Chef Approved: Kristin’s Salted Fig Pizza

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Working in this industry to get to meet so many wonderfully talented people, and I am so happy to have worked with Kristin Grilli on several events this week for Bertolli Olive Oil. I have olive oil on the brain, so be prepared for many recipes featuring Bertolli products! 🙂

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Kristin’s Salted Fig Pizza from her blog Sugar Cookies and Lip Gloss
Photo Credit: Kristin Grilli

Kristin has her own lifestyle blog Sugar Cookies and Lip Gloss which has great tips on food, fashion, health, and decor. She is based out of Houston and has great knowledge of the area as well! Her Salted Fig Pizza is such a beautifully simple recipe and has my mouth watering, I just had to share it!

 

Kristin Grilli’s Salted Fig Pizza 

Recipe can be found here

 

Salted Fig Pizza 

Ingredients

1 slice of naan bread

Fig spread (see recipe below to create homemade spread)

Salt

2 snack packs of BelGioioso Mozzarella snacking cheese

Prosciutto

2 ½ handfuls of arugula

Parmigiano-Reggiano

Directions

Preheat oven to 400 degrees

Spread the Fig Spread over the naan bread and sprinkle with a dash of salt

Artfully arrange slices of the mozzarella on top of the pizza

Place the pizza in the oven for about 7 to 10 minutes to melt the cheese and warm the naan bread

When ready, remove pizza from the oven and layer prosciutto on top of the cheese

Pile arugula on top and add shaved Parmigiano-Reggiano

 

There is no better combination than salty and sweet! I love this recipe and cannot wait to make it this week.

 

Make sure you check out Kristin’s blog Sugar Cookies and Lip Gloss and explore the combination of salty and sweet. 

 

Thanks! 

Chef Sean 

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Dinner on the table in 20 Minutes

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20 Minute Meal

Sometimes you only have a short amount of time to get a meal together. If I am really in a pinch, I go for a simple pasta dish. There’s nothing better than homemade gnocchi, but when in doubt head out and buy the best quality prepared gnocchi you can. I love to boil the gnocchi and when they are soft, I sauté then in brown butter. What a difference it makes and elevates a very simple food. I recently topped some brown butter gnocchi with a very rustic ratatouille, made from farm fresh zucchini and summer squash, beautiful tomatoes and eggplant, garlic, onions, peppers, and oregano. Stewed together and finished with fresh grated parmesan and basil. The combination of brown butter and tomato based sauce is out of this world and I would recommend you try it with any pasta dish.

Cheers