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Fig-Prosciutto Pizza with Arugula

I'm obsessed with all things Pioneer Woman, and when I saw her make this recipe I had to have it. She makes her own pizza dough in bulk and stores the extra in one of her chic ranch homes. I got mine from Trader Joe's. With the premade dough, it's crazy easy to throw together.

Fig-Prosciutto Pizza with Arugula

Premade Pizza dough
2 Tablespoons Olive Oil
4 Tablespoons Fig Spread Or Jam
Kosher Salt To Taste
12 ounces, weight Fresh Mozzarella, Sliced Thin
6 ounces, weight Thinly Sliced Prosciutto
1 bunch Washed And Rinsed Arugula
Freshly Ground Pepper, to taste
1/2 cup Shaved Parmesan

Preheat oven to 500 degrees.

Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.

Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.

Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.

Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.

Cut into wedges or squares and serve immediately!

10 Tomato Dishes I Want to Eat Right Now

Fun Fact #1: Tomatoes are my favorite fruit.

Fun Fact #2: I first learned that tomatoes were a fruit watching the two part episode of Full House where Uncle Jesse marries Rebecca Donaldson.

I love tomatoes in every form. As a kid I used to drink tomato juice by the jug and sometimes I bring baggies of cherry tomatoes to eat in movie theatres. When fresh ripe summer tomatoes come into my life I get giddy with the possibilities. Here are some of the ways I plan on eating tomatoes this summer.

Gratinéed Tomatoes with Asiago and Fresh Herbs

Pan Con Tomate

Tomato Jam

Roasted Tomato Marinara

Bruschetta with Roasted Tomatoes, Thyme and Feta

Gnocchi with Roasted Tomatoes and Fresh Basil in Garlic Cream Sauce

Spaghettini with Tomatoes & Goat Cheese

French Tomato Tart

Spicy Tomato Relish

Classic BLT Sandwich

Quick Homemade Salsa

I love salsa. I've made it every different way and have eaten every brand on the shelf. For this chapter in my life, this is the salsa recipe for me. I know there are going to be haters that only make salsa with fresh tomatoes and cilantro and refuse to bring garlic powder into their kitchen. However, those people aren't grad students with 2 year olds who are working two jobs. This salsa is supposed to be a recipe knock off of Chili's. If you own a food processor you should really give this a try.

Quick Homemade Salsa

3 14.5 oz cans whole tomatoes, drained
4 oz can diced or whole jalapenos
1 small onion, cut into quarters
1 1/2 tsp. garlic powder
1 1/2 tsp. salt
1 tsp. cumin
1/2 tsp. sugar
juice of 1 lime

Place all of the ingredients together into a food processor or blender and puree until smooth. Cover and let sit in fridge to let all the flavors come together. Serve with tortilla chips.

Caramelized Onion Tarts with Goat Cheese

I found this recipe from The Little Things. I made this last night with a salad to cancel out the fact that I was eatting butter pastry and onions for dinner. My conscience is clear. I made on big tart instead of  little ones with was easier, but less cute. Next time I'll add some prosciutto, maple glazed bacon crumbles, or thin sliced roast beef.

Caramelized Onion Tarts with Goat Cheese

1 tbsp olive oil
1 lb onions, sliced finely
1/2 tbsp brown sugar
1 tbsp balsamic vinegar
sea salt and pepper, to taste
1 sheet puff pastry
1/4 cup parmesan, grated
1/2 cup goat cheese, crumbled (original recipe: feta)
1 tbsp rosemary (original recipe: oregano)

Place olive oil and onions in a heavy-based saucepan over a medium heat and cook for 20 minutes, stirring occasionally.

Add the sugar, balsamic vinegar, salt and pepper. Cook for another 5 minutes, or until the onion is soft and caramelized. Remove from the heat and set aside to cool.
Meanwhile, preheat the oven to 425 F (220°C.

Roll out pastry to a 10 x 12 inch rectangle on a lightly floured surface. Place on a lined baking sheet. Score a 0.5 inch (1 cm) border around the edge of the pastry, taking care not to cut all the way through to the bottom. Prick pastry with a fork and sprinkle parmesan within scored edges.

Place onion on top of pastry base. Bake in the oven for 20-25 minutes, or until pastry is puffed and golden brown. Remove from the oven and sprinkle with goat cheese (or feta) and rosemary (or oregano).

10 Appetizers I Want to Eat Right Now

Canapés and hors d'oeuvres sound like something royalty nosh on before being overthrown by their servants. However, decadent bite-sized eats aren't just for dictators and republicans. These recipes are all pretty easy and cost effective. Bon Appétit!

Gorgonzola & Grilled Pear Crostini

Ham & Cheese Puff Pastry Tartlets

Caramelized Onion & Apple Mini Tarts

Roasted Grape, Blue Cheese, & Honey Crostini

Tartine's Gougéres

Roasted Fennel, Garlic & White Bean Crostini

Prosciutto & Parmesan Crostini

Pea Mint & Parmesan Crostini

Crostini with Ricotta and Tomato Jam

Crostini with Peaches, Salumi, Ricotta and Balsamic Syrup

Blue Cheese, Hazelnut, & Honey Crostini

I love crostini. They're easy to throw together and who doesn't want toast with delicious stuff on top. These are pretty good, but you could easily loose the hazelnuts if you don't have them on hand or aren't a fan. Some thin slliced fruit would be good. Otherwise, just plain blue cheese and honey is always tasty.

Blue Cheese, Hazelnut, & Honey Crostini

Baguette
olive oil
salt and pepper
Blue Cheese crumbles
Chopped Hazelnuts
Honey

Preheat oven to 375 degrees. Slice bread about 1/4 inch thick. Arrange baguette slices on 1 or 2 large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.

Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets.

Top crostini with cheese crumbles, chopped hazelnuts, and a big dollop of honey.

Crostini with Goat Cheese & Sun-Dried Tomato Jam

I love crostini, goat cheese, and savory jams. So naturally I was sold when I founf this recipe on Made in Melissa's Kitchen. The jam and goat cheese combo is tangy, creamy, and rich. I licked my plate.

Crostini with Goat Cheese & Sun-Dried Tomato Jam

Sun-Dried Tomato Jam:

1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon reserved olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
1 1/2 tablespoons sugar
1/4 cup red wine vinegar
3/4 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.

Crostini:

1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
Salt
Freshly ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

Preheat the oven to 400 degrees F. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.

Place the soft goat cheese in a small bowl. Stir in the thyme.

To assemble:

Spread the crostini with goat cheese and herb mixture and top with the Sun-Dried Tomato Jam. Transfer to a serving plate and serve.

Roasted Tomato Tartine

I would sell my mother for a roasted tomato. Add some garlic, basil and riccotta and I'd throw in some of my extended family. This recipe is simple and tasty.

Roasted Tomato Tartine

3 Roma tomatoes
2 tablespoons oil
1 tablespoon balsamic vinegar
salt and pepper
2 cloves garlic, finely minced
3 slices grainy toast, or 2 larger pieces of toast
3 tablespoons ricotta cheese
1 1/2 teaspoons Dijon mustard
fresh basil and chives for garnish, sliced thin

Preheat oven to 450°. Slice tomatoes into halts or quarters, depending on size. I sliced mine into quarters, having larger-sized Roma tomatoes. In a medium-sized bowl, toss tomatoes lightly in oil, vinegar, salt and pepper and one of the garlic cloves. Spread on a baking sheet and bake for about 25 minutes.

Toast the bread well, spread a scant 1/2 teaspoon mustard onto each piece. Then spread 1 tablespoon of ricotta on top of mustard-toast. Squish as many roasted tomato slices onto the toasts, garnish with fresh basil and chives. Season with salt and pepper.

 

Leek, Ricotta, and Lemon Zest Flatbread

This is end of the flat bread party train. I've been making lemon soups, pastas, and vegetables all summer so it seems fitting to work it into flatbread too.

Leek, Ricotta, and Lemon Zest Flatbread
Makes 2 pizzas

2 large leeks
1 red-skinned waxy potato
1 16-ounce tub ricotta cheese
4 sprigs thyme
1 batch pizza dough or a ball of store bought
1 cup shredded Parmesan or Pecorino Romano cheese
zest from two lemons
salt and pepper

Pre-heat the oven to 450°. If you have a baking stone, place this in the oven now. ***This can also be done over on the grill outside. Check out instructions for this here.***

Trim the roots off the leeks and then slice each leek into very thin rounds. Place the leeks in a large bowl and fill with water. Toss the leeks with your fingers, separating the individual rings. Set aside for a few minutes to allow the dirt to settle to the bottom.

Set a saucepan over medium-high heat and add a teaspoon of oil. Transfer the leeks to the saucepan using a slotted spoon, add a healthy pinch of salt, and cook the leeks until they are bright green and wilted. Set aside.

Slice the potato into thin rounds, about 1/8-inch thick and preferably using a mandoline. Place slices in a bowl of cool water and set aside. Strip the leaves off the thyme and set aside.

Separate the dough into two pieces. Set each ball of dough on a piece of parchment and roll them out into rounds. Brush each round with olive oil and sprinkle with salt.

Begin to layer on the toppings. Spread each pizza round with half the ricotta cheese. Scatter the thyme over top. Arrange the potato slices in overlapping layers and top with a layer of leeks. Sprinkle the cheese evenly over both pizzas.

Slide the pizzas one at a time into the oven. If your pizza stone isn’t big enough, bake individually. If you’re not using a pizza stone, slide the pizzas onto cookie sheets and then into the oven to bake.

Bake for 15-18 minutes, rotating once, until the edges are golden and the leeks have started to crisp. Transfer the pizzas to a cooling rack and remove the layer of parchment. Toss the lemon zest over the surface of the hot pizza (or zest the lemon directly onto the pizzas). Allow to cool slightly, then divide into individual portions.

Sweet Potato, Ricotta, and Arugula Flatbread

I am a sucker for any pizza or flatbread topped with some fresh herbs or salad. I'm also an arugula addict who is married to a man in love with sweet potatoes. So thanks to the kitchn for making this one just for us.

Sweet Potato, Ricotta, and Arugula Flatbread

1 lb pizza dough
1 sweet potato (roughly 10 ounces)
1 cup ricotta
2 teaspoons fresh thyme
1 cup grated parmesan cheese, loosely packed
2 oz arugula (two big handfuls)
Salt and pepper

Preheat the oven to 450°F. If you have a baking stone, set it in the oven now. Use your hands to gently press the pizza dough into a large oval. If the dough starts to spring back, let it rest for a few minutes and then try again.I prefer to roll the dough on top of a piece of parchment paper to make it easier to shuttle the pizza into the oven.

Peel the sweet potato and slice it into thin 1/8" coins (or use a mandoline). Toss the coins with a little olive oil in a small bowl and set aside.

In another bowl, mix the thyme into the ricotta. Spread the ricotta mixture across the top of the dough.Arrange the sweet potato coins in slightly overlapping layers on top.Sprinkle the entire surface with a little salt.

Bake for 7 minutes and rotate the flatbread. Bake for another 7-8 minutes until the edges of the bread are turning golden and the sweet potatoes are soft. Sprinkle the cheese on top and bake for one more minute.

Scatter the arugula on top of the flatbread as soon as it comes out of the oven. Let it stand for a few minutes before cutting for the arugula to wilt. Slice and serve either warm or room temperature.