa

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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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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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Roadkill?  Caught your attention, didn’t it?  Silly!  I don’t eat meat.  But I did buy some Dean Jacobs Road Kill Grill Rub because of the promise that it “Makes all critters taste great.”

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I bought it in Gilroy (the garlic capital of the world) for my boyfriend, Miles, who lives almost as exclusively on meat as zombies do on brains.  Whenever I think of zombies, and these days – what with their resurgent popularity – I think of them quite often – I think of my favorite zombie chant.  (I stole the image below from Google.)

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The monomaniacal nature of zombies can sometimes be quite endearing.

At any rate – I bought the Road Kill rub in Gilroy on a road trip that led to my vagina-centric post about Elsy’s Antojitos & my Shrimp & Cheesy Grits post which got into my pug, Memphis, and his tooth removal & the drunken, loopy slob he returned home as – still wobbly from getting put under.  Look how drunk he looks in the pose he struck!  🙂

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That was last September (when I bought the Road Kill Grill) & Miles has never used it so I decided to bust that shit out.  It has a very smokey salty flavor & it worked AWESOMELY for this dish but, if you cannot find it, any taco seasoning or other grill rub would likely work.  Even a homemade blend of spices would work – and you can Google a zillion options for that.

The recipe for the corn tortillas is HERE.

The recipe for the Spicy Peach & Pineapple & Mango Salsa is HERE.

You can use pre-made corn tortillas and any kind of salsa you like.  The real magic here is the roasted cauliflower & hominy filling.  I have been long obsessed with each of those ingredients & the threesome we had last night was – well – worth repeating.  Much like my Vegan Pozole, and any taco recipe, the toppings are up to you.  Here are a few ideas:

IDEAS for the toppings –

Grilled or fresh corn cut from the cob

Chopped tomatoes

Chopped cilantro

Sliced avocado

Sliced radishes

Lime wedges

Chopped cabbage (red or green)

Red onion – diced

Lettuce – chopped

Feta or Cotija (or other) cheese

Sour cream or yogurt or Mexican Crema

The only thing you need from me here is the recipe for the roasted cauliflower & hominy – so let’s get to it!  I found myself devouring it right off the roasting pan.  Try to use a high quality spice mix – and not something that has been in your pantry for 6 years & requires a fork to break it up.  OK?  I can’t take responsibility for your old, ashy spices!  🙂

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Roadkill Roasted Cauliflower & Hominy

1 head cauliflower – broken into the tiniest florets

2 cups hominy

3 tsp Road Kill Grill rub (or rub/spices of your choice)

olive oil

S&P

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DIRECTIONS

Heat your oven to 425.

Place your tiny cauliflower florets on a greased cooking sheet.  Drizzle with a little olive oil & toss TWO (reserving one) of the tsps of spice rub in.  I tossed this with my hands to get a good even mix.

Roast for 15 minutes.  In the meantime – toss the other tsp of spice with the hominy with a teensy bit of olive oil (not more than a teaspoon).

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When the cauliflower is done, add the hominy to the pan & roast all of it another 15 minutes.

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Take out of the oven.  Try not to just stand there & eat that shit.

Now – you simply have to assemble your tacos!

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Spicy Peach, Pineapple & Mango Salsa with Jalapeno

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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.

~

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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I WROTE A BOOK!!!!!  Check it out!

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This hardly counts as a recipe.  All you really do is chop everything up & toss it together.  You can lose any one (even two) of the fruits or the jalapeno (if you dislike heat) & there would be no significant change in the quality here.  This makes a lot – like – enough to put out for a party.  I like to eat a little every day on a fancified veggie dog.

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It’s pretty delicious on pretty much anything – fish, shrimp, tacos, quesadillas, chicken – whatever – so don’t be shy with it.  I am going to post a new cauliflower concoction soon that I used this on.  So – look out for that!

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Peach, Pineapple & Mango Salsa with Jalapeno

INGREDIENTS

1 cup fresh pineapple (or canned)

1 mango – peeled

1 peach – pitted

1 red bell pepper

1/2 red onion

3 jalapenos – seeded

1 cup cilantro

Juice of 1 lime

juice of 1 lemon

S&P to taste

DIRECTIONS

Chop up everything but the lemon & lime.  Toss everything with the juice of the lemon & the lime.  Add S&P to taste.  Rejoice!

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