Okra & Tomato Pizza + Beet Sausage & Onion Pizza

Last night I gathered all my items from this weeks CSA bag and headed to my friends house. We decided to make a few pizzas to have with our bottle bottles of wine. The first pizza had more of a southern style, with okra, shallots, and fresh heirloom tomatoes. The other pizza was made with these AMAZING beet and pork sausages that Meghan got from The Meat Hook. The sausage was so good we decided to just add some onions and cheese and let it shine on its own. Both came out amazing! To save us time, I bought the dough from a local pizza shop in the neighborhood for a few bucks. Thanks Meghan and Daniel for having me over for the 700th time this year!


Okra Pizza:
1 small pizza dough
Tomato sauce
6 large okra, chopped 1/4 inch thick
2-3 small heirloom tomatoes, sliced
1/4 cup thinly sliced shallot
1 large garlic clove, chopped
Fresh mozzarella, sliced
Salt and pepper, to taste
Fresh Parmesan cheese, for serving

Sausage Pizza:
1 large beet sausage (available here)
8 oz fresh ricotta
Fresh mozzarella, sliced
4-5 small fingerling potatoes, thinly sliced
1/2 white onion, chopped
1 large garlic clove, chopped
Olive oil
Salt and pepper, to taste
Fresh Parmesan cheese, for serving

Preheat the over to 425 degrees.

Start by rolling out the dough on a floured surface. I used one large ball of dough and split it in half, as I like my crust on the thinner side. Place on two lightly floured baking sheets and set aside.

To make the okra pizza, simply cover the bottom with about 1/4 cup tomato sauce, then layer with sliced mozzarella, fresh tomato, okra, garlic and shallots.

For the sausage pizza, start by cooking the onion and garlic together in a large pan until the onion is a bit translucent, then crumble in the sausage and cook thoroughly. Set mixture aside and cook the potatoes in the same pan until slightly golden on each side. Spread a good amount of ricotta cheese on the dough, followed by some fresh mozzarella. Top with the sausage mixture and sliced potatoes.

Cook both pizzas for about 15-20 minutes or until the dough begins to crisp and the top is bubbling (and your mouth is watering.) If you used a larger ball of dough for each, you may need to cook a few minutes longer. Sprinkle with fresh cracked black pepper, then slice and serve with some grated Parmesan cheese on the side. Bon appétit!

Spicy Okra With A Tangy Aioli & Roasted Cabbage With Blue Cheese

This week my friend and I got fancy in the kitchen and made a GREAT dinner. We had recently tried some roasted cauliflower with an amazing buttermilk dressing, so that was our inspiration for the roasted okra. It was delicious! The okra was pretty spicy, so the tangy aioli helped to cool it down a bit. As for cabbage, we decided to just simply roast it and top it with some blue cheese knowing it would go well with the skirt steak we were making. Overall a really awesome meal- food is always best when shared with a friend!

We had these two dishes on the side of our skirt steak, which we simply pan seared with salt and pepper, and topped with cooked onions, parsley, and a few fingerling potatoes.

Roasted Purple Cabbage With Blue Cheese

1 small purple cabbage, cut in half then into 1/2 inch thick slices
Olive oil
1/2 cup blue cheese crumbles
Salt and pepper, to taste

Preheat oven to 400 degree. Place cabbage slices on a baking sheet and drizzle with some olive oil and a little salt and pepper. Roast for 30-40 minutes or until it begins to brown. Top with bleu cheese and place back in oven for 5 minutes.

Roasted Okra With A Tangy Buttermilk Aioli:

1/2 pound fresh okra, some halved the long way some kept whole
3 garlic cloves, minced
1/2 tablespoon red pepper flakes
1/4 cup olive oil, plus 3 tablespoons for the aioli
Big pinch of sea salt
Big pinch of black pepper
1/2 small onion (or 1 shallot) finely chopped
3 tablespoons buttermilk (to make buttermilk, just add 2 tablespoons lemon juice to 1 cup whole milk)
3 tablespoons crème fraiche
1 small lime, juiced
Small handful fresh parsley, chopped

In a large skillet, add 1/4 cup olive oil, garlic, and red pepper flakes. Cook for about 5 minutes then add in the okra. Cook for about 10-15 minutes or until slightly charred.

While the okra cooks make the aioli. Mix together the 3 tablespoons olive oil, buttermilk, crème fraiche, lime juice, onion, and a pinch of pepper. Set in fridge until ready to use. (I forgot to take photos of the aioli when making it!)

To plate, drizzle a good amount of aioli onto a plate, then top with the roasted okra and a little more aioli sauce. Finish with some fresh parsley and serve right away.