This is the leftovers using leftovers recipe! On Sunday, I had made a cream cheese dip by using an 8-oz package of cream cheese with some leftover cranberry jelly from Thankgiving.  Isn't it pretty? 

But it has still not been consumed entirely, so for brunch today I made a fig, procuitto and cranberry pizza on a naan bread.  Yummo!

OK, history and pizza fans:  In the words of Lindsey, here are some facts you may not know:

Pizza spread to America, France,  England & Spain where it was little known until after World War II.   While  occupying Italian territories, many America & European soldiers tasted pizza  for the first time.  It was love at first taste!  

Today we celebrate pizza.  February 9th is the International Pizza Day and the Guinness Book of World's Records states that the largest pizza ever made and eaten was created in  Havana, florida and was 100 feet and 1 inch across!

American & Canadian citizens will eat an average of 23 pounds of pizza per person per year.  Pepperoni & cheese is the favorite combination especially with the younger set and is the second only to the hamburger as the continent's favorite food.

Today I made pizza for brunch, one of my favorite combos.

Ingredients:
Pre-made pizza crust (I bought the focaccia crust from Central Market)
Dried mission figs 
Goat cheese 
Prosciutto
Spinach
Basil
Vinaigrette (I used raspberry vinaigrette)
Honey
Olive oil
 
Instructions:

Preheat the oven to 350 degrees F.   Put rack in middle position in oven.

Reconstitute the figs by soaking them in warm water until they are soft.  Trim the hard tip of the stem and slice them.  
 
Rough chop spinach and basil, and then dress in a small bowl with vinaigrette; set aside.  Rough chop the prosciutto and set aside.

Assemble the pizza.  Layer the spinach/basil mix first, then the figs and prosciutto. Sprinkle crumbled goat cheese next. Drizzle with honey and olive oil.

Bake for 8-10 minutes.  Let pizza set for 3 minutes before slicing.  Enjoy!



You might also like:  Fig and Sausage Pizza with Beer Pizza Dough

5 happy little figs jumped into my shopping cart at Central Market while I wasn't looking.  Time to try to make one of my favorite pizzas at home!

Beer Pizza Dough Ingredients:
12-oz beer
2 T. olive oil
2 1/2 cups self-rising flour

Pizza Ingredients:
½ cup parmesan or Romano cheese
2 mild Italian sausage links, chicken or pork, sliced into coins and cooked
5 figs, quartered
5 T. pomegranate or raspberry dressing
2 cups fresh spinach
3 basil leaves, chopped
1 cup shredded or shaved Fontina cheese

Prepare the pizza dough and cook it half-way:   Position rack in center of oven and preheat to 400°F.   Stir the beer and oil together, add the flour, and mix together until smooth and moist. Dump the dough into the center of a pizza pan that is greased with olive oil, & use the back of a large spoon, dipped in ice-water, to spread the dough evenly over the pan. Patch any holes that appear. Now, bake the empty crust–without any filling–for 10 minutes.

Assemble the pizza: Turn up the heat in the oven to 450°F.  Spread the parmesan or Romano cheese evenly on the pizza dough, followed by the sausage coins and figs.  In a bowl, dress the spinach and basil with the dressing, and then arrange prettily on the pizza.  Cover with Fontina cheese.  Bake for 12 minutes.