whole wheat blueberry pancakes + the secret to great pancakes

On weekends, I like to have pancakes. The association is so strong, that when I don’t have pancakes on the weekend, I know something is amiss. So after a somewhat lazy weekend of avoiding responsibility, Sunday evening rolled around and I started really craving pancakes.

I walked into the kitchen and  announced to Ryan, who was already cooking dinner, that I’d be having pancakes instead.

He gladly obliged.

whole wheat pancakes

The weekend pancake tradition only started a few months ago. For years, I never cooked pancakes. They always ended up burnt or under cooked, and were never fluffy (even with Bisquick!).

But one freezing winter morning in NYC, when I didn’t have anything to cook for breakfast and it was too cold to go grab something, the ingredients for pancakes were there staring me in the face: flour, an egg, and a little milk. It was time to face this.

whole wheat blueberry pancakes

Much to the delight of my roommate and my carb-loving cat, in the years spent avoiding pancakes, my cooking skills have improved, so they weren’t that bad. And over the course of a few months, they’ve become really good. Like, diner-quality good (diner pancakes = the best). I’m even getting brown crispy edges, like they do in photos. I always used to ask, “how do they do that?”

Whole Wheat Blueberry Pancakes

Well, I’ve figured it out and I’m here to share it with you.

Tips for Great Pancakes

  1. Lots of butter! That’s how you get those crispy edges. Add a little less than a teaspoon to the skillet after each pancake.
  2. High heat and  cook quickly. But don’t let the pan get too hot. I used to cook at a medium heat. It takes forever, your pancakes are soggy, and you don’t get the crispy edges. If the pan gets too hot, I like to pull it off of the burner for a few seconds in between pancakes.
  3. Put mix-ins directly on the pancake, not in the batter. If you’re using a mix-in like fruit or chocolate chips, put them on top of the pancake right after you’ve placed it on the skillet. Don’t mix them into the batter. They sink to the bottom of the bowl and only the last few pancakes are filled with goodies.
  4. Don’t use Bisquick.

whole wheat blueberry pancakes + the secret to great pancakes
Prep time
Cook time
Total time
These pancakes are fluffy, crispy, and buttery. Yields 8 pancakes that are 3-4 inches in diameter. Adapted from this recipe.
Cuisine: Breakfast
Yields: 8
  • ¾ cup of milk (I used almond milk)
  • 2 Tbsp. vinegar
  • 1 cup whole wheat flour (like King Arthur’s Flour)
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 egg, whisked
  • 2 Tbsp. melted butter + more for the skillet
  • ¾ cup frozen or fresh blueberries (optional)
  1. In a small bowl or cup, combine the milk and vinegar. Set it aside to allow it to sour for five minutes.
  2. In a large bowl, mix together the whole wheat flour, sugar, baking powder, baking soda, and salt until all ingredients are combined.
  3. Fold in the milk, egg, and melted butter (make sure the butter is no longer warm). Whisk all ingredients are well combined and the batter if clear of chunks.
  4. Preheat a skillet over medium-high heat. Place a teaspoon of butter on the skillet. Pour about ¼ cup of batter into the pan to begin making your pancakes.
  5. If you are using blueberries, place a handful of blueberries on the pancake right after you’ve placed it in the skillet.
  6. Heat each pancake for 3-4 minutes on each side, until the edges are brown.
  7. Add a little more butter to the skillet after you are finished with each pancake.


whole wheat blueberry pancakes

Do you have any pancake tips to share?

the best vegan cheesecake

I made a vegan cheesecake and it was perfect.

Vegan Cheesecake

I baked it for our Christmas celebration, which traditionally happens a few weeks after Christmas since Ryan and I are procrastinators when it comes to buying gifts and usually spend Christmas apart (with our families) anyway.

While I’m not going vegan, we are both trying to eat more ethically, so you’ll probably see a lot more vegan recipes on the blog.

Vegan Cheesecake

If you’re reluctant to try this vegan cheesecake recipe, don’t be. It is so good and easy to make. Basically, you put all of the ingredients into a food processor and pour it into a pre-made pie crust (the Keebler ones are vegan).

I’ll admit, when I tasted the batter, I was reluctant and thought it tasted like pureed tofu with sugar. But I followed through with it. Something happens when you put it in the oven, all of the ingredients and flavors blend together magically and you’re left with a very cheesecake-like product.  We devoured it.

This recipe is adapted from here. You’ll need a pre-baked pie crust, cashews, vegan cream cheese, vegan sour cream, tofu, vanilla extract, lemon juice, vegan sugar and maple syrup.


First, soak 1 cup of cashews for a few hours, or overnight. If you have a powerful food processor, an hour or two soak will work just fine.

Soak Cashews

After you’re done soaking your cashews, preheat the oven to 350 degrees.

Drain the cashews and throw them into the food processor with  the vegan sour cream, cream cheese, tofu, vanilla lemon juice, maple syrup and sugar.

Mix in Food Processor

Puree until everything is smooth and well combined.

Vegan Cheesecake Batter

Then pour it into your pre-made pie crust.

Pour the Batter

And smooth out the top.

Vegan Cheesecake

Place in the oven for for 20 minutes. Then reduce the heat to 250 degrees and bake for an additional 20 minutes.

Once it’s done baking, place it in the fridge for a few hours to let it firm up. This part is pretty important. There was a noticeable difference in the cake’s texture when we ate it only a few hours after baking versus eating it the next morning (for breakfast). I recommend letting it set overnight.

Vegan Cheesecake

the best vegan cheesecake
Prep time
Cook time
Total time
This vegan cheesecake has a great consistency and flavor, even non-vegans will love it.
Recipe type: Dessert
Cuisine: vegan
Yields: 8
  • 1 pre-made graham cracker pie crust (the Keebler ones are vegan)
  • 1 cup raw cashews (soaked)
  • 4 oz. (1/4 block) of firm tofu
  • ½ cup vegan cream cheese
  • ½ cup vegan sour cream
  • 2 Tbsp maple syrup
  • ⅔ cup vegan sugar
  • 1 Tbsp vanilla extract
  • 1 Tbsp lemon juice
  1. Soak the cashews in water for 1 - 2 hours.
  2. Once the cashews are done soaking, preheat the oven to 350 degrees.
  3. Drain the cashews
  4. Add the cashews, tofu, cream cheese, sour cream, maple syrup, sugar, vanilla extract and lemon juice to a food processor.
  5. Puree all of the ingredients until well combined and smooth.
  6. Pour the cheesecake batter into the pre-made pie crust.
  7. Bake for 20 minutes at 350 degrees.
  8. Lower the oven temperature to 250 degree and bake for an additional 20 minutes.
  9. Remove from oven and place in the refrigerator for a few hours or overnight.


warm butternut squash salad with lemon tahini dressing

It’s clear I have a small obsession with butternut squash. But how can you not? It’s just so delicious and versatile. And this recipe is the best one yet! I promise. I’ve made it at least four times this winter. That’s how good it is. When the weather is cold and it’s nice to comfort myself with the warm, sweet, buttery taste of squash, chickpeas, and tahini.



I discovered this recipe from my friend Jamie. She got it from Smitten Kitchen and there are tons of adaptions in between. My variation includes roasting the onions, garlic and chickpeas instead of eating them cold and raw. I did want to show you how I make it a one-pot (sort of) dish. The hardest part is peeling and dicing the squash. After that, it’s easy street.

Preheat the oven to 425 degrees.

Start with peeling and dicing your squash into bite-sized cubes. Remove all seeds and innards.

Warm Butternut Squash Salad

Then dice an onion into medium pieces.

Dice Onion

Place the squash and the onion in an aluminium-lined baking dish or baking sheet. You’ll want the walls of the baking dish later, when you stir everything together.

Top  with some salt and pepper and coat the squash and onion with oil. I used coconut, which is pictured below in its non-liquid state. You can use olive oil though. I had to wait until my coconut oil melted before I could stir it in.

Warm Butternut Squash Salad

Roast your butternut squash for 25 – 35 minutes. 25 minutes should work fine for a small squash, but if you had a larger squash and a more crowded baking sheet, you’ll want to keep it in the oven for a bit longer.

In the meantime, whisk together the tahini, lemon juice, and water in a large mixing cup.

Here’s a tip. Don’t have tahini? I’ve used store-bought hummus and it turned out great. Other variations of this recipe suggest using peanut butter or almond butter.

Lemon Tahini Dressing

Dice up a clove of garlic and rinse the canned chickpeas. Wait until you have about five minutes left on your roast and stir in the chickpeas and garlic. Place the mixture back in the oven for an additional five minutes. This warms up the chickpeas and cuts the intensity of the garlic.

Add Chickpeas

When the butternut squash is soft and tender, pull it out of the oven. Pour on the lemon tahini dressing (or you can leave it on the side).

Add Lemon Tahini Dressing

And mix it together.


Plate and enjoy! This keeps wonderfully in the refrigerator. I make a big pot of it on Sunday and eat it for the week.

Warm Butternut Squash Salad

warm butternut squash salad with lemon tahini dressing
Prep time
Cook time
Total time
Recipe type: dinner
Cuisine: vegan/vegetarian
Yields: 4
Squash Salad
  • 1 small butternut squash, peeled and diced into cubes
  • 1 medium yellow onion
  • 2 Tbsp. coconut or olive oil
  • salt and pepper to taste
  • 1 15 oz. can chick peas, drained and rinsed
  • 1 clove of garlic
Lemon Tahini Dressing
  • ¼ cup lemon juice
  • 3 Tbsp. tahini (or store-bought hummus)
  • 2 Tbsp. water
  • 2 Tbsp. olive oil
Prepare the Warm Salad
  1. Preheat the oven to 425 degrees F.
  2. Peel and dice a small butternut squash. Discard all seeds and guts.
  3. Chop a medium yellow onion.
  4. Place the onion and butternut squash in a roasting pan.
  5. Sprinkle in salt and pepper, to taste
  6. Cover all the pieces with 2 Tbsp. of oil.
  7. Place the pan in the oven and roast for 25 minutes. Allow more cooking time if you have a larger squash.
Add Chickpeas
  1. Rinse and drain your can of chickpeas.
  2. Mince the garlic clove.
  3. Wait until there is five minutes left on the roast and stir in the chickpeas and garlic.
Prepare the Lemon Tahini Dressing
  1. While you're waiting on the roast, whisk together the lemon juice, tahini, water, and olive oil until it's completely mixed together.
  1. Top the squash salad with the lemon tahini dressing while it is still warm. Mix together with a wooden spoon until all pieces are nicely covered. Serve hot.


quinoa stuffed acorn squash with pecans and raisins

Are you freezing yet? It has been in the 50’s all day. The cats are sleeping in the weirdest places, trying to stay warm. It’s so cold, all I can think is climbing under the covers with a book (Ender’s Game). Oh, and eating, of course – eating lots of warm things. This quinoa stuffed acorn squash does not disappoint. This dish is filled with warm, whole grains mixed with pecans and raisins, served in a roasted acorn squash bowl. It leaves your belly full and body warm. It’s also easily made into a vegan dish.

Quinoa Stuffed Acorn Squash

I will be the first to admit that I blew it on these photos.  The lighting couldn’t have been worse. It was dark out, my overhead was yellow, and lest we forget, my walls are puke green. (sigh). Also, someone call Dexter, because I clearly don’t know how to photograph vinegar.  In the few seconds it took for me to adjust my camera, post-drizzle, my plates started to look like blood splatter. Don’t believe me?

The Horror, The Horror

I’m sorry I showed you that. Appetizing, I know. But, if you can look past the camera work and desperate Photoshop touch ups, I promise you these were incredible.

Quinoa Stuffed Acorn Squash with Pecans and Rasins
Prep time
Cook time
Total time
Use the acorn squash as a warm bowl to eat the savory mix of quinoa, pecans and raisins.
Recipe type: Dinner
Yields: 2
  • 1 Acorn Squash
  • 2 teaspoons of butter or vegan margarine
  • 2 cups of quinoa, cooked
  • ¼ cup of pecans, chopped into chunks
  • ¼ cup of raisins
  • salt and pepper, to taste
  • balsamic vinegar to drizzle
  1. Preheat the oven to 400 degrees.
  2. Slice the acorn squash in half, removing all of seeds and stringy insides.
  3. Line a baking sheet with aluminum foil.
  4. Rub the butter on the inside of the acorn squash, including the top rim (basically any part that is yellow).
  5. Place the acorn squash, open side facing up, in the oven.
  6. Roast for 45 minutes, or until the squash is tender and easily punctured with a fork.
  7. Meanwhile, prepare your quinoa, if you haven't already cooked it.
  8. In a small bowl, create the quinoa mixture by combining the quinoa, raisins, and pecans.
  9. Add salt and pepper to the mixture.
  10. Once the acorn squash is done, scoop a cup of the quinoa mixture into each acorn squash.
  11. Drizzle with balsamic vinegar.




The vinegar was infused with pumpkin pie spice. I found it at Scarborough Fare Oil and Vinegar Tap Room. They have a tasting bar, where you can sample a variety of flavors, including fig vinegar and truffle infused oil. If you’re ever in the cute little town of New Paltz, Ny, stop by and check them out.

fall favorites: apple hand pies and turnovers

Have you been apple picking yet? I’m hoping to go again this weekend. I used the season’s first batch of apples to make hand pies and applesauce.

Apple Hand Pies-1

I like to use maple syrup in all of my apple desserts. It makes them so much better. I’ll warn you, making hand pies is a little labor intensive, but they’re worth it.

For this recipe, I used The Pioneer Woman’s Perfect Pie Crust. It is a great crust for hand pies, but I think next time I’d like to go with something a little more buttery. (always).

I used to be pretty adverse to making pies. Mostly, because I’m too stubborn and will always make my own crust. Also, and I recognize this is a minority opinion, I don’t really like pies.  I might be warming up to the idea though, especially with hand pies. For me, it’s always about the crust – the more, the better.

Hand Pies

Speaking of crust, can you believe I don’t own a dough roller? I used to. I’m pretty sure I lost a box of cooking utensils during my move. I can never surprise Ryan with pie, because I always have to ask to borrow his roller. And let’s face it, surprise pie is the best pie.

Apple Turnovers

I used a large coffee mug to cut the dough into circles, so these pies were about 3-4 inches in diameter. I decided to make a few turnovers, for the less voracious eaters. This recipe yielded about 12 whole pies, or 24 turnovers. I did a mix and match.Apple Turnovers

apple hand pies and turnovers
Prep time
Cook time
Total time
These apple hand pies are perfectly bite-sized and great for fall.
Recipe type: dessert
Yields: 12 - 24
For the crust
  • One serving of your favorite pie crust, rolled flat. Make sure it's enough for the top and bottom of a 9-inch pie.
For the Egg Wash
  • 1 egg yolk
  • 3 Tbsp. water
For the Filling
  • 6 sweet baking apples, peeled, cored, and chopped into chunks
  • ¼ cup pure maple syrup
  • ½ cup sugar
  • 2 Tbsp. lemon juice
  • 1 Tbsp. cinnamon
  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
Making Egg Wash
  1. Whisk together the egg yolk and three tablespoons of water. Set aside.
Maple Apple Filling
  1. In a large pot, cook the apples, maple syrup, sugar, lemon juice, and cinnamon on medium heat until well combined and apples are tender. This takes about 20 minutes.
  1. Roll your unbaked pie crust flat.
  2. Using a cookie cutter or wide-mouthed cut, cut out 2-3 inch circles in your dough.
  3. Place about a tablespoon and a half of filling in the center of the bottom of your mini-pie.
  4. Go around the edge of the pie with a light layer of egg wash. I use this to help keep the pie sealed.
  5. Align the top circle of your pie with the bottom, and place it on top.
  6. Go around the pie and press the edges of the crust down with a fork to seal it.
  7. Use a knife to cut a few slits at the top of your pie.
  8. Using a pastry brush, place a light layer of egg wash on the top portion of the pie.
  9. Place six mini-pies on the baking sheet.
  10. Bake for 20 minutes or until the pies turn golden brown.
For Turnovers
  1. If you just want to make the turnovers, only add the filling to one round of dough. Fold the dough over the filling and seal with the fork and egg wash method I used above.

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low carb pad thai with tofu

After my roommate and I signed our lease on our new place in Crown Heights, I invited her over to my rental room for an experimental lunch of low-carb pad thai. After all, broker’s fees make me ravenous. I was really concerned about how lunch would taste. I even prepped her, “I’ve never made this before… It might not be good… There’s always pizza if it doesn’t work out.”

So, clearly, I’m a nervous wreck about cooking something new for someone. But this low carb pad thai turned out great. And it only has 13 carbs per serving! The secret? I substituted cabbage for noodles. The carbs were not missed. It was still oily and peanut buttery, which is all I ask for in my pad thai.

pad thai

low carb tofu pad thai
Prep time
Cook time
Total time
Recipe type: dinner
Cuisine: thai
Yields: 5
  • 4 Tbsp. canola oil, plus more for frying
  • 1 16 oz. block of extra firm tofu, pressed
  • 1 small onion, diced
  • 6 cups, or ¼ head of large cabbage, shredded
  • 5 Tbsp. soy sauce
  • 2 cloves of garlic, diced
  • 2 Tbsp. Peanut Butter
  • 2 green onions, chopped
Extra Delicious Options
  • Scrambled Egg
  • Sriracha
Fry the Tofu
  1. Press the tofu for about 15 minutes to drain all water
  2. Cut the tofu into triangles or cubes
  3. Pour oil into frying pan, until it covers the whole pan and is about ¼ inch deep
  4. Warm oil over medium-high heat
  5. Add the tofu to the oil and cook on each side for about five minutes, until all sides are a nice tan color, appx. 25 minutes.
  6. Place on a paper towel to drain excess oil
Pad Thai
  1. Chop the cabbage into long, thin pieces
  2. Pour 4 Tbsp. oil into pan and warm it over medium heat
  3. Once the oil is hot, add in the chopped onion and sautee for five minutes, or until soft.
  4. Sautee in the cabbage and top with the soy sauce
  5. Continue to cook the cabbage, stirring occasionally, until it reaches a noodle-like consistency
  6. After about 10 minutes, toss in the garlic and peanut butter and give it a stir.
  7. Once the cabbage is completely cooked down, add in the tofu and green onions and let it simmer for a few minutes.
  8. If you want, now is a good time to crack an egg in the mixture and scramble it.
Nutrition Information
Serving size: 1 cup Calories: 320 Fat: 27 Carbohydrates: 13 Protein: 12

Felicite was in charge of the photo taking that day. Here’s are some shots of the the cooking.

There’s nothing more satisfying than eating tofu in a triangle shape.

This is the light, golden color you want your tofu to be. On the left, you can see the long strips of cabbage.

Adding the soy sauce. 

This is about mid-way through the cooking process. I would normally cook something like this in my wok, but it’s in storage.

The waiting. This is really an excuse to show off that apron. P.s. That is my entire kitchen. It’s why I haven’t been cooking much since I moved.

Here’s a better view of the kitchen. Things get crowded fast.

And finally adding in the tofu.

Some other, non-food related pics. Kevin, the house cat. The king. I will miss him so much when I move out. 

Felicite took a selfie on our dirty mirror. And I am playing with Kevin in the background.

And this sweet guy. I love him.

the big cheesy: grilled cheese tasting

The highlight of last week was certainly The Big Cheesy. It’s a grilled cheese competition where some of the best NYC sandwich makers face-off and stand judged by foodie New Yorkers’ critical pallets.

We were greeted with some local Sixpoint beers to accompany our sampling. I had the Crisp, Ryan had the Sweetaction.

Here’s a sample of what was on some of the menus.

Say Cheese took second place with their French Onion grilled cheese and their S’more sandwich. They told us to “squeeze and bite” into it.

Murray’s Cheese Bar had a pretty good sandwich, especially paired with the smoky tomato soup. They also serve Sweetgrass Dairy’s Greenhill cheese! It was my favorite local cheese from Tallahassee, and perhaps, all time.

Melt Shop (bottom left) won the competition with their bacon, cheddar, and cranberry-onion chutney sandwich. Since I don’t eat meat, I wasn’t able to try this one. Lucy’s Whey (right) served up a cheddar, apple, and ham grilled cheese. I had one without the ham.

The Sons of Essex won third place with their truffle grilled cheese with arugula.

big cheesy

My favorite was ‘wichcraft’s fontina and mushroom grilled cheese. It was a great cheese and they had the best bread. Their non-vegetarian option was fontina and pulled pork. They won my vote. They also gave me a free sandwich for signing up for their mailing list. So, they’re great.

I was so inspired by all of the different combinations of grilled cheese. It never got boring. Each sandwich was completely unique and they were all incredible. We left feeling totally stuffed. Who knew sampling grilled cheeses for an hour could be so filling? 

perfect blueberry muffins

perfect muffins

Hi folks. I’m taking the week off to spend some time in the Florida Sunshine. I’ll be back next week. In the meantime, you can follow me on twitter or instagram.

I was featured on the Instructables homepage for my perfect blueberry muffin recipe. Seriously, these are great. They’re the perfect texture and flavor. Please check it out.

I try to submit d.i.y.s to the Instrucables community every once in a while. I think it’s a wonderful forum of sharing knowledge and how-to.

sweet & savory plantains

Plantains Sweet & Savory

Ryan and I have had plantains on a weekly basis since moving to NY. They’re kind of a big deal here, at least for us. I don’t think I ate plantains even annually back in Florida.

And they were a labor of love, which are my favorite things to cook. A few weeks ago I tried and disastrously failed at cooking plantain chips from green plantains that never turned yellow. I tried again and decided to wait longer. The riper the plantain is the sweeter it gets. It took about three or four weeks for these to turn black.

black plantains

I moved twice and took these guys with me. That’s commitment.

On a side note, I was also the new girl who brought rotted fruit into the apartment. The concern was, “maybe you shouldn’t leave them on top of the toaster oven.”

But the embarrassment and the patience paid off. These were incredibly delicious and way cheaper than purchasing them at a restaurant.

How to:

Pour a thin layer of oil in a skillet over medium heat.

Slice the plantains about one inch thick. Place them in the skillet, making sure not to crowd them. Cook them until they’re brown on one side (2 or 3 minutes) and then flip.

To drain the excess oil, place the plantains on a plate covered with a paper towel. Begin eating them as you wait for the others to cook.

plantains on plate

I also got a little fancy and decided to batter some.

plantain batter

Sweet Battered Plantains

1/2 cup flour
2 tbsp. brown sugar
1 tsp salt
1 tsp cinnamon
1 egg
1/4 cup water 

Whisk together dry ingredients in a large bowl. In a separate smaller bowl, whisk together the egg and water. Pour the wet ingredients into the dry ingredients and whisk until they’re well combined.

Dip the raw plantains in the the batter. Place them in the oiled skillet and cook until the batter is golden and puffy, about 5 minutes. You may need a bit more oil for the battered plantains. When they’re done you can roll them in regular or powdered sugar for an extra sweet treat!

Yep, gooey and delicious. I was tempted to dip them in maple syrup. Will you try for me?

goat cheese & pear mini-pizza with balsamic glaze

New York is a foodie’s paradise, which has proved dangerous for my wallet and my waistline. This weekend a few of my friends and I went to Bogota Bistro, where I ate the best empanadas, plantain chips and spent $12 on a girly mixed drink.

Then, the next day, I started my first boot camp class and was doing push ups in the snow. ugh.

I am trying to eat in as much as possible, which is challenging since our Brooklyn kitchen is one-person wide and there seems to be only one working stove top. I’ve been relying on the oven heavily.

Pear & Goat Cheese Pizza

I’m also doing without many of my favorite cooking tools. I appreciate the challenge, it feels oddly rustic and comforting, bringing me back to my cooking roots. We rolled these pizza crusts out with a wine bottle and our hands.


Sometimes it’s easy to get caught up in the gadgetry of life, especially with cooking. My food processor is in storage, which means I’m spending more time actually handling the food. There is something very therapeutic about the ritual of preparing food. It’s nice to have habit and purpose during such a hectic time in my life.

goat cheese & pear mini-pizza with balsamic glaze
Prep time
Cook time
Total time
Make one large pizza or mini pizzas with goat cheese, pear and red onion. This recipe made 7 mini-pizzas that were about 4-5 inches in diameter. This recipe works best with a thin-crust pizza.
Recipe type: Main
Yields: 3-4
Pizza Dough
  • 1 cup Balsamic Vinegar
  • Olive oil
  • Italian herbs: dried basil, oregano, rosemary, thyme
  • 1 Pear
  • ¼ large red onion
  • 4 oz. goat cheese, softened
Preheat Oven
  1. Preheat the oven to 425 degrees.
Prepare the Pizza Dough
  1. If you are making the dough from scratch, you'll want to be sure to prepare it several hours ahead of time and give it enough time to rise.
Balsamic Reduction
  1. Warm 1 cup balsamic vinegar over medium-low heat, stirring occasionally. Wait until the reduction is about ½ the original amount, or about 20 minutes. It will be thicker and more syrup-y.
Prep the Pizza
  1. Thinly slice the pear and red onion.
  2. Cover a baking sheet with a layer of aluminum foil.
  3. Roll out the pizza dough to make one large pizza or several mini pizzas. Place the dough on the baking sheet.
  4. Cover the dough in a thin layer of olive oil and rub in the dried Italian herbs.
  5. Spread a lavish layer of goat cheese on the dough.
  6. Top with a few slices of pear and red onion.
  7. Place in the oven and bake for 15 minutes.
  8. Once it's finished, drizzle with the balsamic reduction.

Goat cheese and pear pizza with balsamic reduction