simple & healthy: ricotta pizza

Martha (Stewart) strikes again.

I don’t have many of her cookbooks, but I’m a regular on her site and appreciate her knack for beautiful recipes using simple ingredients.

Her ricotta pizza combines simple ingredients that come together in minutes – perfect for weeknight dinners or those Friday nights when take-out is calling your name.

If you regularly read my blog, you know I have a little obsession with tortilla crust pizzas, but you can use whatever you prefer! Serve the pizzas with simply dressed greens or roasted vegetables.

Ingredients you’ll need:

  • Crusts (tortillas, pre-made crusts, french bread, pita)
  • Ricotta cheese
  • Red Onion, sliced thin
  • Mushrooms, roughly chopped
  • Hard cheese like parmesan or romano
  • Greens like arugula, spinach, or kale cut into ribbons

Steps:

  • Prep crust if necessary (I always bake my tortilla first to get it a little crispy and then top)
  • Spread with ricotta cheese
  • Top with mushrooms, onions, arugula and flavorful cheese
  • Bake until cheese is melty and toppings are golden brown

Martha’s Thinnest Crust Pizza with Ricotta & Mushrooms

twenty-five ideas for shredded chicken

I’ve gotten into the habit of cooking a chicken in the crock pot on Sundays. Cooking it in the crockpot is easy (and doesn’t require the oven – it is still hot in Southern California!) and creates delicious, flavorful and really easy shredded chicken.

I’ve been eating buffalo chicken salads, curried chicken salads and plain chicken in my current favorite salad: greens + cucumber + chicken + avocado + hemp seeds + balsamic vinaigrette. There are endless ways to use shredded chicken – here are some of my favorites:

What do you make with shredded chicken? 

summer crostini

Otherwise known as pesto goat cheese with fresh tomatoes on….crostini.

I thought the latter was a little long.

Few things scream summer like garden-fresh tomatoes and flavorful pesto.

And few things taste as good as summer tomatoes and pesto made from a fresh bunch of basil. Or you know, pesto from a jar – sometimes convenience rules.

It is the combination that never gets old: basil, tomato and bread. Cheese never hurts.

This summer appetizer is great because it can be made ahead of time and then just compiled when you are ready for it. If you are short on time you can always buy pre-made crostini or use melba toasts.

And I totally used jarred pesto – I just didn’t tell.

 

Summer Crostini

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 5 minutes

Keywords: appetizer cheese July 4th Italian summer

 

Ingredients (12 servings)

  • 8 oz goat cheese
  • 8 oz reduced-fat cream cheese
  • 4-5 Tbsp pesto
  • 2 cups chopped tomatoes
  • 1 baguette
  • olive oil
  • salt & pepper

Instructions

Prepare crostini: thinly slice bread, brush with olive oil and broil or grill until golden brown.

Let goat cheese and cream cheese soften in bowl.

Stir to combine until smooth.

Stir in pesto.

Spread mixture on plate or platter.

Layer chopped tomato on top of cheese mixture.

Drizzle with olive oil and season with salt & pepper.

Serve with crostini.

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fourth of july food

Hello Everyone!

Happy fourth of july week! It is kind of a weird work week for me – and I suspect many of you too. Work a bit, take a break, work a bit more and then another weekend is here!

I’m not quite sure what our plans are quite yet, but I’m hoping it involves a pool and a grill. :)

This is what I want to eat and drink!

 

Sips:

Mango Wine Coolers via Just Putzing Around the Kitchen

Blueberry Smash via Bon Appétit

Summer Hoedown (Watermelon Beer Cocktail) via CHOW

Mango Raspberry Sangria via Epicurean Mom

Watermelon Keg (picture source)

 

Bites & Sides: 

Fresh Spring Rolls via Satisfy My Sweet Tooth

Extra-Green Goddess Dip via Bon Appétit (photo source)

Charred Corn Salad with Basil and Tomatoes via Bon Appétit

Mains:

Hot Dogs with Peppers & Mozzarella 

Peach, Prosciutto, and Goat-Cheese Pizza via Gourmet

Grill-Pressed Italian Party Panini via Serious Eats

Hawaiian-Style Hot Dogs via A Spicy Perspective

Korean BBQ Ribs via Jo Cooks

Treats:

Chocolate Chip Ice Cream Bars via Pinch of Yum

Peach-Blueberry Ice Cream Pie via Bon Appétit (photo source)

Blueberry Mascarpone Tart via Sugar & Snapshots

Wild Ginger Ice Cream via Hunter Angler Gardener Cook

Easy Berry Pavlova via Haidee’s Kitchen

 

What is on your menu?

Have a safe 4th of July!