This is perfect for a light lunch or dinner.
• Pizza dough
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 head of Bibb lettuce, torn
• 4 oz Gorgonzola
• 4 oz mozzarella, sliced
• 1/4 c pickled onions
• 3 tbsp chives, chopped
• 2 tbsp. I fear
• 1/4 c olive oil
• 4 oz thinly sliced prosciutto
Heat oven to 475.
Roll out dough. Combine 3 tbsp olive oils and garlic, spread over dough. Top with sliced mozzarella. Bake for 10 – 12 minutes on a pizza stone until the crust is crispy and cheese is bubbling.
Combine oil and vinegar in a small jar, season with salt and pepper. In a bowl toss lettuce, chives, Gorgonzola and onions with a little dressing until lightly coated.
Remove pizza from oven, let cook a minute or two then top with salad and prosciutto.
Quick and easy lunch that tastes great!
4 slices sourdough
8 oz bocconcini (mini mozz balls), sliced in half
4 slices prosciutto
6 figs, quartered
6 oz arugula
1 tbsp olive oil
1 tbsp balsamic vinegar
Preheat broiler to medium.
Spray bread with olive oil spray, place on a baking sheet. Top with bocconcini, basils, prosciutto and parm. Broil for 3 – 5 min until cheese is melted and prosciutto is crispy.
In a large bowl toss figs, arugula, olive oil and balsamic.
Serves 2 – 4.
This salad is from F&W and it’s a keeper. I’ve been waiting for the first figs of the season to come so I could try it out.
1/4 c almonds, toasted, chopped
1/4 c mascarpone cheese
3 TBSP apple cider vinegar
3 TBSP walnut or olive oil
Salt and pepper
3 c baby kale
2 Belgian endives, halved, cored and thinly sliced
8 figs, cut into wedges
4 slices prosciutto, chopped
2 oz Gorgonzola cheese, crumbled
Combine mascarpone, oil and vinegar in a jar. Close and shake to combine. Toss remaining ingredients with a could TBSP dressing, adding more if needed.
Serves 2 – 4.