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Caramelized Pear, Prosciutto and Gorgonzola Pizza with Arugula Salad
Caramelized Pear, Prosciutto and Gorgonzola Pizza with Arugula Salad
INGREDIENTS
For the pizza:
For the salad:
DIRECTIONS
Preheat the oven to 425. Spread out your pizza dough on a cookie sheet lined with parchment paper or sprayed with non-stick cooking spray and prebake for 10 minutes. Remove the dough from the oven and press down the middle with a fork so that there’s a definite edge for the crust. As the dough is baking, heat a medium-sized skillet over medium heat and add 1 Tbsp. of butter. Once the butter is melted, add the sliced onion. Sprinkle with salt, and cook slowly, for about 10 minutes or until the onions begin to caramelize.
Remove the onions from the pan and place the pan back on the stove. Add 1 Tbsp. of butter. Add the pear slices to the melted butter and cook for just a few minutes, until they start to soften up just a bit. Don’t overcook them or they’ll turn to mush. Remove them from the pan.
Whisk together the honey, 2 tsp. olive oil, rice vinegar and fresh thyme in a small bowl. Brush the prebaked crusts with the olive oil mixture. Start layering your ingredients, starting with the caramelized onions. Next, the Gruyere, then the pear slices, prosciutto, and Gorgonzola. Sprinkle the tops with the chopped walnuts.
Bake the pizzas for 12-15 minutes until the crust is beautifully golden, and the cheese is melted and starting to brown.
Meanwhile, toss the arugula with the olive oil, lemon juice, salt and pepper. Serve the pizzas with the arugula salad piled on top.
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Swiss Chard, Mushroom and White Cheddar Quiche
Swiss Chard, Mushroom and White Cheddar Quiche
INGREDIENTS:
For the crust:
For the filling:
DIRECTIONS:
For the crust: Preheat oven to 325 degrees. Whisk together almond flour, sea salt and baking soda. Add oil and water and stir to combine, until mixture starts coming together and forms a ball easily. Add more oil (up to 4T) if needed. Roll into a ball and press into a greased 8-9” pie pan. Bake 15-20 minutes until lightly golden. Let cool slightly before adding filling.
For the filling: Preheat oven to 350 degrees. Heat butter in a large sauté pan. Add shallot and sauté until translucent. Add mushrooms cook until soft. Stir in Swiss chard and cook until it just starts to wilt. Remember this will finish cooking in the oven. Set aside to cool slightly.
Beat eggs with cream, herbs, sea salt, and a few cracks of black pepper.
Add vegetables and grated cheese and stir together. Pour into pre-baked pie crust. Bake in center rack of oven 25-35 minutes until filling is set. Let cool slightly before serving.
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Sausage and Swiss Chard Strata
Sausage and Swiss Chard Strata
INGREDIENTS:
DIRECTIONS:
Preheat oven to 375 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Transfer sausage to a small bowl, leaving behind as much fat as possible. Add shallots and chard stems to skillet and cook over medium until shallots are translucent, 3 minutes. Add a little water to pan and cook, stirring and scraping up browned bits from skillet with spoon. Add chard leaves and cook, stirring occasionally, until wilted, 3 minutes. Season with salt and pepper.
Spread half the sausage in a 9-by-13-inch baking dish and top with half the chard mixture. Top with bread, overlapping slices slightly. Top with remaining sausage and chard mixture. In a large bowl, whisk together milk and eggs, season with salt and pepper, and pour evenly over top. Firmly press on strata to submerge bread in egg mixture. Cover dish tightly with foil and let sit 10-20 minutes (or refrigerate up to overnight).
Bake strata 45 minutes. Uncover, sprinkle with cheese, and bake until cheese melts and egg mixture is mostly absorbed and set in center, 6 to 10 minutes. Let cool 10 minutes before serving.
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