Taste: Homemade Cornmeal Pizzas 2 Ways: Bacon, Leeks & Goat Cheese and Roasted Tomatoes, Asparagus & Mushroom

Who doesn't love a good pizza party? I stumbled upon making homemade pizzas a healthy way by using cornmeal pizza crust quite sometime ago, but more recently, I've come to realize what makes a fantastic pizza are the toppings and sauce. You can get them at Whole Foods, but I haven't seen them elsewhere, which is a bit disappointing. Fortunately, Jenny's creative mind introduced me to a restaurant worthy pizza by adding sauteed bacon, leeks and roasted goat cheese with NO SAUCE. I know. Crazy. But let me tell you; try this recipe and you'll go sans sauce the next time you try to make a pizza. The other pizza made was a vegetarian pizza with roasted tomatoes, asparagus and mushrooms. Try this the next time it's movie night and your bound to enjoy your movie a little more and have some great sleep. :)


Cornmeal Pizzas with Bacon, Leeks and Goat Cheese

Prep Time: 15 Mins.
Cook Time: 25 mins.
Serves: 4@

4 strips thick cut bacon
1 bunch leeks, cleaned
4 tbsp goat cheese
2 tbsp fresh mozzarella cheese
1 cornmeal crust pizza
2 tsp olive oil
salt and pepper


Cornmeal Pizzas with Roasted Tomatoes, Asparagus and Mushrooms

Prep Time: 15 Mins.
Cook Time: 25 mins.
Serves: 2

3 Roma tomatoes
5 stalks asparagus
1/2 oz. baby Bella mushrooms, cleaned
2 tbsp fresh mozzarella cheese
1 cornmeal crust pizza
2 tbsp pizza sauce
2 tsp olive oil
2 tsp fresh thyme
salt and pepper

Preheat the oven to 425 degrees. For the bacon, leek and goat cheese pizza, start by brushing the pizza crust with the olive oil. Saute the chopped bacon, and then set aside by draining on paper towels, being sure to leave the bacon fat. Saute the choppped leeks in the bacon fat, and once done, add the bacon back in. Spread the cooked bacon and leek mixture, top with the fresh mozzarella and goat cheese and crack some fresh black pepper on top.

For the roasted tomato, asparagus and mushroom pizza, start by boiling water and blanch the asparagus. After about 5 minutes, drain the asparagus and rinse under cold water to stop the cooking process. Half the asparagus. Start sauteing the chopped mushrooms in olive oil and then add asparagus. Meanwhile, slice the Roma tomatoes. After 5 minutes of sauteing the mushrooms and asparagus, brush the cornmeal crust with the pizza sauce, add the mushroom and asparagus mixture, top with the slice Roma tomatoes, fresh thyme and mozzarella cheese.

Bake in the oven for 25 minutes or until the cheese is slightly browned and bubbling. Serve with a heavy red wine and start the party!