Goat Cheese Pizza

Why should mozzarella have all the fun? After watching my Christmas hosts make pizza at home, David was determined to try it in our kitchen. I was equally determined to find a shreddable goat cheese.

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Trader Joe’s is where we got the goods. You can pick up the dough, bell peppers, olives, sausage, mushrooms, and marinara sauce for less than the price of delivery. And I found Goat’s Milk Cheddar Cheese, which turned out to be a perfect substitute for mozzarella.

The only tricky part is cooking the pizza long enough to make sure the dough is cooked through. Ours took twice as long as the package suggested, which meant crispier toppings than we would have liked. I’d recommend reducing the heat slightly to help cook evenly.

Defying the Laws of Leftovers

Two-timers are welcome in my kitchen. (See “Beg, Borrow and Meal” exhibits A, B, C, D and E.) And since we have burritos nearly every week, I often have a surplus of leftover, seasoned ground turkey (herein referred to as night #1).

I’ve experimented with leftover turkey before (exhibit F), but this time the stakes were higher, since I used a more traditional taco seasoning on night #1. Due to the complex layers of flavors – I presume – this pasta dish received rave reviews on night #2.

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Here’s how it goes:

  • In a large pan, sauté half an onion (chopped) in olive oil until soft
  • Add minced garlic (1-2 cloves) and quickly follow with leftover ground turkey and 1/2 can white beans
  • Add 1/2 bag of clean, sliced mushrooms
  • When mushrooms are tender enough to your liking, add 1/2 stick butter and a couple spoonfuls of plain yogurt
  • Simmer on low and boil pasta of choice (I used spaghetti)
  • Add al dente pasta to mixture, and serve

On night #3, the other half of the white beans and mushrooms inspired me to create an antipasto salad using chopped salami, tomatoes, spinach, and dried oregano. I paired it with my favorite store-bought, 100% natural (and low-lactose) Wild Mushroom Ravioli.

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Buon appetito!