White Pizza with Mushrooms and Onions


A friend and I get together for a cooking night every once in a while to try out new recipes we’ve found on Pinterest. We came across a recipe for a white pizza with mushrooms, asparagus and burrata cheese and gave it a go. It may be the best homemade pizza I’ve ever had. I’ve never cooked with burrata cheese before but it is a delicious combination of mozzarella and cream. I’ve tried several variations of this pizza since the first time I made it – pesto spread on the dough then layered with cheese, sauteed onions and mushrooms and topped with goat cheese, pine nuts and arugula. The original recipe is from Half Baked Harvest.

Pizza Dough
1 1/2 cups flour
1/2 cup warm water
1 package active dry yeast
1 tablespoon honey
1/4 teaspoon salt
1 tablespoon olive oil
1/4 c. pesto, homemade or store bought
6 tablespoons olive oil, divided
8 ounces baby bella mushrooms, sliced
1 small onion, sliced
1/4 teaspoon crushed red pepper
Good pinch of salt and pepper
1/4 cup packed fresh basil chopped
1 small clove garlic, minced or grated
2 tablespoons parmesan cheese, grated
1 1/2 cups mozzarella cheese, shredded
4-8 ounces burrata cheese
4-8 ounces feta cheese, crumbled
2 cups fresh arugula
2 tablespoons oil packed sun-dried tomatoes, oil drained and reserved
2 tablespoons pine nuts, toasted
Mix dough and rise in a warm place for 1 hour. Preheat over to 375 degrees.
Heat a large skillet over medium heat, add 1 tablespoon olive oil and once hot add the mushrooms and onions. Cook over medium heat for 5 minutes or until the veggies are just slightly cooked and softened. Season with salt, pepper and crushed red pepper. Remove from the heat and set aside.
Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Spread pesto over the crust. Add the chopped basil, garlic and Parmesan, spread out evenly over the pizza. Add the mozzarella cheese and then sprinkle the veggies over the pizza. Break the burrata up over the top and then sprinkle with a little feta cheese.
Bake the pizza for 25-30 minutes.
Meanwhile, add the arugula and sun-dried tomatoes to a bowl and toss with 1-2 tablespoons of the reserved sun-dried tomato oil, toasted pine nuts, 1 tablespoon balsamic, a handful of feta cheese and a pinch of salt and pepper, toss well and set aside until ready to use.
Remove the pizza from the oven and serve the arugula salad over top the pizza.

Caprese Salad with Fried Mozzarella


So … this may be the most delicious thing I’ve ever made. Seriously. It’s so good that I could eat this all by itself for every meal of the day. I love caprese salad, but this is caprese salad with “the volume turned up,” as Ina Garten likes to say.


1-2 heirloom tomatoes, sliced into thick rounds

1 ball of fresh mozzarella, sliced into thick rounds

1/2 c. panko bread crumbs

3 T. flour

1/4 c. Parmesan cheese, grated

1 egg, slightly beaten

Salt and pepper to taste

Basil leaves

Pine nuts, for garnish

Balsamic vinegar

Olive oil

In a large bowl, combine panko, flour, parmesan, salt and pepper, mixing thoroughly to combine. In a small bowl, lightly beat the egg. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.

Add olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.

To assemble, place one tomato to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a tomato slice. Garish with pine nuts. Drizzle on balsamic and olive oil.