Fig-Ricotta Pizza

Serves: 2+

Figs have been on my mind a lot lately. As they bloom into season,I am constantly reminded that I have no experience with figs. Yep, none. At the convincing of my mom, I tried a few of these odd little fruits off my neighbors tree. And they were delicious! A bit of earthy-ness, and just the right amount of sweetness. With some leftover ricotta cheese and a craving for pizza last night, I knew just how I’d begin my adventures with this new food.

Pizza Dough (this one from Broke-Ass Gourmet is my favorite)
Olive Oil, 2 T
Garlic, 4-5 cloves, minced
Ricotta Cheese, 3/4 cup
Red Onion, 1/2, sliced thinly
Black Mission Figs, 6+, depending on how much you love them, sliced thinly
Thyme, 1.5T, minced
Balsamic Vinegar, splash a few Tablespoons on the pizza before and after cooking
Red Pepper Flakes, as much as you need
Salt and Pepper

Preheat oven to 450. The olive oil and garlic will serve as your base sauce. Pile on the rest to your hearts content!

Cooks on a pizza stone or baking sheet ~10 minutes. Enjoy!


Butternut Bites

Butternut Squash.

Balsamic Caramelized Onions.

Parmesan Cheese.

Is there really anything more to say?

After hearing of an amazing sandwich that combined butternut squash and caramelized onions, I knew that I had to try a similar concoction of flavors. Utilizing Cody’s eagerness to help, I put him on the task of peeling the squash and cutting it into rounds. I failed to mention that I wanted my rounds whole, not in half, and that once a squash is in half, it’s probably better to scoop out the seeds before cutting the squash into slices. Cody may have struggled with this little bit of common sense, but he managed to make it work ;)

He may have taken the extremely long route, but he managed to get the job done!

Here’s how to easily make some “Butternut Bites” of your own:

Peel the squash and slice into(whole) rounds. Remove the seeds and place on a cookie sheet. Add some olive oil, s&p, and some red pepper flakes to give it a little more umph

Roast squash rounds for 15-20min at 400 degrees, turning over once.

Meanwhile, place a sliced red onion into a pot with some olive oil. Cook over a med-low heat, stirring fairly often, until they get soft and delicious(10-15min). Add balsamic and let cook a few more minutes

Now it’s time to assemble! It’s like a bruschetta! Only with a fall twist. A butternut squash round, a small pile of onions, and a little sprinkle of cheese. Now they’re ready to head under the broiler for a few minutes to let the cheese melt.