This card is from my recipe series of illustrations, which I often draw when I can’t qUITE afford all the lovely groceries I need and want. You may have noticed a pretty strong bend towards thriftiness in Food your Feelings, and drawing food rather than buying it may be the thriftiest move yet. But in this lucky case, I could do both!
So this isn’t really a recipe as much as it is a suggestion of delicious and mostly seasonal ingredients that taste great together. The mix of salty and sweet, cooked and fresh here is unbelievable. And it’s a good way to distract your body from missing summer beach days by introducing awesome fall flavors to it, in pizza form.
Shallots, peeled and sliced thinly
Garlic, peeled and whole
Salt and pepper
Extra Virgin Olive Oil
Dried figs, as much as you want, chopped roughly
Honey (local if you got it!)
Whole wheat pizza dough (fresh or frozen and thawed, don’t overthink it)
Prosciutto (***OPTIONAL*** pro tip: do it)
Preheat oven to 350 degrees. Pop garlic and shallot in a saute pan with some oil warmed over medium heat. Scoot these around with a pinch of salt for about ten minutes, or until they soften and become sweet. Spread out your dough and scatter the cooked veggies evenly on top of it. Bake for about 25 minutes, or until it is deeply golden and pretty. YOU’RE ALREADY ALMOST DONE!!
While the pizza is baking, chop the dried figs and toss the arugula with the balsamic and oil and a little salt and cracked pepper. If you are adding prosciutto, this would be a good time to chiffonade (remember how to?? If not, see this recipe here: https://dearemilycaulfield.wordpress.com/2013/08/22/awesome-italian-sausage-and-zucchini-calzones-with-the-greatest-homemade-tomato-sauce-in-the-universe/) some up.
When the pizza is all cooked, take it out of the oven and crumble the blue cheese ALL OVER (I mean if you want to, and you probably will). Add the ribbons of prosciutto, drizzle over some honey to taste, and top with arugula salad. BA-BAM!! Enjoy.