Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam

Boy, have I got a treat for you today!

This Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is delicious fresh out of the oven and topped with fresh arugula.

The name of this pizza may be a mouthful, but trust me when I say you’ll be wanting to stuff your mouth full with as much of it as possible as soon as you taste that first bite. Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam, your day has come.


Okay, I know I haven’t entertained you with my travel post all about our second honeymoon/babymoon to Kauai yet, but I promise it’s coming! And this recipe can be seen as a little sneak peak of what’s in store, because I actually got the idea from one of the restaurants we visited in a little town called Kapaa.

We stopped into The Local one afternoon after a hike to some waterfalls and some glorious beach time, ready for a refreshing drink and light snack. We had scoped out the menu online, and the place had come highly recommended to us by a few of our friends, so we definitely wanted to check it out. Among other things, “The Local Pizza” had caught my eye – I mean, this gal can’t really pass up a pizza that features brie, bacon, arugula and JAM – and I was instantly curious.

Unfortunately, since we were there around 3:00pm, we were too late for lunch and a little too early for dinner, so we only had a limited Happy Hour menu available to us to order, which meant no pizza 🙁 That’s okay, though, we made up for it with a huge basket of French fries and tasty deviled eggs with crispy chicken skin on top. Nevertheless, I snapped a photo of the pizza’s description on the menu and decided I’d just have to make my own version to try it out!

No one will be able to resist this Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam!

Man, I love it when I’m not disappointed.

The original recipe for The Local Pizza included local papaya vanilla jam, brie, bacon, arugula and the option of adding sliced jalapeños on top. I knew it would be a little tricky for me to find papaya vanilla jam at home, so I raided the pantry to see what sort of tropical fruit jam we had and came across passion fruit (or lilikoi) that we had found at our local Asian market. Another flavor that is a little more easy to come by here in the states is guava jam, which would also be a fantastic option. The issue of adding in some vanilla flavor was easily solved by stirring some vanilla bean seeds into the jam when I was ready to spread it on the pizza.

The only other changes I made to the original toppings were (a) omitting the jalapeños (I’m not a huge fan unless they’re involved in some sort of Mexican food) and (b) using goat milk brie instead of the more typical cow milk brie.

Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam straight out of the oven, before adding the fresh arugula topping.

As I do with just about all my pizzas these days, I turned to Jim Lahey’s internet-famous pizza dough recipe for my base to this tasty treat. Even though it requires an overnight rise, it is soooo easy and takes less than 10 minutes to prep. You could also use some store-bought pizza dough if you’re feeling lazy (my fave is Trader Joe’s brand) but trust me when I say Jim Lahey’s dough is totally worth the slightly more trouble (if you call mixing a quick dough together harder than getting in your car and driving down to your local supermarket, looking for parking, standing in line, etc.) Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is just a leeeetle special, so I think it’s fair to say it deserves a special crust.

Jim Lahey’s recipe asks you to break the dough up into four pieces for four smaller pizzas, but I used the entire recipe to make one big pie. This made the crust slightly thicker, so if you’re more a fan of the thin-crust stuff, you may want to break it down to two (or even the four suggested) pies.

Because there are so many delicate flavors on this pizza, I of course omitted any sort of tomato or white sauce and stuck to a simple coating of olive oil and fresh garlic before loading on the vanilla-scented jam, bacon and goat brie. After a quick 15-minute turn in the oven, your Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is ready for its “crowning moment”: a hefty sprinkling of fresh arugula, dash of olive oil and sprinkle of sea salt!

A delicious slice of Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam.

After taking your first bite, you’ll definitely notice the flavor explosion – sweetness from the jam, saltiness from the bacon, an earthy creaminess from the goat brie and a fresh bite from the arugula. So many wonderful things going on! You may also just feel like this Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is transporting you to a tropical island somewhere, which isn’t a bad way to spend a Monday, am I right??

This Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is the perfect lunch or dinner for any day of the week!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

This Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is delicious fresh out of the oven and topped with fresh arugula.
Print
Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This pizza is a flavor explosion - sweetness from the jam, saltiness from the bacon, earthiness from the goat cheese and the fresh tang of arugula!

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1 batch Jim Lahey's pizza dough, already risen overnight (Link in notes)
  • 2 tablespoons olive oil, plus more for topping
  • 3 cloves garlic, peeled and minced
  • 1/3 cup passion fruit (lilikoi) jam
  • Seeds of 1/2 a vanilla bean
  • 5 ounces goat brie, thinly sliced into squares
  • 5 pieces cooked bacon, chopped
  • 2-3 cups arugula, for topping
  • Sea salt, for topping
Instructions
  1. Preheat the oven to 475 degrees Fahrenheit.

  2. In a large, greased pizza pan, roll out the pizza dough to the desired thickness and shape. Spread on the olive oil using a pastry brush or paper towel, then sprinkle on the minced garlic.

  3. In a small bowl, combine the jam and vanilla bean seeds. Spread the jam mixture evenly onto the pizza crust over the olive oil and garlic.

  4. Sprinkle the goat brie and bacon pieces over the jam, then place pizza in the 475 degree oven for 10-15 minutes, depending on the thickness of your crust. Remove when crust is slightly golden and feels firm to the touch.

  5. Sprinkle arugula over the cooling pizza, then drizzle with olive oil and sprinkle on some sea salt. Serve immediately.

Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam | CaliGirlCooking.com

Greek Nachos

Figures I would come back from Italy just to share a Greek recipe with you…

Greek Nachos | CaliGirlCooking.com

I guess you could actually call these absolutely to-die-for Greek Nachos a Greek-Mexican hybrid recipe though, since we’re taking one of my favorite Mexican food dishes and giving it a Mediterranean twist. I’m really not sure why the Greek Nacho path hasn’t been traveled down more often, because when you basically sub in Greek-inspired ingredients for your typical nacho fixin’s, the result is show stopping. You may never want to eat regular nachos ever again.


Aside from these nachos, I don’t have too much other stuff to share with you today. More due to the fact that I’m a bit jetlagged (read: brain dead) from our trip and we’re driving back to Santa Barbara from the Bay Area today. Tomorrow, back to reality but at least we only have a few more days until the weekend! I fully intend on writing at least one (if not multiple) Travel Diary posts about my trip once I’ve had time to recover and soak it all in, so stay tuned!

In the meantime, let me tell you a little bit about these Greek Nachos. Because, yes, you want to know allllll about them.

Greek Nachos | CaliGirlCooking.com

We start in the most obvious of places: with the chips! We’re kicking off the Greek theme by replacing the typical tortilla chips with crispy plain pita chips, which in fact almost work better than tortilla because they tend to be thicker and sturdier – which means they can easily hold up to all of the tasty toppings we’re going to add!

Greek Nachos | CaliGirlCooking.com

The first matter of business in getting together said toppings is whipping up some healthy and tangy tzatziki sauce. I used a base of nonfat plain Greek yogurt and added lots of garlic, dill and cucumber. Make this the day before if you want, the flavors just get better as they sit.

We’ll also want to saute some eggplant as well as ground lamb with more garlic, olive oil, and some fresh lemon juice. And I’m going to take this moment right here to let you know that if you have never cooked with ground lamb before, you’ve REALLY been missing out. I love how it tastes so different than beef..It seems to give a whole new dimension to a dish (I’m also a huge fan of lamb burgers if you’re looking for more suggestions.)

Aside from putting together the tzatziki and cooking the eggplant and lamb, there’s very little involved in the preparation of our Greek Nachos. You’re going to need the requisite Greek ingredients (like tomatoes, garbanzo beans, red onion and fresh oregano) and you’re also going to track down some legit Greek cheese. I used a mix of feta and shredded Kasseri, which could also be replaced by halloumi or any other Greek cheese you’re able to find (I had the best luck at Whole Foods.)

To prep the actual nacho dish, you’re going to want to bring out your best cast iron skillet. Load up the bottom of the skillet with the pita chips, then pile on all of the prepared toppings that can stand up to a little more heat. We’re talking the lamb, beans, onions, tomatoes, and of course, cheese!

Greek Nachos | CaliGirlCooking.com

Pop all of that into the oven for about 15 minutes, top with the rest of the ingredients (like more fresh oregano and the tzatziki) and your Greek Nachos will be on the table in no time! Now how’s that for an easy Wednesday night dinner?

Greek Nachos | CaliGirlCooking.com

Greek Nachos | CaliGirlCooking.com
Print
Greek Nachos
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

All of your favorite Mediterranean ingredients are piled high atop crispy pita chips. The perfect quick and easy dinner for any night of the week!

Course: Main Course
Servings: 5 servings
Author: CaliGirl Cooking
Ingredients
For the tzatziki:
  • 1 cup nonfat plain Greek yogurt
  • 1 Persian cucumber, grated
  • 2 large garlic cloves, peeled and minced
  • 1 teaspoon dried dill
  • 1/4 teaspoon salt
  • Dash of pepper
For the eggplant:
  • 2 tablespoons olive oil (or more as needed if dry)
  • 1/2 of a medium eggplant, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 teaspoon fresh lemon juice
For the lamb:
  • 2 tablespoons olive oil
  • 1/2 pound ground lamb
  • 1 garlic clove, peeled and minced
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 teaspoon fresh lemon juice
All other ingredients:
  • 4-5 cups plain pita chips
  • 1 cup garbanzo beans, rinsed and drained
  • 6 ounces shredded Kasseri cheese
  • 2 ounces crumbled feta cheese
  • 6 cherry tomatoes, quartered
  • 1/4 of a red onion, thinly sliced
  • Additional fresh oregano for garnish
Instructions
  1. First, make the tzatziki. Combine all ingredients in a small mixing bowl and stir until well-incorporated. If you have time, cover and chill the mixture for at least 30 minutes, or up to overnight.

  2. To make the eggplant, heat the olive oil in a medium saute pan over medium-high heat. Add eggplant and garlic and stir to combine. Cook until eggplant is tender, adding more olive oil as needed, then season with salt, pepper and lemon juice. Remove from pan and set aside.

  3. To make the lamb, heat another 2 tablespoons of olive oil over medium-high heat (using the same saute pan.) Add the lamb, garlic and fresh oregano and cook until lamb is browned. Season with salt, pepper and lemon juice. Turn off heat and set aside.

  4. Preheat the oven to 350 degrees Fahrenheit. Spread the pita chips evenly over the bottom of a medium cast iron skillet. Sprinkle the eggplant, lamb, garbanzo beans, cheese, cherry tomatoes and red onion evenly over the top. Place in the oven for approximately 12 minutes, and then turn the broiler on high for an additional 3-5 minutes, or until the cheese on top is starting to brown. 

  5. Remove the cast iron skillet from the oven, being careful to use potholders, and drizzle on tzatziki (you don’t have to use it all, just use however much you want.) Sprinkle with more fresh oregano before serving straight out of the pan!

Greek Nachos | CaliGirlCooking.com

Herbed Carrot Galette

My Easter cooking is in full swing!

Herbed Carrot Galette | CaliGirlCooking.com

I’m getting in all of the Easter-y dishes I can now since we’ll be on an airplane to Italy on Easter Sunday, and I just can’t pass up all of the delicious dishes I’ve been dying to make for the holiday, like this Herbed Carrot Galette!


Seriously, if we were having any sort of Easter brunch, this galette would be the star of the menu. It starts with a buttery, flaky crust that is graced with a creamy herb-studded mascarpone, all topped with shallots, garlic, thinly-shaved carrots and even more herbs. I mean, can we really go wrong? I think not.

I’ve been itching to make my own take on a galette ever since I was inspired by my gal Becky at Baking the Goods. She made a delicious Ricotta, Potato and Spring Pea Galette for our Spring Fling Brunch last month, and it was seriously the perfect addition to the menu. So when I found myself with a whole bag of leftover carrots after some recipe testing one day, I decided this would be the best way to put them to use.

Herbed Carrot Galette | CaliGirlCooking.com

People often ask me how I keep coming up with recipe ideas and, truthfully, it’s never been a problem for me. I keep a running list of ideas on Google drive and Evernote, and just add ideas as I come up with them. Travel often provides a ton of inspiration for me, as do foodie magazines like Bon Appetit and Food & Wine. Also, family! I still have a ton of recipes I’m working on transcribing from the old family archives, and now I have my husband’s family recipes to work on as well.

Other times, I’m simply inspired to make something by what I have in my refrigerator that might otherwise go to waste, like those carrots. I had actually bought them as a prop for some food photography, but I’m certainly not one for wasting any sort of food. Now I have this Herbed Carrot Galette to thank for that!

Herbed Carrot Galette | CaliGirlCooking.com

Seriously, though, this thing is pretty much to die for. It’s certainly not for the faint of heart (or the incredibly health-conscious) but, hey, it’s the holidays! We deserve to let loose every now and then.

The incredible richness of the dish starts with a basic pate brisee dough for the crust. You can really use whatever pie or quiche dough recipe you prefer, just be sure not to use one that is heavily sweetened as we are making a completely savory dish. I turned to my good ol’ Bouchon Bakery cookbook for my recipe because, let’s face it, Thomas Keller can do no wrong when it comes to tasty, buttery baked goods. I’m sometimes a bit intimidated to dive into the complexity of Keller’s baking world, but I was pleasantly surprised to find that his pate brisee recipe comes together much more quickly and painlessly than other pie dough I’ve whipped up in the past.

Herbed Carrot Galette | CaliGirlCooking.com

After the dough comes the toppings, and what better way to start us off than a creamy, chive-laden mascarpone spread. Again, incredibly easy. We’re talking dumping a healthy serving of freshly snipped chives, salt and pepper into a container’s worth of mascarpone, and stirring it up so you get all of that magnificent flavor in every single bite. But I couldn’t stop there with the cheese. Nope! I also sprinkled on some shredded fontina to add a sharp, salty kick to the mix. Not regretting it one bit.

Herbed Carrot Galette | CaliGirlCooking.com

After we’re done loading the galette with cheese, we can move on to the veggies.

I wanted this Herbed Carrot Galette to really pop with flavor, so I added sliced garlic and shallots to the mix with the thinly shaved carrots. Keeping everything thinly sliced ensures that it will all cook properly (and even get some lovely golden-brown color) in the amount of time it takes to bake off the crust.

Herbed Carrot Galette | CaliGirlCooking.com

I’m happy to report that it only takes about five minutes in the oven for the smell of this Herbed Carrot Galette to start wafting through the entire house. And it only takes another 40 or so minutes until the crust is golden-delicious enough for you to remove from the oven, sprinkle on some more fresh herbs, and enjoy to your heart’s content.

Herbed Carrot Galette | CaliGirlCooking.com

Now, I have one simple question to ask of you: Will all of you pleeeeease make this Herbed Carrot Galette in honor of me as part of your Easter menu?

Be sure to take photos and tag @caligirlcooking in any of your creations! Xo

Herbed Carrot Galette | CaliGirlCooking.com
Print
Herbed Carrot Galette
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hrs 5 mins
 

This savory galette showcases the best flavors of spring - crunchy carrots and fresh herbs complimented by two creamy, delicious cheeses.

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1 recipe pate brisee (I used the Bouchon Bakery cookbook recipe)
  • 8 ounces mascarpone
  • 1 tablespoon chopped fresh chives, plus more for garnish
  • 1/4 teaspoon salt
  • Pinch black pepper
  • 1 cup shredded fontina cheese
  • 2 garlic cloves, peeled and thinly sliced
  • 1 shallot, peeled and thinly sliced
  • 2 large carrots, shaved with a vegetable peeler or mandolin
  • 1-2 tablespoons olive oil
  • Sprinkle of salt and pepper
  • 1 egg, beaten
  • Chopped fresh oregano for garnish
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.

  2. Place pate brisee dough between two pieces of parchment paper and roll into a circle about 16-inches in diameter and ¼-inch thick. 

  3. In a small bowl, combine the mascarpone, 1 tablespoon chives, ¼ teaspoon salt and dash of pepper. Remove the top piece of parchment paper from the pate brisee and generously spread on the mascarpone, leaving about a 1 ½- to 2-inch border to fold the dough up and over the toppings.

  4. Next, sprinkle on the fontina cheese, then top with the garlic, shallots and finally, the carrots. Drizzle olive oil over top of the carrots and season lightly with salt and pepper. 

  5. Working your way around the perimeter of the galette, fold up the edges of the dough, allowing them to naturally pleat as you go around in a circle. If any pieces crack, simply pinch them back together.

  6. Keeping the galette on the bottom layer of parchment paper you originally rolled it out on, transfer to a large rimmed baking sheet. Using a pastry brush, brush the beaten egg over the exposed edges of the galette.

  7. Place the galette in the oven for 40-45 minutes, or until the crust has turned a lovely golden brown. Remove and let cool slightly. Sprinkle with additional chives and fresh oregano before serving.

Recipe Notes

You can purchase the Bouchon Bakery cookbook here.

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Herbed Carrot Galette | CaliGirlCooking.com

Avocado Toast with Grilled Halloumi and Honey

I hope you all love breakfast as much as I do.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

Because this week is all about the breakfast recipes, and I’m not going to feel bad about it. Technically, this Avocado Toast with Grilled Halloumi and Honey could be breakfast OR lunch, or even a snack, so there’s that. And it is anything but basic, so don’t stop scrolling because this is yet ANOTHER recipe for the OG avocado toast. You are going to make this version with grilled halloumi and honey and you’re going to LOVE it.


First and foremost, have you even heard of halloumi cheese? If so, than you know that it is an amazing, firm, salty Greek cheese that is incredibly versatile – it can be grilled, sautéed, shredded, you name it! And if this is your first time hearing about halloumi cheese, prepare for your mind to be blown.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

I was first introduced to the stuff at a little Mediterranean bar and grill in downtown Napa called Tarla. My friend and I were trying it out for the first time, so naturally we asked the waiter what dishes he recommended. He promptly told us we had to get the Saganaki, and boy, am I so glad we did! Not ten minutes later, we had a little cast iron dish of flaming halloumi cheese in front of us, drizzled with truffle honey, accompanied by Chardonnay-infused Turkish apricots and raisins, and served with little toasts to scoop up all the goodness. I was immediately in heaven.

But, that all-too-common fear of the unknown took over and, although I knew you could find halloumi cheese at certain gourmet grocers and specialty stores, it took me these five or so years since I tasted that little bite of heaven to finally buck up and buy some of the cheese to experiment with. This Avocado Toast with Grilled Halloumi and Honey was my first foray into the halloumi world and, let me tell you, I’m never going back.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

I touched on it already, but one of the greatest things about halloumi is that, when sliced and grilled or sautéed, it will actually hold its shape and not melt into an oozy puddle. It gets these gorgeous brown grill marks and picks up the flavor of whatever you cook it in.

Because there were already a ton of flavors I planned on loading on this toast, I kept my grilling method simple and cooked the halloumi up in a healthy pat of butter in my cast iron skillet. This gave it the most gorgeous slight char (anyone else here a huge fan of slightly golden-browned cheese?) and the cheese literally soaked up all of that delicious, buttery flavor.

I’m getting ahead of myself, though, because as all good toast does, this Avocado Toast with Grilled Halloumi and Honey starts with high-quality bread. You could essentially use any type of bread for this, but I highly recommend something that’s a slight step up from your average sliced sandwich bread. I used a local bakery’s whole wheat levain and it was absolutely outstanding. Plus, that way you can hand-cut the slices as thick as you want!

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

So after finding your fave bread and giving it a good toast (either in the toaster or under the broiler in your oven,) we lather on a healthy dose of smashed avocado, then sprinkle on some fresh lemon juice. This acidity will help cut through the richness that both the avocado and the cheese bring to this dish.

The next layer of this ultimate open-faced sammy is the grilled halloumi. Don’t be shy about this, yes, it’s cheese, but it’s sooo worth the little indulgence. We then drizzle on a little honey to bring some sweetness and sprinkle on some chili flakes for spice, the perfect sweet-salty-spicy tri-fecta.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

Some might say this Avocado Toast with Grilled Halloumi and Honey is TOO simple of a dish, but sometimes that’s just what we need, especially on a busy Monday. And once you taste this bad boy, you’re going to realize the explosion of flavor is anything but simple.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com
Print
Avocado Toast with Grilled Halloumi and Honey
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

The classic avocado toast gets a fresh makeover with the addition of grilled Greek halloumi cheese, complimented by fresh lemon juice, honey and pepper flakes!

Course: Breakfast, Main Course, Snack
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
  • 2 large slices thick cut whole wheat levain (or your favorite bread)
  • 1 tablespoon butter
  • 9 ounces halloumi cheese, sliced
  • 1 large avocado
  • Squeeze of fresh lemon juice
  • 1 1/2 tablespoons honey
  • Pinch red pepper flakes
Instructions
  1. Toast your bread using whichever method you prefer. 

  2. Heat a cast iron skillet over medium-high heat on the stove. Add the butter and let it melt. Swirl the pan to coat, then add the sliced halloumi. You can do this in a couple of batches if all of the cheese doesn’t fit at once. Grill the halloumi a couple of minutes on each side, until golden brown. Remove to a plate while you prepare the rest of the toast.

  3. Spread half of the avocado over each slice of toast, smashing down with a fork if necessary. Squeeze the lemon juice evenly over the avocado, being sure not to lose any seeds. 

  4. Place the grilled halloumi slices over each piece of toast. You may have one or two slices extra, eat these or save them for later use. 

  5. Finish off the toast by drizzling the honey evenly over both pieces of toast and sprinkling on red pepper flakes, based on your spice tolerance. Enjoy immediately.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

Carrot, Sweet Potato and Cauliflower Pizza with Fontina

The best way to get our daily dose of veggies!

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

I mean, who doesn’t want to get their Vitamins A and C and tons of fiber from a PIZZA? That’s right, carb-y crust and cheese included. How many times do I have to tell you I’m all about keeping things balanced? This Carrot, Sweet Potato and Cauliflower Pizza with Fontina is nothing but.


If it were up to me, we’d have pizza for dinner at least a couple of times a week. I mean, I’ve certainly made quite a few insanely delicious variations here on the blog already (see this Pastrami Pizza, this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey and this Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust.)  It really is one of my favorite foods, but we gotta keep things in check and make sure we’re evening out that sort of dinner, which is a little more indulgent, with healthier stuff like broth-based soups and protein-packed salads. No restriction, just variation! That’s how I like to eat and I hope it’s the same for you.

That being said, if there were ever a “healthy-ish” version of the dish to be had, this Carrot, Sweet Potato and Cauliflower Pizza is it. So you don’t even have to feel one bit bad about whipping it up on a weekly basis! And thanks to Jim Lahey’s No-Knead Pizza Dough recipe, you can make one pizza that easily feeds two one night, and another one with the leftover dough a few days later. Let me tell you, we were quite excited to whip out the extra dough and have a pizza ready in 20 minutes this weekend when we had so many better things to do than slaving away in the kitchen.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

With it still being winter (and with all the crazy weather we’ve been having in California – I don’t think it’s rained this much in yearrrrrs!) the root vegetables that top this pizza are the perfect thing to make you feel like you’re eating the ultimate comfort food while still getting all of the vitamins and nutrients that they’re known for.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

Looking at these likely drool-inducing photos, you may be wondering what those purple-looking things are. They’re the carrots, my friends! I spotted the tri-color bag at Trader Joe’s and knew they’d be the perfect way to jazz up the monotony of color that orange carrots would have provided. That being said, plain ol’ orange carrots would work just fine if you’re not looking to make your pizza super photogenic.

So let’s talk about the process of making the deliciousness that is this Carrot, Sweet Potato and Cauliflower Pizza with Fontina. As I mentioned above, I used Jim Lahey’s popular No-Knead Pizza Dough recipe for the base, but you could easily use your own homemade pizza dough recipe OR even a store-bought, premade dough. Jim Lahey’s recipe does require an overnight rise, so plan ahead if you’re going to go that route. It also makes enough dough for two pizzas, but you can easily save one for later if you’re not feeding a crowd that particular night!

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

After the dough has gone through its overnight rise, the pizza comes together in no time at all. Simply roll the dough out onto your favorite pizza stone (or a pizza pan if you don’t have a stone,) add the toppings and pop it into the oven for 20 minutes. That’s all you need! Your delicious dinner will be ready for you faster than you can finish a glass of wine.

Speaking of wine, my mom is coming down to visit later today and I’m very much looking forward to catching up with her and enjoying a delicious glass of vino or two. We’re heading to check out a new, hip restaurant in Santa Barbara tonight, so be sure to check my Insta-stories for all the deets!

I hope you’re having a great week. Maybe bake up a little pizza tonight to get past the hump? Xx

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com
Print
Carrot, Sweet Potato and Cauliflower Pizza with Fontina
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This easy pizza recipe is loaded with bright orange and purple veggies, all topped off with a hefty serving of slightly salty fontina cheese.

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1/4 cup cornmeal
  • 1/2 recipe Jim Lahey's No-Knead Pizza Dough (or other pre-made dough)
  • 1 small sweet potato, thinly sliced
  • 2 carrots, thinly sliced
  • 1 cup finely chopped cauliflower florets
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, peeled and minced
  • 2 cups grated fontina
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit. Sprinkle the cornmeal evenly over your pizza stone or pan, whichever you are using, then roll the dough out on the pan in a circular shape. 

  2. In a medium mixing bowl, combine the sweet potatoes, carrots, and cauliflower with 1 tablespoon olive oil, the fresh thyme, salt and pepper. 

  3. Drizzle the remaining 2 tablespoons of olive oil over the prepared pizza dough, then sprinkle on the minced garlic and then the grated fontina cheese. Top with the vegetable mixture. 

  4. Put the prepared pizza in the oven and bake at 450 for 20 minutes, or until the crust is nice and golden and the cheese is melted. Remove, slice and serve as soon as it has cooled slightly.

Recipe Notes

Click here for Jim Lahey's No-Knead Pizza Dough recipe.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com