Blackberry Fennel Pizza

Our year of Unique Pizzas has come to an end.

Our final pizza is this Blackberry Fennel Pizza, and it was delicious. (Original recipe found here.)

• 1-1/2 cups fresh or frozen blackberries
• 1 small bulb fennel thinly sliced (reserve the fronds for garnish)
• 8 ounces fresh gorgonzola
• 1/4 cup chopped hazelnuts
• 2 tsp dried thyme
• 1 -2 tablespoons honey
• pizza dough

Top pizza dough with the blackberries, fennel and gorgonzola.  Sprinkle the thyme and hazelnuts over the top and bake at 400 degrees until the crust is crispy and the cheese is melted 8 to 12 minutes. Sprinkle with the reserved fennel fronds and drizzle with honey.  Let stand for a few minutes before slicing and serve while still hot.

Artichoke, Goat Cheese, and Chicken Pizza

This was not that great. (Original recipe found here.)

2 boneless, skinless chicken breasts, cooked.
4 ounces goat cheese
1 cup nonfat ricotta
1 whole-wheat pizza crust (12 inches)
1 cup rinsed and drained canned artichoke hearts, halved
2 large plum tomatoes, diced


Mix goat cheese and ricotta in a bowl; spread evenly over pizza crust, leaving a 1-inch border. Top with chicken, artichokes, and tomatoes; sprinkle with Parmesan. Bake at 425 degrees for about 15 minutes.

Indian Mulligatawny Soup

This was so super amazing, oh my gosh, you have no idea. Absolutely loved it.

(Here is where I got the recipe, and I followed it pretty much exactly.)

• ¼ c. butter
• 1 yellow onion, chopped
• 1 carrot, peeled and diced
• 1 red jalapeno, seeded and diced
• 3 garlic cloves, minced
• 2 tsp. peeled and minced ginger root
• 2 small firm apples, peeled, cored and diced
• 1 (14.5 oz) can diced tomatoes
• 1 Tbsp. curry powder
• 1 tsp. cumin
• ½ tsp. paprika
• ½ tsp. ground cinnamon
• ½ tsp. turmeric
• ¼ tsp. cardamom
• ¼ tsp. fresh ground black pepper
• ½ tsp. dried thyme
• ½ c. red lentils (uncooked)
• 3 c. chicken or vegetable broth
• ⅔ c. canned unsweetened coconut milk
• Salt and black pepper to taste
• ½ c. roasted cashews
• ½ c. chopped scallions

1. Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened.
2. Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
3. Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
4. Serve topped with cashew and scallions along with naan bread for dipping.