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?
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.
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
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.
Slather on the creamy ricotta and goat cheese. Try not to lick the spatula until you’re done.
Toss the arugula with olive oil, lemon juice, pine nuts, salt and pepper.
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.
My kitchen has turned into the ultimate revolving door with friends, and friends of friends, popping in several times a week. Many times unexpectedly, which is exactly how I like it. Growing up I always wanted to live in a house that was bursting with friends, family and lots of pets! Now as a pseudo-adult, I’ve been able to somewhat create that feeling in my house. With friends popping in all the time, I have come up with a few quick go-to dishes and appetizers that I can throw together in no time. This is great for sharing and easy to transport if you want to take to a potluck!
You’ll need: French Bread Asparagus Ricotta (I like to use part-skim) Honey Garlic Salt Pepper Olive oil
First, slice the french bread into one inch thick slices.
Drizzle one side of each french bread slice with olive oil. I used about one tablespoon of olive oil for 6 crostinis.
Sprinkle the french bread with garlic salt and black pepper.
Smear each piece with a thin layer of ricotta cheese.
Slice pieces of asparagus to fit the length of the crostini.
Place crostinis on a baking sheet lined with foil. Toast at 350 degrees for 5-6 minutes or until edges are crispy.
These little babes or uh I mean croquettes, can easily be paired with a host of other dishes or sides, even for breakfast!
One of my thoughts was to pair these with a poached egg and some hollandaise sauce… somebody out there better try that and let me know how it is!
One large chicken breast
2-3 cloves of garlic
1/2 a white onion
Thyme and Parsley
Panko bread crumbs
First, start by boiling the chicken breast. Place the raw chicken breast into a pot of boiling water. Once you place the chicken in, the bubbles made subside for a minute or so but they will come back.
Add in a few shakes of Thyme and Parsley.
Add the spices, chopped onion and garlic to the boiling pot. Cover this, reduce to medium heat and let boil for 25 minutes.
After 25 minutes… looks about done.
Strain the water from the pot but save the onion and garlic to add back in later for extra flavor.
Shred the chicken. I did this with two forks. The chicken should be pretty tender making this super easy.
Mimi showed up. She’s got quite the nose for meat!
Shredded chicken. Be sure to pull the chicken into fine strands. Dont want any big chunks of meat in these croquettes.
I added about half of the garlic and onions into a mixing bowl with the shredded chicken.
Add about a cup of ricotta into the mixing bowl with the chicken and onions.
Mix that all up.
Pour some Panko bread crumbs onto a plate.
Pat the chicken ricotta into little cakes. Be sure not to make them too thick or too thin. Probably about 1/2in thick.
Now cover the croquettes in Panko bread crumbs.
They are ready for the pan!
Pour vegetable oil into the pan. Be sure the entire bottom of the pan is covered evenly with about a 1/4in of oil. Heat the oil on medium-high heat before putting the croquettes into the pan. You will know when its ready because the oil will start to smell, kind of like something fried. You can test to see if its ready by placing a small ball of croquet in the pan. If it immediately starts to sizzle then you’re ready!
Croquettes into the pan!
Flip the croquettes over once the under side is browned. This will probably take 2-3 minutes at least. But each stove is different so keep an eye on them.
I served my chicken ricotta croquettes with sautéed peas and mushrooms.