Wednesday, July 10, 2013

Goat Cheese and Veggie Pizza

Well I've found a new favorite sauce for pizza.  Goat cheese.  Yes, I've thought of this before, but I'd never used it as a sauce, just as a topping.  Until I read this lovely post by The Minimalist Baker.  Basically, you just add a little milk to the goat cheese so that it become more spreadable.  Winning idea.  This recipe is loosely based on hers, but I added more veggies because of the CSA Monster (also, I'm taking suggestions for name ideas that aren't as lame).  I did a spring onion, squash, and broccoli.  Then I topped it with arugula.  I'm not sure if you guys know this, but all of those veggies make up for the bread and goat cheese underneath, so it's healthy.

Also, my camera is broken.  Or maybe the battery is just dead.  Either way, we're back to iPhone pictures for now.  Blech.

























First, pre-heat your oven to 350.  Once that is out of the way, chop your veggies.  I used one spring onion, one squash, and some broccoli.  Use whatever you like, but the onion is highly recommended




.



















Put some olive oil in a pan and heat over medium heat.  When it's hot, add the onions along with some salt and pepper.  Cook until translucent and beginning to brown.  Then, add the other veg.


























While that is cooking, put 4 ounces (that's one of the small logs) of goat cheese into a bowl.  Add some milk and season.  Don't do a lot of milk, you just want to thin it out a little bit so that it becomes spreadable.



























Grease your pizza pan and spread the dough out.  I got raw dough from the grocery store (it's usually by the prepared food), so I had to pre-bake it a bit.  If you just get a ready made pizza crust, you don't have to pre-bake.  I also spread olive oil on top of the dough because that stuff is delicious.  If you're pre-baking, it should go for about 10 minutes, just until it isn't super raw looking.



























Next, spread the goat cheese and pile on the veggies.  Pop it into the oven for 15-20 minutes, until the crust is golden and the cheese is bubbly.



























I topped mine with arugula, but it's also great on it's own.  The only thing I'd change is I think I'd roll the crust out a little thinner.  Other than that it's great.  A wonderful way to use up veggies that you're not sure what to do with.

























Question of the day:
What's your favorite kind of pizza? 

Sunday, July 7, 2013

Superb Sunday

Hey hey hey, how's my best girlfriends!?  I'm melting.  We are now in day 5 of our lovely heat wave, and I keep getting texts from Mumbles about staying inside and drinking water.  What a nice guy.  So I think the theme today should be "ways to stay cool when you don't have central air".  Mostly I've gone with hiding out in the ac room (aka the bedroom), but there are apparently others.

Superb FunDay: Nantasket Beach

Yesterday, Christy and I road tripped the 45ish minutes south to go to the beach.  It was awesome and I'm only a little burned.  Christy is not burned because she has more sense than I do and wore sunscreen all day, instead of only half the day.  Should have listened to my mother.

























Superb Salad: Asian Quinoa Salad

I'm currently very into meals which don't require lots of heat.  This seems to fit the bill.  I might make is now.


























Superb Sit: Humongo Porch Swings

I think I'd be a little more inclined to be outside in the sun if I had one of these.  Too bad my porch is too narrow.


























Superb Drinkie: Strawberry Margarita Jello Shots

Although Straw-Ber-Ritas are delightful, these look better.  The fact that they go in little edible containers (strawberries..) makes them top notch.

























Superb Hilarity: Milkshake

My milkshake ISN'T WORKING.  Why aren't there boys in the yard?  Kelis told me that if I put my milkshake in the yard, it would bring the boys.  LIAR.

























Superb Sauce: Garlic Scape and Basil Pesto

I've been making a lot of pesto lately; my farm share has been full of herbs and it's the best way to use them quickly.  This one looks particularly good.  I bet it would be awesome on some grilled meat/fish.