Carmelized Onion, Goat Cheese & Artichoke Pizza

Carmelized Onion & Fennel Pizza with Goat Cheese & Artichoke Spread

I don't know what my problem is but I just have not been in the St. Patty's Day mood. Normally, I would be cooking up some Irish Soda Bread or drinking Guinness or something. But no, I'm interested in pizza, healthy pizza. For these pizzas, use the recipe for Pizza Dough.

Click here for Pizza Dough recipe.
Heat oven to 450 degrees. Place a baking-stone with some cornmeal dusted on it, and heat it in the oven. Note: This recipe only covers 1 small 8" pizza so the entire pizza dough this recipe should be tripled.

Carmelized Onions and Fennel

1/4 of a Fennel Bulb thinly sliced
1/4 of a medium yellow onion sliced
1/4 of a medium red onion sliced
2 Tablespoons olive oil
Salt and pepper

In a wide medium saute pan heat olive oil over medium heat. Add the onions and saute until they start to brown, stirring constantly, then lower the heat and cover, stirring occasionally. Season with salt and pepper. They should cook for about 8 more minutes or until they are turning brown, then remove from heat. Taste and season with salt and pepper if necessary.

Goat Cheese Artichoke Spread
2 oz. Haystack Mountain Goat Cheese
2 Tablespoons chopped sun-sundried tomatoes in oil
1/3 cup marinated artichoke hearts, drained
1/4 tsp. dried thyme
Salt and Pepper to taste

Add the tomatoes, artichokes to the goat cheese with the salt and pepper and thyme. Combine until spread is uniform.

Spread over prepared pizza dough. Dollop the spread and move it around to cover entire dough. Scrape carmelized onions and fennel over the entire pizza.

Place pizza on warmed baking stone and return to over, bake 11 - 12 minutes. Let sit for 2 minutes then cut and enjoy!

Bison Meatballs with Garam Masala

Bison Meatballs with Garam Masala

One very popular low-fat, high-flavor substitute for ground meats like beef and lamb is ground buffalo. In Colorado, we are very fortunate to be exposed to buffalo and most if not all the grocery stores. People outside of Colorado, with the exception of Montana and Wyoming, are a usually a bit surprised that buffalo/bison meat is a great way to get your daily dose of low-fat protein and iron.

This recipe is adapted from a Martha Stewart recipe for Lamb Koftas. It's simple, quick and contains one of my favorite spice combinations - Garam Masala. The Garam Masala I used is from the Savory Spice Shop on 15th and Platte in Denver. If you don't have this spice in your cabinet here is a quick recipe:

GARAM MASALA
2 tablespoons cumin seeds
2 tablespoons coriander seeds

2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated whole nutmeg

Instructions:

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg. Use immediately or store in an airtight container in a cool, dry place.

I serve the meatballs with Fage Greek Yogurt. I have recently discovered this stuff and I am highly addicted to it. I've been making these meatballs for a few years and before I discovered the Greek Yogurt I was just dipping them in dijon mustard, another one of my condiment addictions.....

There are a few different ways to make/serve these meatballs. Either you can make them like patties and eat them with the recommended dips or if you have some pita pockets, make the meatballs a bit smaller and put them in the pockets with the greek yogurt.

Bison Meatballs

• 2 small garlic cloves
• 1 piece (1 inch) peeled fresh ginger, sliced
• 1 large onion, finely chopped
• 1/2 cup chopped fresh parsley (or mint)
• 1 teaspoon garam masala
  
• 1/2 teaspoon Coarse salt
• 1/4 teaspoon fresh ground pepper
  
• 12 ounces ground buffalo
  
• 1 large egg
• 3 tablespoons canola oil
• Fage Greek Yogurt
• 6 pita pockets

Put the garlic, ginger and onion in a food processor and pulse until chopped. Add the parsley or mint, garam masala, salt and pepper. Process until everything is combines, scraping the sides of the bowl as necessary. Add the egg and buffalo and process until fully combined. Shape the mixture into 1-inch balls and flatten into patties.

Heat a large skillet over medium-high heat, add the oil. When hot add the meatballs in batches - approximately 4 at a time. Cook 3 minutes per side. Transfer to paper towel lined plate to drain.

Insert toothpicks into each meatball if not using the pita. Or stuff 2 meatballs in a pita pocket top with yogurt and enjoy.

Makes 16 meatballs.