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! ūüôā

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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 ¬Ĺ 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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BARBUZZO

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Barbuzzo: my favorite spot in Philly. Chef Marcie Turney and Sous Chef Daniel Miller put out consistently some of the most delicious non-pretentious foodie-foder in Philly. I have dined at Barbuzzo probably 8-10 times and have made an effort to try every item of the menu.
 
My by far favorite items are:
 
ASPARAGO
shaved asparagus, guanciale, secret white sauce, parmesan, fior di latte, and truffled farm egg
 
The shaved asparagus pizza is decadent, thin, crisp, and chewy crust, creamy-truffled gooeyness, crispy pork, and a perfect runny egg on top. A must have for lunch or dinner, perfect for sharing. 
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CHEESE BOARD
with baguette, crostini, marcona almonds, quince and caramelized shallot aigre doux, roasted garlic mustard, toasted hazelnut honey, pear maple butter
·Quadrello di Bufala, Water Buffalo, Italy
·Gorgonzola Dolce Artigianale, Cow, Italy
·Idiazabal, Sheep, Spain
·Scimudin, Goat, Italy
 
The cheese board at Barbuzzo is like every other cheeseboard anywhere. DELICIOUS. Great combo of cheeses, I really love the scimudin, a goat cheese from Italy that is creamy and pungent. Really nicely paired with a fig spread with a subtle sweetness. 
 
HOT ITALIAN BRISKET SANDWICH
braised brisket, arugula, horseradish-lemon creme fraiche, gorgonzola, onion jam, grilled focaccia
 
Probably my favorite thing at Barbuzzo is the Brisket sandwich. Served with rosemary fries (yum!) and a smoked garlic aioli. The sandwich itself has deliciously luscious fatty braised beef, bitter arugula, with a bite from a creamy horseradish sauce and gorgonzola, and sweetness from the onion jam. All on grilled foccacia. A decadent and delicious lunchtime fav of mine. 
These are just a few of my favorite things at Barbuzzo, their cocktails are also to die for, and they change the menu seasonally. So stop in at any point and see what’s cooking!
 
Make a reservation because this place fills up fast, even for lunch, and its hard to get a seat!
 
BARBUZZO
 
110 S 13th St  Philadelphia, PA 19107
(215) 546-9300
barbuzzo.com/barbuzzo
Check it out!
 
Cheers
 
Chef Sean Gallagher