Tiny #Kitchen, #Culinary Mission: #Sundried #Tomato #Goat #Cheese Open-Faced #Sandwich

Sundried Tomato Goat Cheese Open-Faced Sandwich

Sometimes you just need some quick, easy to make comfort food. This recipe is similar to the pesto pizza recipe we posted a few months ago, but uses goat cheese and sundried tomatoes.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Yield: 2 servings


  • 4 pitas or naan
  • 5.3 oz pesto
  • 6.7 oz goat cheese
  • 2 oz sundried tomatoes


  1. Begin by preheating an oven to 450 F, and spreading the pesto over the pita.

  2. Next, crumble the goat cheese on top.IMG_20141021_203247
  3. Finally top with sundried tomatoes.IMG_20141021_203304
  4. Bake the pizza for about 10 minutes or until the cheese begins to brown, and serve!IMG_20141021_205009

#Pizza #Hacker

We went to the @PizzaHacker in #SanFrancisco yesterday, because we had heard such great things. As an avid pizza-trend follower, I had heard about Jeff Krupman slinging out really high quality pies to people outside of dive bars in his modified Weber grill a few years ago. Apparently he did so well, he now has his own restaurant (with a proper pizza oven to boot), which I was really excited to try.



In case you do not know, one of the best tests of a pizzaiolo (the fancy name for a professional pizza maker) is their most basic pie, the Margherita. You want to test all the small things in that pizza to see if they are done properly. Is the dough at the right level of hydration? Is the bottom of the crust properly charred? Does the cornicione (the outside crust) have enough rise? Does the sauce just have a hint of sweetness without being cloying? The questions go on, but the point is something that is seemingly very simple is actually more involved than you might think.

So the ultimate question: Does the pizza hacker live up to expectations? Well my friends, I can say the answer is a resounding YES!

Here is the margherita that was pushed out:IMG_20140903_195930


Great char, creamy cheese, fresh basil, and solid leopard spotting on the crust.

One of the great things they had at this place sitting next to their red chili flakes was what seemed to me like a Sambal olive tapenade. I had never had anything like this before:



The taste was mildly hot, a little fruity, slightly smoky, pretty salty and oily, and with the texture of finely chopped olives. I asked the waiter what we were eating.

“Calabrian peppers,” he said. “No, what is making it salty? Surely there are olives in there?” He insisted further “Nope, we just grind up Calabrian peppers.” Suspicious, I decided to do some research on these magical peppers, and it turned out he was right. These peppers have all of these flavors! If you like olives or complex flavors, or if you generally shy away from chili peppers thinking they are too hot, this might be a great thing to try.

To round out the evening, my co-founder tried one of the more complex pizzas called “Purple Rain” (great for any Prince fans out there) with balsamic vinegar, prosciutto, and Cherokee purple tomatoes.


He was equally impressed with their ability to make a solid pizza with toppings as they were making a simpler pizza.

It was great seeing startups in the area like us, even in non-technical areas. This is proof that doing something really well is all you need to succeed.

Charcoal Grilled Pizza

#Grilling is great for #pizza because it requires very high heat – one of the most important factors when making pizza. Here is a simple way to make great grilled pizzas on your charcoal grill.

1) Get your ingredients (use nowcado.com for the best deals!) ready as you will need to work quickly. Pick toppings like cheeses, sauces, meats and vegetables and have them all ready to go by your grill.
a) If you want to use any vegetables or cured meats as toppings, you may want to par-cook them prior to putting on the pie. Simply grill by themselves prior to continuing to the next steps.
2) Use your favorite dough recipe and roll the dough out by hand into a round shape. Cover with light coating of olive oil and hint of salt and pepper.
3) Get your grill hot and put the dough over the hot coals, oil side down. Rotate every 15 seconds. You can optionally flatten the largest bubbles if you like. While it cooks, lightly oil the top side.
4) Flip the dough when the bottom is cooked (it will happen fast!) and move it to the cool side of the grill. Top quickly with not too much cheese (about 2 oz cheese for a 12 inch pizza) first, then dot with sauce, and add any other toppings last. If you want the cheese extra melted, cover the grill and cook for 30 seconds now.
5) Move the pizza over to the hot charcoal side and finish cooking, rotating as with the first side.
6) Remove from grill, slice, and enjoy!