One of the things everyone says about getting a CSA share is that it forces you to find new ways of using vegetables you may never have used in the first place. Sometimes this can be a good thing. One of the items we seem to be getting a lot of is arugula. We’ve used arugula in various ways before, but mostly in salads of various forms. With a recent batch of arugula, I looked around on some of my standby sites and found this Lemon Arugula Pizza on TwoPeasAndTheirPod.com. The original recipe calls for squirting lemon juice over the pizza, which was the plan, but when it came out of the oven we forgot…by the time I realized, the pizza was gone…might add it next time, but delicious without it.
We typically use the no-knead pizza dough recipe in Mark Bittman’s How To Cook Everything, which is adapted from Jim Lahey’s recipes like this one. This time we forgot to make the dough an grabbed one from a local pizza place that sells dough.
The pizza was excellent and even the kids who often balk at the spiciness of arugula ate it all up.
Recipe type: Pizza
- A pizza dough, see description for no-knead options we normally use, or grab one somewhere
- 1 Tbs Olive oil
- 6 oz Grated mozzarella cheese
- ½ Cup Shredded Parmesan cheese, plus some to sprinkle on top
- 2 Cups Arugula
- A grinding of pepper
- Preheat the oven to 450
- Roll out the dough
- Spread the olive oil across the pizza with a brush or your hands
- Top with mozzarella and parmesan cheese
- Place the pizza in the oven
- Bake for 12-15 minutes or until pizza crust is golden and cheese is melted
- Remove the pizza from the oven
- Top with arugula
- Season with a grinding of black pepper
- Sprinkle with additional parmesan cheese
- Slice and serve
I found this recipe on Once Upon a Cutting Board a while ago and have made it twice already. The first time I made it, I was looking for a potluck dish and had the ingredients on hand. But since I didn’t want to deal with transporting a pizza to a potluck, I rolled out the dough, cut circles out and lined muffin tins with the dough. I added topping and baked. They were a real hit at the party! It was so good that we decided to make for dinner as regular pizzas.
Sweet Potato, Caramelized Onion and BBQ Cheddar Pizza
Author: MealsWeLike.com, adapted from Once Upon A Cutting Board
Recipe type: Main dish
- 2 Medium sweet potatoes, peeled and diced into about ½-inch pieces
- 2 Large sweet onions, peeled, halved and sliced
- ½ teaspoon sugar
- 2 Tbs Olive oil
- Ground pepper
- 1 ball of pizza dough or 4 pieces of whole wheat naan bread
- 4-6 Tbs BBQ sauce
- 1 Cup Shredded Cheddar Cheese
- Preheat the oven to 375--if you are using a pizza stone, put that in now.
- Dice the sweet potatoes and toss with about 1 Tbs of olive oil.
- Spread on a baking sheet and roast for 20-30 minutes or until nicely browned.
- While that is cooking, heat the other Tbs of olive oil in a pan and sauté the onions on medium heat stirring occasionally for 15 minutes.
- Add a grinding of pepper and the sugar.
- Continue sautéing for another 15-20 minutes. The onions should be deeply browned.
- Once the potatoes are cooked, remove from the oven and bump the temp up to 450 or so to cook the pizza.
- Combine the sweet potatoes, onions and BBS sauce in a bowl and mix. If you are mixing muffins, add about half of the cheddar cheese here too.
- For pizzas, roll out the dough, top with the onions and potatoes. Top with cheese and bake.
- For muffins, roll out the dough, cut rounds big enough to line the muffin cups, and put the dough in the cups. Add the onions and potatoes, top with remaining cheddar and bake.
This recipe from Taste of Home was quick and delicious. We even gave in to the kids requests and let them have the leftovers for lunch the next day where they were the envy of the cafeteria. I made a pie crust from scratch rather than use the canned crescent rolls–doesn’t take that long. We also upped the spinach and pepperoni a bit. Definitely a keeper!
Pepperoni Spinach Quiche
Author: MealsWeLike.com modified from Taste of Home
Recipe type: Main
- 11/2 cups flour (we typically use white whole wheat flour)
- 6-8 Tbs butter
- 8-10 Tbs ice water with some lemon juice
- 1 Red pepper, chopped
- 1 Tbs Olive oil
- 1 Clove garlic, minced
- 5 Eggs, lightly beaten
- ½ Cup Shredded mozzarella cheese
- 1 Package Frozen chopped spinach, thawed and squeezed dry
- ½ Cup Pepperoni slices, cut in half
- ¼ Cup half-and-half cream
- 2 Tbs Parmesan cheese
- 1 Tbs Fresh parsley, minced
- 1 Tbs Fresh basil, minced or 1 tsp dried basil
- A grind or two of black pepper
- Preheat the oven to 375˚.
- Cut the butter into the flour
- Add the ice water--add about 6Tbs at first and then mix and add more as needed to form a nice dough.
- Roll out the crust on a floured surface
- Place into a quiche pan
- In a skillet, sauté the red pepper in oil until tender.
- Add garlic; cook 1 minute longer.
- In a small bowl, combine the remaining ingredients
- Stir in red pepper mixture.
- Pour into crust.
- Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean.
- Let stand for 5 minutes before cutting.
Seems like we’ve been using a lot of bacon as of late, but at least according to this, undoubtedly unbiased, source, bacon is actually healthy for you! OK, maybe not really healthy, but it is really good and, in moderation, can it really be that unhealthy?
The original recipe called for cream soaked mozzarella, but that seemed a bit excessive. All I’ve got to say is, there were no leftovers!
Pizza with zucchini, bacon and mozzarella
Author: MealsWeLike.com adapted from Drizzle & Dip
Recipe type: Main
- Pizza dough
- 2 Zucchinis grated
- 8oz Bacon, cooked and broken into pieces
- 8oz Mozzarella cheese
- 1-2 Tbs Olive oil
- Preheat the oven to 425
- Roll out the pizza dough
- Bruch with olive oil
- Spread the zucchini over the pizza
- Top with cheese and then bacon
- Bake for 8-10 minutes, or until the cheese begins to brown
We get Fine Cooking, and when it arrives in the mail, it’s always fun to flip through the pages and read about food and pick recipes to try out. We do end up using many of the recipes, though probably not as often as we should…Then there are a few that we use all the time, over and over again…I think I’ve about memorized the Cream Scone recipe we’ve made it so many times! The pizza dough recipe from a recent edition looks like it will become another standby…we’ve already made it twice and it is really good. A couple of weeks ago, I was looking for a pizza topping and ran across A Zesty Bite’s Butternut Squash Pizza. We ended up using a red sauce, and it’s really good.
Butternut Squash Pizza
- Pizza dough
- Spaghetti sauce or pizza sauce or pesto
- Butternut squash, diced and roasted
- Cubed ham
- Goat cheese
Make the pizza dough ahead of time. The recipe calls for at least 3 hours in the fridge (so 5 hrs total), but we’ve had really tasty dough leaving it in the fridge for 2 days. Take the dough out and let it warm up for a half hour or so before rolling it out into pizzas.
Dice and roast the butternut squash (450 for 20-30 min).
Preheat the oven with a pizza stone in it to 450-500.
Spread the sauce on the pizza, top with butternut squash, ham and goat cheese. Bake until nice and brown.
We make pizzas at home quite a bit, though tend to stick with the standard toppings–pepperoni, olives, mushrooms, etc. I was looking for something a bit different and ran across this recipe at Real Simple for sweet potato pizza with onions. We added a few dollops of ricotta cheese since we had some left over from the quiche we made earlier in the week. For the crust we used a recipe from TFMCB: No-work mostly whole wheat pizza dough. We did make a backup pizza for the kids, but the sweet potato one was eaten up!