Pizza Bianca with Whipped Ricotta Goat Cheese

All this rain and chilly weather really had me craving pizza. Like the amazing Pizza Bianca from Backspace. Which I love Backspace… did you know they are serving lunch now? Who wants to be my date?

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So I dreamed up the idea for a whipped ricotta and goat cheese spread for this number. Creamy, white goodness. Best of all, you get to slather it on with a spatula. It’s really fun actually.

I made the dough using this recipe . I used a pizza stone instead of grilling. The crust wasnt quite as crispy and didnt have that fire roasted taste, but it got the job done on a chilly evening.

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For this recipe you’ll need:

1lb pizza dough (recipe)
3 cups fresh arugula
2 ounces lemon juice
1 cup part skim ricotta
1/2 cup goat cheese
1/4 pine nuts
2 tablespoons olive oil
Salt and Pepper

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Whip the ricotta and goat cheese together. I used my stand mixer with the whisk attachment for about two minutes on medium speed. You could also use a hand mixer. You could even do it by hand with a whisk or fork, just might take a while. Use those muscles!

Roll out the pizza dough on the stone and bake for 10-12 minutes at 350 degrees or until the edges are crispy. Be sure to roll the dough out very thin, less than a 1/4 inch thick before baking.

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Slather on the creamy ricotta and goat cheese. Try not to lick the spatula until you’re done.

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Toss the arugula with olive oil, lemon juice, pine nuts, salt and pepper.

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Load the arugula on top of the pizza and eat up! I mean, I personally like a little salad with my pizza, so if you’re into that, this is the pizza for you!

Red pepper flakes and Parmesan cheese go very well with this pizza.

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Enjoy!

Grilled Stuffed Portobello Mushrooms with Couscous

I’ve been wanting to make something with portobello mushrooms for a while now. Plus, I haven’t used the grill in a while either so this was the perfect combo. I have heard that portobello mushrooms are the “steaks” of mushrooms and are hearty and great on the grill, so here goes!

I stuffed the mushrooms with garlic couscous and goat cheese and served them with steamed broccoli. You could definitely get creative with more vegetables or meats for the stuffing but I wanted to keep it simple and healthy for this dish.

You’ll need:

2 large portobello mushrooms

Head of broccoli

Package of couscous (I used garlic flavor)

Garlic

Goat cheese

Worcestershire sauce

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First, wash your portobellos really well, removing all the dirt. Be sure to check the gills!

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Remove the stems. Now you are ready to marinate the portobellos. Place them in a covered dish and soak with worcestershire sauce and garlic. Place in fridge and let marinate for about 2 hours.

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Once you are ready to start cooking, wash and chop your broccoli. Steam the broccoli with garlic and fresh lemon juice.

After you’ve started steaming your broccoli, you can start making the couscous. Follow the directions on the box but its really simple. Just boil, add couscous, remove from heat and let soak.

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These are what your portobellos will look like after marinating for a while.

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Place portobellos on the grill, medium heat, gills side down for about 5 minutes.

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Flip the portobellos over and grill for another 5 minutes or so. Then they should be tender and ready!

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I stirred some goat cheese into the couscous once it was done cooking.

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Now, plate your portobello and fill with the couscous and top with more goat cheese. Add the steamed broccoli and your meal is complete!

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