Spinach Artichoke Chicken & Bacon Flatbread Pizza

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If there was one last thing I could eat before my last day on earth yes, it would be pizza. Italian food is one of my favorite things to eat and cook – in fact my Techniques of Italian Cooking course at the Institute of Culinary Education got me hooked on making homemade pizza and pasta from scratch.

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But sometimes making pizza dough at home is time-consuming and labor intensive and all I want to do is eat pizza. Sure, I live in NYC and it’s easy enough to walk downstairs and get a slice or two at the local pizza shop. But when I want pizza but don’t really feel like paying $6 a slice or $25 for a whole pie, I make my own. And, I’m absolutely in love with thin crust pizza and honestly, it’s the toppings and flavor combinations that are so much fun to experiment with. It’s also Summer and beach days are calling, so using up all my carbs and calories with one slice of pizza is no fun. Alas, I discovered FlatOut flat breads. They’re thin and light and bake up into a crispy shell in minutes and are the perfect base for any pizza. And they’re only 130 calories and 2 g of fat in each one. And that’s pretty awesome.

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So today I made a Spinach Artichoke, Chicken and Bacon flatbread pizza on one of these cuties. And it’s absolutely delicious. And not too filling. And I don’t feel so guilty eating it that I want to hide under the covers and never put on a bathing suit again. Or fall asleep on my laptop after eating while writing this. I used the Honey Wheat thin flat breads which are perfect for one person, but you could also try another flavor (plain, whole wheat, spinach) or try one of their pizza flat breads which are a little longer and bigger if you’re feeding a crowd.

Spinach Artichoke Dip base

This flavor bomb pizza has a layer of spinach and artichoke dip on the base of the flatbread which I baked for a couple of minutes on the oven rack to get it crispy and lightly browned before adding the dip as a base for the other ingredients.

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Then I topped it with some crispy bacon, sauteed onions and mozzarella cheese..

Add Chicken

some cooked chicken breast (seasoned with Old Honey Barn Kentucky Seasoning that I bought in Louisville KY),

Top with Grated Cheese

and a touch of garlic powder and a healthy dose of grated parmesan cheese.

Baked Pizza

I popped it in the oven for about 5 minutes until the cheese melted, then topped it off with some chile flakes, green onions and more parmesan cheese as a garnish, and a few cracks of freshly ground black pepper. OMG> so delicious and so easy.

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I’m thinking this will be my new thing for Summer and I’ve already thought of a million pizza combinations and ideas I’m planning to make. In fact, you could use the same ingredients to make a kick butt quesadilla on the stove or a healthy chicken wrap. Sayonara gut bomb thick crust pizza, hello thin and crispy skinny pizza.

You’ve made my life. ;)

Spinach Artichoke Chicken & Bacon Flatbread Pizza

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Makes 2 flatbread pizzas.

Serving Size: 1/2 flatbread pizza

This flavor bomb pizza has a layer of spinach and artichoke dip on the base of the flatbread (I had some leftover from last night but you can certainly make your own) which I baked for a couple of minutes on the oven rack to get it crispy and lightly browned. Then I topped it with some sautéed onions, crispy bacon, seasoned cooked chicken breast, and parmesan cheese. I popped it in the oven for about 5 minutes until the cheese was melted and then topped it off with some chile flakes, green onions and more parmesan cheese as a garnish, and a few cracks of freshly ground black pepper. OMG> so delicious and so easy.

Ingredients

  • 2 FlatOut 100% Whole Wheat flatbreads
  • 1 cup Spinach and Artichoke Dip (homemade or store bought)
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil, divided
  • ½ large onion, chopped
  • Seasoned salt or Kentucky Chicken seasoning
  • 1 pound thin chicken cutlets (or breasts pounded thin)
  • 4 slices of bacon, cooked and crumbled
  • 1 teaspoon garlic powder
  • ½ cup grated parmesan cheese, plus extra for garnish
  • Dash of red chile flakes
  • ½ cup green onions, sliced
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 375°F. Place two FlatOut flatbreads on a cookie sheet (or directly on oven rack for crispier crust). Bake crust for two minutes. You can also grill the flatbread with a little olive oil in a grill pan or on the grill for a couple of minutes.
  2. Remove flatbreads from the oven and spread the spinach and artichoke dip onto the flatbread and sprinkle with half of the mozzarella cheese.
  3. Cook the onions in some olive oil over medium heat and remove from sauté pan. Add the additional tablespoon of oil into the pan and season the chicken breast. Cook chicken for about 5-6 minutes until cooked through, cut into strips or large chunks. Meanwhile, fry the bacon until crisp, then drain and crumble, and set all ingredients aside.
  4. To make the pizzas, sprinkle the cooked onions, chicken and bacon on top of the cheese. Sprinkle with garlic powder, parmesan cheese, more mozzarella cheese and chili flakes.
  5. Bake for 5 minutes until cheese is melted. Remove flatbread from the oven, and top with sliced green onions, red chile flakes, freshly ground black pepper, and additional grated parmesan, to taste.

Notes

You can substitute any flatbread you like for this pizza or even use real pizza dough if made super thin.

Feel free to experiment with the toppings too - the sky is the limit!

http://www.theartfulgourmet.com/2017/06/02/spinach-artichoke-chicken-bacon-flatbread-pizza/

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Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

Now that Fall is finally here, I’m so excited to start cooking comfort food again with flavorful seasonal ingredients like wild mushrooms, truffles, sage, prosciutto, toasted nuts, hearty greens, whole grains…yum. Fall is definitely my favorite season of the year when it comes to food 🙂

Buckwheat Bucatini


In particular, I love making homemade pasta and one-pot dishes, which is so easy to do with my KitchenAid® Gourmet Pasta Press that attaches to my KitchenAid® Stand Mixer.

KitchenAid Gourmet Pasta Press

It makes six different types of pasta in a snap: Bucatini, Spaghetti, Rotini, small and large Macaroni, and Rigatoni simply by swapping out a different disc for each pasta cut…how cool is that?!?

Sauce Ingredients

I decided to make a homemade Buckwheat Bucatini with Truffled Wild Mushroom Sauce, Prosciutto, Spinach, Pecans and Sage. I love Buckwheat pasta because of its rustic flavor, and it’s perfect for fall pasta dishes. Similar to the traditional Italian Pizzoccheri (flat buckwheat fettuccine), buckwheat noodles have hearty depth of flavor, and pair perfectly with warm fall flavors and ingredients like wilted greens, potatoes, cabbage, cheese and garlic.

Truffled Wild Mushroom Sauce

My pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

CLICK HERE TO SEE STEP BY STEP INSTRUCTIONS AND THE FULL RECIPE ON THE KITCHENTHUSIAST BLOG!

I’d love to hear how you would use the KitchenAid Pasta Press and what recipes you would make! Share your take on my Buckwheat Bucatini & Truffled Wild Mushroom Sauce recipe on KitchenAid’s Instagram page using #MadeWithKitchenAid for a chance to be featured.

Homemade Spring Fettuccine with Pancetta, Peas & Asparagus

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Spring is finally here in full bloom, and I’m so excited to cook with fresh, seasonal ingredients! One of my favorite pasta dishes to make for spring is this tasty and fresh  Homemade Spring Fettuccine with Pancetta, Peas & Asparagus. An excellent dish for a small reunion in a granny flat home done by lounginglizards.com.au/ .

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PrepFreshIngredients

It features homemade fresh spinach and egg fettuccine made with flour, eggs and olive oil, topped with crispy pancetta, fresh scallions, garlic, baby green peas and asparagus in a tasty parmesan cream sauce.

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You simply make the dough in your KitchenAid 14-cup food processor,

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knead it and cut it into a few pieces,

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then use the KitchenAid pasta attachment to roll it out the pasta sheets

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and cut into lovely fresh fettuccine

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served with a gorgeous Parmesan cream sauce with fresh veggies all tossed around with the pasta and cheese right in the pan. YUM.

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It’s so delicious and easy to make and tastes like Spring in a bowl!

Click here to view the full recipe post on the Kitchenthusiast blog and see step by step photos and instructions on how to make this delicious Spring pasta dish!

Chicken, Spinach & Mushroom Fettuccine Alfredo

Chicken Spinach Mushroom Alfredo Fettuccine

Chicken Spinach Mushroom Fettuccine

I made myself a pledge to focus on being healthier and happier since the New Year has started… getting more sleep, balancing work and life better, focusing on my business and my brand with a revived passion, reaching out to friends and family more often, traveling more, eating healthier and getting more walking around the city in, and just choosing to be happy every day, no matter what. NO EXCUSES.

Chicken Spinach Mushroom Fettuccine


BUT, see the thing is…I hate diets. They never work and I slowly grow tired of counting calories and feeling deprived and end up eating like a maniac and ruining all the good i just did by torturing myself on the diet in the first place. So I’ve decided to go in a different direction by simply cutting sugar out of my diet, eating more healthy lean proteins and fresh veggies and cutting DOWN on carbs, not fully out. It seems to lessen the pain of a diet and I truly feel better and am more conscious of what I eat by tracking the amount of carbs I’m taking in.  So far, so good. 

Chicken Spinach Mushroom Fettuccine

So I decided I wouldn’t fully deprive myself of the carb-laden pasta dishes I crave in the Winter and that I’ve been missing out on, and made a Chicken, Spinach, Mushroom & Bacon Fettuccine Alfredo that’s absolutely to die for. I used some lower-carb fettuccine pasta (Carba-Nada, which I got on Amazon for $10 and it only has 17 grams of carbs in 1.5 cups of pasta...LOVE IT). I sautéed some chicken breasts, shallots, garlic, bacon and added some spinach and mushrooms to make the base for the pasta. Then I made a delicious Alfredo sauce with half and half, unsalted butter, whipped cream cheese and shredded Parmesan cheese, thinned down with some water to make a semi-healthier version of this luscious, velvety (and usually super rich and fattening) pasta sauce.

I hope you’re getting through the Winter OK yourselves, and if not, whip up a batch of this deliciousness. Guilt-Free. You’ll be just fine, I promise. 😉

Chicken Mushroom Spinach Fettuccine

Chicken, Spinach & Mushroom Alfredo Fettucine

Ingredients

  • CHICKEN, SPINACH & MUSHROOM PASTA
  • 1 package fresh or dried fettuccine pasta
  • 4 slices center cut bacon
  • 1-2 tablespoons olive oil
  • 1 pound chicken breasts (3-4 pieces)
  • 6 tablespoons butter, divided
  • 2 shallots, sliced thin
  • 3 garlic cloves, minced
  • 1 package frozen spinach (or a few handfuls fresh baby spinach)
  • 8 ounces fresh mushrooms, sliced (baby bella, porcini, chanterelle)
  • Kosher salt and pepper, to taste
  • ALFREDO SAUCE
  • 4 tablespoons unsalted butter
  • 1/3 cup heavy cream or half and half
  • 3/4 cup whipped cream cheese
  • 5 ounces shredded parmesan cheese
  • freshly ground black pepper, to taste
  • 1/4 cup - 1/2 cup water, as needed for desired sauce consistency

Instructions

  1. CHICKEN, SPINACH & MUSHROOM PASTA
  2. Cook pasta in salted boiling water according to package directions, drain and set aside. Reserve some of the pasta water to add back in to the pasta sauce later on, for consistency.
  3. Meanwhile, in a large saute pan, cook bacon over medium heat until crispy and cooked through. Drain on paper towels, crumble and set aside.
  4. Rinse and pat dry chicken breasts, brush olive oil on and season with kosher salt and pepper to taste.
  5. Drain bacon grease from saute pan and raise heat to medium high. Saute chicken breasts, about 6 minutes per side, until a nice browning occurs and chicken is cooked through. Set aside, and keep warm with tented foil. (NOTE: You may also grill the chicken if desired at the same cooking time).
  6. In the same pan, add 2 tablespoons of butter and saute shallots for a few minutes. Add garlic and cook for another 30 seconds. Add sliced mushrooms and saute for another few minutes until they are soft.
  7. Defrost frozen spinach in microwave for 5 minutes, drain and then add spinach (you can also add fresh spinach now) to the pan with the shallots, garlic and mushrooms. Cook for a few minutes until all cooked through, add crumbled bacon and season with freshly ground black pepper. Turn heat to low and keep warm while making the Alfredo sauce.
  8. ALFREDO SAUCE
  9. In a medium saucepan, melt butter, cream and whipped cream cheese over medium-low heat.
  10. Add shredded Parmesan cheese and season with freshly ground black pepper. If sauce seems too thick, add some of the reserved pasta water to the sauce to thin it down to desired consistency.
  11. Pour the Alfredo sauce into the pan with the spinach and mushroom mixture, slice the chicken into slices or chunks and add to the sauce and stir together well.
  12. Serve hot over the pasta (or you can mix the pasta into the sauce ahead of serving, whatever you prefer).
  13. Serves 4-6.
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http://www.theartfulgourmet.com/2016/02/23/chicken-spinach-mushroom-fettuccine-alfredo/

Summer Veggie Frittata + Time to Relax.

Summer Veggie Frittata

Summer is that time of year when we get to take some time off from our crazy busy lives, at least for a little while, to clear our heads, visit with friends and family, go to the beach, have a backyard cookout, or simply lie in a hammock and read a book or take a good, long nap.

Summer Veggie Frittata


It’s also a time when i tend to get a little lazy because it’s so hot outside. Or because I actually have some time on my hands to just, well do nothing. Or sleep in a little longer.

Summer Veggie Frittata 5

Because I’m constantly cooking as a profession, the last thing I feel like doing on vacation is well, cooking. Even though I get to stay at my parent’s house with a huge kitchen and backyard patio that actually has a grill and some room to move. And I always have all these big plans to make all this delicious food when I’m here but really just want to do – well, not much. You know – relax a little bit. 🙂

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I decided to make something easy for breakfast today. And healthy. All in one big pan. A Summer Veggie Frittata that’s full of spinach and onions and fresh zucchini with some shredded cheese that’s lovely and light and just tasty and good all around. Yes, I threw in a tablespoon or two of cooked bacon because I just can’t help myself but if you’re a vegetarian feel free to leave it out.

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I think I could get used to these lazy Summer vacation days. Don’t you agree?

Summer Veggie Frittata

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4-6

Serving Size: 1 wedge

Ingredients

  • 2 tablespoons light cream or half and half
  • 1 teaspoon dill seasoning
  • kosher salt
  • freshly cracked black pepper
  • dash of red pepper flakes
  • 6 large eggs
  • 1-2 slices of cooked bacon, crumbled
  • 1 tablespoon olive oil or butter
  • 1/2 cup minced onion
  • 1 package frozen spinach, defrosted and drained well (or 2 cups fresh spinach leaves)
  • 1 cup shredded cheese (Jack, Cheddar, Mozzarella)
  • 1 small zucchini, sliced

Instructions

  1. Preheat broiler to high.
  2. Meanwhile, combine cream, eggs, salt, pepper, cooked bacon and seasonings in a mixing bowl, whisking well.
  3. Heat a medium-large ovenproof skillet over medium heat. Add oil or butter to the pan and saute onions for a few minutes until soft and translucent.
  4. Add spinach and cook for a few more minutes until heated through (or wilted if using fresh spinach).
  5. Pour the egg mixture into the pan and cook for about 5 minutes until eggs are slightly set.
  6. Sprinkle half of the cheese over the top evenly.
  7. Top the frittata with the zucchini slices over the egg and cheese mixture.
  8. Sprinkle the remaining cheese over the top and place in the oven.
  9. Broil for about 3-5 minutes until the top is lightly browned and cheese is melted.
  10. Remove from oven and cut into wedges.
  11. Serve with additional fresh veggies or a green salad.

Notes

You can also add a little extra protein by mixing in some cooked ham or sausage. Feel free to substitute the veggies by adding in summer squash, peppers, tomatoes, whatever you have on hand. Goes great with a green salad and a glass of white wine if you're in the mood!

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http://www.theartfulgourmet.com/2015/06/30/summer-veggie-frittata-time-to-relax/

 

Lemony Rosemary Chicken Pasta with Greens and Beans, Ricotta & Toasted Walnuts

Yum

Lemony Rosemary Chicken Pasta with Greens and Beans

Today was one of those days – rainy, overcast, dreary, and oh, Monday. I also had a ton of things in my fridge that I need to clean out and organize. What a better day than today to do that, and whip up something delicious with all those goodies that needed to be used up.


Lemony Rosemary Chicken Pasta with Greens and Beans

I had a whole spatchcocked chicken that I had already grilled and roasted last week, plus a bunch of spinach, shallots,  some white beans and garlic. I thought I’d make a healthy and delicious Lemony Rosemary Chicken Pasta with Greens and Beans served in a silky, savory sauce made with lemon zest and juice, white wine, butter, olive oil and chicken stock; infused with red pepper flakes, rosemary,  aged Ricotta Salata and topped off with some toasted walnuts for extra crunch.

Lemony Rosemary Chicken Pasta with Greens and Beans

It’s such an easy and satisfying dish to make and it’s super healthy too, with tons of protein from the chicken and beans, and vitamin c from the spinach and lemon..and the silky savory sauce is just beautiful – light and bright, perfect for Spring. I also used a whole wheat penne pasta for some extra fiber and nutty flavor to go with the toasted walnuts which give a super nice crunchy texture.

Lemony Rosemary Chicken Pasta with Greens and Beans

All you need is a glass of lovely white wine, and maybe some crunchy toasted bread with olive oil and more grated cheese to go with it. And forget that the sun isn’t out today. And that it’s cold and dreary. And that it’s Monday.

And just be happy where you are, right here. Right now.

Lemony Rosemary Chicken Pasta with Greens & Beans

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6

Serving Size: 1 1/2 cups

This is a light and bright lemony pasta dish with roasted shredded chicken, sauteed spinach, white beans, garlic, shallots, and rosemary in a light wine and chicken broth sauce with grated ricotta salata cheese and topped with toasted walnuts for extra crunch.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 1/2 bunches of fresh spinach
  • 3 garlic cloves, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fresh rosemary, chopped
  • 1 can cannelini beans, rinsed and drained
  • 1/2 cup chicken broth
  • 1/2 cup white wine or dry sherry
  • 1 lemon, juice and zest
  • 1/3 cup half and half
  • 1/2 cup aged ricotta salata cheese (or grated parmesan)
  • 3 cups shredded cooked chicken (grilled or rotisserie)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces whole wheat penne pasta
  • 1/2 cup walnuts, crushed and toasted

Instructions

  1. Bring a large pot of salted water to a boil over high heat.
  2. Wash and trim spinach, cut shallots and garlic, drain white beans, zest and juice lemon and set aside along with other prepped ingredients (broth, wine, half and half, cheese, rosemary, red pepper flakes.)
  3. Heat olive oil and butter in a large saute pan over medium heat. Saute shallots for about 5 minutes until soft and translucent. Add garlic and saute for another minute.
  4. Increase heat to medium high, add spinach, red pepper flakes and rosemary; saute together for about 5 minutes until spinach is wilted, but still bright green.
  5. Add the cannelini beans and saute, stirring together for another few minutes until heated through.
  6. Add chicken broth, wine, lemon juice and zest and continue cooking with spinach and beans for a few minutes. Add the half and half and grated ricotta cheese, stir to combine.
  7. Stir in the cooked shredded chicken and cook until warmed through. Season with salt and pepper to taste, keep warm on medium-low heat.
  8. Meanwhile, cook the pasta and drain, reserving a few tablespoons of the pasta water. Add the pasta to the saute pan with the chicken, greens and beans, adding the reserved pasta water and stir to combine.
  9. Crush the walnuts into small pieces and toast over medium-low heat for about 5 minutes in a small saute pan until lightly browned and nutty flavor.
  10. Serve the pasta in large bowls with additional grated cheese, toasted walnuts, and salt and pepper to taste.

Notes

This recipe calls for whole wheat penne but you can use any pasta you desire. You can also experiment with other types of greens - chard, beet greens, dandelion greens, etc. Grated Parmesan or Romano cheese can also be used if you can't find aged Ricotta Salata. Toasted pine nuts or breadcrumbs would also be great in place of the toasted walnuts.

http://www.theartfulgourmet.com/2015/04/20/lemony-rosemary-chicken-pasta-with-greens-and-beans-ricotta-toasted-walnuts/

Entertaining with Ease: Holiday Brunch Strata w/ Ham, Spinach and Cheese

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The holidays are rapidly approaching, and that means plenty of parties, get-togethers and entertaining with family and friends which is why this is my favorite time of year! I always love to get together with friends and family and have a holiday brunch where we all bring a lovely dish, and sit around the table eating, drinking and talking for hours as we catch up on each other’s lives and laugh a little. That’s what the holidays are all about in my opinion. Sharing, laughing, loving, eating and drinking.

Holiday Brunch Strata Ingredients


One of my favorite things to make for brunch is a Holiday Strata, a delicious breakfast casserole, made with bread, milk, cheese, eggs, ham or bacon, and some fresh sautéed veggies all baked in to a big pot of goodness. It’s rich, creamy, hearty and incredibly delicious, a savory bread pudding, if you will – and a great way to use some of your leftover holiday ham, veggies and cheese! It goes great with a green salad, some fresh fruit and mimosas (and of course lots of coffee, tea and holiday pastries on the side!)

KitchenAid Artisan Stand Mixer Shot3

This recipe is really easy to make, especially with my amazing KitchenAid® Artisan® Series Stand Mixer. The best part about making a Strata is that you just throw all the wet ingredients and spices in the bowl of your stand mixer and whisk it all together on low speed for a few minutes to beat the eggs, milk and cheese together. Then you layer all the ingredients in the casserole dish the night before, allowing the bread to soak up all the luscious custard and flavors overnight, and then you just pop it in the oven and bake it in the morning. (And maybe even get to sleep in a little or go back to bed while it’s cooking!)

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I used a baked white loaf for the bread, but you could also use whole wheat or even Challah bread for a touch of sweetness. You can also substitute crumbled sausage, bacon or pancetta for the ham, and experiment with using some different cheeses if you like (I used shredded mozzarella, but any cheese that melts well like a Gruyere, Swiss or Cheddar will work great). You can also substitute broccoli instead of spinach, or throw in some colorful peppers to add some extra color – the possibilities are endless, and all tasty using the same base recipe I created.

CLICK HERE TO GET THE RECIPE AND STEP BY STEP INSTRUCTIONS ON THE KITCHENTHUSIAST BLOG BY KITCHENAID!

Other Brunch Casserole and Strata recipes you might enjoy:

Martha Stewart’s Fontina, Speck and Onion Strata

House Beautiful’s Strata Recipe

Southern Living’s Brie and Veggie Breakfast Strata

Taste of Home’s Brunch Strata Recipe

Williams-Sonoma Bagel Strata with Sausage and Spring Vegetables

Holiday Brunch! Caramelized Onion, Ham & Gouda Tart :: Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Vinaigrette :: Chicken Empanadillas :: Gluten-Free Spinach, Mushroom and Cheese Egg Casserole :: Brown Sugar Butter Monkey Bread

Holiday Brunch
Holiday Brunch

It wouldn’t be the holidays without catching up with friends and family and coming together for a fun holiday brunch with friends that I only get to see a couple times a year. There’s nothing better than gathering in the kitchen and around the table to eat, drink, and laugh together over some great food and drinks.

Holiday Brunch with the Girls
Holiday Brunch with the Girls

We decided to all bring a dish for our brunch (I love potlucks!) – I made a Caramelized Onion, Ham and Gouda Tart, my Sister brought a Pear, Bleu Cheese, Cranberry and Toasted Pecan Salad with Honey Vinaigrette. We also had homemade Chicken Empanadillas from my friend Julie, a Gluten-Free Spinach and Mushroom Egg Casserole by Donna (our gracious host!) and Rachel’s Brown Sugar Butter Monkey Bread was to die for! Teresa brought some gorgeous Christmas cookies and Peppermint Bark for dessert. Here’s a roundup of our recipes for the perfect holiday brunch..enjoy!

Caramelized Onion, Ham & Gouda Tart

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6

Caramelized Onion, Ham & Gouda Tart

This savory tart recipe is perfect for the holidays and easy to make. You can either make it in a 9-inch tart pan or in a pie dish. It has tons of chunky ham, lots of gooey melty cheese, and caramelized onions, covered in a creamy egg custard with herbs baked in a crunchy, flaky pie dough. You could also substitute crispy bacon or prosciutto for the ham, and use any melty cheese you like. The caramelized onions and garlic give it a tangy sweet flavor that goes perfect with the cheesy creamy custard.

Ingredients

  • 1 refrigerated pie shell dough (fresh or store-bought)
  • 1 cup cooked and cubed ham
  • 1 medium onion, halved and sliced thin
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon maple syrup
  • 1 cup sour cream
  • 1 egg
  • 1 egg yolk
  • 1/2 cup light cream
  • 1/2 tablespoon fresh thyme, chopped (or 1 tsp dried)
  • 1/2 tablespoon fresh parsley, chopped (or 1 tsp dried)
  • Sea salt and black pepper, to taste
  • 3/4 cup Gouda cheese, sliced or shredded (can also substitute Gouda, Cheddar or another soft cheese that melts well)

Instructions

  1. Preheat oven to 450 degrees.
  2. Roll out pie dough into a 9" pie dish, overlapping dough 1 inch over edge of pie dish. Flute edges.
  3. Heat a large sauté pan over medium-low heat, add olive oil and butter and onions.
  4. Saute onions for about 5 minutes until soft, add maple syrup and stir.
  5. Saute onions for another 5-10 minutes until they become caramelized and golden brown, add garlic and cook another minute or so. Remove from heat and set aside.
  6. Meanwhile, in a mixing bowl whisk together sour cream, egg, egg yolk, light cream, fresh thyme, parsley and salt and pepper to make the custard filling.
  7. Scatter the caramelized onions into the pie shell, and top with diced ham and cheese.
  8. Pour custard over the top evenly into the shell. Bake tart for 10 minutes.
  9. Take tart out of the oven and cover the crust edges with strips of foil and bake an additional 15 minutes until bubbly and golden brown..
  10. Let tart cool on a wire baking rack, cut into wedges and serve.
  11. Note: if using homemade dough, pre-bake tart shell covered in foil with dried beans or pie weights at 400 degrees F for 15-17 minutes, then and add meat and veggies and custard filling and bake for additional 20 minutes or so until the tart is set.

Notes

Recipe inspired by Andrew Zimmern's Bacon-Onion Tart, Food & Wine Magazine

http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/


Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Viniagrette

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6-8

Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Viniagrette

This is one of my favorite Winter salads made with a gorgeous combination of flavors and textures. It has fresh sliced pears, toasted pecans, crumbly bleu cheese and red onions, bathed in a slightly sweet honey vinaigrette.

Ingredients

  • 3/4 cup pecans, toasted
  • 1/2 head iceberg lettuce, chopped
  • 1/2 head romaine lettuce or 1/2 bag mixed greens, chopped
  • 1/2 large red onion, sliced thin
  • 3/4 cup crumbly bleu cheese
  • 1/2 cup dried cranberries
  • 1-2 pears, cored and sliced
  • Dressing:
  • 3 tbsp veg oil
  • 1 tbsp red wine vinegar
  • 3 tablespoons honey, heated
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoons salt (optional)
  • 1/4 teaspoon fresh ground black pepper (optional)

Instructions

  1. Salad:
  2. Preheat oven to 325 degrees.
  3. Place pecans on a baking sheet and toast for 7-10 minutes until lightly browned.
  4. Chop lettuces and slice onion, add to large salad bowl with cranberries.
  5. Core and cut pears into thin slices. Toss some into salad, save some for topping.
  6. Heat honey and make dressing; toss with salad ingredients, top with crumbly bleu cheese and sliced pears.
  7. Dressing:
  8. Combine vinegar, warmed honey, salt and pepper in a blender or whisk together well in a mixing bowl.
  9. Slowly stream in olive oil whisking vigorously until all oil is blended into a gorgeous vinaigrette dressing.
  10. Toss with salad ingredients.
http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/

Chicken Empanadillas (Empanadas)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 10-12 empanadillas

Chicken Empanadillas (Empanadas)

This is a classic recipe for Chicken Empanadillas (or empanadas). It has a flaky buttery dough surrounding a savory mixture of shredded cooked chicken, onions and spices, then lightly fried to crispy golden brown perfection. Serve with fresh tomato salsa for some extra heat and Latin flavor.

Ingredients

  • 1 tbsp. Evoo
  • ½ lb. cooked chicken breast & thigh
  • ½ medium yellow onion, finely chopped (about ½ cup)
  • ¼ cup Tomato Sauce
  • 6 Spanish Olives Stuffed with Minced Pimientos, thinly sliced
  • 2 tbsp. Sofrito
  • 1 packet Sazón with Coriander and Annatto
  • 1 tsp. Minced Garlic or 2 cloves garlic, finely chopped
  • ½ tsp. Dried Oregano Ground Black Pepper, to taste
  • 1 package (14 oz.) Discos (Yellow), thawed Corn Oil, for frying

Instructions

  1. Heat oil in a large skillet over medium heat. Add shredded chicken and cook until browned, breaking up meat with a spoon, about 10 minutes.
  2. Add onions and cook until soft, about 5 minutes more.
  3. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  4. On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  5. Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer).
  6. Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.
  7. Serve warm or at room temperature with a side of salsa.
  8. Makes 10 to 12 empanadillas.
http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/

Gluten-Free Spinach, Mushroom and Cheese Egg Casserole

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8

Gluten-Free Spinach, Mushroom and Cheese Egg Casserole

This is a healthy and delicious gluten-free egg casserole made with spinach, sautéed mushrooms, onions and cheese baked into a fluffy savory dish that will feed a crowd and leave room for the heavier fare at the brunch table.

Ingredients

  • 1 large bag (10 oz. each) spinach
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 1 1/2 packages (8 oz. each) sliced mushrooms
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup Gluten-Free Bisquick® mix
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs

Instructions

  1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  2. Sprinkle spinach, 1 cup of the cheese, the mushrooms and onion in pie plate.(I personally recommend sautéing the onions and mushrooms for a few minutes first to soften them before adding to the casserole.)
  3. In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
  4. Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese.
  5. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Notes

Recipe adapted from Betty Crocker

http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/

Brown Sugar Butter Monkey Bread

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 12

Brown Sugar Butter Monkey Bread

This recipe for Monkey Bread is sure to be a huge hit at your next brunch gathering with friends. It's super easy to make, using Pillsbury biscuits and is topped with brown sugar, butter, walnuts and cinnamon baked into a caramelized construction of sweet buttery goodness. It won't last longer than 5 minutes - promise!

Ingredients

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 1/2 cup chopped walnuts, if desired
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter or margarine, melted

Instructions

  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts among the biscuit pieces.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Notes

Recipe from Pillsbury.com

http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/

Girls-Brunch-Table

As I reflect on 2013, this has been a year filled with challenges and opportunities, adventures and growth both personally and professionally. Good times and bad times, which I’m thankful for and have made me stronger. Wishing all of you a Happy New Year 2014 and health, happiness and good eating! Cheers! xx

Homemade Rustic Pizzas: Chicken, Garlic, Spinach & Sundried Tomatoes :: Pepperoni, Ham, & Sauteed Veggies

Rustic Pizza

Rustic Pizza

Pizza is probably one of my most favorite things on the planet. Seriously. Who can resist that crispy crunchy crust topped with melted gooey cheese and fresh, savory baked toppings? A pizza is a creative endeavor that is only limited to your imagination. The pizza dough is like a blank canvas just waiting for the artist to paint a masterpiece on.

Speaking of dough, you can certainly take a stab at making your own – here is a basic pizza dough recipe that’s easy enough to make. If you don’t want to bother making your own and want to save time, you can use pre-made refrigerated pizza dough from the grocery store (I get mine from Fairway stores, or you can try Pillsbury pizza dough which is inexpensive and easy to use. They even have Artisan, thin and gluten-free crusts now which is kinda cool.)


I made these rustic pizzas the other day in an attempt to use up some fresh veggies, pizza dough and ingredients from my kids cooking show I taped last week – we made all kinds of fun pizza on set but i couldn’t bear to waste the leftovers!

So here’s how easy these babies are to make…I divided the pizza dough and patted out the dough on to pizza pans to make four rustic pizzas – one of them topped with sauteed garlic, spinach, olive oil, savory chicken,  sun dried tomatoes and plenty of mozzarella gooey cheese. The other one I made with sauteed bell peppers in different colors, broccoli, pepperoni, ham, tomato sauce and two gooey cheeses – mozzarella and muenster, great for melting. The trick to a great pizza in my experience is to saute your veggies in some olive oil and garlic BEFORE you put them on the pizza (the chicken too!). This gives them a deeper flavor and keeps them from drying out in the oven when you bake the pizzas. Throw them in a preheated oven on 400 degrees for about 15-17 minutes, let them cool on a baking rack for about 5 minutes, and then top them with some fresh torn basil, some extra parmesan cheese and pepper flakes and you’ve got some serious deliciousness going on.

Sauteed Chicken, Garlic, Spinach & Sundried Tomato Pizza

Chicken, Spinach, Garlic and Sundried Tomato Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2-4

This is a tasty and healthy pizza made with sauteed garlic and spinach, red pepper flakes, sauteed chicken breast, sundried tomatoes and Parmesan and Mozzarella cheese.

Ingredients

  • 1 package refrigerated pizza dough (or handmade)
  • 4 tablespoons extra virgin olive oil, divided
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon garlic, minced
  • 1 teaspoon red pepper flakes
  • 1/2 package fresh spinach, chopped
  • 6-8 thin chicken cutlets, cut into 1" chunks
  • 1 tablespoon seasoned salt or poultry seasoning
  • Fresh ground black pepper, to taste
  • 1/4 cup sundried tomatoes, julienned (thin strips)
  • 1 cup shredded Mozzarella cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Divide pizza dough in half and shape into two oval or rectangular pizzas on a greased pizza pan.
  3. Drizzle 1 tablespoon of olive oil and 1/4 cup of Parmesan cheese on to the base of each pizza dough.
  4. Heat an additional tablespoon of olive oil over medium heat in a large saute pan and saute minced garlic and red pepper flakes for about a minute.
  5. Add chopped spinach and stir. Saute together for another 3-4 minutes until spinach starts to wilt.
  6. Remove spinach garlic mixture from pan and set aside in a mixing bowl.
  7. Heat additional 2 tablespoons olive oil in the same pan, add seasonings and saute the chicken for approximately 8 minutes until golden brown. Remove pan from heat.
  8. Top pizza crusts with spinach-pepper-garlic mixture, sundried tomatoes and sauteed chicken (divided into equal portions for both pizzas).
  9. Top both pizzas with shredded mozzarella cheese and place pizza pan in oven.
  10. Bake for 15-17 minutes until cheese starts to get bubbly and golden brown.
http://www.theartfulgourmet.com/2013/10/02/homemade-rustic-pizzas-chicken-spinach-garlic-sundried-tomato-pizza-pepperoni-ham-sauteed-veggie-pizza/

Pepperoni, Ham & Sauteed Veggie Pizza

Pepperoni, Ham, & Sauteed Veggie Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2-4

This is a healthy and hearty version of classic pizza made with sauteed garlic, bell peppers and broccoli with diced ham and pepperoni topped with gooey mozzarella and muenster cheese.

Ingredients

  • 1 package refrigerated pizza dough (or handmade)
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon garlic, minced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup orange bell pepper, diced
  • 1/4 cup yellow pepper, diced
  • 1/4 cup green bell pepper, diced
  • 1/2 cup broccoli florets, chopped
  • Sea salt and pepper to taste
  • 1 cup tomato sauce or puree
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic salt
  • 1/4 cup pepperoni, chopped
  • 1/4 cup ham, chopped
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup Muenster cheese, torn into pieces
  • 1 tablespoon garlic salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Divide pizza dough in half and shape into two oval or rectangular pizzas on a greased pizza pan.
  3. Heat olive oil over medium heat in a large saute pan and saute minced garlic for about a minute.
  4. Add diced bell peppers, chopped broccoli, salt and pepper and stir. Saute together for 5-7 minutes until vegetables get tender and soft.
  5. Remove pan from heat.
  6. In a small mixing bowl, mix together tomato sauce, tomato paste, Italian seasoning and garlic salt to make tomato sauce for pizzas.
  7. Top pizza crusts with tomato sauce, pepperoni, ham and sauteed vegetables (divided into equal portions for both pizzas).
  8. Top both pizzas with shredded mozzarella and muenster cheeses, sprinkle with garlic salt and place pizza pan in oven.
  9. Bake for 15-17 minutes until cheese starts to get bubbly and golden brown.
http://www.theartfulgourmet.com/2013/10/02/homemade-rustic-pizzas-chicken-spinach-garlic-sundried-tomato-pizza-pepperoni-ham-sauteed-veggie-pizza/

***Stay tuned for my new cooking show – Cooking with Color 4 Kids© airs live on Oct 26th at 9:30 am EST on cable TV in NYC!!

Cooking with Color 4 Kids© by Kristen Hess

Channels: Time Warner 34/ Cablevision 67/ RCN 82/ Verizon 42 and the Internet: Channel 1
BCAT TV Network cablecasts in all five boroughs of NYC on Verizon FIOS cable.

If you don’t live in NYC and want to watch the show live online on 10/26, please use this link and watch Channel 1:
http://bricartsmedia.org/community-media/watch-brooklyn-public-network

CLICK HERE TO SEE ALL THE PHOTOS FROM THE PILOT TV COOKING SHOW TAPING

Spinach Artichoke Ricotta Pizza with Parmesan Garlic Cauliflower Crust

Cauliflower-SpinachArtichoke-Pizza-hero

Spinach Artichoke Ricotta Pizza with Parmesan Garlic Cauliflower Crust

Summer has quickly arrived and it’s that time of year again to shed a few pounds and hit the beach. I’ve decided to muster up some will power and started experimenting with a low carb diet with grand visions of lazy days on the beach in that bikini I need to fit back into. The bad news is whenever I decide to go on a diet, my brain automatically starts thinking about all the evil foods I CAN’T eat – pizza being one of the first things I start craving.

I decided to make a low-carb pizza using a parmesan garlic cauliflower crust. It sounds weird, but it’s absolutely delicious and healthy and a great substitute for traditional pizza dough when you want a healthier option to cut some carbs out of your diet (while satisfying your cravings for pizza which are absolutely NOT allowed when you’re doing low carb!) I’m absolutely in LOVE with spinach artichoke dip and thought I would make a lighter version mixed with some fresh ricotta, garlic, onion and parmesan cheese to top the pizza.


I found a gorgeous head of bright yellow Carnival cauliflower and simply shredded and chopped it into a fine crumble (you can also do this in a food processor or blender). Then I chopped up some garlic and threw them both in the microwave for about 8 minutes, then drained and let cool.

You simply need to mix in some grated parmesan cheese (or any other shredded cheese you like), an egg, garlic, dried minced onion, herbs de Provence (or dried oregano or basil), a few sesame or chia seeds (optional), some yeast, almond flour and sea salt and black pepper. Then pat the mixture on to a greased pizza sheet or Silpat mat, then bake for about 10-15 minutes until the crust is lightly golden brown.

In the meantime, to make the luscious (and healthy) spinach, artichoke and ricotta topping – simply sauté the spinach with some garlic and olive oil, mix in some chopped up artichoke hearts (precooked), fresh minced garlic, ricotta cheese and shredded parmesan cheese, then top the pizza crust spreading the mixture in an even layer. Top with some additional shredded cheese (I used sharp white cheddar but you can use mozzarella or Monterey jack or any other cheese you like that melts well), and then scoop some light and fluffy ricotta cheese on top of the mixture and bake for another 7-10 minutes until the cheeses are melted and bubbly.

In my experiment I found that you shouldn’t spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.

Also, let the pizza cool for about 5 minutes or so before slicing it. Top with additional salt and pepper, red pepper flakes if desired, and grated parmesan cheese.

Devour. Repeat.

Parmesan Garlic Cauliflower Crust

Preheat the oven to 425. Prepare the cauliflower crust ingredients and pat down on a greased pizza pan.

Baked Parmesan Garlic Cauliflower Crust

Bake at 425 degrees for about 10-15 minutes until it starts to get golden brown around the edges.

Pizza Ready For Oven

Top pizza crust with spinach artichoke mixture, shredded cheese and ricotta. Bake for another 10 minutes.

Spinach Artichoke Ricotta Pizza with Parmesan Garlic Cauliflower Crust

Let pizza cool down for 5-10 minutes and cut into slices.

Spinach Artichoke Ricotta Pizza with Parmesan Garlic Cauliflower Crust

Garnish with additional salt and pepper, parmesan cheese and red pepper flakes.

Spinach Artichoke Ricotta Pizza with Parmesan Garlic Cauliflower Crust

Devour.

Spinach Artichoke Ricotta Pizza with Parmesan Garlic Cauliflower Crust

Repeat.

Parmesan Garlic Cauliflower Crust

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6 (or 1 large 9-10\" pie)

Ingredients

  • 1 head cauliflower (about 2 ½ cups shredded)
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 cup grated parmesan cheese
  • 1 tablespoon nutritional yeast
  • 2 tablespoons almond flour
  • 1 teaspoon sesame or chia seeds
  • ½ teaspoon herbs de provence (or dried basil or oregano)
  • ½ teaspoon dried minced onion
  • sea salt and fresh ground black pepper
  • red pepper flakes (optional)

Instructions

  1. Preheat the oven to 425.
  2. Grease a 9-10” round pizza pan or place Silpat mat on a rectangular baking sheet.
  3. Shred and chop cauliflower into fine crumbles (either by hand with a large Chef’s knife or with a food processor).
  4. Mince the garlic and add to the cauliflower in a microwave-safe large bowl.
  5. Microwave covered with plastic wrap for about 7-8 minutes.
  6. Uncover, drain and let cool for about 5-10 minutes.
  7. Add the next nine ingredients and mix together well.
  8. Bake the crust for about 10-15 minutes until golden brown. Remove the crust from oven and set aside.

Notes

In my experiment I found that you shouldn't spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.

http://www.theartfulgourmet.com/2013/06/03/spinach-artichoke-ricotta-pizza-with-parmesan-garlic-cauliflower-crust/

Spinach & Artichoke Ricotta Pizza

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 (or 1 large 9-10\\\" pie)

Ingredients

  • 1 parbaked cauliflower crust (see attached recipe above)
  • 1 tablespoons olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 package frozen spinach, defrosted (or 1 bag fresh baby spinach)
  • 1 package frozen artichokes, defrosted (or 1-14 oz can, drained)
  • 1-15 oz container ricotta cheese, divided in half
  • 1 cup parmesan cheese, grated
  • sea salt and fresh ground black pepper, to taste
  • ½ cup white cheddar cheese (can sub Monterey jack or mozzarella), shredded
  • dash of red pepper flakes (optional)

Instructions

  1. Preheat a large sauté pan over medium-low heat.
  2. Place the spinach in a large microwave-safe bowl and cover with plastic wrap. Cook for about 8 minutes on HIGH.
  3. Mince the shallots and garlic cloves and drain the spinach (pressing out extra liquids).
  4. Add one tablespoon of olive oil and sauté the shallots for about 5 minutes. Add the garlic and sauté for another minute.
  5. Add the additional tablespoon of olive oil and sauté the spinach for another few minutes, mixing all ingredients together. Remove from heat and let cool for about 5 minutes.
  6. Microwave the artichokes in a large microwave-safe bowl and cover with plastic wrap. Cook for about 5-6 minutes on HIGH and drain. (if using canned artichokes, simply drain).
  7. Chop the artichokes up into small pieces and place into a large mixing bowl.
  8. Add half of the container of ricotta cheese, 1 cup parmesan cheese, salt and pepper and mix well.
  9. Stir in the spinach, shallots and garlic mixture.
  10. Drizzle or spray some olive oil lightly on to the parbaked cauliflower pizza crust.
  11. Spread the spinach, artichoke and ricotta mixture evenly over the crust.
  12. Sprinkle with shredded cheddar cheese, salt and pepper, red pepper flakes and scoop out a few large tablespoons of ricotta cheese and place on top of the pizza.
  13. Bake at 425 degrees for another 7-10 minutes until the cheeses are melted and bubbly and the crust edges are light golden brown. (Watch crust edges to make sure they don't burn).
  14. Remove pizza from oven and let cool for about 5 minutes.
  15. Slice into wedges (or squares if making rectangular pizza) and top with additional red pepper flakes and parmesan cheese.

Notes

In my experiment I found that you shouldn't spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.

http://www.theartfulgourmet.com/2013/06/03/spinach-artichoke-ricotta-pizza-with-parmesan-garlic-cauliflower-crust/

More pizza recipes you might enjoy:

Two Peas and Their Pod Spinach Artichoke Pesto Pizza

Real Simple Spinach and Artichoke Pizza

Gluten Free Spinach and Artichoke Pizza Better Batter

Recipe Girl’s Hawaiian Cauliflower Pizza

Closet Cooking’s BBQ Chicken Cauliflower Crust Pizza

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