Tried and True Staples for Weeknight Dinners Episode 1: Fig Jam and Arugula White Pizza
Weeknight dinners somedays also equate to bane of my existence. In our home I am always looking for the balance in a meal that is quick(because with 15 other activities and work and engagements we don't even hit our front door until 6:30 on a good day) , not monotonous in flavor and routine (so I don't just order takeout) and child and adult friendly as this mama has a rule on always making two meals for dinner to please everyone ( I won't). Enter fig jam and arugula pizza. You can keep it vegetarian as the original recipe calls for or you can add prosciutto at the end or to the baking process if you need some additional saltiness and protein. 20 years ago I learned the base recipe by a class I watched at le cordon bleu but what I’ve loved about the recipe is the depth of different variations you can do with it and how fast and easy it is for a family recipe as well as making into something you can use when you’re entertaining that’s fast and let’s you enjoy your guests. Bon Appetit!
· Pizza dough (you can make it, buy it or even substitute flatbread which is all ready to go and lessens the prep time even more)
· Jar of Fig Jam
· 3 handfuls of Arugula (any version will do)
· 1 cup of Shredded Parmesan cheese
· 1 cup of Shredded Mozzarella cheese
· ½ cup Goat cheese crumbles (you can substitute a softened disc if you have it, we’ll just put it on differently during the process)
· Good olive oil
· Kosher or sea salt
· Ground black pepper
· Prosciutto slices
· Cup up in quarters fresh or dried figs (optional)
Pre heat oven to 500F or low broil. Roll out pizza dough in shape of a rectangle and place on a baking sheet or pizza stone. You may sprinkle cornmeal on the bottom of the sheet or stone for added protection in it not sticking. If you are using flat bread just place on pan. Drizzle dough with olive oil and then sprinkle the mozzarella cheese over that. Next add goat cheese crumbles. If you are using a disc, cut into thin slices and place around the dough prior to adding the mozzarella, even spreading it out with a knife if you so choose. If you are adding the figs place on top of the pizza. Bake this for 10-12 minutes based on when you see it turning golden brown (flatbread will only take around 5-6 mins). While your dough is baking assemble the toppings for your pizza. In a bowl take your arugula and toss it with a drizzle of the olive oil and the balsamic vinegar (don’t dose it too much so you don’t wilt the lettuce but enough to give it a taste) and sprinkle to taste with the salt and pepper. Add ¾ of the shredded parmesan. Take pizza out of the oven and sprinkle your salad mixture on top evenly. Then sprinkle on the remaining parmesan cheese and a few slices of the prosciutto, tearing it by hand into tinier pieces, if using. And you’re done!