chevre & feta pizza with kale, shallot, & gold cherry tomatoes

So, I’m pulling out my emergency stash of chevre from my good friends at Swede Farm to bring you this pizza. 🙂

chevre & feta pizza | reagantherecipehoarder.com

Now, I made this pizza without sauce because I’m not a tomato-y type of girl, aside from cherry tomatoes (which I added on top!). But you can definitely add some sauce if you like. 🙂

1 recipe pizza crust, I used King Arthur Flour’s basic dough – you can find that here.
6 oz chevre – I used Swede Farm’s chevre with smoked sea salt
1/2 c crumbled feta-  I buy the block of feta from Whole Foods (in brine) & slice off then crumble what I need
1/2 lb very lean ground pork*
1/2 tsp ground white pepper*
1/2 tsp ground oregano*
1 c red kale leaves, loosely packed, stems removed, sauteed in EVOO
1 shallot, caramelized
2 cloves garlic, minced
6 gold cherry tomatoes, sliced lengthwise

*ingredients with asterisk can be substituted with 1/2 lb seasoned italian sausage

Prepare your pizza dough according to directions.

While the dough is rising, cook the pork/italian sausage thoroughly.

In a separate pan, caramelize the shallot & garlic, then toss in the red kale leaves & sautee.

Once your dough is done rising, bake according to your recipe until it looks & feels set, with crusts beginning to crisp but still pale on top.

Remove from oven.

Top with cheese, sausage, kale mixture. Sprinkle on the gold cherry tomatoes.

King Arthur Flour gives the perfect instructions for this point in the pizza process: “bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.”

This recipe can be made gluten free by following King Arthur Flour’s gluten free crust recipe – find it here.

PS – Swede Farm now has a baby goat! Expect another tour plus more pictures VERY soon. 😉

chevre & feta pizza | reagantherecipehoarder.com

& don’t forget to tell your friends about the big beauty giveaway I’m hosting in february! 😀

february beauty giveaway | reagantherecipehoarder.com

arugula, anjou pear, & green apple salad; & a giveaway announcement

Lately, I’ve been eating lots of salad.

Yum, kinda.

I have to switch things up a bit every day otherwise I get bored quick.

arugula, pear, & apple salad.

Isn’t that arugula fabulous? I got it at Three Sisters Farm.

3 c fresh arugula
1 anjou pear, chopped
1 green apple, chopped
oil & vinegar

Toss the arugula, pear, apple, oil & vinegar together.

Makes a great entree if you add a bit of protein!

Also, I’m teaming up with my friends Kim, Cristina, & Maritza in February for a BIG BEAUTY GIVEAWAY!

*open to US residents only – sorry y’all but postage is expensive.

So keep an eye on the blog if you’re interested in this beauty giveaway coming soon!

feb beauty giveaway cupid

sriracha salt

Sriracha.

It’s a wonderful thing, don’t you think?

& salt, it’s fabulous too.

So, why not combine the two?

Amiright?

Here’s what you’ll need:

2 c coarse salt – kosher or sea salt
2 tbsp sriracha

Preheat oven to 350F. Then turn it off – no, I’m not crazy I swear.

Combine the salt & sriracha.

sriracha salt | reagantherecipehoarder.com

Once mixed, it will be a salmon color.

sriracha salt | reagantherecipehoarder.com

Spread flat on a baking sheet & place in the turned off, but preheated oven for an hour.

sriracha salt | reagantherecipehoarder.com

Store in an airtight container in a cool, dry place.