Alfredo Pizza


2015/01/img_1820.jpgMmm, who doesn’t love homemade pizza? I think if pizza was a love language…it would be mine. That and tacos. Definitely tacos.

I digress.

Pizza, a world of endless possibilities. I’ve done BBQ, caprese, sausage peppers and onion, and countless others. Now it was time to tackle the elusive white pizza. Usually I like pizza with red sauce, but this creamy goodness is hard to pass up. Plus, with juicy red and yellow heirloom tomatoes, you still get tomato-y delicious. It’s almost like cheating. But you can’t really cheat in pizza. I made the crust from scratch, and it was actually way easier than I expected thanks to an easy recipe from Chef in Training. So, time to get cooking!

xo. Brie

Alfredo White Pizza
half the pizza dough from here
1 jar of sundried tomato alfredo
red heirloom tomato
yellow heirloom tomato
sliced red onion
artichoke hearts
fresh garlic
2 cups grated mozzarella
meat (I used salami, but prosciutto is just as good!)

Preheat over to 400. On a greased cooking sheet, stretch out your dough. Top with alfredo sauce, and mozzarella. With a garlic press, crush garlic and spread small clumps all over the pizza. Add all veggies, with the meat layer last so it gets a slight crunch. Bake for 20-25 minutes or until edges of crust are golden and cheese is bubbly. Serve with crushed red pepper.

Cheater Chili

Ok so, this chili isn’t technically “cheating”…it just feels like it because it’s so easy! San Francisco is not Florida, and it is no longer 90 degrees around the clock. For this girl, 60 degree nights means chili. The thick, meaty, stick-to-your-ribs kind.
I started with one small onion sauteed in a pot with just a little butter. Once that had cooked down until almost translucent, add the meat. Keep an eye on it, as you want to catch it just before it browns up.
Once the meat and onion are done, time to get the the cheating part. The cans. I used one can chili beans, one can garbanzo beans (mostly because I hate kidney beans with a burning passion. Garbanzo beans are my substitute), one can fire roasted tomatoes, and a can of diced green chilis.
From there, I added about one can’s worth of water, and then my spices. I like a bit of a kick to my chili, so I use cayenne, garlic powder, chili powder, cumin, and salt. These are to taste, so add some, taste, add more, taste…you see where this is going. If I had to guess, I’d say I used about 2 tablespoons chili powder, and less of each of the others. I also chopped up a full bunch of cilantro and the juice of a fresh lime to liven it up a bit and get some fresh flavor.
From there, you simmer and wait. I let me chili simmer on low for about 4 hours, letting the flavors of the seasonings really come out and meld together, and also thickening the mixture.
IMG_9897.JPG And the you’re done! Top with whatever chili-toppings you like and enjoy! I prefer green onion, cheese, sour cream, avocado, and a few splashes of Tapatio hot sauce.

Happy eating!
xo. Brie

Cheater Chili
1 can chili beans
1 can garbanzo beans
1 can fire roasted tomatoes
1 small can diced green chilis
1lb ground beef
1 small onion, diced
1 bunch cilantro
1 lime, juiced
chili powder
garlic powder
desired toppings

Saute diced onion in a tablespoon of butter or EVOO. Once nearly translucent, add meat and cook on medium high until browned and no raw spots. Add beans, tomatoes, and green chilis. Stir in one can’s worth of water and add seasoning to taste, along with chopped cilantro and the lime juice. Stir and let simmer for 4-5 hours on low, stirring occasionally. Serve with whatever toppings you desire!