Pizza with Prosciutto, Gorgonzola & Balsamic Fig Compote

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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The star ingredient of tonight’s dinner was fresh figs.

Yesterday, my mom gave me a bunch of figs (more reduced produce) and said they needed to be used as soon as possible. They were super ripe and ready to be eaten!

I don’t often use figs in my cooking, so I was stumped what to do with them at first. But, thankfully, the powers of Twitter pointed me in the right direction and Pizza with Prosciutto, Gorgonzola & Balsamic Fig Compote was born! 😉

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Balsamic Fig Compote

Inspired by The Olive Press

Ingredients:

  • 1/2 tablespoon olive oil
  • 1/2 cup diced onions
  • 1/4 vegetable broth
  • 1/4 cup balsamic vinegar
  • 1 cup chopped fresh figs
  • 1 tablespoons honey

Directions:

Heat olive oil in a small skillet over medium. Add onions and cook, stirring occasionally, about 5 minutes.

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Add remaining ingredients and bring to a boil over high heat. Lower to a simmer and cook, stirring occasionally, until thickened and syrupy, about 10-15 minutes. Remove from heat.

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Once the Balsamic Fig Compote was done, I spread it evenly on a homemade Whole Wheat Pizza Crust.

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Next, I topped the pizza with crumbled gorgonzola and chopped walnuts, and then baked it for 15 minutes on 425*F. Finally, I removed the pizza from the oven and topped it with a few slices of thinly sliced prosciutto and returned it to the oven for another 3 minutes.

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Viola! De-lic-ious pizza! I actually sort of impressed myself with this recipe! 😉

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With dinner, I enjoyed a glass of white wine.

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For dessert, I’m having a chocolate Halloween cupcake on the couch in front of the TV. How I Met Your Mother starts right now!

Enjoy the evening, folks! G’night!

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