It’s been quite some time since I’ve graced the pages of this blog with new content. And I’m sorry about that. The truth is it’s been a combination of matters that has seen this space collect dust and fade away. Our photography business has kept us busy and this year promises to be our busiest one yet. That combined with other commitments and a lack of motivation has contributed to what has been common around here lately. Not much of anything. Nothing consistently at least.
That changes today. 2014 starts now.
I realized that having this space requires dedication and love and passion. And lately that fire within me hasn’t been there. But I feel it coming back. Quickly. I know the days of posting once a month are over. There’s no point having a food blog and giving it half the time and energy it needs.
This is my resolution. This blog will become what I once saw it as. Somewhere to turn to share all the latest developments and recipes and stories. I vow to return this blog to a space on the web where people can come to find great food and lovely images and new content that changes with the seasons. There’s no point wasting any more time and there’s no better place to start than here and now. With this post.
When I started thinking about how to kick things back off, I immediately thought about pizza. It’s incredibly versatile and it finds a place on our table every couple of weeks now. Homemade dough and fresh produce. It works for lunch and dinner and even breakfast. It’s perfect for quiet evenings in and just as ideal when having friends over. It’s also a great party food and we all know the biggest football game is just around the corner.
This pizza has everything I want when I make one at home. Some sweetness, in this case caramelized onions and a hint of fig jam, saltiness from the prosciutto and earthiness which comes from the roasted tomatoes and arugula. It’s balanced out with smoky mozzarella and finished with a drizzle of olive oil. And leftovers are great with an egg on top.
I hope you like this pizza as much as we do. But most of all, I hope you’ll come back time and again to find things rounding into old form.
Happy 2014. From my kitchen to yours.
BRIE & PROSCIUTTO PIZZA
- pizza dough (directions below)
- red sauce (directions below)
- 6 pieces of prosciutto
- 3 tbsp. caramelized onions
- 2 tbsp. fig jam
- 6 ounces smoky mozzarella, grated
- 3 ounces brie cheese, sliced thinly
- 1 cup arugula
- olive oil, to finish
- sea salt and cracked pepper, to taste
- Roll out your dough to a 12″ pizza round.
- Brush olive oil along the edges and spoon out the red sauce over the remaining dough.
- Spread the mozzarella all over the dough, leaving room along the edges for the crust.
- Spoon the onions over the pizza and top with the brie cheese.
- Spread some of your fig jam over the cheese and rip half of the prosciutto, spreading across the entire pizza.
- Place the pizza on some parchment paper and slide onto your pizza stone.
- Bake in a 450F degree oven for 12 minutes, or until the crust starts brown slightly. Remove the parchment paper and continue baking the pizza until the bottom browns and the top turns golden brown, about 5 minutes more.
- Remove from the oven and season, top with the arugula and drizzle the olive oil over top.
- Serves 3-4.
* Use your favourite dough recipe here. I’ve used this recipe from Bobby Flay many times and it’s been fantastic each time. The link can be found here: Bobby Flay Pizza Dough
Pizza Sauce (Red Sauce)
- 2 pounds plum & cherry tomatoes, cored and halved
- 2 tbsp. olive oil
- 1 tsp. kosher salt
- 1 tbsp. rosemary
- 3 garlic cloves, minced
- 3 tbsp. tomato paste
- Preheat the oven to 400F degrees.
- Line a rimmed baking sheet with parchment paper. Arrange the tomatoes cut side up on the sheet. Toss with the olive oil and sprinkle with salt, garlic and rosemary. Roast for 45 minutes, or until softened and slightly browned. Remove from oven and let cool for 15 minutes.
- Transfer the tomatoes to a food processor and pulse until well mixed.. Add in the garlic and tomato paste and puree until smooth.
- Return the sauce to a saucepan and bring up to a boil. Reduce heat and simmer until the sauce thickens and reduces, roughly five minutes. Season sauce and let cool.
- Makes about 2-2 1/2 cups.