Gorgonzola Pizza with Prosciutto and Dates

Tonight's meal is just for me. Daryl is not a fan of the flavor profile of this pizza, but I love it. It's Friday night, and on Friday nights we do something fast and easy and this pizza is just that. I was missing one ingredient; prosciutto but luckily there is a great Italian deli, Buon Giorno, on my way home from work. They have a variety of fresh Italian foods - today's goodies were, Prosciutto de Parma, Soppresetta Salami, 2 cooked pork shanks (Daryl loves them), and a tasty Asiago, dun-dried tomato cheese spread.

The pizza can be either a main course, like I am using it for, or as an appetizer.

Ingredients:
1 small store bought pizza crust/dough ( I used Boboli)
1 T. Olive Oil or more for pizza dough
4 oz (1 c.) Gorgonzola cheese, crumbled
2 oz (1/2 c.) fontina cheese, shredded
1/2 pitted dates, coarsely chopped
Salt and pepper
4 oz prosciutto

Brush the olive oil on the pizza dough. Spread the cheeses on the dough, then the dates and lastly the prosciutto. Sprinkle salt and pepper. Fast, easy and delicious!

Look at the awesome flavors. It's as good as it looks!

Comments

Coffee Rubbed Filet Mignon with Ancho Mushroom Sauce, Roasted Fingerling Potatoes and Brussel Sprouts

It really was as good, or even better then it looks! Tonight's meal is all Daryl! He asked me what I wanted and my response was something like, "Meat sounds good, clean, not a lot of cheese, cream etc..." and what he came up with was Coffee Rubbed Filet Mignon with Ancho Mushroom Sauce, Roasted Fingerling Potatoes and Brussel Sprouts. Did I marry a good man or what?! I also thought another Cesar Salad sounded good so, you guessed it - we're having one! We are huge fans of Bobby Flay and we chose his recipes a lot. I have said before that his recipes can be pretty time consuming, but there are days when that can be fun, and this was one of those days. Daryl enjoys the steps that he has in his recipes, it makes it interesting for him, and a it is a challenge. I am grateful to Bobby because of him I get to eat awesome food! SMOKED RED PEPPER SAUCE Yields: 2 ½ cups 4 roasted red bell peppers, chopped ½ small red onion, coarsely ...

Curry Spiced Bloody Mary

I am a self proclaimed Bloody Mary connoisseur. It is my go to drink when we go out, always. I tend to just drink wine at home. It's too expensive out, and we have much better wine at home anyway. Occasionally I will go for a Margarita, but only if I know that it will be made from scratch, which is rare. I used to be a waitress and a bartender and I am fully aware that most margaritas, at most bars and restaurants, have them pre-made on a "gun". No thank you. Back to my Bloody Mary addiction. Many bars use a bottle mix for Bloody Mary's, which doesn't bother me as much as the gun margarita, but I prefer one that is made from scratch. I love tomatoes. I could eat them every day - I actually do in the summer when we can get them fresh off the vine. Here in MN a tomato in the winter doesn't even resemble a real one. I have found the perfect Bloody Mary recipe in our bon appetit subscription a few years ago. It is light an...

Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces

Simply delicious! These were pan seared on the stove. This is a perfect light summer meal! I have made it using the grill and the stove top and they were both fabulous! I am not a huge fan of the Orange-Ginger Sauce but I included it here just in case you were interested in trying it. There is nothing off putting about it, I just don't care for the orange flavor with the fish. For a side dish I simply have either roasted asparagus or a corn salad. (See separate post) Also, the fish monger at Coastal Seafood informed me that yellowtail is synonymous with Hamachi (the one on the right). I enjoyed the salmon and the tuna more so the second time I made this I only used those two, again your preference.(Another Bobbly Flay fav) Ingredients 1 pound skinless salmon fillet, sliced into 1-inch think strips 1 pound skinless tuna loin, sliced into 1-inch thick strips 1 pound yellowtail fillet, sliced tino 1-inch-thick strips Canola oil...

Couple of Cooks in Love

Search This Blog