Fig and Proscuitto Pizza

We have an ongoing pizza battle in our house. My NY born and raised Italian husband is what you might call picky with pizza. And with the credentials I’ve just listed, it’s justified. Few places in Boston can measure up. I’ve never been a fan of pizza; tomato and mozzarella on squishy dough never really did it for me. Closest I’d get growing up was Hawaiian – you know, with pineapple – (OUTRAGEOUS to the hubs), but in my adult life, I’ve found love in pizza with non-traditional toppings.

This is one of those pizza flavor combos that’s everywhere now, but that’s because it’s DAMN GOOD. We buy our dough from the local pizza shop or Italian market, and have cooked it a few different ways. In the oven, on the grill, on the smoker – all are great. This one is particularly easy since everything is cooked stovetop or put on the pizza fresh.

INGREDIENTS
-pizza dough from your favorite local place
-a little flour, and some cornmeal if you have it
-fig spread (can get this anywhere!)
-1 yellow onion
-prosciutto, sliced
-crumbled gorgonzola cheese
-fresh arugula

Caramelize the onions in a skillet with a little olive oil. Make sure you give them enough time to really turn brown and sweet. Mix in a few heaping spoonfuls of fig spread and let it reduce just a little. This will make a thick sweet paste. Flour your hands and roll out your pizza dough onto a cornmeal or floured pan. Spread your onion & fig paste, tear the prosciutto and sprinkle over, and pop it in the oven until your dough is how you like it. Once it’s ready, sprinkle the Gorgonzola and arugula over top. The sweet fig and onions, salty prosciutto, tangy cheese, and peppery arugula are a great mix. Our go-to everyone-agrees pizza!

Yes I think I’ll make this today.

Continue reading

Irish Soda Bread

Image

Start at the beginning, right?

This is one of those recipes we had as kids.  A few years after we moved to Seattle, we settled in a neighborhood next to a woman from Ireland who gave us this recipe.  We’ve been making it for over 20 years!

I’ve been seeing people make their soda bread on a baking sheet versus a bread pan – maybe that’s traditional? – but I always put mine in a bread pan so it puffs up tall and fluffy.

INGREDIENTS

  • 3 cups flour
  • 3 Tb sugar
  • 3 Tb baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 3 Tb melted butter
  • 1-1/3 cup buttermilk
  • 1 cup currants

Preheat oven to 375°.  Grease & flour your bread pan (or non-stick baking spray, my savior).  Mix dry ingredients (except for currants), mix wet ingredients, then combine and mix until fully incorporated.  Fold in currants.

Put in your bread pan and bake for 45-50 minutes.

-n