Grocery Aisle Challenge: Canned Kadota Figs

I'm not sure if it's fair for my first Grocery Aisle Challenge to make use of an item I definitely purchased in 2015, however, it was an item I'd never used but for which I was forming big plans.

I love figs. Or, everytime I've had something with figs, I've enjoyed it - Newton's, fancy pizza, appetizers, etc. But, truth be told, Wyoming is not a bustling environment for fresh figs - neither the climate nor the population lend themselves to the availability of such delicacies. Thus, the local Albertson's provides them in canned form. I imagine there are some strong opinions on this front, but I'm just here, working with what I've got...

I didn't know that canned figs were an option, but I'm not going to kid you, I was excited to see that I could play around with this seemingly exotic fruit at my own convenience. I conducted numerous searches on Pinterest and Allrecipes until I had determined some of the best foods to pair with these sweet little morsels. Since I had originally purchased the canned figs in hopes of using them on a pizza I continued forth on that path of thinking and opted to create a pizza special which would feature what I had deemed would be the perfect combination of flavors to compliment these Kadota Figs canned in light syrup.

 

The result? The Perfect FIGure. A pizza built on our signature garlic olive oil topped with a five-cheese blend, bacon, caramelized onion, feta cheese, sliced kadota fig and finished with a rich drizzle of balsamic glaze. As we served this particular pizza for a week, I found myself comparing the creation to a super-gussied up version of the beloved Hawaiian style pizza - the sweetness of fruit, saltiness of cured meat and then all the gussiness of deep, rich, classy flavors - for me, it was absolutely impossible to go wrong!

I've never been afraid to experiment with new recipes or ingredients, but it is definitely fun to go to the store with the distinct task of seeking out a new item to be used in a new recipe or a play on a classic recipe. My most recent trip had me gazing at the fresh herb section and lighting up upon seeing lemongrass in a convenient squeeze container...right in the middle of nowhere, Wyoming!

 

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Pizza Experiment #6: Kimchi Pizza with Bacon on a Beer Bread Crust

This is a dearly beloved brain-child of mine which I believe will have only a handful of lovers, yet for me, it is worth it!

I've lived in South Korea. I've mastered the art of making and fermenting Kimchi. And now I'm bringing the two worlds - East and West - together in a truly delectable fashion.

I was pleased with this pizza experiment. And truth be told, so were our guests (all family...who did visit us in South Korea). Definitely something that has potential to be a 'signature' dish.

And, I tried out another Beer Crust, with much success!

Raised Beer Bread Pizza Crust:

You can either throw these ingredients into your bread machine per bread machine directions (our machine requires wet ingredients on bottom). Or you can follow these simple directions:

Mix together 4 cups Flour, 2 1/2 tsp. Active Yeast, 1 tsp. Baking Powder, and 1 1/2 tsp. Salt. Add to these dry ingredients 2 Tbsp. Olive Oil and 1 1/2 cups Beer, mix together.

Turn out onto a floured surface and knead about 10-15 minutes.

Place in lightly greased bowl, cover and let rise until about doubled 2-3 hours. Proceed as with other crusts.

For the 'sauce', I heated up a bit of Sesame Oil before tossing in some fermented Kimchi, Soy Sauce and Go-ju-chang (Korean red pepper paste). This was then spread on the crust, topped with Mozzarella Cheese and Green Onions.

Definitely unique and ultimately, delicious!

Pizza Experiment #7: Bacon, Mushroom and Green Onion on a Quick Beer Bread Crust

Extended Shelf Life for: Bacon, Tomato, Mushrooms

Interesting piece of information: On Facebook I follow a few different Pizzeria's. On the day I set out to create this pizza, one of these pizzeria's posted that the daily special was...you guessed it! A Bacon, Mushroom and Green Onion Pizza - with RED SAUCE! Unbelievable!

Anyway, I made the sauce from scratch, using the same recipe as did for Pizza Experiment #2.

I placed that sauce on top a new crust:

Quick Beer Bread Crust:

Preheat oven to 450.

Mix together 3 cups Flour, 1 Tbsp. Baking Powder and 1/2 tsp. Salt.

Slowly mix in 12 oz. Flat Beer, dough will be sticky.

Knead the dough on a floured surface. Split dough for thin crust or use as one thick crust pizza, roll out, top and bake!

From there, all I had to do was add the Toppings:

Bacon, Mushrooms, Green Onion and Mozzarella Cheese!

Easy-peasy and delicious to boot!

Pizza Experiment #5: Spinach Artichoke Dip Inspired

If you're going to choose to experimenting with one thing or another, you really can't go wrong with Pizza! We've enjoyed loads of pizza experiments and I think I'm getting better and coming up with ideas as well as critiquing each pizza.

I didn't love this sauce, but also knew from the beginning that I wouldn't recreate in the exact same way, ever again. I would have liked to use only Cream Cheese for the 'sauce', but I had some plain yogurt that need to be moved out of the refrigerator, therefore, it went into the mix...and then I had to pile it on, not entirely ideal. Regardless of all the small things I would change given the opportunity, I truly enjoyed this pizza pie and will continue to work with this concept.

Pizza Crust: Bread Machine

Using the bread machine to prepare the dough for pizza crust is an easy way to ensure proper rising, etc.

According to manufacturer recommendation place the following items into your bread machine:

1 1/2 cups Water, 1/4 cup Olive Oil, 3 1/2 cups Flour, 1 Tbsp. Sugar, 1 1/2 tsp. Salt and 2 tsp. Yeast.

Set to dough cycle. Upon cycle completion divide dough based on number of desired pizzas. Flatten each ball and knead a few times, cover with a damp towel for 30 minutes until dough has increased by 20 percent. Roll out and prepare as desire

Toppings: Spinach Artichoke Inspired

Spread crust with a whipped, softened Cream Cheese. Top with Pan Cooked Chicken, Artichoke Hearts, Spinach, Mozzarella and Parmesan. Bake at 450 for 10-15 minutes until cheese is golden and bubbly. Enjoy as part of a budding Family Pizza Night tradition.

Pizza Experiment #4: French-Philly Pizza

Extended Shelf Life for: Onions

I realize we've only had a small handful of pizza experiments...but I think this one may be a favorite, a winner, winner - pizza dinner! With French Dips and Philly Cheesesteak Sandwiches serving as my inspiration, we enjoyed these pizzas which we're perfect in every way!

A few key points:

The recipe for the roast beef is known as the Best Beef Dips Ever, and they are, and they are easy. One roast, 1 cup of Soy Sauce, 6 cups of Water, Garlic, Rosemary, a Slow-Cooker and 8-10 hours on low. I recommend preparing the roast a day or two before preparing the pizza, just for the flavors to gain intensity.

The toppings:

Best Beef Dip Roast Beef, Green Pepper, Caramelized Onions, Mushrooms and Monteray Jack Cheese. When the pizza's finished, serve with a small bowl of Au Jus for dipping.

Pizza Experiment #3: Tomato and Preserve Onions

Extended Shelf life for: Onions and Tomatoes

I recently revealed one pizza crust recipe, and have yet to post any others (although I'm working on it ;) ). A few weeks back, I also let you in on the secret of delicious preserved red onions. And now, here I am, ready to throw together a new pizza! Essentially, the toppings are the same for both pizzas:

Tomato, Preserved Red Onions and Cheese.

One also received a few pepperonis.

Rather than making a sauce I simply brushed the crusts with olive oil and sprinkled with oregano.

Other than the pepperonis, the primary difference was that for one of these pizzas I sprinkled cheese on first, followed by ingredients and then a touch more cheese, where as the other was done in the more tradition: ingredients then cheese style.

It didn't make a huge difference, but I kind of liked having my vegetables surrounded by cheese and how the bottom layer of cheese was extra gooey and the top layer of cheese was a bit more golden and allowed the vegetables and toppings to 'shine' through.

So there you have, Pizza Experiment #3!

Pizza Experiment #2: Super Meat and Supreme

Not so much a recipe for extending any shelf life, this is a part of my master-mind plan to develop and master some pizza goodness....because, who doesn't love a good homemade pizza...and because, I just might need to know a solid thing or two about pizzas in the upcoming months ;)

So, after Christmas with family and gifts which would encourage this endeavor, such as a pizza stone and a new cookbook, I was ready to hit the ground running and kick pizza experimentation into full gear. With all the time and inspiration in the world, I prepared a couple of pizzas post-Christmas while the family played games and read new books, there couldn't have been a more peaceful home while dinner preparations were in the works and it's unlikely there could have been a more delighted group of folks once the pizza was prepared.

Pizza Crust
Ingredients/Directions:
From the Cookbook: 500 Pizzas & Flatbreads

Classified as 'basic neapolitan pizza crust', this recipe will give you enough for two 12-inch pizzas.

Begin by sprinkling 1 tsp. Active Yeast over 1 1/4 cup Warm Water. If you have a standing mixer, use the bowl for that otherwise you'll be doing it by hand in a large mixing bowl. Let water and yeast set for 5 minutes.

Add 1 tsp. Salt, then mix in a total of 3 cups of Flour, one cup at a time (it's recommended to use 2 cups bread flour and 1 cup all-purpose flour, I however, only used the latter). Kneed or mix with a dough hook once it begins to form, for about 5 minutes until the dough is smooth and elastic.

Divide dough in half and place in separate, lighly oiled bowls. Roll dough around so as to transfer a bit of oil onto the dough ball itself.

Cover bowls with flour cloth or paper towels and allow to rise for 2-3 hours until dough has doubled in size. 

When the rest of your pizza is ready to assemble, simply roll out dough, using additional flour as needed and prepare for your pizza-eating pleasure!

Pizza Sauce
Ingredients/Directions:
From the Cookbook: 500 Pizzas and Flatbreads

So simple, so delicious.

Heat 3 Tbsp. Olive Oil in a large, heavy frying pan, add 1 minced Garlic clove and cook 1-2 minutes. Add one 28-oz. can of Whole Tomatoes, breaking them down with a wooden spoon. Simmer for 15-20 minutes until sauce has thickened and liquid has evaporated. Season with salt, oregano, red pepper flakes and other seasonings of choice.

Pizza Toppings
Not rocket science...

For these experiments I prepared one pizza using the following ingredients after spooning on some sauce:

Pepperoni, Sliced Summer Sausage, Canadian Bacon, Sauteed Mushrooms and Caramelized Onions

The other pizza was similar yet different and was topped, after spooning on sauce, with:

Pepperoni, Canadian Bacon, Fresh Onions, Olives

Both were delicious and well received...what more could you ask for?

Pizza Experiment #1: Roasted Squash and Carmelized Onion Pizza

Extended Shelf Life for: Onions and Squash

In May of 2012, I decided to become a master of pie. I can do most anything in the kitchen, but I do have random fears of certain aspects, such as pastry. However, I conquered that fear and can turn out a pretty phenomenal pie (if I do say so myself).

Now, late in the year of 2012, I decided to become a master of pizza pie, but not for the purpose of fear, I don't fear pizza, nor pizza crust (although, I have had to re-learn the joys of baking and cooking at high altitude). No, the art of mastering pizza is more an exercise of discovering and developing some top notch pizza topping ideas and concepts for a very specific purpose, which, I currently do not have the privilege of sharing. Suffice it to say, someday, you might get to eat one of my delicious creations...

As for this pizza, I still love the concept, but I need to work on the roasted squash 'sauce' part of the recipe, because it wasn't tops.

Ingredients/Directions:

Prepare a pizza crust. We do ours in the bread machine. I'll post various recipes later, however, for now, this is just a break down of the topping.

Slice 1 onion and caramelize in a large skillet with 2 Tbsp. butter on medium high heat. Caramelizing takes about 15-20 minutes but is worth every second.

Roast a Squash of your choosing or take out a pack of pre-roasted, pureed squash from the freezer if you so happen to have one.

Prepare 6 strips of Bacon however you choose, I prefer the oven method.

In a sauce pan or deep skillet, heat a touch of butter, throw in some garlic and rosemary for about a minute (until fragrant) and then add squash, heat through.

When your pizza crust is ready to go as well as all the other ingredients, simply top the crust with squash sauce, followed by caramelized onions and bacon bites, top with mozzarella and bake at 450 for about 10-12 minutes until crust is golden brown and cheese is melted.

I would love to prepare this in a wood-fried oven, but am discovering that a pizza stone is just as good...for now ;)