I’m a bit of an experimental cook. Yes, I follow recipes…to a degree. I want to make sure I get the proportions for basic ingredients right, you know how many eggs and how many cups of flour to use. This is a preventative measure that I have had to adapt to using over time. Typically, my ideal way of cooking is to throw a bunch of things in a bowl, put it in the oven until it “looks done”, and watch the magic happen. Honestly, a lot of times this has created edible masterpieces. However, there have been times (like the sweet potato casserole incident of 2011 and the pumpkin pie incident of 2012) where Nick has lovingly eaten a bowl of what really resembled butter and not so much a casserole; and then what resembled something made by the Atkin’s Diet and sold in your grocer’s freezer and not a pie. That being said, its pretty hard to mess up a pizza. Even though, all things considered this is a pretty weird pizza. I went through a phase where I was really obsessed with figs and blue cheese and BAM this baby was born and is now a staple recipe of mine. Nick and I like to eat it for dinner, which is why I usually top it with arugula even though he doesn’t like it. Honestly, I had to add some lettuce because otherwise it is basically dessert. Also I think the peppery flavor amps up the pizza instead of detracting from it (or maybe I just want to get my vitamins…this is up for debate).
So I made this pizza on a Sunday, the kind of Sunday I like to refer to as a lazy Sunday. That is why I used pre-made pizza dough, which normally I wouldn’t use. Give me a break, I was being LAZY and I still made a pizza. Hopefully this post will be the start of many posts of my kitchen experiments. Is this blog Cara’s Closet or Cara’s Cucina? Don’t know, don’t care. I have a small apartment, there’s a blender in my closet, so as far as I am concerned I am still on topic. If you make it, let me know how it turns out!
1 package of pre-made dough or ready made crust,
or see an actual dough recipe here.
1/4 lb of blue cheese (I recommend Moody Blue, sold at Whole Foods, it is the stinkiest best blue cheese ever)
2 apples (pictured are 3, I used 2)
Fig Jam to your liking
1/4 purple onion
2 handfuls of arugula
1. Preheat your oven to 350 degrees Fahrenheit (or however hot your pre-made dough instructs).
2. Roll out the dough. I don’t have a photo illustrating to you how I did this because (full disclosure): A) I couldn’t find my rolling pin and used one of the apples/my hands to roll out the dough. B) That looked absolutely ridiculous and was so incredibly difficult I considered chucking the whole idea and ordering an actual pizza.
3. After rolling out the dough, spread a couple of tablespoons onto the pizza. I would say 4-5 tbsp or enough to cover the crust evenly. I always use to much and then the pizza is messy. But, hey, maybe you’re into that.
4. Cut the apples. I like to make thin slices and then arrange them in the prettiest way possible, fanning into a spiral around the crust. The thinner the slices, the easier it is to eat.
5. Sprinkle blue cheese all over the pizza. I use the whole block, even if it looks like I put too much cheese. (I have never put too much cheese in anything.)
6. Top it with thin slivers of purple onions. This adds a nice bite and balance to the pizza. Cooking and caramelizing the onions is an option, but I find this to be too sweet.
7. Pop it in the oven for about 15 minutes or until the crust is golden brown.
8. Let it cool for a few and sprinkle with arugula, and possibly some black pepper if you’re feeling spicy.
9. Devour, probably in an unattractive way.