I’ve been glued to the TV on Saturday mornings watching Ree Drummond on her Food Network 6-episode show, The Pioneer Woman. I’ve been a follower of Ree’s blog (also called The Pioneer Woman) for several years. She has such a verve for life, and has so many photo opps with her family on the hundreds of acres of land they farm. Talk about Kodak moments! She home schools her 4 children. She has numerous pets, including Charlie the Bassett Hound (who is also the subject of her children’s book recently published). Ree’s husband Ladd (he’s always referred to as Marlboro Man on her blog – now we know his name – and no, he doesn’t smoke – Ree is in love with his derriere and physique) and his family run a big cattle ranch in the hinterlands of NE Oklahoma. I recorded all the shows so far (3) and yesterday I even sat my DH in front of “my” TV with the Tivo attached, so he could watch the shows. He loved them. He really did. He was salivating over the chicken fried steak, cream gravy and mashed potatoes. And probably admiring the very pretty Ree!
Truly, I thought I’d laugh myself silly reading a blog piece she did a few days ago about the newest little kitten to join the menagerie. If you haven’t seen it, you just have to check out this post. It is SO funny. Ree is a very clever writer and has a delightful sense of humor.
So yesterday’s show was about a girl’s dinner she did for her geographically closest group of women friends and relatives. She did an easy goat cheese appetizer with fresh dill, and a fig and prosciutto pizza. With an arugula salad on top. Charlie got in on the act at the last moments too.
The pizza looked really good. It just so happened I had a package of prosciutto I’d bought a couple of days ago. It just so happened I had half a package of full-fat Mozzarella (not fresh, as Ree used). I didn’t have arugula, but I did have Romaine. I had a nice big flat of fresh figs too. Ree used fig jam. Nope, not me. Fig jam is not my thing. Just like Fig Newtons won’t ever cross my lips again. My dad used to adore them and he tried so hard to get me to like them too. Nope.
So I improvised. Here’s what I did: (1) I made a partly whole wheat pizza dough in my bread machine. That took 55 minutes and about 3-4 minutes to add the ingredients into the machine; (2) the fresh figs were roasted in a hot oven (see photo at right of raw figs top, roasted figs on the bottom). I cut them in half, oiled the cut surfaces, sprinkled them with dried thyme first; (3) when the dough was ready I used my rolling pin to help get the pizza into a big round shape. I used my pizza stone, though I didn’t preheat it; (4) pesto went onto the pizza first, then the roasted figs, then the slices of Mozzarella. It baked for about 20 minutes; (5) then I sprinkled little pieces of prosciutto all over the top of the hot pizza to let the heat warm up the cured meat; (6) meanwhile, I tossed a bit of Romaine lettuce with a little lime juice based vinaigrette and piled that all over the top of the hot pizza; (6) sliced it and served!
As it happened, yesterday was an odd weather day here in So Cal. First thing that happened was we had a huge thunderstorm. I mean huge. For us to have thunderstorms in September is just about unheard of. Here’s a photo of our jacuzzi during the middle of the downpour.
I don’t suppose that looks like much – but the uneven surface is because the pool is being plummeted with big, huge raindrops.
Within about 10 minutes of this picture we had a LOT more lightning and thunder and rain. So much so that our power went out. And no, this is not the power outage that hit Arizona, San Diego and southern Orange County two days before (that was operator error from some technician in Yuma, Arizona – this obviously was a lightning strike and a separate incident). We were without power for about 3 1/2 hours, but it was during daylight hours so it didn’t hamper our ability to do much except I couldn’t use a computer nor could we watch TV, obviously. I did some reading and some cleaning instead. Am finally moving most of my clothes back into my closet(s) from where they’ve been stored in our 3rd floor studio area, piled up on top of furniture there during our bathroom remodel.
Here’s another photo of the rainstorm. That’s a picture looking out our front door, up the steps and our driveway up to the road on the far right top. We share a steep driveway with our next door neighbors – that’s why there’s a wall there in the middle. And, I guess you really can’t tell, but it’s raining very hard in this picture!
The good news is that our drains all worked perfectly. Whew, is that ever a big relief!
All that was to tell you that because of the rainstorm, the weather yesterday was blessedly cool. I don’t think it even hit 75 all day. It was delightful. Today looks to be similar. We slept with blankets over us last night. Nice. So, I didn’t mind heating up the oven to 425° on a day like that. It barely warmed the kitchen air.
What I liked: the textures – the sweet from the figs – the crispy, light pizza crust – the crunchy of the salad on top. When I first had a salad on top of a pizza (at California Pizza Kitchen about 20 years ago) I thought it was such a GREAT idea. Still is.
What I didn’t like: I’m not crazy about thicker-crusted pizza – I like thin crust. I tried my best, but I still had some puffy edges. Dave ate them all, so I needn’t be concerned.
printer-friendly PDF
MasterCook 5+ import file – click to run MC or right click to save file
Fig, Prosciutto, Mozzarella and Pesto Pizza with Green Salad
Recipe By: My own concoction, although the general idea came from The Pioneer Woman
Serving Size: 4
NOTES: You can buy ready-made pizza dough at many markets and Trader Joe’s.
1/2 recipe whole whole wheat pizza dough (based on about 1 1/2 cups of flour)
ROASTED FIGS:
10 small fresh figs
1 tablespoon olive oil
1/2 teaspoon dried thyme
Salt and pepper to taste
PIZZA TOPPINGS:
2 tablespoons pesto sauce — or more if needed
8 ounces Mozzarella cheese — sliced thinly
2 ounces prosciutto — cut in thin strips
6 ounces arugula leaves — or Romaine lettuce
1 ounce vinaigrette — your choice (I used one with lime juice)
1. Prepare whole wheat pizza dough. When it’s completed the dough cycle (or you’ve allowed it to rise for about an hour), punch it down to remove most of the bubbles.
2. Preheat oven to 425°.
3. FIGS: Cut each fig in half. Using your hands, lightly oil the cut sides of the figs, then sprinkle with thyme, salt and pepper. Roast in oven for about 20 minutes (or longer) until the cut edges are browned and bubbling. Don’t burn them!
4. Prepare a pizza stone, or use a large baking sheet. Roll out dough, using a little amount of flour to keep the dough from sticking. Use a rolling pin if needed. Place on the baking sheet or pizza stone.
5. Slather the dough with pesto. Use more pesto as needed to generally cover all the dough, to within 1/2 inch of edge. Add roasted figs and Mozzarella cheese.
6. Bake for about 15-20 minutes, until cheese is bubbling and browning, and the edges of the dough are golden. Remove from oven.
7. Sprinkle the prosciutto pieces all over the pizza.
8. Meanwhile prepare arugula or other greens. Toss very lightly with vinaigrette dressing. Don’t over-dress the salad – it’s mostly there for texture. Pile the greens on top of the hot pizza, cut in wedges and serve. You may sprinkle the top lightly with salt if desired.
Per Serving: 411 Calories; 26g Fat (55.6% calories from fat); 19g Protein; 28g Carbohydrate; 5g Dietary Fiber; 63mg Cholesterol; 682mg Sodium.

Leave a Comment!