Stone Fruit & Arugula Pizza

by Susan on May 22, 2015

I based this pizza on a Clean Eating flatbread recipe using plums. Since the stores are just getting the first stone fruits of the season, though, I made mine with white peaches. I’m sure both would be equally delicious, so I’m dubbing it “stone fruit” to allow for whatever fruit you have on hand.

I had actually never eaten stone fruit on a pizza until last summer, when I made one combining peaches and blue cheese that soon became my husband’s favorite homemade pie. The fruits are sturdy, so hold up well in the oven or on the grill. They have just the right amount of sweetness to balance the other savory flavors; in this case, the creamy mozzarella and peppery arugula work beautifully with the fruit. This pizza screamed summer, and I can’t wait to make it again when the weather gets even sunnier and warmer.

While I used my own homemade grain-free crust, any crust would work as a base here. It’s very hard to replace fresh sliced mozzarella in the flavor and texture department, but you could always use a dairy-free cheese instead if you need to or prefer.

This pizza is vegetarian, but I think it would taste pretty darned good with a little crispy bacon or prosciutto in the mix, which is how I will likely prepare it next time.

Stone Fruit & Arugula Pizza
adapted from Clean Eating

1 batch pizza dough of choice
1 tbs. olive oil
1 large red onion, thinly sliced
1 tbs. organic butter or coconut oil
3 plums or peaches, pitted and sliced 1/8 inch thick
1/2 tsp. sea salt
4 oz fresh mozzarella cheese, thinly sliced
1 cup packed baby arugula

Preheat oven to 450. Par-bake pizza dough for about 10 minutes or until lightly golden. Set aside.

Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until onions are very soft and lightly browned, about 20 minutes. Remove from skillet and place in a bowl.

Heat the same skillet over medium-high, melting half of the butter. Add half of plums in a single layer and cook without stirring, until soft and golden brown, about 2 minutes per side. Transfer to a medium bowl and repeat with remaining half of butter and half of plums; set aside.

Top par-baked crust with caramelized onions, plums and cheese. Season with salt.

Bake for 5-7 minutes. Remove from oven and top with arugula.

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Polynesian Kebabs

by Susan on May 21, 2015

Isn’t it funny how you include pineapple in a recipe and suddenly dub it “Hawaiian” or “Polynesian”? Yep, I totally just did that.

I tried to go for a tropical thing here by incorporating gluten-free soy sauce and honey in the marinade, and included some melon as I thought it would pair well with the sausage and peppers. The great thing about kebabs is that there is a ton of wiggle room when it comes to preparing them. This would taste just as good with other proteins, and you can definitely vary the choice of vegetables and/or fruit.

Make sure you separate some of the marinating liquid to reserve it for basting. In this case I used precooked sausages, but when it comes to raw, uncooked meat you really need to be conscientious.

I served the kebabs with some rice pilaf for my kids and husband and some grain-free flatbread (the recipe for which I’m eager to share down the line… yum!).

These kebabs are gluten, grain and dairy-free.

Polynesian Kebabs

juice of 2 large lemons
1/2 cup organic, gluten-free soy sauce
1/3 cup water
1/3 cup raw honey or maple syrup
1/4 tsp. salt
1/2 tsp. garlic powder
1 lb. sausage (such as kielbasa or apple chicken sausage), cut into chunks**
1 small pineapple, cored and cut into cubes
1 small cantaloupe or honeydew melon, cut into cubes
2 green peppers, cut into 1 inch pieces

Combine lemon juice, soy sauce, water, sweetener, garlic powder and salt in a bowl. Stir with a whisk. Reserve half of marinade, cover and refrigerate. Pour remaining marinade into a gallon zip-top bag. Add meat, seal and allow to marinate in refrigerator for at least 1 hour.

When ready to grill, discard marinade from bag with meat. Alternately thread meat with pineapple, melon and peppers on metal or soaked wooden skewers.

Grill over medium heat until meat is browned, basting with reserved marinade.

**can also use chicken or other meat

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