Peach, Chevre and Caramelized Onion Flatbread Pizza

Dinner, Starters | July 4, 2016 | By

Cooking dinner for a friend yesterday, I realized how much I genuinely enjoy preparing meals for other people. It never feels like work or a hassle, I am always motivated and happy to plan, shop for and prepare meals. And what better thing to make for others than pizza, having to be the most universally enjoyed food. Although I set out with the intention of making a flatbread with this recipe, they look more like pizzas. But the great thing about dough is that it can be made into so many things, and regardless it turned out to be a great dinner. And best of all is the satisfaction that comes from putting a dish in front of someone with something you’ve created. Foodie or not, the joy of cooking for others is a pretty great feeling.

Ingredients:

Pizza dough (I used this recipe)

Olive oil

1 cup chèvre cheese (or any goat cheese)

1 peach

1/2 cup kale

1/4 cup fresh basil 

Salt

Pepper

2 tbsp butter

2 white onions

1 tbsp brown sugar 

Chilli flakes 

Balsamic vinegar 

  1. Preheat your BBQ to high heat or about 450 degrees
  2. Make the dough and roll out onto oiled pizza pans. I split the mixture in half but you could do one big flatbread – if you have a big enough pan!
Photo by Nathalie Kent

Photo by Nathalie Kent

3. Drizzle the dough with oil, then crumble the cheese and sprinkle on top too

4. Chop the peach, kale and basil and place on the dough as well

Photo by Nathalie Kent

Photo by Nathalie Kent

5. Sprinkle with salt and pepper and place on the grill with the lid down. Cook for about 15 minutes or until the breads have puffed up and are golden brown. (Check often to make sure they aren’t burning on the bottom!)

Photo by Nathalie Kent

Photo by Nathalie Kent

6. Meanwhile, heat the butter in a pan and slice the onions. Add to to the pan along with brown sugar and a pinch of salt. Cook, stirring often until they are golden brown.

7. When the pizzas are done, take them off the grill and place on a wire rack to cook. Top with caramelized onions and sprinkle with salt, pepper and chilli flakes. Finish with a drizzle of olive oil and balsamic vinegar. Enjoy!

Photo by Nathalie Kent

Photo by Nathalie Kent

Photo by Nathalie Kent

Photo by Nathalie Kent

Roasted Beet Caprese

My dad is notorious for eating whatever is put in front of him at the dinner table and unfailingly complimenting it – whether deserved or not. But father’s day called for a special meal, something that he would genuinely enjoy and cover all the bases of his favourite foods. While my mum grilled steak – a father’s day must – I was in charge of the sides. I love caprese’s because they act as a rich, savory side disguised as a vegetable dish. And defying the norm by being the raw-tomato-hater that I am, I swapped in roasted beets (fitting the usual colour scheme and adding a sweetness to the dish). It was the perfect way to round out our dinner and end a warm weekend.  (a condensed version of this recipe – without pictures – will be at the end of the post for easier printing)

Serves 4

Ingredients:

2 large beets

3 tbsp olive oil

Kosher salt

1 tbsp dried rosemary

Mozzarella (I used a 340g package)

2 tbsp balsamic vinegar

Handful of fresh basil

Black pepper

 1. Preheat your oven to 475 degrees F

2. Thinly slice the beets (I just rinse them and leave the skin on) and place on a baking tray lined with parchment paperDSC00248 3. Drizzle with 2 tbsp of olive oil, a sprinkle of salt and the rosemary. Bake for about 20 minutes, or until beets are tender and slightly crispy at the edges. DSC00249
DSC00267 4. While the beets are cooking, slice the cheese into thin rounds as well. DSC00258 5. Roughly chop the basil and mix together with the remaining 1 tbsp of oil, the balsamic, a pinch of salt and some black pepper. DSC00265 6. To assemble, cut the beet and cheese rounds in half. Layer on a serving platter, then drizzle with the balsamic mixture. Enjoy!
DSC00274 DSC00276

Serves 4

Ingredients:

2 large beets

3 tbsp olive oil

Kosher salt

1 tbsp dried rosemary

Mozzarella (I used a 340g package)

2 tbsp balsamic vinegar

Handful of fresh basil

Black pepper

 1. Preheat your oven to 475 degrees F

2. Thinly slice the beets (I just rinse them and leave the skin on) and place on a baking tray lined with parchment paper

3. Drizzle with 2 tbsp of olive oil, a sprinkle of salt and the rosemary. Bake for about 20 minutes, or until beets are tender and slightly crispy at the edges. 

4. While the beets are cooking, slice the cheese into thin rounds as well.

5. Roughly chop the basil and mix together with the remaining 1 tbsp of oil, the balsamic, a pinch of salt and some black pepper. 

6. To assemble, cut the beet and cheese rounds in half. Layer on a serving platter, then drizzle with the balsamic mixture. Enjoy!