As a person who truly loves to entertain, I always like to have ingredients on hand to whip up a gourmet snack in a hurry. Recently, I found this great flat bread called Naan. It is Indian flat bread that is fully baked and makes a great canvas for any topping, especially making quick, easy pizzas.
The other day I had some guests stop over for a visit and, of course, a cocktail. I decided to make a snack to pair with it. As I rummaged through my cupboards, I found dried figs and balsamic vinegar. My mind immediately went to cheese and figs and wine. Next I decided to caramelize some onions, macerate the figs in balsamic vinegar and crisp up some bacon.
The pizza was simple: Flat Bread Pizza with Balsamic Macerated Figs, Wilted Arugula, Crispy Bacon and Aged Parmesan Cheese.
The result was a hit. We were drinking an older Cabernet Sauvignon from France, and its characteristics were a spectacular match for the pizza. The wine had hints of dried fruit in it, which paired well with the Balsamic Macerated Figs. It also had a slightly toasted oaky finish from the French Oak barrels which brought out the smokiness of the crispy bacon. Our guests were thrilled, the snack took less than 20 minutes to make, and I could enjoy their company as I was prepping the pizza.
Especially during the holiday season, I like to shop strategically and make sure I have these little things around that are unique, yet simple to prepare to impress anyone who decides to pop in. Try out this recipe and “wow” the next group of friends or family that decides to stop in and celebrate the holiday season.
Flat Bread Pizza with Balsamic Macerated Figs, Wilted Arugula, Crispy Bacon and Aged Parmesan Cheese
Balsamic Macerated Figs
10 dried figs cut into quarters
2 tablespoons balsamic vinegar
1 tablespoon sugar
3 tablespoons water
Method
Place all ingredients to a small pot, simmer and reduce until all of the liquid is 90% evaporated, set aside.
Caramelized Onions
1 large yellow Spanish onion
1 tablespoon butter
1 tablespoon canola oil
Salt as needed
Water as needed
Method
In a sauté pan, heat butter and oil together, add onions and begin to caramelize. Add a pinch of salt and continue to cook until the onions become brown. As the onions are cooking, continuously scrape the bottom of the pan with a wooden spoon. Once onions are caramelized, reserve for pizza. HINT: If the bottom of the pan begins to become a bit dark, “deglaze” it with a small amount of water, this will release any stuck-on onion so it doesn’t burn.
Wilted Arugula
2 cups raw arugula
2 tablespoons butter
Method
Melt butter, add arugula and cook on medium low until wilted. Add a pinch of salt and reserve in paper towels to remove any excess moisture.
Making the Pizza
1 onion, caramelized
10 figs, quartered
2 cups packed arugula, wilted
2 each naan flat breads
8 strips apple wood smoked bacon, cooked until crisp
Aged parmesan cheese as needed
Preheat oven to 425 degrees. Place a pizza stone in the oven to preheat (if you do not have a pizza stone, place the pizza directly on the oven rack once assembled). Once all ingredients are prepped, start with placing the caramelized onion on the bottom of the flat bread. Next spread the macerated figs out evenly and drizzle any left over balsamic syrup over the flat bread. On top of the figs and onions, place the wilted arugula in a thin layer (it is best to press out any excess moisture from the arugula after wilting). Top the arugula with crumbled crispy bacon. Place the pizza in the oven, cook 7-10 minutes or until the flat bread is crispy and the toppings are warmed through. Pull the pizza out of the oven and shave aged parmesan cheese (as much or as little as you like). Allow the pizza to sit with the cheese for three to four minutes, slice and enjoy….
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TAGS
naan, pizza, flatbread, figs, balsamic, arugula, bacon, parmesan, caramelized onion |
