Homemade Pizza

I have this coworker that lives on a real genuine farm. (In the Sacramento Area that’s not very common.) Throughout the year we are the very lucky recipients of various homegrown goodies. A couple weeks back he brought in the most gorgeous figs. I will admit, I look forward to his figs every year. Figs always inspire me to make fun and creative recipes. Well we were having some friends and their kids over the other day for a bbq and some slip n’ slide fun. I knew we would be sitting out on the patio and wanted to come up with a fun appetizer we would all enjoy with a nice bottle of white wine. This flatbread was amazing and so perfect! This took 15 minutes total and was super easy to whip up. The figs are mildly sweet and go great with the richness of the goat cheese and saltiness of the prosciutto. The finishing touch of fresh arugula gives it a nice peppery flavor and the sweet honey just pulls it all together. This rustic flatbread is just layer after layer of fabulous flavors.

Note: I used the Pillsbury whole grain pizza dough and thought it turned out great!

INGREDIENTS
1 can refrigerated pizza dough (I like Pillsbury)
olive oil
4 figs, thinly sliced
3–4 oz sliced prosciutto
4 oz goat cheese
salt and pepper
2 tbsp honey
2 c arugula

STEPS

Heat oven to 400°F.
Grease large nonstick cookie sheet with cooking spray.
Unroll and press out the dough onto the prepared baking sheet to make a 10” x 15” rectangle.
Drizzle the crust with olive oil.
Place the fig slices on the crust in a single layer.
Tear off pieces on the prosciutto and scatter it over the top of the figs.
Crumble the goat cheese and sprinkle it over the flatbread.
Season the flatbread with salt and pepper.
Bake for 12–14 minutes or until the crust is a nice golden color.
Remove from oven and allow to cool.
Drizzle the honey over the flatbread.
Scatter the arugula over the flatbread.
Slice the flatbread into squares and serve.

The other day I made some homemade pesto for the first time ever. I really wanted to create an awesome pizza combination to use my pesto on and this is what I came up with, a delicious shrimp and pesto pizza. Yes it is a complete departure from your typical pizza and yet it was ahhh-mazing! It was really light and refreshing. The shrimp were cooked to perfection and went so well with the pesto. I didn’t go too crazy with the toppings. I just wanted to keep it pretty simple and it really allowed all the flavors to come through. We love making homemade pizzas during the week because they are incredibly quick and easy and usually cheaper than ordering one from your local pizza parlor. This may have just been my best homemade pizza to date!

Note: If you don’t have the time to make my homemade pesto recipe, I recommend getting the store bought kind and stirring in a splash of lemon juice. The hint of lemon really sets off the shrimp.

INGREDIENTS
1 tube Pillsbury refrigerated pizza crust
12 large raw shrimp, cleaned and peeled
salt
lemon pepper
1/2 c pesto (see my recipe here for homemade pesto)
2 c mozzarella cheese, shredded
2 thin slices red onion, cut into quarters
1 tomato, chopped
Italian seasoning

STEPS

Preheat oven to 400º.
Slice your shrimp in half lengthwise. This will help them to cook quicker and will be easier to eat.
Season the shrimp with slat and lemon pepper and set aside.
Unroll the pizza dough onto a greased cookie sheet.
Starting at the center press, the dough out until it is your desired thickness.
Spread an even layer of the pesto onto your dough.
Top with cheese, onions, shrimp, and tomatoes.
Dust your pizza with Italian seasoning.
Bake in the oven for 12–14 minutes or until crust is a golden brown.
Turn on the broiler for an additional 2 minutes to given the cheese some nice golden brown spots.
Allow to cool for a couple of minutes before slicing.