Monday, August 11, 2014

Whole Wheat Homemade Cal Italia (Fig & Prosciutto Pizza) with Tomato & Burrata Salad

This wedding diet is killing my creativity - I did not post a recipe all of July.  However, I have definitely dropped a few inches (I don't own a scale, but everything is fitting nicely).  I had my first dress fitting for the wedding and it needs to be taken in, so I'm feeling like I'm on the right track!  Now on to maintaining my weight - and getting in a few cheats every now and then.  I might have treated myself to a caramel frappuccino this weekend (light!!) and given in to my pizza craving.  This recipe is inspired by the delicious sweet and savory Cal Italia served at Pizza Rock in Sacramento.

Making it myself is one way to control what goes in it, so I can feel a little better about indulging.  I made a salad version of the Barefoot Contessa's tomatoes and burrata (a delicate ball of mozzarella filled with a gooey mixture of cream and curds, kind of like cottage cheese).  By the end of this meal and I was feeling fat, happy and mostly guilt-free :)

Tomato & Burrata Salad

1 ball burrata cheese, divided
1 pint grape tomatoes, sliced in half lengthwise
1 small handful fresh basil leaves, snipped with kitchen shears
1 drizzle olive oil
Splash of balsamic vinegar
Kosher salt and fresh cracked black pepper

Dry the ball of burrata cheese.  Slice it in half carefully and place each slice open side down in a bowl.  Arrange the sliced tomatoes around the cheese and sprinkle with basil.  Drizzle with the oil and vinegar and season with salt and pepper.  Serve immediately.

Gooey cheesy goodness.

Whole Wheat Homemade Cal Italia (Fig & Prosciutto Pizza)

1 Trader Joe's whole wheat pizza dough
3 tablespoons fig butter (also found at TJ's)
1 1/2 cups shredded cheese (I used TJ's Quattro Formaggio Shredded Cheese Blend with Asiago, Fontina, Parmesan and Mild Provolone)
5 slices prosciutto, torn
1 small handful fresh basil leaves, snipped with kitchen shears

Flour your baking pan or rolling surface generously.  Remove the dough from the bag and press into a flat disk.  Use a rolling pin to roll to desired thickness (the dough will puff up during baking).  Set aside.

The fig butter will be thick, so I mixed mine with a few tablespoons of water and warmed it up in the microwave to make it a little more spreadable.  Spread this all over the dough to the very edge.  Sprinkle with the cheese and top with the prosciutto.  I added a little palm fruit I found in our yard, but red onion or some tomatoes would also be good.

Bake for 10 minutes until cheese is melted and dough is cooked.  Sprinkle with the remaining basil.  Allow to cool, then cut into slices and enjoy!

Guilt-free pizza!