As our asparagus patch winds down for it’s first productive year, I wanted to make something different with our last cutting.
How about Asparagus Goat Cheese Pizza? I ran across a recipe that was written in…..you guessed it French (if you are new to our blog I am a huge French/France fan). Now translations sometimes do not go as you plan. Some words do not translate into the same products or instructions…….well lets just say, if I ever had to cook in France I may not do so well…….
That being said, I decided that perhaps my best approach was to make my own recipe and forget the translation. If you would like to see the original recipe take a look at the La popotte de Manue website. It is all written in French but is a very pretty website.
So, on to my version, I liked the idea of the asparagus and goat cheese, and adding bacon…….well, its bacon…… you can add bacon to anything and have a winner!
We always have onions on pizza, and red onions have the color and taste that are just right for this pizza. I wasn’t sure about the cream and egg mixture as the “sauce” but it lent a creaminess when mixed with all the other ingredients.
You can make your own dough or buy a ready made dough. Do use dough and not a pre made crust, as you need to make a rim so the egg mixture stays on the pizza, and isn’t a giant mess in the bottom of your oven.
So, for our final cut of asparagus, we give the Asparagus Goat Cheese Pizza a big thumbs up and we think you will too!!!!
Sunday morning breakfast at the Boyd’s…………Pizza????? Pizza you say……..not the kind that is cold and left over from the night before, but a hot from the oven breakfast pizza. Potato Crusted Breakfast Pizza!
It’s everything from breakfast formed into a pizza. Hash browns (crust), topped with eggs, bacon, and cheese. I have seen recipes for breakfast pizza before, but always on a bread type crust………….. I guess that is like toast? But I liked the idea of crispy hash browns, with a nice egg on top, and smokey bacon. The cheese is just an added bonus, after all who doesn’t like cheese. Tim put salsa on his, I’m that ketchup on eggs crazy person, so that was my choice, but we both tasted pre-condiment and it was great. So, whatever your condiment choice, Potato Crusted Breakfast Pizza is a nice change of pace for your Sunday breakfast.
1-20oz package Simply Potatoes, shredded hash brown style
½ cup 6 Cheese Italian shredded cheese
1 teaspoon Italian seasoning
1½ cups 6 Cheese Italian shredded cheese
6 slices applewood smoked bacon diced and cooked
½ teaspoon Italian seasoning
Preheat oven to 450*
In a large bowl mix the hash browns, 1 egg, ½ cup cheese and 1 teaspoon Italian seasoning until well blended.
On a pizza stone or cookie sheet sprayed with non-stick spray shape the potato mixture into a circle making a lip around the outside edge to form your crust.
Bake crust in preheated oven for 20 minutes.
Remove crust and top with 1½ cups Italian cheese, the 4 eggs, cooked bacon and sprinkle with Italian seasoning . Return to the oven for an additional 15 minutes or until the eggs are cooked to your desired donees. 15 minutes makes the eggs over medium.
remove from the oven and sprinkle with chopped parsley and cut into wedges to serve.
You may add more eggs depending on the number you wish to serve.
As promised, yet another Corned Beef recipe. This one is a simple and easy way to use left over Corned Beef from your St Patty’s Day Celebration.
Once again I cannot say enough about pizza…………I swear you can put anything on a pizza crust and have it come out tasty. After all pizza crust is bread, so any sandwich filling will make a great pizza. And who says pizza has to have tomatoes for the sauce…….mix it up sometimes , after all variety is the spice of life.
The Rueben Sandwich……….One account holds that Reuben Kulakofsky, a Lithuanian born grover, residing in Omaha, Nebraska, was the inventor. Kulakofsky’s weekly poker game was held in the Blackstone Hotel. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.
Other accounts hold that the Reuben’s creator was Arnold Reuben, the German owner of the once-famous, now defunct Reuben’s Delicatessen in New York City.
Whatever the origin, it’s a yummy sandwich. If you make the traditional Corned Beef and Cabbage Dinner you are likely to have corned beef left over…………why not try a Rueben Pizza. Pizza crust with thousand island dressing ……no need for the traditional tomato base for this pizza. Topped with all the sandwich fixings, that left over corned beef ( you can buy deli corned beef and chop it up if you prefer), sauerkraut, and swiss cheese. I added onions……….because I like onions on a sandwich and on pizza…….you can leave them off if you prefer.
Try the Rueben Pizza……….before or after St Patty’s Day or any day you are craving a Rueben.