Tuesday, March 4, 2014

Party Pizzas

It's been really hard for me to come back here.  I haven't wanted anything else to replace Dexter's picture at the top of the screen.  And yet, I've also avoided even looking at the home page, because seeing him brings me too much pain.  But here I am, and I come bearing pizza.  It's the not the first time I've done fancy pizza for Oscar night and with how delicious these turned out, I'm willing to bet it won't be the last.

The plan had been to make pizza topped with smoked turkey from the delicious looking turkey legs they have at Whole Foods, but Whole Foods was unfortunately without turkey and I was left wandering aimlessly.  Which is when a yogurt maker (I am not even kidding you) who was giving out samples asked what he could do for me.  I told him I really didn't need yogurt, I needed smoked turkey legs because now I had not one clue what to do about dinner.  

Luckily, he did.  Claiming to have been a chef in his pre-yogurt making days, he recommended dried plums (*cough* prunes *cough*) to complement my likely cheese choice of gruyere.  And then while wandering through the dried fruit section I scooped up some dried mission figs as well.  

And behold.  Two amazing pizzas, both of which I would gladly eat again.

Unfortunately my recipes are a bit sketchy.  I've got to ease back into this thing, you know?


1/4 recipe dough
1 C mozzarella
4-5 oz ricotta cheese
3-4 slices duck bacon, chopped into bits and sautéed until crisp
8-10 small figs (maybe about a cups worth?) sliced thin
fresh baby spinach
balsamic vinegar and olive oil

Bake the dough for 5-7 minutes at 450 or until it starts to harden.  Top with the cup of mozzarella, the duck bacon bits, the figs and spoonfuls of the fresh ricotta.  Rinse and dry the baby spinach, tear off any overly long stems and quickly toss the spinach in a bit of balsamic and olive oil, just enough to barely dress it.  Lay the spinach over the pizza and then pop it back into the oven for 5 minutes or until the cheese is melty.  


1/4 recipe dough
1/2 C mozzarella
1/2 C comte
1/4 C fontina (although play fast and loose with the cheese amounts, really)
1/2 an onion, sliced very thin, cooked in a bit of olive oil over low heat until soft and golden
5-6 dried plums, sliced

Bake the dough at 450 for 5-7 minutes or until it starts to harden.  Top with the cheese, sprinkle over the caramelized onions and place on the dried plums.  Pop back in the oven for 5 minutes or until the cheese is melty and delicious.

1 comment:

Anonymous said...

Thank you for returning! I have missed you. Boy, these sound so delicious. I am a bit unsure about the "dried plums"......but I trust you!


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