Figs are such a beautiful food. The outside a mixture of green and burgundy, the flesh inside a pretty shade of rose.
They seem to only be available for such a very short time, so when I see them, I typically buy them. And then go back two days later and grab some more. And then go back two days after that. They don’t last long around here
Besides crostini, one of my favorite ways to eat them is on pizza with caramelized onions and prosciutto. There is a lot going on with sweet figs and onions, salty prosciutto, and tangy goat cheese. It’s a fun, delicious alternative to the pepperoni or margherita that we usually make.
Serve it in large pizza form or make smaller pizzas, pizzettes, to feed a small crowd.
Spring for the imported prosciutto. It’s pricey, my store sells it for $20/lb, but you’re not buying a pound. 4 paper thin slices will run you ~$3. It’s a wonderfully salty splurge that’s worth every penny.
Fig & Prosciutto Pizzettes
Mini pizzas topped with caramelized onions, figs, and prosciutto.
2 large yellow onions, quartered and thinly sliced
4 Tbsp olive oil, divided
1 lb of your favorite pizza dough (I used a half batch of this recipe)
Cornmeal for dusting
4 slices of prosciutto, torn into pieces
8 figs, quartered
1-2 oz goat cheese, crumbled
Heat 1 Tbsp olive oil over medium heat (I use a non-stick pan). Add the onions and stir to coat.
Cook for 30-40 minutes, stirring occasionally, until dark brown.
Add 1/4 cup water, stir well to deglaze the pan, and remove from heat.
Preheat the oven to 450.
Split the pizza dough into 8 pieces and roll out on a cornmeal-dusted surface.
Divide the onions between each pizza round.
Brush the edges of the dough with remaining olive oil and transfer to the oven to bake for 6 minutes (use a pizza stone or a lined baking sheet).
Top with prosciutto, figs, and crumbled goat cheese.
Kids can be frustratingly picky eaters. They can also have highly entertaining quirks. My niece used to ask for pepperoni pizza and then proceed to discard all of the pepperoni. But don’t you dare suggest that she order plain cheese pizza! She did not want plain cheese pizza. She wanted pepperoni pizza. But without the “icky” pepperoni.
But when you wrap pepperoni pizza into a fun, savory, pull-apart style bread, it’s no longer “icky” pepperoni pizza. And it’s quite difficult to un-pepperoni
I’ve had these Pizza Bites bookmarked for ages, so when I finally found an excuse to make them, I wanted to take it in a slightly different direction: a savory monkey bread.
A very light coating of garlicky butter-covered pepperoni pizza bites, piled into a bundt cake pan, makes for a very fun Pepperoni Pizza.
Or Pepperoni Un-Pizza.
Pepperoni Pizza Monkey Bread
You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store.
2 cloves garlic, thinly sliced
4 Tbsp butter
2 lbs pizza dough (I used this recipe because it makes enough for two pizza)
6 oz mozzarella cheese, cut into small cubes (you'll need ~48 pieces)
48 slices of Turkey pepperoni (from 1 package)
2-3 cups marinara sauce, warmed, for serving
Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
Pull off large marble-sized balls of dough and flatten (~2/3 of an ounce, a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.
Wrap the dough around the pepperoni and cheese, pinching well to seal.
Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low - there will be 1+ Tbsp leftover - and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).
Repeat until all of the dough is used.
Cover and let sit for 30 minutes, while preheating the oven to 400.
Bake for ~35 minutes, until the top is very brown.
Remove from the oven and let sit for 10 minutes.
Turn out onto a platter and serve with warmed marinara sauce for dipping.
It’s Mexican night, yet we very likely joined frat houses and bachelors across the country by having pizza and guacamole for dinner. It was as awesome as it sounds. But not as ordinary.
Spicy and citrusy shrimp paired with black beans and smokey grilled corn. I’ll admit, it is an unusual combination for pizza but it’s a tasty one. The guacamole was far more traditional. This dish actually came together really fast. I had leftover pizza dough (I always make a double-batch) and slapped a corn cob on the grill while I was getting everything else ready.
Who says you can’t have pizza on Mexican night?
Shrimp, Black Bean, and Grilled Corn Pizza
Smokey grilled corn, black beans, and spicy shrimp make Mexican night a pizza night.
As much as we really, really, really wanted to move out of our old neighborhood – gun shots at 2am? Um, no thanks – there were three things that I was really not looking forward to leaving behind:
– Foodie Baby’s nursery. Foodie Groom and I painted the nursery ourselves. Bunnies, dragon flies, and all. First baby. First nursery. But not the first time I cursed that stupid blue painter’s tape.
– A relatively quick drive for Connie’s Frozen Custard. A vanilla concrete with double pecans can turn that frown upside down faster than a blue margarita from El Patio. But only slightly faster
– Locatelli’s Pizza
I used to think that there was no such thing as bad pizza. It was easy to believe because I was living on bad pizza. During college, I was a connoisseur of cheap freezer pizzas. 10 pizzas for $10. Of course, the freezer in my apartment only held 8. And half of that space technically belonged to my roommate… I have a habit of getting bogged down in details, especially those details that don’t matter.
We eat a lot of homemade pizza. And we eat a lot of take-out pizza. While our new house is 34.1 miles from Locatelli’s, the good news is that we have completely unpacked the kitchen and I can cook again. The first thing we did when the last box was unpacked? We ordered pizza. (We’re only human!) The next night? We made pizza. There’s nothing like that new kitchen smell, when it’s pizza in the oven
Red White and Green Pizza
A meatless pizza topped with fresh tomatoes, red bell pepper, goat cheese, and basil.
For the dough:
2 1/4 tsp yeast (1 pkg)
1 tsp sugar
1/2 cup all-purpose flour
1 1/4 cup whole wheat flour
3/4 cup warm water, divided
1 Tbsp vital wheat gluten
1 1/2 tsp salt
1 Tbsp olive oil, plus more for oiling bowl
1/2 grated Parmesan cheese
Cracked black pepper
Cornmeal, for dusting
For the sauce:
2 Tbsp olive oil
1 clove garlic, minced
pinch red pepper flakes
cracked black pepper
1 15 oz can crushed tomatoes
For the toppings:
1 large roma tomato, seeded and sliced
1/2 medium red bell pepper, chopped
3 oz goat cheese, crumbled
3/4 cup shredded fresh mozzarella
small handful of fresh basil leaves
Make the dough: Place sugar and 1/4 cup water in the bowl of your stand mixer and sprinkle the yeast over top. Let sit 10 minutes until frothy. Add the remaining water, flours, gluten, salt, olive oil, cheese, and several grinds of pepper. Mix on low with the dough hook. Knead on medium-high for 7 minutes. The dough should completely come off the sides of the bowl but will still be a little sticky. Remove the dough from the bowl, oil the bowl or spray with cooking spray, and place the dough back in, turning to coat. Cover and let rise until doubled. (In a slightly warmed oven, this takes about an hour.)
Preheat oven to 450. Turn dough out onto a pan or peel dusted with cornmeal. Shape the dough into a 14-inch round and transfer to the oven. Bake for 7 minutes, docking any air pockets that form with a fork.
Make the sauce: Heat oil over medium heat. Add garlic, red pepper, and a few grinds of black pepper and cook until the garlic just begins to brown. Add tomatoes and simmer for 15-20 minutes. Salt to taste.
Assemble the pizza: Top the crust with sauce, shredded mozzarella, tomatoes, red bell pepper, and goat cheese. Transfer back to the oven to melt the cheese and brown the edges of the pizza. Top with basil leaves before serving.