|2 servings||calories per servings 882||protein serving 23 g||carbs per serving 107 g||total fat per serving 37 g|
Fig and blue cheese are a classic combination. The deep, earthy sweetness of the fig preserves tames the tangy blue cheese. We like to top the warm pizza with the cold, crisp salad.
|Nutrition Facts||/ Per Serving|
|Total Fat||37 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||8 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||107 g|
|Dietary Fiber||5 g|
Please read entire recipe before beginning.
Pizza dough should be completely thawed out but still cold. Remove dough from plastic and stretch it into a circle 8-10 inches in diameter. The best way to stretch the dough is by holding the top edge with both hands, and rotating the dough rapidly in one direction. Gravity will pull and stretch the dough away from your hands, and if you keep it moving you’ll have a nice round dough. Place on prepared baking pan, and repeat with the second dough.
Place dough in oven and cook 5-6 minutes. Remove and spread fig jam evenly on both crusts, leaving a 1/2-inch edge on each crust.
Crumble chevre and blue cheese evenly on top of each crust, and sprinkle lightly with PeachDish salt. Return pizza doughs to oven, and cook 12-14 minutes.
While pizza cooks, prepare salad: Wash and dry curly endive. Tear into bite-size pieces and place in a large bowl. In a small bowl, combine oil, vinegar, honey, and a pinch each of salt and pepper. Peel, halve and thinly slice shallot; add shallots to oil and vinegar mixture. Drizzle endive with dressing, and a pinch each of salt and pepper, and toss.
Remove pizza from oven, allow it to cool 3-4 minutes, slice into pieces. Divide salad between 2 plates and sprinkle with walnuts. Place pizza alongside salad. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...