Tag Archives: mozzarella

Rosemary Potato Pizza

21 Oct

This pizza has been haunting me for months and months–it combines so many of my favorite things, how am I supposed to resist it??  This is definitely a meal idea you want to keep on hand because it’s fast, delicious, and uses ingredients that you’ll likely already have (and if not, it’s just a quick run to Trader Joe’s).  I’m not sure which part I like best–the rosemary (my favorite herb), the mozzarella (which is light and not too much), the creamy potatoes or the crispy chewy crust.

This was also the first time I tried a secret trick to get a crispy pizza crust without a pizza stone…and wouldn’t ya know, it worked!  By putting the baking sheet into the oven ahead of time, while the oven is heating up, it helps the bottom of the crust crisp up while the top bakes normally–it was perfect!  I admit I didn’t make the crust dough myself, but I think sometimes it’s more important to get healthy, stress-free food into you than making EVERYthing handmade and, besides, Trader Joe’s refrigerated pizza dough is delicious!

Rosemary Potato Pizza
Adapted from Stone Soup via Elephantine

  • refrigerated pre-made pizza crust (Trader Joe’s suggested – you’ll find it near the pre-made salads, it should make about 3 decent sized pizzas or 4 slightly smaller pizzas)
  • 1 small-medium red potato per pizza
  • 1 sprig rosemary per pizza
  • 1-2 small balls of fresh mozzarella (the kind floating in water)
  • olive oil for drizzling
  • salt for sprinkling
  1. Preheat the oven to 450 and place a lightly oiled baking sheet in oven as it warms
  2. Divide the dough into the number of pizzas you want and gently stretch dough into thin rounds, leave on counter workspace while you prepare the other ingredients
  3. Slice the potatoes extremely thinly (this is another job the mandolin slicer came in very handy for) and slice the mozzarella balls as thinly as they can go, likely 1/8″ – 1/4″ thick.
  4. Once the oven is preheated, using oven mitts, take the hot baking sheet out of the oven and place on a safe surface.  Transfer the dough rounds to the hot baking sheet (you may have to bake in batches) and brush olive oil over the raw dough.  Arrange the potato slices in a single layer, slightly overlapping, sprinkle rosemary leaves over the pizza, arrange the mozzarella bits and drizzle with a second round of olive oil.
  5. Put sheet with pizzas back into oven and bake for 10 minutes or until the cheese and crust are just starting to brown.
  6. Sprinkle with salt to taste.  Enjoy hot out of the oven!
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Caprese Burgers

2 Sep

So the boyfriend and I desperately needed a night out.  The solution?  The Counter, a fantastic build-your-own-burger joint, has the best Tuesday night dinner around.  For the price of one of their normal burgers, you get 4 mini burgers designed specially by the chef and 4 mini beer pairings.  The fact that you don’t have to choose just one meal and get 4 very different burgers AND 4 different beers is just phenomenal.  This week the chef created a bacon cheeseburger with potato chips (as a burger topping) and stone ground mustard, a burger with blue cheese, celery slices and buffalo sauce, a southwest burger with corn & black bean salsa, chipotle aioli and fried jalapeno slices and….a caprese burger.

I carefully took only one bite of burger and one sip of the matching beer before moving on to the next, moving in a slow circle around the plate.  And even though I enjoyed all of the burgers immensely, this caprese burger was something special.  It was one of those things where you hit yourself over the head and say “why didn’t I think of this?!”  It was so good, in fact, that after only one bite, I borrowed the boyfriend’s fancy phone to email myself the list of ingredients.  It was so good that the very next day I found myself hungrily craving a full size caprese burger and, let me tell you, when I get a craving like this, it HAUNTS me.  So there was nothing else to do but recreate the burger at home and have caprese burgers two nights in a row.  These are so easy to throw together yet look so impressive that I can’t wait to make them for friends–great for this weekend’s last ditch effort at holding on to summer, Labor Day!  So with out further ado…

Caprese Burgers
Serves 4
Inspired by a Mix-It-Up special from The Counter

  • 4 burger patties
  • 4 hamburger buns
  • arugula
  • 2 tomatoes, chopped (I used heirloom tomatoes, since it’s just barely still summertime)
  • fresh mozzarella, sliced into 1/2 inch thick slices (will come in a single ball the size of a baseball)
  • 1 recipe balsamic reduction (see below)
  • 1 recipe pesto spread (see below)

Balsamic Reduction

  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar

Pesto Spread

  • 2-3 packed cups fresh basil leaves (1 large box of basil from Trader Joes is only $1.99 and is the perfect amount!)
  • 3-4 cloves of garlic
  • 7 tablespoons olive oil
  • pinch of salt
  1. Bring the balsamic vinegar to a boil in a small saucepan.  Once boiling, turn the heat down to medium and let it continue to simmer for about 10 minutes.  Add the brown sugar and stir until dissolved.  Turn heat off to let it cool until your burgers are ready.  The vinegar will turn very thick and should coat the back of a spoon.
  2. In a food processor, combine the basil, garlic, salt and olive oil and pulse until you have a fine paste.  Set aside until ready to use.
  3. Turn your oven on to 500 degrees and place the hamburger bun halves face-down in the oven to toast while preparing your burgers.
  4. Grill or fry the burgers in your preferred method.  I found I didn’t even have to season them due to the strong flavors in the balsamic reduction and the pesto.
  5. Stack your burger: Bottom half of bun, burger patty, arugula, mozzarella slice, chopped tomatoes.  Drizzle the balsamic reduction over the tomatoes.  Spread a thick layer of the pesto on the top bun and drop it on top of the burger.  Voila!

It seems that everyone’s tastes are different when it comes to this burger–the boyfriend literally brought the pot of balsamic reduction to the table so he could keep slathering it on his burger while I couldn’t get enough pesto and would spread a little extra on each bite of burger.  The roommate happily ate hers without any extra additions at all.  So that means the solution is just to bring all the sauces to the table to let everyone choose for themselves!

Tomato Mozzarella Avocado Salad

20 Jul

It is a decided fact that you cannot take a good photo of beautiful, snow white mozzarella once it’s been tossed with balsamic vinegar.  The good news is, this salad is DELICIOUS.  It’s what got me eating avocado finally after a good two years of living in California and turning my nose up the stuff.  It also got my roommate eating tomatoes, so I’m pretty sure this salad has secret magic in it.

Best of all, it can be thrown together in the miniscule time it takes you to chop up 4 little ingredients.  I was so hungry when I got home from yoga last night that I was literally was “throwing” the salad together.  It was as if there was a race between me and my stomach–if I win, I get fed, if my stomach wins, I die of starvation.

That all said, this is delicious Californian start to any meal or a meal in itself and shows off the best of California summer produce.

Tomato Mozzarella Avocado Salad
serves 2-4 as a side

  • 1 ripe tomato
  • 1 ripe avocado
  • 3 golf ball sized fresh bocconcini or a handful of smaller sized mozzarella balls, the kind found in a container of water
  • 3 cloves of raw garlic (this will make for a spicy salad, which is delicious, but you can adjust to your own taste)
  • balsamic vinegar
  • olive oil
  • salt & pepper

…I’m not sure instructions can get any easier than this….

  1. Chop tomato and avocado; toss into bowl (for full disclosure…I get rid of the tomato seeds…they’re a culinary pet peeve of mine)
  2. Chop bocconcini into bite sized pieces, if using small mozzarella balls, slice in half; toss into bowl
  3. Finely chop garlic cloves; toss into bowl
  4. Drizzle contents of bowl with 2 parts balsamic vinegar and 1 part olive oil
  5. Salt & pepper to taste
  6. Enjoy!
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