nutritionbitsandbobs

There aren’t too many things that get under my skin, but marketing idioms definitely make the cut.  I’ve attended too many business meetings to count and it never fails that at some point, or several, I find it necessary to divert my eyes to avoid a higher-up spotting them rolling when inevitably someone says, “drill down”, “low-lying fruit” or “reach out”.  Not to be neglected in the very scaled-down version of phrases I loathe is one you’ve all heard and possibly used yourselves, “think outside the box”.  I’m not even sure why this jargon jolts my petulance, but it does… and immensely so. I’ll now “get off my soapbox” and get on with telling you about my most recent creation, Ricotta Fig Arugula Pizza. I love using Naan bread to make homemade pizza.  If you have a picky crowd, you can personalize each round.  Even better, everyone can make their own pizza, provided an array of various toppings. Preheat oven to 400°. I made my own pesto for this pizza, but you can buy some pretty good pesto if you prefer.  Here’s what you’ll need to make your own: About 2 cups basil, 1/4 cup pine nuts, 2/3 cup freshly grated parmesan cheese, extra virgin olive oil, 1 clove peeled garlic, salt and freshly ground pepper. Combine all ingredients, except olive oil, in food processor (I use my mini processor for small batches). Pulse until well chopped and slowly drizzle in olive oil, continuing to process until consistency is smooth. My helper and the hungry beggar in the background. I know buddy…I know. Set pesto aside. Gather ingredients for the pizza. About 1 1/2 cups low-fat ricotta cheese, 1 cup dried figs, 2-3 cups baby arugula, 2 Tbsp pistachios, 1 tsp dried thyme or 2 tsp fresh, 2 Tbsp extra virgin olive oil for drizzling, 2 Tbsp good-quality balsamic vinegar for drizzling, 2 Tbsp local honey for drizzling, approx. 1/4 cup pesto and course salt and freshly ground pepper TT. I found these dried figs at Whole Foods.  I’ve bought dried figs before but, never have I found any this moist.  You can certainly use fresh figs, when in season and available.  I actually prefer dried;  I find them to be more flavorful.  I sliced them for this recipe. Toast pistachios in a dry skillet, over low heat, tossing constantly.  Remove from pan, cool and chop. Place spoonfuls of ricotta and sliced figs onto Naan bread.  Add dollops of pesto and chopped pistachios.  Sprinkle with thyme and ground pepper. Bake for approximately 7 minutes. Remove and top with fresh arugula. Drizzle with honey and balsamic vinegar. I used a local honey I bought from Elmer at the farmer’s market and a good balsamic vinegar we bought from Trader Joe’s. Top with a bit of olive oil. Related Post: Farmer’s Market Finds   I thought this was easy and delicious!  Mike loved it too! Related posts: Nibbles, A Pizza My Mind, Breakfast Parfaits, A Family Favorite *something you may not know: 5 dried figs contain 10% of your daily recommended value of calcium. Figs are also a good source of potassium. If you feel overwhelmed by all the nutrition advice, calorie recommendations and diet trends, read these: Fact. Not Fad., Let’s Crunch Numbers!, Help Me To Help You!  

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