fig, proscuitto and gorgonzola pizza

I know. What am I doing? Baguette french toast in all its golden glory yesterday, and now pizza today. This blog really is turning into a celebration of all things carbohydrate.

But I couldn’t wait to share this pizza. It’s gooood. Like really good. The perfect combination of salty and sweet, it’s best when served hot, just out of the oven, the slices dancing on your fingertips as you juggle them to cool, willing the cheese not to burn the roof of your mouth, blowing in short, rushed breaths just to get it cool enough to take a nibble.


It has figs – yes, figs – but for those of you that have tried the goodness that is fig jam spread liberally on a baguette, topped with a smear of cheese, that shouldn’t come as a surprise.

Does the recipe look familiar? I can’t claim it – through work, I got a chance to watch a cooking demo at Matchbox recently. My pizza didn’t even come close to theirs, but it was still really good. So thank you, Matchbox, for the inspiration. Paired with one (or two) glasses of cabernet, it made for a delicious Monday Night Football evening.


Fig, prosciutto and gorgonzola pizza

1. Preheat your oven to 500 degrees. Put a cookie sheet (if you don’t have a pizza stone) in the oven while it preheats.

2. Roll out the dough to your desired pizza (I love the Harris Teeter dough. I always get the whole wheat.) Rub with olive oil.

3. Top with shredded mozzarella cheese. Then, crumble gorgonzola cheese over the mozzarella.

4. Slicing figs in half, scatter them evenly over the top of the pizza.

5. Do the same with slices of prosciutto. Garnish with sprigs of arugula.

6. Bake for 8-10 minutes, depending on your oven. Serve hot!


peach proscuitto pizza

I’m not sure there’s a more perfect food than pizza.


You can literally do anything with pizza. Top it with fruit. Top it with cheese! With veggies! With meat! You can make a salad on top of a pizza, you can make an incredibly unhealthy pizza, you can even make a dessert pizza.


True story – one time I heated up leftover pizza until it was gooey and soft, sliced it into tiny pieces, and put each piece atop a tortilla chip. Pizza nachos. It happened. I’m not ashamed.


Another beautiful aspect of pizza? It’s a relatively easy dinner.
Say you’ve just walked in the door at 8 p.m. and you’re tiiiired. You’ve spent the day walking all over down, traipsing through D.C., shopping and people-watching and sipping cold drinks. And then you played a softball game with some friends, got good and dirty, even made it onto base once, but it took an hour to get home from that and now it’s Sunday night, nothing is ready for dinner and you’re hungry to boot.




Pre-oven, ready to be cooked!

Pre-oven, ready to be cooked!


You can make your own dough or you can use store-bought (I’m hopelessly addicted to the multigrain dough you can buy at Harris Teeter.)


Here’s a tip: while the oven preheats, put a cookie sheet inside of it. Meanwhile, roll the dough out into a piece of floured parchment paper. Make the pizza on top of the parchment paper. And then slip that paper onto the cookie sheet (use oven mitts!) and that way, when it’s done cooking, you can slide that parchment paper – with the pizza on top – right off! It cools much faster, meaning you can eat much faster. Excellent.


Last night, I made this peach prosciutto pizza. I’ve made it before. It didn’t make it to the blog for some inexplicable reason. So now, accept my apologies, and go make this fast, easy dinner for someone you want to impress.


Peach prosciutto pizza (or Triple P Pizza) (P Cubed Pizza) (I’ll Stop Now)


  1. Crush two garlic gloves into ¼ cup of olive oil. Stir, and let it infuse while you prepare the dough.
  2. Preheat the oven to 500 degrees, and place a large cookie sheet or pizza stone inside the oven while it preheats.
  3. Make, or defrost, your dough. Roll it into your preferred shape, onto a floured piece of parchment paper that’s roughly the same size as your cookie sheet.
  4. Spread the garlic olive oil over the dough
  5. Top with shredded mozzarella cheese
  6. Slice two peaches and three slices of prosciutto. Scatter evenly over the dough.
  7. Sprinkle dried basil over the top
  8. Bake for 8-10 minutes and enjoy!

pizza party

I got a new pizza cutter in my Christmas stocking, so naturally that meant one thing- time for a make-your-own pizza party.

As soon as I got back to the District, two friends and I met up for a night of pizza excellence. Or, at least, three pizzas and a whole lot of wine.

Everyone brought a dough, and everyone was responsible for their own toppings and creations. They all came out delicious, and I really liked mine- a spicy sausage and pepper pizza. It couldn’t have been an easier dinner, and I’ll post the recipe below.

My pizza, before it was cooked. Not fully covered in peppers yet.

My pizza, before it was cooked. Not fully covered in peppers yet.

Meryl's pizza- olives, mushrooms and artichoke hearts!

Meryl’s pizza- olives, mushrooms and artichoke hearts!

Michelle's pizza- pesto cheese.

Michelle’s pizza- pesto cheese.


The final result. Pretty delicious!

The final result. Pretty delicious!


Spicy Sausage and Pepper Pizza

Roll out one pizza dough (I used Trader Joe’s premade. Cheated!). Oil a baking sheet and place the rolled dough on it.

Cover with sauce and shredded cheese- I used lowfat mozzarella, but it’s really up to your taste.

Cut two sausages – mine were some sort of chicken kind from Trader Joe’s – into slices and saute for a few minutes, until just cooked. Place on the pizza.

Slice fresh bell peppers into long, thin slices. Sprinkle over the pizza.

Bake at 425 degrees for 6-8 minutes. Remove, slice, enjoy!

Serve with a nice Merlot- obviously!