29 September, 2016
Easy Peasy Pizza Appetizer With Gorgonzola
Shall we take a poll to find out if one of the favorite foods of adults and children is pizza? I really don’t think we need to as most might agree it’s a universally well-liked food. While there are many great recipes for the traditional style pizza, I found this one to be unique, easy, and oh so tasty. It probably would appeal more to adults and is fabulous eaten as a meal, or as an appetizer cut into bite size pieces.
Wegmans in New York is the originator of this recipe as far as I know. Thank you Rose for serving this delightful dish and introducing us to a new way of thinking about a pizza appetizer. I have altered it a bit to fit ingredients I have on hand (since I don’t live in New York nor near a Wegmans Market). Here is the recipe with my options:
- • 1 pkg (8.8 oz) Naan flat bread (about 2)
- • 4 Tbsp (about 3 oz) Mt. Vikos Onion & Fig Jam (Cheese Shop) ( Wegmans ingredient) - I use fig jam either my homemade or store bought with added sautéed onions and garlic
- • 4 slices Italian Prosciutto (or you can substitute thin sliced ham. Also you can pre-cook/crisp or use raw. Depends on your taste preferences.)
- • 4 Tbsp (about 1 1/2 oz) Gorgonzola
- • 2 tsp Italian Classics Glaze with Balsamic Vinegar of Modena (Wegmans ingredient) I use Fig Balsamic Vinegar or plain Balsamic Vinegar that we brought back from one of our trips to Modena, Italy. I think any Balsamic would be fine.
- • 1 Tbsp chopped Chives
- • Pepper to taste
- Spread each naan with approximately 2 Tbsp jam or jam mixture with sautéed onions and garlic
- Top each with half the prosciutto and gorgonzola.
- Cook using desired method.
- Drizzle each cooked naan with half the balsamic glaze and chives
- Season with pepper.
- Grill: Preheat grill to medium. Place naan on nonstick foil sheet; transfer to grill. Grill, covered, 5-10 min, until crust begins to brown and cheese melts.
- Oven: Preheat oven to 450° with rack in center. Transfer pizzas directly to oven rack. Bake, 7-10 min, until crust begins to brown and cheese melts.
- Oven with Pizza Stone: Set stone in cold oven; heat 15 min at 450°. Transfer pizzas carefully to preheated stone (use oven mitts; stone is extremely hot). Bake, 5-7 min, until crust begins to brown and cheese melts.
There you have it, easy peasy. Of course if you would rather use homemade pizza dough, it is fabulous prepared that way too. I’ve cooked it both ways, depending on how much time I have to prepare.
And while you have the gorgonzola out, here is another tasty appetizer with mushrooms:
- • 1 pound fresh whole mushrooms
- • 1/3 cup crumbled gorgonzola cheese
- • 1/4 cup Italian-style bread crumbs
- • 1/4 cup finely chopped hazelnuts
- • 1/4 cup finely chopped red bell pepper
- • 1/4 cup (4 medium) green onions
- • 1/2 teaspoon salt
- Heat oven to 350° F.
- Remove stems from mushroom caps; reserve caps.
- Finely chop enough stems to measure about 1/2 cup.
- Mix chopped stems and the rest of the ingredients in a small bowl, blend well.
- Spoon into mushroom caps, mounding slightly.
- Place in un-greased cookie sheet.
- Bake 15 to 20 minutes or until thoroughly heated.
- Best served warm.
If you’re not a gorgonzola or blue cheese fan, substitute your favorite cheese. However, I have to say the gorgonzola does add a nice flavorful zing to these recipes. Enjoy!