prosciutto, pear, and goat cheese pizza with arugula and wild blackberry honey

In the one short month since I began blogging about what I’m cooking, the way I cook and eat has already changed. Rather than cooking my usual fare and then writing about it, I’m thinking about what would make a good blog post, what would make a pretty photograph, and then cooking it.

Last Friday, I had a quiet evening in by myself. I was planning to heat up the last of the pasta e fagioli for dinner (and eat it on the couch directly from the plastic container), when I remembered that leftover pizza dough in the freezer from the fried parmesan croutons.

I went a little wild. I decided to make a nice, pretty pizza with rather extravagant toppings. Just for me. I know!

I had a travel-size bottle of the world’s most delicious wild blackberry honey to drizzle on top. Mom brought it back for me when she was visiting my brother and his family in Seattle last summer, and I’d been saving it in the pantry for something special. I ran to Rainbow and picked up a bosc pear, a few slices of prosciutto (yeah, you can buy prosciutto by the slice at the deli counter–don’t judge), arugula, and goat cheese.

And I made myself a perfectly lovely little pizza, that I ate at the dining room table, using my nice dishes, wearing pants. OK, sweatpants. But still!

It felt a little funny to prepare such a nice little pizza when I had no company to share it with, and I couldn’t put my finger on why. Jenni Ferrari-Adler summed it up perfectly in her intro to Alone in the Kitchen with an Eggplant:

A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of you liking what you made are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one will ever know.

Recipe below the fold

Prosciutto, Pear, and Goat Cheese Pizza with Wild Blackberry Honey and Arugula
8 ounces refrigerated pizza dough
Olive oil
½ bosc pear, thinly sliced
2 ounces goat cheese
3 slices prosciutto
Wild Blackberry honey
Arugula

Preheat oven to 425 degrees. Flatten the dough, place on a cookie sheet sprayed with cooking spray, and drizzle with a bit of oil. Top with the pear slices, blobs of goat cheese, prosciutto pieces, and a drizzle of blackberry honey. Bake for 14 minutes, and top with arugula.

Your bake time and temp may vary depending on the brand of pizza dough you buy.

The flavors were fantastic, but it was a bit too heavy. The pear slices were a little too thick, and there was a bit too much prosciutto and goat cheese (How could there BE such a thing?!). When I make this again, I’ll use a higher quality thin crust, and lighten up on the toppings.

Linked to: Eat at Home
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