Goat Cheese, Mushroom and Arugula Pizza


Don’t you hate it when you have a bunch of random ingredients in your fridge that are on the verge of going bad? This happens to me every week. It saddens me to waste vegetables, especially since I buy mostly organic produce at Whole Foods or farmer’s markets. I should probably invest in one of those space age foodsaver things but I guess I’ll continue to let my food rot. If anyone wants to buy me one please feel free! I would gladly accept.

So, after rummaging through my fridge and tossing mostly everything, I was left with 3 bottles of champagne, half a red onion, half a bag of arugula, some goat cheese and an unopened container of mushrooms. What a perfect combo for a delicious Sunday night meal. As much as I’d love to pop open a bottle of champagne (ahem Andre), I decided to forgo the bubbly for this evening.

When I make pizza I usually buy storebought dough, which you can find in the deli section of most stores. I own a pizza stone, which is an essential if you’re into making homemade pies. It makes the crust a lot crispier and also cuts down on cleanup time. Tonight I was feeling super lazy so I opted for a good ‘ol Boboli original crust. When I go for these I always stick to the thin crust variety, but my supermarket failed me and was out of stock. They did however have the “personal pan” size, so I decided to give these a whirl.

Instead of piling on the raw veggies, I caramelized my onions and sautéed my mushrooms. I skipped the red sauce, brushed on some olive oil, sprinkled with sea salt then piled on my toppings. When I pulled it out of the oven I added a drizzle of balsamic glaze and a bit of freshly grated parmesan. Presto! Perfect pizza.

Servings: 2


  • 2 Boboli Mini Crusts ($4.00)
  • 1 C Mushrooms, sliced  ($.75)
  • 1/2 red onion, sliced ($.50)
  • 3 tbs olive oil ($.20)
  • 1 C arugula ($.50)
  • 1/4 C goat cheese, crumbled ($.50)
  • salt and pepper, to taste

Balsamic glaze

  • 1 C balsamic vinegar ($1.00)
  • 1 tbs honey ($.15)
  • salt and pepper, to taste

Total: $7.60


Preheat your oven to 450. Sauté onion in 1 tbs of olive oil on medium-high heat until onions begin to sweat. Turn heat to low and let the onions caramelize for 20-25 minutes. Be careful not to stir too often, about once every 5 minutes.

In a separate pan, sauté the mushrooms in 1 tbs olive oil on medium heat for about 20 minutes. In the last 2 minutes, add arugula until it begins to wilt.

While the onions and mushrooms are cooking, work on the glaze. Bring 1 C of balsamic vinegar to a boil and when it reduces by half, stir in the honey and salt and pepper to taste. Turn heat to low until ready to use.

Brush the crusts with 1 tsp olive oil each and sprinkle with salt. First add onions, then add mushroom/arugula mixture. Top with crumbled goat cheese. Bake for 9 minutes.

When pizza is done, drizzle balsamic glaze, if desired and freshly grated parmesan cheese.

Mediterranean Tilapia


The first time I went to Greece I had visions of myself eating Greek salad every day, hummus and LOTS of pita bread…oh bowls full of Chobani. Turns out the Greek salad in Greece actually contains no lettuce, hummus isn’t served at every restaurant and Chobani doesn’t exist. After this discovery though I came to really appreciate Mediterranean cuisine– simple flavors, fresh ingredients, and super healthy (except for those gyros stuffed with fries and dripping with tzatzki sauce at 4 am). Below is a photo of me eating one in broad daylight. Attractive, I know.


I love that you can walk up to a restaurant in the Greek Isles barefoot, covered with sand, without a reservation and sit down to enjoy one of the best seafood dishes you’ve ever had in your life. The flavors are never overcomplicated with butter, lard, oil, pure fat, or whatever they put in bang bang shrimp at Bonefish (drugs?)

Anyway, enough of me rambling about Greece…this isn’t a Greek dish really, but I wanted to get my point across about Mediterranean food in general. This being a PLRC recipe I decided to go for Tilapia because it’s cheap. It’s also mild, tastes good and takes on the flavor of whatever you pair it with. This recipe literally takes 10 minutes or less to make, so if you’re having company don’t start preparing it until they arrive. Oh and treat yourself and serve this with of slice of crusty bread…and wine 😉


  • 1/2 cup cherry tomatoes, halved ($2.00)
  • 1/4 teaspoon red-pepper flakes ($.10)
  • 2 tilapia filets (8 ounces) ($4.00)
  • sea salt and ground pepper (free?)
  • 3 cups arugula ($2.50)
  • Splash of dry white wine ($.20)
  • 1 tablespoon butter ($.10)
  • 1 tablespoon lemon juice ($.05)

Total: $8.95


  1. In a medium pan, bring the water to a boil. Add tomatoes and red-pepper flakes; top with fish, and season generously with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook another 2 minutes. Transfer tilapia and vegetables to a plate (reserve pan).
  2. Make sauce: Off burner, add butter, lemon juice and a splash of white wine. Swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.