Serving Up {Pizza}: Balsamic Pear Pizza

Earlier this week I posted a recipe for a Tomato & Basil Pizza and in doing so shared my culinary pizza adventure as I tried to create a pizza dinner for my family recently, using mainly ingredients from my own garden.  The second pizza I made that evening was this recipe for Balsamic Pear Pizza.  I have enjoyed pear pizza many times in restaurants, so with a pear tree just outside my backdoor I knew that a pear pizza was what I wanted to make that night.

My most memorable pear pizzas have generally been paired with a balsamic flavoring, so as I searched for the perfect recipe I was drawn to this one.  I have also enjoyed pear pizza with Gorgonzola cheese so I experimented a bit, but having made this recipe with a smattering of Gorgonzola as well as without, I have to say that without won it for me so that is how I wrote the recipe.

This pizza was a hit!  So much so that I didn't get as many slices as I would have liked so I was "forced" to make it again later the same week.  I served it the second time to my in laws for lunch and it was voted a hit again so this recipe is definitely a keeper.

One Year Ago: Sally Luna Bread
Two Years Ago: Coconut Chex Mix

BALSAMIC PEAR PIZZA     
(recipe adapted from Inspired Taste)
printable version

1 ball favorite pizza dough (I prefer Trader Joe's)
2 Tbs. olive oil
1 sweet onion, thinly sliced
1 tsp. chopped fresh thyme
1/2 tsp. salt
1/4  cup balsamic vinegar
2 Tbs. brown sugar
2-3 pears, ripe but still firm
1 Tbs. lemon juice
1 1/2 cups shredded mozzarella cheese
1/2 cup pecan pieces

Preheat oven to 450 degrees and place pizza stone in the oven to heat as well.
Form pizza dough into a 12-inch circle on large piece of parchment paper, sprinkled with corn meal.  Allow dough to rest.
In a medium sized non-stick frying pan, heat 1 Tbs. of olive oil over medium heat.  Add sliced onions, thyme and salt.  Cook 3-5 minutes or until the onions are soft and beginning to brown.  Add the balsamic vinegar and brown sugar and allow to simmer until the syrup becomes thickened and coats the onions.  Set aside.
Core and thinly slice the pears.  To prevent the pears from browning, sprinkle with lemon juice and gently toss.
Drizzle remaining olive oil over the pizza dough.  Spread onions over the pizza dough.  Sprinkle the mozzarella cheese over the onions, then place pear slices and top with pecan pieces.
Remove heated pizza stone from the oven and carefully transfer prepared pizza from parchment paper onto pizza stone and place in the oven.  Bake the pizza until crust is cooked and cheese is melted and beginning to bubble - approximately 12 minutes.

Serving Up {Pork}: Balsamic Pulled Pork

I am a bit of a sucker for shredded meat done in the slow cooker.
I love the ease of it.
I love the quantity of it.
I love the flavor of it.
So you can bet when I see a recipe in pinterest-land for pulled pork....flavored with a balsamic vinegar bbq sauce...done in the crockpot that I am going to be trying it out.  I have a bunch of slow cooker pulled pork recipes but this one has it's own unique flavor, and a tasty one at that.

I initially served this on buns, as the recipe called for, complete with coleslaw (but without pickles) and it was great.  The leftover was used as filling in tortilla wraps (yum) and also consumed as a pizza topping (also yum).  If there had been any remaining I think it could have also been great on a salad.  Try it out and let me know what you do with it.  I know I will be making it again and am always looking for delicious variations.

One Year Ago: Moist Zucchini Brownies
Two Years Ago: Ranch Vegetable Dip
                         Strawberry Lemonade Quencher

BALSAMIC PULLED PORK     
(recipe from Better Homes & Gardens)
printable version

2 1/2 - 3 pound boneless pork shoulder roast
1 cup chopped onion (1 large)
3/4 cup chopped green pepper (1 medium)
1 tsp. dried thyme, crushed
1/2 tsp. dried rosemary, crushed
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 Tbs. Worcestershire sauce
1 Tbs. Dijon-style mustard
1 clove garlic, minced
1/2 tsp. ground black pepper
1/4 tsp. salt

Trim any visible fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.  Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

For barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.

Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.

To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.

Serving Up {Pizza}: Balsamic Strawberry Pizza

I could happily eat pizza every day for the rest of my life and be happy (okay, so I know I have also said that about salad....and bread....and ice cream....but I mean it every time that I say it!).  I love unique pizza combinations and so I knew that I simply had to make this pizza when I saw it posted here (please click on this link and check out her blog - her food photography will make you drool! and her picture of this same pizza is 100 times prettier than mine).

The pizza sauce is a strawberry balsamic glaze.  I had a friend that used to serve strawberries drizzled in balsamic vinegar, so I knew that combination would work for me.  Then the pizza is tossed with chicken, bacon, sweet onions and strawberries.  It is serious deliciousness!

Serious!  Deliciousness!

Serious!

One Year Ago: Frosted Banana Cookies
Two Years Ago: Shredded Sweet Pork
                          Cilantro Lime Rice

BALSAMIC STRAWBERRY PIZZA     
(recipe from Cafe Sucre Farine)
printable version

1/2 cup strawberry jam
1/4 cup balsamic vinegar
1 tsp. Sriracha Chili Sauce
1 ball pizza dough (I like Trader Joe's)
1 cup diced chicken breast
1/2 cup applewood smoked bacon, cooked and drained and crumbled
1/2 cup thin sliced sweet onion
12 ounces shredded Italian blend cheese
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh strawberries, diced small

Place pizza stone on middle rack of oven and preheat oven and stone to 450 degrees.

Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4 to 5 minutes or until reduced to half of the original volume and mixture is thick and syrupy. Add strawberry preserves and chili sauce and mix well. Set aside to cool.

Prepare pizza dough by rolling it out to approximately a 14 inch circle. Place a piece of parchment paper, slightly larger than your dough on a pizza peel and sprinkle with cornmeal. Place dough on parchment paper.

Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour the rest of the sauce onto the pizza dough and spread to cover. Leave a 1 inch border all around the edge. Scatter chicken evenly over the sauce.  Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter  bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.

Slide parchment paper with pizza on top onto pizza stone. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown.

Remove pizza from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries. Serve and enjoy!

Serving Up {Salad}: Spinach, Pear, Prosciutto and Gorgonzola with a Balsamic Vinaigrette

What a difference the sun makes!  For months I have been stuck taking photos of the dishes I've made using a flash but summertime has FINALLY arrived in the Northwest and my photos look much more appealing in natural light!  No guarantee how long this blessing will last.  The comment I heard from a friend regarding our weather was, "it's so nice that summer fell on a weekend this year".  Sad but true!

I love gourmet salads and never tire of trying new salad combinations with homemade dressings.  When I discovered this salad I immediately knew I would love it and I was right.  When we lived in Vegas there was a restaurant called Sammy's Wood fired Pizza (it's a chain with locations also in Southern California).  The menu offered many unique pizza combinations and I don't believe I ever had one that I didn't adore, but I did have a favorite...Sammy's Organic Arugula and Pear.  It was a pizza topped with proscuitto, pear and gorgonzola and after it came out of the oven it was topped with an arugula salad dressed in a balsamic dressing.  If ever you visit Sammy's please order this pizza!

This salad is a delightful (crustless) version of that pizza.  And it makes me very happy.  I hope it makes you happy too.

SPINACH, PEAR, PROSCIUTTO AND GORGONZOLA with a BALSAMIC VINAIGRETTE     

printable version

16 ounces baby spinach

2 pears

4 ounces Gorgonzola

4 slices prosciutto, baked crispy and broken into large pieces

1/2 cup candied walnuts or pecans

Combine all salad ingredients in a bowl or prepare individual salads on salad plates.  Dress with Balsamic Vinaigrette Dressing.

Balsamic Vinaigrette Dressing:

1/3 cup red wine vinegar

1/4 cup balsamic vinegar

1 Tbs. soy sauce

2 Tbs. dijon mustard

1/2 Tbs. shallots, minced

1/2 Tbs. garlic, minced

salt, to taste

ground pepper, to taste

1/2 cup olive oil

1/2 cup canola oil

Combine all ingredients except oils in blender base.  Blend until all ingredients are well combined.  Slowly add oils, mixing until all the ingredients are thoroughly blended and lightly emulsified.

Serving Up {Pasta}: Ravioli with Balsamic Browned Butter

Sometimes a title says it all - I believe that anything that includes "browned butter" is something worth making.  When Giada (notice the first name basis) made this ravioli with BALSAMIC browned butter I nearly fainted as I gasped "must" "make" "this"!

I admit that I frequently make pasta meals - it's the stage of life I'm in with four young kids.  This, thankfully, is not your kids pasta.  The kids are happy because it's ravioli, but you will be happy because you can top it with freshly shaved Parmesan and toasted walnuts (or my preferred pecans) and serve it with a side salad and feel that you have just treated yourself to a little slice of gourmet.

RAVIOLI WITH BALSAMIC BROWNED BUTTER      Pin It

(recipe from Giada de Laurentiss)

printable version

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts (or pecans)
1/4 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Serving Up {Vegetables}: Roasted Asparagus

I love spring...when there is so much fresh produce in the markets.  Asparagus is one of those spring delights that I look forward to.  I have always loved asparagus but up until a couple of years ago I didn't make it very often.  Then I discovered roasting it to prepare it, and while it's not nearly as pretty as when it is steamed, it is SO good.  It is not uncommon for me to have roasted asparagus for lunch a couple of times a week when it is in season.  I know you're jealous!  Give it a try and you will be surprised at how easy (and yummy) it is.

ROASTED ASPARAGUS     

printable version

1 bunch of asparagus spears

olive oil

balsamic vinegar (optional)

sea salt

freshly ground pepper

Parmesan cheese

Heat the oven to 425 degrees.

Wash the asparagus and break the tough ends off.  Place on a foil lined baking sheet in a single layer.  Drizzle with olive oil and then balsamic vinegar (or use a balsamic dressing in place of both the oil and vinegar).  Roll the spears around until well coated.  Sprinkle with sea salt and freshly ground pepper.  

Bake for 20-25 minutes until they are tender but still crisp.

Grate fresh Parmesan cheese over the top as soon as they come out of the oven and allow to sit until the cheese melts.