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.
herbed flatbreads with figs, bacon and balsamic reduction
Author: Gotham Kitchen
Recipe type: Main
- 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
- 4-5 strips of bacon, diced
- 5 fresh figs, sliced thin (vertically)
- 1½ cups mozzarella cheese
- ¼ goat cheese (optional)
- 1 scallion, diced
- ½ cup balsamic vinegar
- Parsley, for garnish (optional)
- Chopped walnuts, for garnish (optional)
- 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.
- Preheat the oven to 400 degrees F. Cook bacon according to package directions and drain and set aside.
- 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.
- 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.
- 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.
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
Author: gotham kitchen
Recipe type: Main
- 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)
- 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)
- 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.
- 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.
- 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.
- In a separate pan, add bacon over high heat and fry until crisp. Remove from pan and place on paper towel.
- 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.
- 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.
Sometimes when I’m uninspired on what to make for dinner, I’ll ask my husband to name his favorite dishes that I’ve made. His response is always the same: the egg sandwich. I’ve made hundreds of dishes for him and he always comes back to that one. It’s really a simple formula that I’ve modified a million times. 2 slices of hearty bread + 2 [over well] fried eggs + a cheese + a veg or sauce = best egg sandwich. Some combos I’ve tried have included ricotta with balsamic roasted tomatoes, cotija cheese with fresh pico de gallo, hummus with caramelized onions and roasted red peppers, and goat cheese with fresh spinach and tomatoes. But this version is his absolute favorite and also happens to be the easiest to prepare. And let me tell you, once you add brown sugar to your bacon, you will never go back. Never.
the world's best egg sandwich
Author: gotham kitchen
Recipe type: Breakfast
- 2 slices of hearty bread like Italian, whole wheat or oat, toasted
- 2 large eggs
- ½ avocado
- 4 slices of bacon
- 2 teaspoons brown sugar
- Pinch of cayenne pepper
- 1 pad of butter (1 tablespoon)
- 1-2 slices of sharp cheddar cheese
- Salt and pepper, to taste
- In a medium skillet, cook bacon on medium-high until it starts to render. Add brown sugar and pinch of cayenne pepper. Cook until just browned and crisp. Drain on paper towel and set aside.
- Toast bread in either a toaster or on the stove top. Smear one side with ripe avocado, sprinkle salt on evenly to taste. If you want to kick the heat up a bit, sprinkle another pinch of cayenne pepper. On the other side of the bread, place cheese and bacon.
- Heat a small skillet on medium high and add butter. Once pan is hot and butter has melted, crack egg in the center. Wait until the edges bubble and turn brown. Flip and cook an additional minute or until egg whites have browned and yolk is slightly wiggly. Repeat with second egg.
- Place fried eggs on sandwich and serve immediately.
Growing up in Wisconsin, I haven’t been exposed to a lot of shrimp and grits. Actually, like none. I had my first taste a few months ago at Maxie’s Southern Comfort and I became hooked. I finally had the perfect storm of ingredients in my pantry tonight and couldn’t resist giving them a try. Let me warn you though: while most of the food I make is healthy, this one is not. The shrimp is cooked in bacon fat. And it is awesome. I lightened this version up a bit (a tiny bit) by omitting the butter and cooking the grits with chicken stock instead of water, infusing a lot more flavor into them during the cooking process.
smoky poblano shrimp and grits
- 3 cups low-sodium chicken stock
- ¼ cup of milk
- 1 cup yellow cornmeal
- ½ cup sharp cheddar cheese, shredded
- Salt and freshly ground pepper
- 1 tablespoon paprika, smoked or regular
- 2 tablespoons extra-virgin olive oil
- ¾ pound slab bacon, cut into ¼-inch pieces
- 2 small poblano peppers, diced
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 pound shelled and deveined shrimp
- 2 tablespoons chopped flat-leaf parsley
- In a medium saucepan, bring the stock to a boil. Whisk in the grits and cook over medium-high heat, stirring constantly. Cook until grains are tender, about 5 minutes. Add the milk and continue to stir for another minute. Add cheese, season with salt and pepper and whisk just until the cheese is melted. Cover and remove from the heat.
- In a medium sized bowl, add shrimp, paprika and salt and toss until combined.
- In a large, deep skillet, heat the olive oil. Add the bacon and cook over medium-high heat, stirring occasionally, until the fat is rendered bacon is just crisp (about 8 minutes). Transfer the bacon to a paper towel-lined plate.
- With the bacon fat still on medium heat, add the garlic, shallot, and poblano pepper and cook over medium heat just until softened. Add the shrimp and cook until curled and pink, about 3 minutes. Stir in the bacon and season with salt and pepper to taste.
- Spoon the warm, cheesy grits into shallow bowls and top with the shrimp and bacon. Serve immediately.
Bacon + blue cheese + perfectly ripe peaches + buttery pastry dough + honey drizzle = all of your food dreams come true. Not only will this recipe blow your mind over its deliciousness but also over how easy it is to throw together. The only regret I have after making this recipe was not making two of them right off the bat.
Note: I made this recipe with packaged puff pastry dough. If you’re a purist, then by all means, make the dough yourself. One sheet of pastry dough was enough for my husband and I, but any more mouths would’ve called for another sheet.
Bacon Brie and Blue Peach Tart
- 1 sheet packaged puff pastry dough, thawed
- 3 strips of bacon, diced
- 1/4 red onion, sliced thin
- 1 8 oz wheel of brie
- 1/4 cup of blue cheese
- 2 ripe peaches, finely sliced
- 2 T honey
- 1 T fresh parsley, chopped (optional)
- Preheat oven to 400 degrees. In a small pan, fry diced bacon until crisp. Transfer to paper towel.
- Roll puff pastry dough into a 12″ square on a large, greased cookie sheet and roll until thin and even.
- Top dough with brie, red onion, bacon bits, blue cheese, making sure you leave at least 1/2 inch of dough around the edges of the square. Top with sliced peaches. Fold edges in and press to make a small ridge around the tart. Top with a few cranks of freshly cracked black pepper.
- Cook until pastry is bubbly and golden and cheese is melted, about 20-25 minutes.
- Drizzle tart evenly with honey and fresh parsley. Serve immediately.