And an update on Miller Pup!
I don’t usually post on a Friday morning, but my week has been a little nuts. Normally I would just wait until Monday, but I have something *super* *new* and *different* planned for Monday. Stay tuned.
I’ll try to keep this short and sweet since I know you’re reading it at your work computer and you are hitting “minimize” when your co-worker enters the office or when your boss walks by your cubicle.
[Insert diagram/infographic/datasheet here so it looks like you’re being productive.]
Here is what we are loving this Friday:
- The return of Porch Weather! This means high temps in the upper 70s / low 80s. It’s perfect for sitting on the porch with coffee in the morning, a book at lunch, and a glass of wine in the evening. Add friends.
- September! Leaves changing colors, warm apples pies, football season (yeah!), peace and quiet with the kiddos back in school, the return of a normal daily schedule.
- I’m keeping Miller! I know some of you have asked for an update. What is happening with that cute little pup? You will find out today!
- Fig & Mushroom Barbecue Pizza!
Figs and mushrooms are both in season for the next month. Which is a total coincidence — I did not plan this pizza on purpose. I’ve had pizza dough and mozzarella in my fridge for a week and I cleverly came up with this gourmet pie and then I looked at my chart of seasonal produce and saw that, By Golly! I chose two seasonal ingredients and so I need to get this pizza up on the blog NOW.
[I really did just say, “By Golly.”]
I also have traditional pizza sauce in my fridge and was originally just going to make a simple cheese pizza and eat it for dinner over the next few nights. But you guys, if I’m going to cook, I’m going to share it with you.
one two reasons I cook something without blogging about it:
- If it’s for a date. How special is that guy going to feel if I “cook for him” and then he finds out that I actually “cooked for the entire Internet.” Am I right?
- When I cook something that just turns out looking ugly. Friends, I know you think I’m incapable of imperfection, and I thank you for that, but it’s not the case. Sadly, ugly food happens way more often than I would like.
Long story short, I chose the barbecue sauce. And it works perfectly! I cannot imagine topping this pizza with anything else. I only smeared the dough with sauce and went light on the cheese. You really want the seasonal produce to stand out – the juicy sweetness of the figs, the earthy tones of the mushrooms. They work perfectly together on top of hearty whole wheat dough. If you’ve never had figs before, this is a good place to start!
How was that? Short and sweet enough for Friday? NEVER! You guys know me better than that.
Scroll down for an update on my little Miller Pup! 🙂
Fig & Mushroom Barbecue Pizza
- 1 package of Trader Joe's whole wheat pizza dough*
- 1/4 cup barbecue sauce
- 4 ounces thinly sliced mozzarella cheese
- 8-10 figs sliced about 1/4-inch thick
- 8-10 button or baby bella mushrooms sliced about 1/4-inch think
- 2 tablespoons chopped parsley
Preheat oven to 400 degrees F if using Trader Joe's pizza dough. Otherwise, set your oven to the temperature listed on your pizza dough/crust instructions. Spray a pizza stone or baking sheet with nonstick cooking spray and set aside.
Roll out the dough on a lightly floured surface according to package instructions and transfer to pizza stone or baking sheet. Spread barbecue sauce evenly over the dough, top with slices of mozzarella cheese, then the fig and mushroom slices.
Bake pizza for 20-25 minutes**, until crust is deep brown (for whole wheat) or golden brown (for regular crust) and puffy.
Remove from the oven, let cool about 5 minutes and sprinkle with chopped parsley.
Recipe Notes*If you don't have a Trader Joe's, you can always substitute pizza dough from your local supermarket or a pre-made crust.
**The Trader Joe's crust recommends a bake time of 8-10 minutes. It took 26 minutes for my crust to cook all the way through.