Easy Indian-Style Yellow Curry (with Toppings!)

Today’s super-delicious recipe is brought to you by dear old Dad.

Easy Indian-Style Yellow Curry is delicious when served with an assortment of toppings.

I’m finally sharing his go-to curry recipe and I couldn’t be more excited. It’s not the typical Thai-style curry you order for takeout, instead it’s an Indian-Style Yellow Curry with an assortment of what we call in our household “da boys”…aka a bunch of tasty toppings that take a fairly simple, straightforward recipe completely over the top.


This Easy Indian-Style Yellow Curry is so easy, it’s almost comical how much flavor it has for so few ingredients involved. It’s totally achievable on any night of the week, and you can also easily control the spice so that even the pickiest of eaters in your household get excited about it.

Easy Indian-Style Yellow Curry (with Toppings!) is the perfect easy dinner for any night of the week.

Although this recipe has very few ingredients, the one that I highly recommend you pay close attention to is the type of curry powder you use. Our family favorite has always been this Sun Brand Madras Curry Powder, and I highly recommend that you invest in some yourself ASAP. Sure, you could use some other brand of curry powder, but I guarantee that this one does the trick and, trust me, my family doesn’t mess around when it comes to our go-to cooking ingredients.

Aside from the curry powder, the only ingredients you’ll need for the soup itself are coconut milk, a can of green chilies, onion, chicken and chicken broth. And, depending on how thick your coconut milk is, you may also need a “cheater’s roux” made simply of melted butter and flour.

Of course, there are also variations you can make depending on special dietary preferences. For example, use tofu and vegetable broth to make this dish vegetarian, or you can also omit the green chilies if you have some in your group who are averse to a lot of spice.

Easy Indian-Style Yellow Curry is made extra-delicious when adorned with a selection of toppings!

And no Easy Indian-Style Yellow Curry would be complete without an entire assortment of toppings! As I mentioned, in my family we refer to these as “da boys,” but I realize that may seem just plain odd to many of you. Here are just a few suggestions of different toppings to serve with your curry:

Chopped macadamia nuts
Coconut flakes
Raisins
Mango chutney
Crispy onions
Chopped dried apricots

I can guarantee you will not go wrong with any of these, and you may even never resort to just “plain old” curry ever again.

We’re slowly getting into cooler weather here in Santa Barbara, so I’m looking forward to hunkering down with our new little one and enjoying all the comfort food dishes it’s been too hot to even think about for the past few months. This Easy Indian-Style Yellow Curry is definitely on my list of things to whip up as often as we can!

Easy Indian-Style Yellow Curry is the perfect easy weeknight dinner.

This post contains affiliate links.

Easy Indian-Style Yellow Curry is delicious when served with an assortment of toppings.
Print
Easy Indian-Style Yellow Curry (with Toppings!)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Indian-style yellow curry is incredibly tasty and easy to whip up on any night of the week, plus it's served with toppings galore!

Course: Main Course, Soup
Cuisine: Indian
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 4-ounce can minced green chilies (optional)
  • 3 small chicken breasts, cubed
  • 1 14-ounce can coconut milk
  • 4 tablespoons melted butter (optional)
  • 4 tablespoons flour
  • Assorted toppings such as chopped macadamia nuts, coconut flakes, raisins, mango chutney, crispy onions and chopped dried apricots
Instructions
  1. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and chilies and saute until fragrant, about 5 minutes. 

  2. Add the chicken and begin to brown it. Sprinkle on the curry powder and continue stirring until all sides of chicken are browned and curry powder is incorporated. 

  3. Pour in chicken broth and bring mixture to a boil, stirring occasionally. Once mixture has come to a boil, bring down to a simmer and add in the coconut milk.

  4. At this point, you’ll have to make the call of whether you want to thicken up your curry or not. If you like it a bit creamier, whisk together the melted butter and flour in a small bowl and then stir it into the soup. If you’re happy with a thinner curry, leave it as is. 

  5. Place toppings in small bowls and set them out on the table for people to help themselves. Serve curry over cooked brown rice. 

Easy Indian-Style Yellow Curry (with Toppings!) | CaliGirlCooking.com

Spinach Artichoke Dip Chicken

Winner winner chicken dinner!

This Spinach Artichoke Dip Chicken is the perfect, easy weeknight dinner.

You heard me. Today I’m bringing you the ultimate in chicken dinners, perfect for you to whip together in these first few days of fall when we’re craving comfort food but not quite ready to pull out the Crockpot. Artichoke dip lovers, you’ve been warned.


This Spinach Artichoke Dip Chicken is basically my excuse to take a favorite appetizer and turn it into a full-fledged meal. It’s high-protein and also happens to help meet your daily quota of healthy veggies. You can also easily enjoy it alone as a light meal, or if you’re a carb-lover like me you can serve it atop a bed of bowtie pasta tossed in a simple lemon, butter and pine nut sauce with even more spinach thrown in for good measure.

Have I convinced you yet that this needs to happen for dinner tonight?

Spinach Artichoke Dip Chicken served over a simple bowtie pasta for the perfect kid-friendly weeknight dinner.

What if I told you this Spinach Artichoke Dip Chicken has the revered appetizer spread both inside the chicken roll-ups AND slathered all over the top? Yea, thought that might win you over.

There are a couple of things that I absolutely love about this recipe that I just MUST bring to your attention:

First, it makes plenty of spinach-artichoke dip, so rest assured that you will have plenty to snack on while your main course is cooking or for your next Sunday football get-together. You don’t even have to bake it if you don’t want to, totally up to you!

Second, this is a “set it and forget it” meal, meaning once you’ve constructed your cute little chicken roll-ups, all that’s left to do is pop them in the oven and worry about whatever you’re going to serve with them (if anything.) That’s a functional fall meal if you ask me.

This Spinach Artichoke Dip Chicken is creamy, delicious and sure to please the pickiest of palates. In fact, I’m pretty sure any kids you have with a mind of their own about what they will and will not eat will gobble this up faster than you can say “eat your vegetables.”

Spinach Artichoke Dip Chicken is a protein- and vegetable-packed dinner that's incredibly easy to make.

I love baking sweet treats and mixing up cocktails for y’all, but as we move into comfort food season I also want to make sure you have plenty of healthier comfort food choices on hand for just any weeknight dinner. If you have anything you’d like to see me make, or any parameters for a recipe you’d like me to stick to (i.e. sheet pan dinners, Crockpot cooking, etc.) please tell me in the comments below!

I’m working hard to get a ton of stuff queued up for you guys for when I’m out on “maternity leave,” so now’s the time to put in your requests!

In the meantime, here are a few of my other “healthy” comfort food dinners that would be perfect for you to start whipping up this fall:

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes

Champagne Roast Chicken with Grapes and Shallots

Carrot, Sweet Potato and Cauliflower Pizza with Fontina

Double Pumpkin Curry with Shrimp

I hope you all have a wonderful week filled with the most delicious food! Xo

A plate of Spinach Artichoke Dip Chicken served over a bed of spinach and pine nut bowtie pasta.

This Spinach Artichoke Dip Chicken is the perfect, easy weeknight dinner.
Print
Spinach Artichoke Dip Chicken
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

The classic appetizer dip is rolled inside and slathered on top of lean chicken breasts to make the perfect weeknight dinner that even the kids will love!

Course: Main Course
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 8 ounces light cream cheese
  • 1/4 cup nonfat plain Greek yogurt
  • 3 cloves garlic, peeled and minced
  • 1 14-ounce can artichoke hearts, drained and chopped
  • 2 cups packed fresh spinach
  • 1/2 teaspoon garlic powder
  • Salt and pepper
  • 4 large chicken breasts, pounded to 1/4-inch thick
Instructions
  1. Combine cream cheese, yogurt, garlic, artichoke hearts, spinach, garlic powder in a small mixing bowl. Season with salt and pepper to taste. You can make this up to a day in advance and keep it in the refrigerator if you’d like. 

  2. Preheat the oven to 425 degrees Fahrenheit. Spray a glass or ceramic baking dish large enough to hold your chicken roll-ups with cooking spray. Set aside. 

  3. Spread the flattened chicken breasts out on a large cutting board and season both sides of the breasts with salt and pepper. Place a couple of tablespoons of the prepared spinach-artichoke dip on each breast, then roll up the breasts and secure with a toothpick or two (you could also wrap with kitchen twine if you’d prefer.)

  4. Place the chicken roll-ups in the prepared baking dish and place in the preheated oven for 25 minutes. 

  5. Remove roll-ups from oven and turn broiler on high. Spread more of the spinach-artichoke dip over top of each roll-up and return to the oven for 5 more minutes, or until the spread on top is slightly browned and bubbly.

Recipe Notes

Serving suggestion: Cook up some bowtie pasta and toss it with some more fresh spinach, toasted pine nuts, butter and lemon juice. Place chicken roll-ups over top of pasta for serving.

Spinach Artichoke Dip Chicken | CaliGirlCooking.com

Super Easy Caramelized Onion and Potato Soup

It’s hard to believe something so simple can be so delicious.

A couple of bowls of Super Easy Caramelized Onion and Potato Soup make the perfect dinner for cooler weather.

This Super Easy Caramelized Onion and Potato Soup is the perfect example of how just a few ingredients can turn into something completely magical. We’re talking creamy mouthfeel, layers of flavor and in fact a pretty darn healthy meal. Once you taste it, your life just may be changed forever.


The hubs and I have a favorite restaurant here in Santa Barbara, Trattoria Vittoria, that serves quite possibly the most legit Italian food I’ve encountered stateside. They employ Italian chefs, the owner spent a good portion of his childhood in Italy and speaks fluent Italian, the food is amazing and, in fact, so are the drinks with an incredibly entertaining flair bartender manning the helm (who also has a blog, Flair Project, that you should most definitely check out for some out-of-this-world cocktail recipes.)

The restaurant also happens to be one of my husband’s work accounts, so we often find ourselves eating there both for lunch during the week and quite frequently on a “date night” out on the town. What can I say, when we find something good, we stick with it.

Anyhow, even though alllll of the food is delicious, one of my favorite things to order at lunch (okay, even often at dinner) is a cup of their soup of the day. It changes frequently, and you’ll rarely get the same thing twice, but it’s always tasty and I’ve never been disappointed.

A big bowl of Super Easy Caramelized Onion and Potato Soup ready to be devoured.

A while back, I met Chris there for lunch and they were serving a Caramelized Onion and Potato Soup. I wasn’t too sure what to expect (for some reason I thought it might be chunky?) but I went ahead and ordered it because I knew I wouldn’t be disappointed. What came out of the kitchen was a delicious, velvety smooth purée that was chock full of flavor and left me practically licking the bowl. I immediately knew I wanted to recreate something like it in my own kitchen!

And that’s what you have here today folks, what I’m proud to say is almost a spot-on rendition of the soup I tasted on that fateful day. I made this Super Easy Caramelized Onion and Potato Soup all from taste, without asking the chef for any tips on how they did it, but I’d have to say I’m really darn proud of the result.

The best part about this recipe? It only requires 6 ingredients (well, 8 counting the optional one and salt and pepper) and comes together easily and beautifully as long as you (a) have the patience to caramelize some onions beforehand and (b) have a regular or immersion blender on hand. I mean, I found myself standing at the stove asking “Is this really all I need? Is the flavor really already this outstanding?” Yep yep, they are!

Mix up a big pot of Super Easy Caramelized Onion and Potato Soup for dinner tonight!

So here’s all you need to make this Super Easy Caramelized Onion and Potato Soup tonight:

Onions
Potatoes
Butter
Chicken stock
Garlic
Heavy cream (optional)
Prosciutto (again, optional)

Plus a little salt and pepper. That’s it! I’m venturing to guess you may already have a lot (if not all) of this stuff on hand, which means Super Easy Caramelized Onion and Potato Soup is becoming even more of a reality for gracing your dinner table tonight.

Although this recipe is easy and does not require much hands-on work, it does take a little bit of time. We have to give all of those delicious flavors time to come together, after all! But the results are totally worth it. Promise.

Super Easy Caramelized Onion and Potato Soup is the perfect comfort food meal.

Do you have any fun and delicious soup recipes I need to try? Now that fall is just around the corner (and Baby D’s due date!) I’m looking for all the cooler weather recipes I can get my hands on. Leave me your recs in the comments below!

A couple of bowls of Super Easy Caramelized Onion and Potato Soup make the perfect dinner for cooler weather.
Print
Super Easy Caramelized Onion and Potato Soup
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hrs 5 mins
 

A creamy, velvety soup full of hearty potatoes and flavorful caramelized onion. The perfect, easy comfort food meal for cooler weather!

Course: Main Course, Soup
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter
  • 2 white or sweet onions, thinly sliced
  • 2 baking potatoes, peeled and cut into large chunks
  • 4 cups chicken stock
  • 4 cloves peeled garlic
  • Salt and pepper, to taste
  • 1/4 cup heavy cream (optional)
  • 3 slices prosciutto, to top (optional but highly recommended)
Instructions
  1. First, you’ll want to caramelize your onions. Melt butter in a sauté pan over medium-low heat. Add sliced onions and cook, low and slow and stirring occasionally, until onions take on that beautiful caramel color. This may take up to 30 minutes. Be patient! You don’t want to cook the onions too fast and give them a burnt flavor. 

  2. Once onions are sufficiently caramelized, add them to a large stockpot along with potatoes, chicken stock and peeled, whole garlic cloves. Bring to a boil, then reduce to medium heat and simmer until potatoes are tender when you poke them with a fork. Reduce heat to low.

  3. Use either an immersion blender or transfer the soup to a regular blender and purée until there are no longer any chunks. Transfer back to the stockpot on low heat (if using a regular blender), stir in heavy cream (if using) and season with salt and pepper to taste. Keep soup simmering on low while you make some crispy prosciutto to top it off!

  4. Heat a small nonstick sauté pan over medium-high heat. Once pan is hot, add slices of prosciutto and cook until crisp, flipping when necessary. Transfer to a cutting board and chop prosciutto into little pieces.

  5. Ladle warm soup into bowls and top with crispy prosciutto. Enjoy immediately!

Super Easy Caramelized Onion and Potato Soup | CaliGirlCooking.com

Moo Shu Pork Burgers

Your burger game will never be the same…

These Moo Shu Pork Burgers are a fun spin on the classic Chinese dish.

I hope you’re ready for the ultimate shake-up. That’s right, ASIAN-THEMED burgers that are going to knock your socks off. A total flavor mash-up that’s got so many flavors going on, you won’t know what hit you. A protein bomb that will keep you full for hours yet dreaming of the next time you can bite into something that tastes this good.


You’ve been sufficiently warned, and now I’d like to introduce to you my new best friends: Moo Shu Pork Burgers!

Okay, in all seriousness here, this wasn’t originally my idea. I’ve mentioned many times on this blog the inspiration I get from my dad (like when I made these Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting or his namesake Dad’s Sweet ‘n’ Spicy Chili), and these burgers are another such inspiration. It was one of those random ideas that came to him which he then proceeded to make a couple of times, without writing down any sort of recipe, and then proceeded to forget exactly what he had done.

So when I called him for a low-down on what he had done for these Moo Shu Pork Burgers that I had only heard about and never had the pleasure of tasting, we basically had to start from scratch and brainstorm together exactly what would make the ultimate Moo Shu Pork Burger.

Moo Shu Pork Burgers consist of a juicy pork patty, vegetable-filled egg pancake, sweet hoisin sauce and crunchy sprouts, all on a delicious white bun.

If you’re not familiar with the popular Chinese dish, Moo Shu Pork consists of sliced pork tenderloin, tons of shredded/chopped veggies such as cabbage, carrots, bamboo shoots and green onion, and bits of scrambled egg all served with thin tortilla-like pancakes and a side of hoisin. It’s usually up to you to construct your own “wraps”, and I’ll be the first to tell you it’s easy to go overboard because it is all just soooo delicious.

After brainstorming with dad on how to make a typically taco-like dish into burger form, we decided on the following:

The first step in making a successful Moo Shu Pork Burger is a huge, juicy burger patty made from ground pork and a variety of Asian-influenced spices. I used a combination of cinnamon, fennel pollen, allspice, salt and pepper, but if you have Chinese 5 Spice on hand (I didn’t) you could easily just use that in lieu of everything else.

Juicy Asian-spiced pork patties ready to be made into delicious Moo Shu Pork Burgers!

The second step is to make a “scrambled egg pancake”, loaded with all of the veggies you’d normally include in your Moo Shu Pork. For me, this included bamboo shoots, garlic, shredded carrots, cabbage and green onions.

And, if you’re wondering how to make a scrambled egg pancake, it’s basically just an open-faced omelet. You’ll want to use a nonstick pan with enough room for your egg mixture to spread out fairly thinly, and then just use a spatula to lift up the corners once they are cooked and let any runny egg drain under to cook. Once all of the egg is cooked through, turn off the heat and cut the pancake into wedges like you would a pizza to eventually transfer on top of your pork patty when you are constructing the final product.

Which is what we need to talk about next! After you have your patties cooked and your eggs prepped, the finishing touches of these Moo Shu Pork Burgers come together REALLY quickly. Which is a good thing, because when all these smells start permeating your kitchen you’re going to be chomping at the bit to dig in.

A close-up look at all of the delicious fixings that go into a Moo Shu Pork Burger!

Although the ambitious side of me sort of wanted to make homemade buns from scratch that closely resembled steamed dumpling dough, the pregnant (and more practical) side of me said “Who are you kidding, no one’s going to want to make their own buns for a delicious weeknight meal such as this.” So instead I went for your basic white hamburger buns. Nothing special, but they were just what these Moo Shu Pork Burgers needed.

For assembly, simply plop the pork patty on the bun, add your wedge of veggie-loaded egg pancake, top with a generous dollop of hoisin (which you can find at any large grocery store in the Asian foods sections) and finish off with some fresh sprouts. The final test is to see if you can get your mouth around the entire thing once you’re done!

You may need to cut your Moo Shu Pork Burgers in half to be able to tackle them!

These Moo Shu Pork Burgers are a fun spin on the classic Chinese dish.
Print
Moo Shu Pork Burgers
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

The classic burger gets an Asian twist with juicy pork patties, a vegetable-filled egg pancake and sweet hoisin sauce. Your burger game will never be the same!

Course: Main Course
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
For the pork patties:
  • 2 pounds ground pork
  • 1/2 teaspoon each of ground cinnamon, fennel pollen, ground allspice, salt and pepper
For the egg pancake:
  • 1 tablespoon avocado oil
  • 6 eggs, lightly beaten
  • 2 green onions, chopped
  • 1/4 cup chopped bamboo shoots
  • 2 garlic cloves, minced
  • 1/2 cup chopped mixed cabbage and carrots
  • Sprinkle of salt and pepper
Other ingredients:
  • 4 classic white hamburger buns
  • Hoisin sauce, for topping
  • Bean sprouts, for topping
Instructions
  1. First, make the pork patties. Combine all patty ingredients in a large mixing bowl, then form into four large patties. I like to use two small, round bread plates with parchment paper on either side to press patties into uniform circles. Once circles are formed, press an indent in the middle with your finger.

  2. Turn your grill on at medium heat and place patties on the grill. Cook for 5-10 minutes each side, or until they no longer feel squishy in the middle. Remove from heat and set aside while you make your egg pancake.

  3. Warm avocado oil in a nonstick sauté pan over medium heat. While oil is warming, add all vegetables to your slightly beaten eggs, then pour entire mixture into pan. Let cook, without stirring, until the edges of the egg begin to harden. 

  4. Once the edges have set up, gently lift go around the pan lifting them up and tilting the pan in that direction so any runny egg flows underneath to cook. Continue this process until there is no runny egg left, then turn off the heat.

  5. Cut the egg pancake into four wedges, then get ready to assemble your burgers.

  6. To assemble, first place a pork patty on the bottom half of the bun, then top with a wedge of the egg pancake, followed by a hearty dollop of hoisin and, finally, a sprinkle of sprouts. Top with the other half of the hamburger bun and enjoy!

Moo Shu Pork Burgers | CaliGirlCooking.com

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