It is with much excitement that I can announce to the world that Alison and I are moving to Chicago! We're leaving the beautiful Northeast and we're heading back home to be near our friends and family. We are extremely excited, but moving comes with one hitch. We have to move.... Which means packing.
If you could see our tiny apartment, all you would see are boxes. Stacks and stacks of boxes everywhere!!! We can barely move!!! But, it comes with the territory I suppose.
So for dinner tonight, I was originally feeling ambitious and then I remembered, I've packed almost all my cooking supplies. All I have left unpacked is a frying pan, baking sheet and a few wooden spoons. That's it. Wampp wammpppp. Dinner was going to be a challenge.
CHALLENGE ACCEPTED!!! Ladies and Gentlemen, I give you my delicious Fig and Prosciutto naan pizza! I'm telling you this was a 10! A 10+ to be completely honest!! The balance of sweet and salty couldn't have come out any better!!
As I was brainstorming with Alison about this I had originally wanted to make this on ciabatta. Then Alison suggest the one component that made the whole meal. “Why don't you make it on a naan?” Eureka! Genius!! Thank you Alison!!!! Have I recently told you how much I love this woman?!
We have always been big fans of Stonefire naan. High in quality and no “mystery” ingredients. These naans are actually made in a legitimate tandoori oven. These ovens reach extremely high temperatures and give this delicious naan it's flavor and texture. If your local store happen to carry, Stonefire naan, pick one up. And if they don't.... Ask them to carry it because you're missing out!!!
So if you're short on time and.... uhhh.... cooking tools, this recipe is a must make. As we were eating this we both agreed, this with a glass of red wine would make an amazing appetizer at a party or with a few friends to share.
(Makes 2 pizzas)
1 package of Stone Fire Naan
4 Tbsp Fig Preserves
8 thin slices of Prosciutto Ham
¼ fresh creamy Goat Cheese
½ sweet onion
4 fresh Figs
1/8 cup fresh Arugula
2 Tbsp Olive Oil
salt and pepper
Preheat oven to 450F
Roughly chop onion and saute in frying pan with a little olive oil, salt and pepper until translucent in color
Drizzle Olive oil over each pizza (1Tbsp per pizza) and rub into crust and season lightly with salt and pepper.
Spread Fig Preserves over crust, making sure to spread it out all the way to the edge of the crust
Tear prosciutto into small pieces and spread over crust, add onions, and goat cheese
Slice fresh figs into thin slices (roughly 1/8 inch) and place on top of pizza
Place naan pizzas on a baking sheet and place into oven
Once pizzas are in the oven, reduce temperature to 425F and make for 10-12min or until cheese begins to bubble
Remove from oven and sprinkle arugula over top, cut and serve.
Hello!! A.J. and Alison here! Being a Food Scientist, A.J. has a slightly different approach on how he looks at food. Alison, a fitness coach, is focused on health and a balanced life style. Together we hope you will take a few minuets to look around and share our passion for food!
With Easter right around the corner, Alison and I were reflecting about the Holiday’s we’ve spent together and of course, of our favorite holiday meals. Growing up, I would spent countless hours in the kitchen, helping my mother prepare feasts for our family and guests. Pork roasts, stuffed turkey or Cornish game hens. All sorths of pies, cakes and cookies with, of course, some vanilla bean ice cream. But no matter what the holiday or time of year was, my all time favorite dish has always been my mom’s Sweet Potato Souffle.