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herbed flatbread with figs, bacon and balsamic reduction

Herbed Flatbread with Bacon, Fig and Balsamic Reduction
Have you noticed that my family likes pizza yet? No joke, I think this is my 3rd pizza post in a row–or at least it feels like it. We do eat other things, I swear. But the options (aka toppings) are limitless and I just have to share them all. Technically, these aren’t pizzas as the flatbread dough contains no yeast. It’s a thin, crackery crust that has enough weight to support all the toppings while having tremendous flavors. Then top it off with fresh figs, scallions, smoky/salty bacon and a tangy reduction and you’ve got yourself a mind-blowingly delicious combo. I even added walnuts at the end for added crunchy deliciousness.

These easy-to-make flatbreads require no yeast and cook in just 20 minutes. Topped with fresh sliced figs, crunchy bacon, mozzarella cheese and drizzled with a sweet and tangy balsamic reduction.

Herbed Flatbreads with Bacon, Figs, and Balsamic Reduction

herbed flatbreads with figs, bacon and balsamic reduction
 
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These easy-to-make flatbreads require no yeast and cook in just 20 minutes. Topped with fresh sliced figs, crunchy bacon, mozzarella cheese and drizzled with a sweet and tangy balsamic reduction.
Author:
Recipe type: Main
Cuisine: American
Serves: 3-4 servings
Ingredients
Crust
  • 3 cups whole wheat flour (all-purpose works too)
  • 1 tablespoon minced garlic
  • 2 tablespoon minced fresh parsley
  • 1 tablespoon minced dried thyme
  • 1 teaspoon salt
  • 1 teapsoon sugar
  • 1 teaspoon freshly ground black pepper
  • ¾ cup water
Toppings
  • 4-5 strips of bacon, diced
  • 5 fresh figs, sliced thin (vertically)
  • 1½ cups mozzarella cheese
  • ¼ goat cheese (optional)
  • 1 scallion, diced
Glaze
  • ½ cup balsamic vinegar
  • Parsley, for garnish (optional)
  • Chopped walnuts, for garnish (optional)
Instructions
  1. In the bowl of an electric mixer, blend the flour, garlic, parsley, thyme, salt, sugar and pepper. Slowly add the water and mix on low speed until a dough-like mixture is formed. You will likely have to add up to a cup of additional water to get it to a dough consistency that does not stick to the sides but is not sticky. Once mixed, wrap the dough in plastic wrap and let rest for 30 minutes.
  2. Preheat the oven to 400 degrees F. Cook bacon according to package directions and drain and set aside.
  3. Once dough has rested, divide into 3 equal parts. On a lightly floured surface, roll into to flat disks, about ¼ inch thick or thinner. Place on lightly greased cookie sheets.
  4. Top with bacon, scallions, mozzarella cheese, and fresh figs. Bake for 20 minutes or until cheese is golden and the edges of the figs begin to turn golden brown.
  5. In a small saucepan, heat vinegar on medium-high heat. Bring to a boil, then reduce to a simmer. Cook until reduced and begins to thicken (it should not drip when you dip a fork in and lift it out). Drizzle evenly over flatbreads. Garnish with chopped walnuts and parsley and serve immediately.

 

beet pesto pizza with spinach and feta

Beet Pesto Pizza with Spinach and FetaI’ve never had a beet before. Well, not really. I’ve bought them and juiced them and I’ve had them as chips but I’ve always been scared to eat a plain beet. Every time I thought of it, it reminded me of the icky looking canned beets that are the most neglected item at every salad bar. I’ve been toying with the idea of trying them for a while and finally took the plunge. And now they’re my favorite vegetable. No joke. I wasn’t sure what to do with them but figured roasting them was a good start. Then I dumped them in with some garlic, walnuts, lemon and parmesan and made the most delicious pesto you’ll ever try. All the pictures I attempted to take of this had little hands and fingers in the corners because Finn couldn’t get enough of the pesto. I can’t even imagine how delicious it would be on a pasta.

Note: I used the same pizza crust as the one I featured in my deep dish skillet pizza. It’s super versatile!

Beet Pesto Pizza with Spinach and Feta

This Beet Pesto Pizza with Spinach and Feta is Unexpected and Amazing! Beet Pesto Pizza with Spinach and FetaThis Beet Pesto Pizza with Spinach and Feta is Unexpected and Amazing!

 

5.0 from 2 reviews
beet pesto pizza with spinach and feta
 
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Author:
Recipe type: Main
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 1 large beet, cut into ½" cubes
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • ¼ cup parmesan cheese
  • 2 tablespoons walnuts
  • 3 cloves garlic, roughly chopped
  • 2 fresh basil leaves (This is optional. I added these to add more flavor and mimic real pesto)
  • Salt and pepper to taste
  • 2 cups mozzarella cheese
  • 1 cup fresh chopped spinach (or kale)
  • ¼ yellow onion, julienned
  • ¼ cup of feta cheese
Instructions
  1. Preheat oven to 425 degrees. Toss diced beets with 1 tablespoon of olive oil and place on baking sheet. Cook until tender and edges are just browned, about 15-20 minutes.
  2. In a small food processor, add beets, parmesan, lemon juice, garlic, basil and nuts and pulse until finely chopped. Add remaining oil and salt and pepper to taste and blend until texture is almost creamy.
  3. Reduced oven temp to 375 degrees. Spread crust evenly on a baking sheet (I used the pan I roasted the beets in and didn't wash it, no shame). Spread beet mixture over evenly then top with onions, chopped spinach, mozzarella and feta.
  4. Bake until cheese is melted and golden and crust is firm, about 20 minutes. Cut and serve immediately.

 

creamy saffron fettuccine with roasted cauliflower, walnuts & figs

Creamy Saffron Fettuccine with Roasted Cauliflower, Figs & WalnutsOnce in a while a meal comes along that is so mind-blowing that I can’t actually believe that I made it. This is one of those. It’s going to the number two spot on my list of “Best Things I’ve Ever Made” (after my Fresh Pea and Lemon Butter Ravioli).  The saffron cream sauce is silky and flavorful which perfectly complements the roasted-ness of the cauliflower. Then as you’re eating it you get unexpected bites of crunchy walnuts and the sweet pieces of fig for an absolutely AMAZING eating experience. I went went all the way with this and made homemade fettuccine since saffron is expensive–I wasn’t going to put this sauce on just anything. But I imagine it would taste just as good with boxed angel hair, fettuccine, or pasta of your choice.

A silky saffron cream sauce is divine paired with homemade fettuccine, roasted cauliflower, crunchy walnuts and dried figs.

Creamy Saffron Fettuccine with Roasted Cauliflower, Figs & Walnuts

5.0 from 1 reviews
creamy saffron fettuccine with roasted cauliflower, walnuts & figs
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
Ingredients
Pasta
  • 3 cups all-purpose flour (I split mine 50/50 with white whole wheat flour)
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 4 eggs
Sauce
  • 1 cup heavy whipping cream
  • ⅛ teaspoon saffron threads, dissolved in about ¼ cup of warm water
  • 1½ cups vegetable stock
  • ½ yellow onion, diced fine
  • ¼ cup parmesan cheese
  • 1 bag of frozen cauliflower, steamed
  • ¼ cup chopped walnuts
  • Salt and pepper to taste
  • ¼ cup chopped dried figs
Instructions
  1. In an electric mixing bowl with the dough hook attachment, mix flour and salt until combined. Add eggs one at a time. Drizzle olive oil into the mix, and stir until dough becomes a large ball and clings to the hook.
  2. Remove dough and place on surface sprinkled with flour. Knead until soft and pliable, about 2 minutes. Wrap ball of dough in plastic wrap or a damp towel and let rest for at least 30 minutes.
  3. Preheat oven broiler to high. Place cauliflower on a baking sheeting with about 1 tablespoon of extra virgin olive oil and cook until slightly browned. Remove and set aside.
  4. Divide pasta dough (to make it more manageable) and roll into thin sheets. Cut into ¼ strips and hang on a pasta rack. (I used my KitchenAid pasta attachments. You can do this by hand but it will be a lot harder).
  5. In a medium pan, heat olive oil on medium-high heat. Add onion and cook until starting to turn golden brown, about 3-5 minutes. Add heavy cream, saffron and chicken stock and turn heat to medium. Simmer until stock reduces and sauce starts to thicken, about 10 minutes. Add parmesan cheese and stir until thickened.
  6. Cook pasta in a large pot of boiling water, drain and return to pot (remove from heat). Toss in cauliflower, figs, walnuts, and sauce and stir until well combined. Serve immediately.

 

korean-braised short rib bowls with kimchi

Korean-Braised Short Rib Bowls with Kimchi

This is another recipe where I have to credit my sister, Hillary. If it weren’t for her, I never would’ve gotten my hands on these amazingly tender and meaty short ribs. I’ve never cooked them before and heard they have a tendency to be tough. To combat and disguise any toughness, I chose a tangy and sweet Korean sauce to braise the ribs in then used it as a final gravy to re-hydrate the meat and flavor the rice. The result was one of the best meat dishes I’ve made in ages. No, make that EVER. The short ribs were fall-off-the-bone tender and so perfect with the crunchy and tangy kimchi. I could honestly eat this every night of my life forever and ever.

Korean-Braised Short Ribs Bowls with Kimchi

These Korean-Braised Short Ribs are tender, flavorful and served with brown rice and crunchy kimchi.

korean-braised short rib bowls with kimchi
 
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These Korean-Braised Short Ribs are tender, flavorful and served with brown rice and crunchy kimchi.
Author:
Recipe type: Main
Cuisine: Korean
Serves: 4 servings
Ingredients
  • 4 pounds short ribs
  • 1 small bunch scallions, roughly chopped
  • 1 cup soy sauce
  • 2 tablespoons fresh ginger, grated or chopped
  • 1 small yellow onion, chopped
  • 2 tablespoons garlic cloves, minced
  • ½ cup sugar
  • ½ cup mirin
  • ½ cup fresh orange juice
  • 3 tablespoons all-purpose flour
  • 4 cups brown rice, cooked
  • 1 jar of kimchi, found in produce aisle
  • 1 lime, for garnish (optional)
Instructions
  1. Place scallions, soy sauce, ginger, garlic, onion, sugar, mirin, and orange juice in a blender or food processor. Pulse until fully combined.
  2. Pour puree into the bottom of a large dutch oven or pot and turn on high heat. Add 2 cups of water and bring mixture to a boil.
  3. Trim as much excess fat off top of short ribs as you can. Score the top of the meat diagonally and pat dry. Once spice mixture is boiling, add short ribs and arrange so they're as submerged in liquid as possible.
  4. Cover and turn on low heat. Cook for about 2 hours or until meat has fallen off of the bone. Remove meat and bones from the pot and set aside.
  5. Heat remaining liquid on high heat until it comes to a boil. Scoop about 1-2 cups of remaining liquid into a glass cup. Whisk in flour to make a slurry and slowly mix into pot. Cook until sauce thickens and reduces, about 5-10 minutes.
  6. Cook rice according to package directions (I used a rice cooker). Using two forks, shred short ribs and add to bowl with rice, and kimchi. Top with sauce and scallions and lime, if desired.

 

whole wheat deep dish skillet pizza

whole wheat deep dish skillet pizza

This probably isn’t unusual, but everyone in my house is obsessed with pizza. Seriously, obsessed. My toddler, who calls it “seepa,” even has a pizza shirt that he refuses to take off. They would probably eat it every night for dinner if I let them, but I don’t. Last week, I treated them to this lightened-up version of a deep dish skillet pizza. I used whole wheat crust and skipped the meat and topped it with fresh mushrooms and onions. It was a HUGE hit. The crust is very easy to throw together with a very small rise time (I prepped all my toppings while I was waiting). And it was perfectly crusty on the outside and doughy on the inside.

This deep dish skillet pizza is a made with a whole wheat crust and topped with fresh veggies.

whole wheat deep dish skillet pizza

whole wheat deep dish skillet pizza
 
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This deep dish skillet pizza is a made with a whole wheat crust and topped with fresh veggies.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
Ingredients
Crust
  • 1 cup all purpose flour
  • 2¼ teaspoon active yeast
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons + 1 tablespoon extra virgin olive oil
  • 1 cup warm water (not boiling hot)
  • 1¾ cup whole wheat flour (I used white whole wheat)
Toppings
  • 1 jar of your favorite pizza or marinara sauce (I like Newman's Tomato Basil)
  • ½ cup of mushrooms diced
  • 1 small onion, sliced
  • 1½-2 cups of mozzarella cheese
  • Italian Seasoning (I like Penzey's Pasta Sprinkle)
  • Parmesan Cheese
Instructions
  1. Preheat the oven to 400 degrees. Combine the flours, yeast, garlic powder and salt in the bowl of an electric stand mixer (use the dough hook). Add the oil and warm water to the mixture and mix on high speed for several minutes until a soft, elastic dough forms. Dough should no longer stick to the sides of the bowl.
  2. Remove dough from mixing bowl and spray bowl with spray oil. Replace ball of dough and cover bowl with plastic wrap or a towel. Let the dough rise for about 10-15 minutes.
  3. Once dough has expanded slightly, remove from bowl and place on a lightly floured surface. Roll out dough into a 12-inch circle (it will be thick).
  4. In a large cast iron skillet, coat evenly with remaining tablespoon of oil using your fingers. Lay round of dough over and press into pan, making sure sides and bottom are evenly distributed. It should come up about 1-1.5 inches on the sides.
  5. Coat bottom of dough evenly with sauce, then toppings and cheese (or whichever order your prefer). Top with Italian seasoning and parmesan cheese. Bake for 20 minutes or until top of crust begins to brown and cheese is melted and bubbly.

smashed chipotle chickpea tacos with carrot slaw and avocado crema

chickpea tacos with carrot slaw and avocado cremaIf you’ve been following my blog, you’ve probably noticed that I make a lot of vegetarian recipes. I’ve recently decided to cut back significantly on meat for various reasons: it’s expensive, it’s not great for the environment, and it just doesn’t make you feel that great. We’re trying to limit our meat intake to 1-2 times per week which has been much easier than I thought.

When the sacred Taco Tuesday rolls around, I typically sub lentils for meat. But wow! Last week, I used chickpeas and they were BY FAR the best tacos I’ve had in my life, meat or vegetarian. They’re so flavorful and the texture is PERFECT. Plus topped with a fresh, crunchy slaw and a creamy avocado yogurt sauce. Just. Wow.

These #vegetarian chipotle chickpea tacos are topped with a crunchy carrot slaw and a dollop of avocado crema

smashed chipotle chickpea tacos with carrot slaw and avocado crema
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6 servings
Ingredients
Chickpeas
  • 2 cans chickpeas, rinsed and drained
  • 1 small onion, minced
  • 1-2 chipotle pepper in adobo sauce, minced (use 2 if you want it spicy)
  • ½ cup cherry tomatoes, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder or 1 clove
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • Taco shells of your choice
Carrot Slaw
  • 2 cups matchstick carrots
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 clove garlic
  • ¼ cup chopped cilantro
  • 2 tablespoons extra virgin olive oil
Avocado Crema
  • 2 ripe avocados
  • ¼ cup Greek yogurt
  • 2 cloves garlic
  • ½ tablespoon lime juice
  • ¼ cup chopped cilantro
  • 1 tablespoon water
  • Salt and pepper to taste
Instructions
  1. In a medium pan, heat 1 tablespoon of oil over medium heat. Add onion and cook until softened, about 2-3 minutes. Add cumin, chili powder, garlic powder, and minced pepper. Stir and cook for about 1 minute. Add chickpeas and tomatoes and stir until well combined with spices. After about 5-10 minutes, chickpeas will become soft. Using a fork, smush about 75% of chickpeas. If your chickpeas are dry, add 1 tablespoon of water to the mixture.
  2. In a small bowl, combine honey, vinegar, chili powder, garlic, cilantro and stir until combined. Season with salt and pepper to taste. Add olive oil and whisk together. Pour over carrots and toss to coat evenly. Set aside.
  3. In a medium blender or food processor (I used my Ninja), combine all ingredients for avocado crema and blend until smooth. Taste and season appropriately.
  4. Top tortillas with chickpea mixture, carrot slaw and a dollop of the avocado cream.

 

slow cooker red potato curry

slow cooker red potato curry

My husband and I just got back from a week-long vacation in New Orleans. It was great–but our first night back I felt very strongly about two things: 1. I was not going to put a lot of effort into dinner and 2. It couldn’t be fried. Don’t get me wrong, the food was amazing but also SO heavy. I really needed a light and fresh meal but unfortunately, the only fresh ingredients I had in my house were red potatoes and a ton of frozen veggies. Not exactly what I had in mind, but I was amazed at how light and flavorful this slow cooker curry turned out to be. The sauce packs a punch without a lot of added fat from meat, and is the perfect consistency to eat over rice or on its own. Red potatoes aren’t typically associated with curries, but their creaminess really added to the richness of the sauce. This is also a great base to add cauliflower, chickpeas, or lentils for added nutrition and heartiness!

Note: this curry would work just as well cooked in a pot or dutch oven on the stove in 1/8 the time!

slow cooker red potato curry
 
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Easy, hearty and flavorful, this vegan slow cooker potato curry can be thrown together in minutes and makes the perfect weeknight comfort food.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
Ingredients
  • 1 lb red potatoes, cut into 1" cubes
  • 1 yellow onion, diced
  • 2 tablespoons extra virgin olive oil
  • 1½ teaspoon paprika
  • 1½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon peppercorns
  • 1 cinnamon stick
  • 1 bay leaf
  • ¼ teaspoon crushed red pepper (optional)
  • ½ teaspoon garam masala
  • 4 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • ½ cup frozen peas
  • 2 cups coconut milk
  • 1 cups vegetable stock
  • 1 heaping teaspoon tamarind paste (optional)
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
Instructions
  1. In a small frying pan, heat one tablespoon of oil until hot. Add onion and cook until softened and golden brown, about 3-4 minutes. Add dry, powdered spices and stir for 1 minute or until fragrant.
  2. Place spice and onion mixture in a food processor with coconut milk, garlic, ginger, and tamarind and pulse until completely combined.
  3. Pour remaining tablespoon of oil into slow cooker and top with cubed potatoes. Pour spice and coconut mixture over the top. Add vegetable stock, cinnamon stick, bay leave, pepper flakes, and stir. Potatoes should be completely covered in liquid. Salt and pepper to taste. Stir and cover, cooking on low setting for 8 hours.
  4. Once potatoes are tender, add peas to pot. Scoop about one cup of liquid from the mixture and gradually whisk in flour, one tablespoon at a time. The slurry should be thick and paste-like. Pour back into the curry and stir. Sauce should thicken instantly, if not, add more flour. Serve immediately with your favorite rice or grain.

 

curry quinoa buddha bowl with coconut creamed kale

Curry Quinoa Buddha Bowl With Coconut Creamed KaleI love the holidays but I really hate the way they make me feel. Not only am I super stressed out from gift-buying, but also super bloated from loading up on cheesy casseroles and cookies. I decided enough was enough this week. We need a cleanse. I can’t just make salads because: 1. My husband hates them and 2. I end up waking up in the middle of the night to eat a snack (seriously). That’s where buddha bowls come in. They’re extremely popular on Pinterest right now and it’s no surprise why. They’re hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor. For this version, I went the curry route with this version because I was really craving rich, coconut flavors. The coconut kale paired with the creamy avocado and crunchy chickpeas is just divine!

Curry Quinoa Buddha Bowl With Coconut Creamed Kale - Gotham Kitchen

curry quinoa buddha bowl with coconut creamed kale
 
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Cleanse and energize with this bowl loaded with roasted sweet potatoes, avocado, quinoa, brown rice, crunchy curried chickpeas and a coconut creamed kale.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2-4 servings
Ingredients
Chickpeas:
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • 1 tablespoon coconut oil, melted
Sweet Potatoes:
  • 1 large sweet potato, diced into ½ cubes
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 1 tablespoon coconut oil, melted
Quinoa:
  • 1 cup brown rice (optional)
  • ½ cup quinoa
  • 1 teaspoon coconut oil
Kale:
  • 2 cups of kale, chopped
  • ¼ cup coconut milk
  • 2 cloves garlic
  • 1 teaspoon coconut oil
  • 1 avocado, sliced or diced
Instructions
  1. Preheat oven to 425 degrees. Toss diced sweet potatoes with spices and olive oil and spread evenly on a baking sheet. Bake until cooked through and golden brown, about 20 minutes.
  2. Pat chickpeas dry with a kitchen or paper towel. Toss with olive oil, salt and curry powder and spread evenly on a baking sheet. Cook until crisp and golden brown, about 10-15 minutes.
  3. Combine rice and quinoa and cook according to package directions. (Note: When adding quinoa, typically cook brown rice according to package directions with an additional ¼ cup of water then add in the last 10-15 minutes)
  4. In a small frying pan, heat coconut oil over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Add coconut milk and kale and stir until kale has wilted. Turn to medium-low heat and cook until coconut milk has reduced and kale is soft.
  5. Once sweet potatoes and chickpeas are golden, remove from oven and place in individual bowls. Add quinoa/rice mixture, creamed kale, avocado and top with chopped cilantro. Serve immediately.
Nutrition Information
Serving size: 4 Calories: 930 Fat: 30g Saturated fat: 14g Trans fat: 0 Carbohydrates: 140g Sugar: 16g Sodium: 970mg Fiber: 29g Protein: 32g Cholesterol: 0

 

five-spice pork tenderloin with sweet potatoes and apples

Have you ever made a dish that was so amazing that you can’t stop thinking about it, even days after you made it? Well that’s what happened with this dish. My husband bought me a spice gift set last Christmas and I have yet to use one of them–Chinese five spice. If you’re not familiar, it’s an extremely aromatic blend of star anise, cinnamon, cloves, Szechuan pepper, and fennel. And what better to pair it with than a perfectly tender pork tenderloin roasted with sweet potatoes and apples? I’m honestly not even a fan of apple and meat together but WOW, this was definitely the exception. The sweetness of the potatoes perfectly balances out the tang of the apples and the salt of the pork. Also, this is a one-pot dish than you can make in a cast iron skillet, dutch oven or roasting pan. It’s literally perfect.

five-spice pork tenderloin with sweet potatoes and apples

five-spice pork tenderloin with sweet potatoes and apples
 
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An unforgettable one-pot meal that's packed with flavor. This pork tenderloin is rubbed with Chinese five-spice and roasted with sweet potatoes & apples.
Author:
Recipe type: Main
Cuisine: American
Serves: 2-4 servings
Ingredients
  • 1 pork tenderloin (about ½ lbs)
  • 1 large sweet potato, cut into ½" wedges
  • 1 large apple, cut into ½" wedges
  • 1 large onion, cut into ½" wedges
  • 2 tablespoons extra virgin olive oil
  • Chinese five-spice powder (about 2 tablespoons)
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 425 degrees. Season pork tenderloin generously with five spice powder and salt, ensuring that it is completely covered in the rub.
  2. In a large skillet or dutch oven, heat 1 tablespoon of oil on medium-high heat. Once oil is hot, sear pork tenderloin on all sides until golden brown. About 2-3 minutes on each side.
  3. Once pork is golden brown, toss apples, sweet potatoes and onions into pan on either side of the tenderloin. Drizzle with olive oil, a few shakes of the five spice powder, and additional salt and pepper to taste.
  4. Place pan in the oven and cook for 15 mins. Rotate pork, potatoes, and apples and cook an additional 15 minutes. Let tenderloin rest at least 5-10 minutes before cutting. Serve immediately.

 

butternut squash and goat cheese pizza

So I told you I was obsessed with butternut squash right now. And if you haven’t tried it on pizza yet, you are MISSING OUT. Although I wouldn’t put it on just any pizza (I made the mistake of putting it on a tomato-based pizza once and I regretted that instantly), butternut squash is best served with a mild, creamy white sauce which balances out the sweetness and brings out its awesome flavor. Speaking of flavor, this pizza has tons of it. Roasted squash + apple cider braised onions + bacon + fresh goat cheese from the Door County Creamery = pure freaking heaven.

I make pizza frequently and always make my own dough–it sounds intimidating but is actually really easy! For a really simple crust, you don’t need to do any hand tossing, just mix, rest, roll and cook!

I should also mention that yesterday was National Pizza Day AND it’s Pizza Friday today so you pretty much have to make this tonight.

butternut squash and goat cheese pizza
 
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butternut squash and goat cheese pizza on a whole wheat crust topped with apple-cider braised onions and bacon.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
Ingredients
Dough:
  • 1 teaspoon white sugar
  • 1½ cups warm water
  • 1 tablespoon active dry yeast
  • 1 tablespoon olive oil
  • 1½ cup all-purpose flour
  • 1½ cup whole wheat flour (optional)
Toppings:
  • 1 medium yellow onion, julienned
  • ¼ cup apple cider
  • 4 strips of bacon or pancetta
  • 1 medium butternut squash, peeled and diced into ½" pieces
  • 1 cup mozzarella cheese
  • 1 4 oz package of goat cheese/chevre
  • 1 tablespoon salted butter
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons extra virgin olive oil for pizza topping
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • ¼ chopped parsley for garnish (optional)
Instructions
  1. In the bowl of an electric mixer, dissolve sugar in warm water. Sprinkle yeast on top and let stand for about 10 minutes, or until yeast has foamed. Using the dough hook, stir the olive oil and salt into the mixture then slowly mix in flours until the dough comes together. It should be thick enough where it no longer sticks to the sides of the bowl. Remove dough ball and knead on floured surface until pliable. Place ball of dough in an oiled bowl and cover with a warm wet towel for about 30 minutes.
  2. While dough is resting, preheat oven to 425 degrees. In a medium bowl, toss butternut squash, minced garlic, salt, pepper and olive oil until well combined. Place in a single layer on a baking sheet and bake until golden brown, about 20-25 minutes.
  3. In a small frying pan, melt butter on medium-high heat. Once warm, add onion and cook for about 1-2 minutes or until onion begins to wilt. Add apple cider 1 tbsp at a time until evaporated and repeat.
  4. In a separate pan, add bacon over high heat and fry until crisp. Remove from pan and place on paper towel.
  5. Once butternut squash is golden brown on edges and cooked through, remove from oven. Roll the ball of dough out on a floured surface with a rolling pin until it won't stretch any further. Place on a well-oiled pizza pan (I used a 16" round) and pull to the edges.
  6. Spread extra virgin olive oil over crust evenly. Top with butternut squash, crumbled bacon, onions, crumbled goat cheese and mozzarella. Top with chopped parsley and a few cranks of black pepper. Bake for about 20 minutes or until crust is crisp and cheese is melted on the top. Serve immediately.