Peach- Pizza -Party!

The end of August always is bittersweet and one of the things I miss most every fall is peach season. Before we are bombarded with pumpkin spice everything, I am making it a mission to enjoy the end of stone fruit season to the fullest before it’s gone. I’ve been adding ripe peaches to everything from salads, to tropical smoothies, and even to pizza!

When Whole Foods Market reached out to collaborate on a recipe with peaches I was super excited and immediately knew I had to combine it with my other true food love, cheese. What better way to celebrate the end of summer than with this cheesy sweet and savory peach pizza? Ricotta, burrata, parmesan, basil, and a balsamic drizzle make this easy to whip up any day of the week. Add some rose’ and call your friends and you’ve got yourself a swanky pizza party!

Peaches are currently on sale at Whole Foods Market in Dallas and Houston as part of their summer savings promotions, talk about a sweet deal! The peaches will be $1.49 a lb, they will be $2.50 off and can be found in the organic yellow peaches section. Be sure to stop by this week to stock up.

Peach Pizza Recipe:

1 ball of pizza dough from fridge section

3 peaches sliced

1 handful of fresh basil

4 oz of whole milk burrata cheese

1/3 cup of freshly grated parmesan

4 oz of ricotta cheese

Drizzle of balsamic glaze and olive oil

Directions:

  1. Preheat your oven to 500•
  2. Let dough chill on counter for at least 30 minutes. Divide in two and put other half away for another pizza.
  3. Start to stretch and knead dough with your hands and then with a rolling pin creating a round-ish shape. If you’re struggling to create a perfect circle, don’t worry, it’s artisan!
  4. Lightly brush the dough with olive oil.
  5. Spread ricotta cheese on the dough creating a thin layer to coat the crust.
  6. Arrange sliced peaches over the ricotta cheese. Sprinkle 1/2 the parmesan cheese on top of pizza.
  7. Bake on pizza stone or baking sheet for 13 minutes or until golden in color
  8. Garnish with fresh basil, remaining parmesan, the burrata, and a balsamic drizzle! Enjoy immediately 🙂

*Disclosure: I have a partnership with Whole Foods Market and was compensated for my work, but all words and opinions are my own.

Easy Cheesy Empanadas 

Hello from the other side! 2016 has been off to a crazy busy start so I’ve been behind on blogging but excited to share some new recipes and restaurant reviews with you all!  With the Super Bowl happening this afternoon I figured it was a perfect time to share a recipe to make to spice up your game day snack spread.

I’m not going to lie, I could really care less about the game and pretty much show up to a super bowl party purely for the guacamole and commercials. Anyone else with me on that? If you are looking for something new to add to the table, these four cheese empanadas hit the spot! My dear friend Zoe has become quite the empanada expert and taught me her empanada secrets over a girls cooking and wine date last night. Hope you enjoy as much as we do!
To start preheat the oven to 375 degrees. Here are the ingredients you will need:

2/3 cup ricotta (the full fat kind is worth it for this recipe)

1 cup mozzarella cheese shredded

2/3 cup feta cheese crumbled

1 cup Parmesan cheese

3 eggs

2 boxes refrigerated Empanada tapas- Goya is the best. Can be found in speciality markets or Mexican grocery stores. Fiesta in Houston sells them if you’re nearby.


Directions:

In a large bowl combine all four cheeses and 3 eggs and mix thoroughly. At this point you should probably be sipping on wine too…


Remove the empanadas one by one and keep each on the circular saran wrap to help assemble.


Next scoop a dollop of the cheese mix into the center of each tapas. This was a generous scoop, you just want to make sure it doesn’t explode!


Next lightly dab water around the edge of half of the tapa to help it stick as you carefully fold over in half.

Once folded pinch the corner to create a point. Fold over the point and pinch again creating another point . Repeat the process until the empanada is fully closed and looks like these beauties.


It’s all about tightly pinching and folding one point after the next, sounds confusing but after your first few you will be a pro! Zoe’s are the ones that look prettier than mine but she says I’ve improved since our first lesson 🙂

  Next brush each empanada with olive oil and sprinkle with sugar to add a touch of sweetness (optional but YOLO).

Put the empanadas on a lined tray with waxed paper and bake for around 20-25 minutes. You want them to be lightly golden. Let cool until you can’t wait any longer and enjoy!

Flash back to our first empanada date with the real empanada expert, Cynthia! She’s been making empanadas for over 25 years. We made delicious meat ones that time and of course enjoyed over mate.

Happy cooking and super bowl snacking!