I had purchased a package of them the other day during a trip to my local fresh and easy. I didn't really know what I was going to do with them... but I knew it was their destiny to end up in my basket. Then on one of my rare trips into whole paycheck** to get some random thing I can't get at the regular grocery store (probably vanilla beans) I snagged a free sample of some pizza. Fig prosciutto pizza! Though it was mostly cold, it was still mostly amazing. I got food flashbacks- you know when you are standing around somewhere and you suddenly get vivid memories of some amazing food you have eaten. Texture, aroma, flavors... I can't be the only person this happens to?
Today I was running low on veggies and inspiration for tonights meal. I had all but given in to thoughts of boiling some bucatini and warming up some spaghetti sauce from a jar when I got my fig prosciutto food flashback. When I remembered I had figs in the fridge it was on baby! I started fitfully googling for recipes and found a few that looked good and kind of combined them into my own thing. The resulting pizza was entirely delicious and entirely devoured :)
No, seriously my husband and I shamefully at the ENTIRE THING. Yum.
What you need:
1 package ready made whole wheat pizza dough-or learn to make your own pizza dough like the pioneer woman here
6-8 whole ripe figs
1/2 of 1 large or 1 small shallot
3-4 tbs fig jelly
4-5 oz. gorgonzola
12 slices prosciutto
3-4 oz shredded parmesan cheese
1/2 package of arugula
2 tbs olive oil (separated 1tbs for the pan & 1 to brush the top of the dough)
fresh cracked pepper
2-3 oz balsamic vinegar for reduction
Lets do it!
Preheat your oven to 400 degrees and set your ready made whole wheat dough on the counter to help it come to room temperature. I made my pizza square on a side-less cookie sheet but you can use any shape of pan I would think. take your 1st tbs of olive oil and spread it on the pan. Then move to prep your other ingredients.
Pour 2-3 oz of balsamic vinegar into a small pan & simmer over low heat until it reduces by at least 1/2 if not 3/4ths - then get excited & set aside for pizza drizzle!
While the oven is heating up and your balsamic is reducing, peel and slice your shallot into thin,small rings. Separate the rings and set aside. Move to your figs cutting or twisting off the stems. Slice them into quarters- I prefer smaller bits so I cut them into 8ths. When you are done set these aside as well and bust out your gorgonzola. This was my least favorite part because its really hard to crumble or slice this cheese. Its kind of sticky and gooey, but I made it work and sliced/crumbled it into around 1/2 inch cube-ish looking pieces and set those aside as well.
Your oven should be preheated or pretty close to temp at this point, so take your pizza dough out of the package and flatten it with your hands into a circle. Then stretch the dough by simply holding it by the edge and letting the weight of the dough draw it out. Move your hands along the circumference of the dough to help it stretch out evenly. Don't worry if you bust a hole it it, just pinch it back together! I thought about trying to toss it like in those pizza shops, but J & I were hungry and I had no backup dough, so I nixed that idea and kept it safe.
Lay that stretchy dough down on your pan and use your fingers to push it out until its about 1-2 inches from the edge, then brush the top side of the dough with the other tablespoon of your olive oil. Pop that biznatch in the oven for about 4-5 mins, till it starts to get a bit poofy - but not brown & remove it from the oven.
Get out your fig jam and spread a thin layer of that on your dough & now the fun begins! Its sprinkle time and you are the pizza fairy! Make some magic with all the things you set aside- sprinkle on your gorgonzola & figs. Lay on those 12 pieces of prosciutto & pop that biznatch back in the oven!
Watch it carefully and just when it BEGINS to brown (around 5 mins) take it out and pop the arugula and then parmesan cheese on top and take comfort in knowing that you are about 3 minutes to heaven!
I made the mistake of putting the arugula on there with everything else and it got a little too crispy... still delicous, but doing it as a last minute add on will be better. I made a good pizza- you will make GREAT pizza ;)
Remove from the oven and let sit for a few minutes. Drizzle your balsamic reduction (FYI- also great for bacon wrapped dates. Thank you Jenni & Brian) slice & try not to eat the whole thing.
Seriously I dare you.
We enjoyed this pizza with unwined pinot noir. It was $4.99 at fresh and easy - while it was not amazing, it wasn't terrible... If you don't want to spend more than $4.99 on your wine- give it a try. I've certainly had much worse wines that cost much more.
**whole paycheck refers of course to whole foods- where you can spend a whole paycheck on 2 half full bags of organic whatnot.
and oh yeah, I know what you're thinking... 'Renata, this recipe doesn't sound very skin-ty.' Well, its not exactly what I would call diet food, but you could always cut the cheese in 1/2. And its whole wheat crust and not particularly high in fat meat, fresh veg & fruit content means that its definitely not the worst thing you could cook. Especially if you stick to one or two pieces- not that you'll be able to ;) It would be especially great for when you're having people over, make a salad and get your freaky good, not high in fat eat on!!!
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