Tag Archives: fig

The Little Things: Artisan Pizza Topped with Figs, Buffalo Mozzarella, and Truffle Honey

This past weekend was lovely. Not because of any spectacular event, but because of all the little things. The kind that are easy to miss, and so important not to. Lazy mornings in bed drinking tea and eating croutons. Soaking up the sun at the park while the dogs run as though their hearts might burst. Dinners that creep into the wee hours with new friends. Rediscovering a song you loved back when life was simpler, but didn’t seem as such.

A perfect Sunday breakfast.

Similar to how some create a sound track for their lives, I inevitably find myself creating meals. Breakfasts that comfort or inspire, lunches that speed along or stop to pause, dinners that celebrate simplicity or boast grandiosity.

No weekend is complete without eggs..hard boiled, deviled, scrambled, over easy. I like them all.

This pizza somehow manages to span nearly all of these. While making your own dough might seem intimidating at first, it is surprisingly easy and delivers a much more complex and affordable canvas than the store-bought variety. Easily enjoyed over a long dinner with lots of wine, it is also perfect for a bite on the go, and while there is something undeniably impressive about anything involving the word “truffle”, the minimal number of quality ingredients makes this weeknight friendly as well.

What are the little moments that you most enjoy?

Artisan Pizza Topped with Figs, Buffalo Mozzarella, and Truffle Honey

The drizzle of truffle honey is really what takes it to the next level.

  • 2, 1-lb loaves Olive Oil Dough (recipe follows)
  • Olive Oil for Brushing
  • 1/2 lb sliced fresh buffalo mozzarella
  • 1 cup figs, cut in half
  • Truffle Honey for Drizzling

Utter simplicity, and yet so good.

  1. At least twenty minutes before baking, preheat the oven with a baking stone to 550 degrees or whatever is your oven’s maximum.
  2. Dust one of your loaves with flour and dust a work surface as well.
  3. Flatten the dough with your hands to produce an 1/8-inch-thick round.
  4. Place round onto a liberally cornmeal-covered pizza peel (note…if you don’t have one pre-cooking the crust slightly is helpful)
  5. Brush with olive oil, and top with half the mozzarella and half the figs.
  6. Slide the pizza directly onto the stone (I find this scary AND I’m bad at it, so I usually try to coerce someone else into doing it). A number of back and forth shakes may be necessary.
  7. Check for doneness after 8 – 10 minutes, rotating if browning unevenly. Continue cooking until light golden brown, up to another 5 minutes.
  8. While pizza one is cooking, prep pizza two to minimize time sitting (and therefore STICKING) on the board.
  9. Allow to cool slightly, drizzle with truffle honey, and serve.

Olive Oil Dough
From Artisan Bread in Five Minutes a Day

Makes four 1-pound loaves. Recipe easily halved or doubled.

  • 2 and 3/4 cups lukewarm water
  • 2 packets granulated yeast
  • 1 1/2 tablespoons Kosher salt
  • 1 tablespoon sugar
  • 1/4 cup extra virgin olive oil
  • 6 1/2 cups unbleached all-purpose flour
  1. Mix the yeast, salt, sugar, and olive oil with the water in a heavy-duty stand mixer if you have one.
  2. Mix in the flour until well incorporated.
  3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
  4. You can use it immediately after that, although it’s easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
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Filed under Entertaining, Uncategorized, Vegetarian

The Culinary WonderBra: Grilled Fig and Prosciutto Flatbreads

Sometimes we all need a little pick-me-up. Something to make us feel like a million bucks. These moments can happen in our personal lives, in our careers, and if you’re a passionate, but albeit, untrained cook, in the kitchen.

If ever there was a comparison to the WonderBra in the kitchen, these grilled flatbreads are it. They are easy, fun, delicious and sure to impress a crowd.

Make them when you’re looking for the culinary equivalent of a double take. These babies are guaranteed to deliver it.

Grilled Fig and Prosciutto Flatbreads

Serves 3-4. Can easily be doubled for a crowd.

Pair with a champagne or sparkling wine for the ultimate gourmet, chic, (and effortless) meal.

Ingredients:

One 12-ounce ball of pizza dough, at room temperature (the plain dough from Trader Joes is super cheap and easy)
All-purpose flour
1/8 cup extra-virgin olive oil
1/4 cup fig jam (from a 6-ounce jar)
1/4 pound Mozzarella
3 ounces sliced prosciutto
2 cups arugula

  1. Turn your grill on and allow to get quite hot (about 500 degrees).
  2. Divide the pizza dough in half and on a floured surface roll out into two, 12-inch circles. Lightly brush one side of the dough with olive oil.
  3. When the grill is to the desired temperature, put the pizza dough rounds on the grill, oil side down. It may look like they are going to do terrible things like fall through the grates or make a big sticky mess, but they won’t. Close the grill and cook until bottoms are golden brown and beginning to puff up. Flip the dough and allow to just slightly cook on the other side (you’re essentially just getting it firm enough that you can handle it). Remove from grill and transfer to a plate.
  4. Top the pizza (the first side you cooked) with a thin layer of fig jam, prosciutto, and mozzarella.
  5. Return to the grill and allow to finish cooking (the dough should be slightly blackened in spots and the cheese should be fully melted and bubbly).
  6. Remove, top with arugula (allowing to slightly wilt) and serve.

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Filed under 15-Minute-Meals, Entertaining, Uncategorized