Recently, a very exciting thing happened. I was featured in the October issue of Triathlete Magazine. They featured a recipe of mine for a breakfast pizza with Egg, Ricotta and Pesto. I love this recipe. It’s healthy, packed with good things like protein, and you can even make it healthier-still with whole wheat crust and part-skim ricotta cheese (if you like, I’m not gonna twist your arm).
If you’d like to see the recipe, either pick up a copy of the October Triathlete Magazine, or check it out online here. The online version also features a BONUS recipe for Heirloom Tomato, Mango and Mint Pizza. Who doesn’t like a bonus?
And speaking of bonuses, here’s another: a dessert pizza.
Blackberry, Fontina Cheese and Mint Pizza
What I love most about this pizza is the flavor combination of tangy blackberries, sweet honey and the earthy Fontina cheese. It works very well for brunches but is also a fabulous addition to a cheese plate – that has extra Fontina, of course!
Ingredients:
1 cup blackberries, loosely chopped
1/2 cup Fontina Cheese, sliced into thin strips
Honey (as much as you like)
Fresh mint, chopped (as much as you like)
Process:
1. Slice up the blackberries and set aside.
2. Stretch out your pizza dough into a round and top with slices of Fontina cheese.
3. Place the blackberries on top of the cheese.
4. Drizzle with honey.
5. Bake in the oven at 500 degrees for about 10 minutes.
6. When it is finished cooking, remove the pizza from the oven and drizzle with a little bit more honey and sprinkle with mint.
And now for the dough recipes. I used whole wheat dough for each of these. Here’s how to do it yourself:
What You Need
1 envelope dried yeast
1 cup warm water
3 cup all purpose flour or bread flour
1 cup whole wheat flour
¾ teaspoon salt
½ cup warm water
2 tablespoons olive oil
What You Do:
In a large bowl dissolve the yeast in 1 cup of warm water…stir in ½ cup of the flour. Cover and let stand for about 30 minutes
Then add the other ½ cup of warm water salt and olive oil. Slowly begin to add the remaining flour. When all of the flour is incorporated knead the dough until it is smooth. It may take about 10 minutes….
Then dust the dough lightly all over with flour and place in a bowl – covered with a cloth to rise for about 1 hour.
When it has doubled in size, punch down the dough and divide into 4 parts. Form each fourth into a smooth ball and let rise covered on a floured board for 30 minutes. In the meantime heat the oven to 500 degrees for 30 minutes.
And if you’re looking for more recipes from the “Triathlete Kitchen” – check THESE out.
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