Peach, Arugula, & Gorgonzola Pizza

You’d think that working at a pizza place for five years would have burned me out on pizza. Or going to school in the land of deep dish pies. Or having one of the single.most.amazing pizza restaurants just two blocks away from my apartment.

Peach, Arugula, & Gorgonzola Pizza

But no. I still can’t and don’t get enough of it. But, I don’t just want the standard cheese and sauce anymore. I need flavor, I need texture, I need…well…I need more of this pizza.

Peach, Arugula, & Gorgonzola Pizza

It’s fruity and sweet, but substanstial and filling. It’s got a small bite of peppery flavor from the arugula and a salty kick from crumbled gorgonzola. Plus a whole other layer of flavor from the balsamic reduction drizzled over top at the end! Swoon! It’s like summer. But pizza.

I cut corners here by using a store-bought whole wheat crust, feel free to use homemade if you’ve got the skill or patience (I have neither). It’s summer, I can’t wait for dough to rise. Not when I need pizza. And you need this pizza. Now.

Peach, Arugula, & Gorgonzola Pizza

Peach, Arugula, & Gorgonzola Pizza (serves 4 – 8)

1 container store bought whole wheat pizza dough

1 TBSP olive oil

2 peaches, thinly sliced

3 cups arugula

1/4 – 1/2 cup crumbled gorgonzola

balsamic vinegar reduction (recipe follows)

Preheat oven to 400 degrees. On a floured surface, roll out dough to a 1/8 inch thick circle (mine was about 16 inches around) and place on pizza pan. Alternatively, if you don’t have a round pan, you can use a square pan and simply press the dough into it.

Drizzle olive oil over prepared crust and bake for 10 – 12 minutes, or until edges begin to brown. Pop any wayward bubbles with a knife to release steam.

Top partially baked crust with half of the sliced peaches, a layer of arugula, the remaining peaches and sprinkle with gorgonzola. Return to oven for an additional 5 – 7 minutes, or until cheese has just begun to melt and arugula is wilted.

Drizzle with balsamic reduction and slice into 8 equal pieces. Serve immediately.

For the balsamic reduction:

Pour 1 cup of balsamic vinegar into a small saucepan and place over medium-high heat. Bring to a boil and then reduce heat, allow to simmer for 15 – 20 minutes, or until liquid has reduced by over half.

Peach, Arugula, & Gorgonzola Pizza

Pizza = summer = pizza

 

Double Berry Breakfast Parfaits

I accidentally made a perfectly patriotic parfait! (Yay alliteration!)

Double Berry Parfaits

I had an abundance of blueberries and strawberries languishing in my fridge, too much Greek yogurt, and a hankering for something different for breakfast. And I wanted to put something in old mason jars because I though it was very Pinterest-y of me. And I’m obnoxious.

Double Berry Parfaits

These Double Berry Greek Yogurt Parfaits were just the ticket. Super quick to make, full of protein and fiber, and naturally sweet, they are perfect for the morning or an afternoon snack and a wonderful post-workout treat!

Double Berry Parfaits

Double Berry Parfaits (serves 2)

2 cups plain Greek yogurt

1 ½ cups sliced strawberries

1 pint fresh blueberries

Honey, optional

Cinnamon, optional

In mason jars or bowls, begin layers with ¼ cup of Greek yogurt, followed by a layer of strawberries and then blueberries. Repeat layering process until yogurt and berries are gone. If desired, add a drizzle of honey and sprinkling of cinnamon to yogurt layer before adding berries.

Store any uneaten parfaits covered in fridge for up to two days.

Double Berry Parfaits

‘Murica

 

Stout Salted Caramel Apple Pie

Twice in one week, guys. Twice in one week. That is, twice in one week that I’m posting a recipe in a timely manner. It’s March 14. 3.14. Pi Day. PIE DAY. And I made you pie. Snaps for punctuality, y’all.

stout apple pie1

I’m terrible at math. Horrendous really. But, in high school, I lu-huved my calculus class. Loved it. Mainly because we got fed a good majority of classes.  Coffee breaks, breakfast field trips, Waffle Wednesdays (yes, a real and wonderful thing), cupcakes on birthdays, it goes on. Pi(e) Day was no exception. We did it up right too. We had a Pie-Off.

SONY DSC

Everyone in the class made a pie and then other teachers and administrators from around school would come in and judge them based on look, creativity, and, of course, taste. Sadly, my cool chai cream pie did not place in any category. It was one of my first attempts at pie making. I was young, naïve.

SONY DSC

Now, I know better. Now, I bake better. Now, I bake Stout Salted Caramel Apple pies. Now, I drizzle them with more caramel. Now, I eat a second piece of pie while lying on my living room floor.

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