Tag Archives: Food Network

Fig, Goat Cheese, Prosciutto, and Arugula Pizza

One of my absolute favorite foods to make is artisanal pizzas; I love rolling the pizza dough into rustic, oblong shapes that are perfectly imperfect and then topping them with gourmet flavor combinations of quality ingredients. I don’t know exactly what it is that makes me enjoy cooking these types of pizzas so much, but I love the process of cooking them and am really proud of the original recipes I’ve developed!

A couple of my other artisan pizzas!

Most recently, I published my recipes for my Butternut, Brussels, and Bacon Pizza and my Bleu BBQ Chicken Pizza. Today, I giveth onto you the recipe for one of my favorites; my Fig, Goat Cheese, Prosciutto and Arugula Pizza – I know, it’s a mouth full literally and figuratively!

Can you say, “BELLISIMA!”???

Fig Pizza 14

 

This pizza is born of summer and is reminiscent of Tuscany in the warmer months. Imagine this; the sweetness of fresh figs, caramelized onions, and balsamic, contrasted with the saltiness of prosciutto and the tang of creamy goat cheese, and finished with the fresh and peppery bite of arugula. I am telling you, this is one incredible gourmet pizza!

Pour yourself a glass of wine and turn on the old world Italiano music, because with this pizza, you are about to feel like you’re enjoying a beautiful summer meal in the Tuscan countryside! Buon Appettito!

Fig, Goat Cheese, Prosciutto, and Arugula Pizza

  • Servings: 3-4
  • Difficulty: Easy
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Ingredients:

Cook’s Note: Vegetarians can certainly omit the prosciutto here to make this a veg friendly option! 

Directions:

Preheat the oven to 450°F.

On a floured surface, roll out the dough into a thin, oblong shape and place on an oiled baking sheet. (Pro-tip: sprinkle course cornmeal on the baking sheet to help prevent the pizza dough from sticking).

Drizzle the surface of the dough with the olive oil and balsamic. Use the back of a spoon to smear evenly over the dough. Arrange the caramelized onions in an even layer over the sauce. Sprinkle evenly with the mozzarella, goat cheese, and half of the basil. Arrange the fig slices all over the pizza. Arrange the prosciutto pieces over the figs throughout the pizza, evenly spacing the slices.

Bake for 20-25 minutes until the dough is golden brown, the cheese is melted and bubbly and the prosciutto is crisped. Sprinkle with remaining basil, then the arugula in an even layer.

Cut into rustic squares, sprinkle with parmesan, serve, and enjoy!

Johnny’s Weekend Roundup!

Ciao friends! I am starting a new series on this blog called “Johnny’s Weekend Roundup!” which I will be publishing every other week or so. The intention behind my roundup is share links to other online material for your weekend browsing that I found interesting, informational, and otherwise inspiring that hopefully you will as well since we are all like-minded people here!

So here it goes – Johnny’s Weekend Roundup for the weekend of August 12, 2016!

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Recipe Review: Giada’s Creamy Linguine with Lobster and Bacon

What do you think I do on my lunch breaks at the office? That’s right, I watch the Food Network. And if you haven’t already guessed it, my favorite Food Network Star is Giada De Laurentiis, who is my spirit animal as well. I’ve reviewed her restaurant and another recipe of hers, but it’s been awhile so I figured it’s time for another.

giada dance

My Patronus

Back during December, there was a “Holiday” episode of Giada at Home in which she cooked this Creamy Linguine with Lobster and Bacon.

Creamy Linguine with Lobster and Bacon 1

I can’t even.

I mean, hello, just listen to the name of the recipe. Watching it cooked on the screen was torture for my colleague friends and I. The sight of it inspired a deep need for it within us.

need

Said Johnny and friends to the pasta.

Still, I didn’t see what made it traditionally “Holidayish”. But when Valentine’s Day came around, I thought it would make the perfect V-Day dinner! In my mind, shellfish and pasta are staples for a special Valentine’s Day dinner, and the addition of bacon makes everything much more romantic.

valentine

Valentine’s Day = Food!

Of course, I am single – and Whole on My Own – and so is my mother and sister, so we had ourselves our own little fancy Valentine’s Dinner where we enjoyed this fantabulous recipe, along with a Kale and Roasted Beet Salad and some Prosecco.

After cooking the meal and taking my first twirl and bite, I knew it was a keeper. HOLY HELL PEOPLE!

the taste

My reaction after the first bite basically.

Tender sweet lobster, salty smoky bacon, delightful linguine noodles, rich tomato cream sauce, fresh herbs and peas, and of course, heavenly Parmesan cheese; this dish has everything going for it! All the flavors and textures play off each other perfectly. It is a luxurious and sensual dish. And though it sounds indulgent because of the cream and bacon, a moderate sized portion of this was actually just the right amount, no one felt weighed down or bloated, but perfectly satisfied. Remember people – moderation!

The recipe is pretty easy to follow. Giada has labeled the difficulty as “Intermediate”. That’s just because you do have to do quite a few things at once, and once you start there is no stopping, so you have to be prepared. Plus, if you buy a whole cooked lobster or two, you have to break open its shell which is no easy feat.

xena fight

Basically the effort it takes to break open lobster. Damn those spikes!

My advice is to do all the prep work before you start the cooking. Chop all the vegetables and herbs, have the tomato and cream measured out, have the lobster meat cut up into chunks and set aside in a bowl, and have everything readily assessable. This way, once you start, you’ve got everything you need to execute.

Ingredients for Creamy Linguine with Lobster and Bacon

Prepare everything ahead of time and lay it out.

I cut the ingredient portions in half because I was only cooking for 3 people while Giada originally intended the recipe for 6, but you could easily double this recipe or modify it for your friends and family as needed.

At any rate, you should absolutely 100% make this dish when you are feeling a little bit ritzy! Enjoy!

Also, here is a video of my lobster singing “Under the Sea”.

Recipe Review: Tyler Florence’s Watermelon Gazpacho

Ciao friends! Are you a fan of the tasty, chilled Spanish soup known as gazpacho? Personally, I am a HUGE fan! Gazpacho is packed with fresh vegetables, is amazingly refreshing, and doesn’t even require cooking! For as much as I love gazpacho, however, there is one variant that I put off trying for a long time: Watermelon Gazpacho. This past Meatless Monday, I finally put myself up to the challenge and gave it a shot!

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Giada Vegas – Restaurant Review

On August 18th, I had the immense pleasure of dining at Food Network star Giada De Laurentiis’s restaurant – Giada. Now, if you know me then you will know that I am a huge Giada fan. She is the chef I receive the most inspiration from for my cooking and it is her cookbooks that I turn to first when looking for guidance or a new recipe to try. I have even had the honor of meeting her at a book signing once – yes, she is that beautiful and yes, she is incredibly kind.

This love of Giada is shared by my amazing mother, Janet. We love to watch her shows on Food Network, make her recipes together, and most importantly – eat her recipes together! After Giada opened her Las Vegas restaurant at the Cromwell in the summer of 2014, my mom always said that if she could dine anywhere, she would love to try Giada Vegas.

Giada Mom and Me

August 18th is my mother’s birthday, and this year her birthday was one of special significance for a multitude of reasons. I wanted to do something out of the ordinary to celebrate her on this important birthday, so I surprised her with a trip to Las Vegas, a stay at Caesar’s Palace, and dinner reservations at Giada. I didn’t tell her where we were dining until right before dinner, and I loved seeing her face light up when I told her that we were going to finally try her top dining destination. Her birthday dinner could not have been better as our dining experience was one of the best either of us has ever had. Giada is a true treasure of restaurant.  Continue reading

Recipe Review: Giada De Laurentiis Linguine with Avocado and Arugula Pesto

With summertime going strong, I continue to make light and zesty pasta dishes for my family’s traditional Sunday Supper. There is just something about a bowl of pasta with bright flavors when the sun is shining and the air is warm. It just makes me feel like I am in the Mediterranean. A couple of years ago, I happened across a recipe for another summery pasta dish that was quite unconventional: Linguine with Avocado and Arugula Pesto.

This recipe comes to us via my favorite cook and culinary goddess, Giada De Laurentiis. Even though I find everything Giada does to be pure gold, I was quite skeptical when I first saw this recipe. How can avocado be in pesto and/or pasta? Of course, after I actually watched her make the dish, I could imagine how the flavors may work together, so I gave it a shot.

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