I've Lost Sleep Wanting This

When I lived in Tulsa, OK, I had the pleasure and priviledge of finding a most wonderful restaurant in Owasso called Three Tomatoes and a Mozzarella.  It was the very first franchise location of the mother location which just happened to be in sunny Scottsdale, AZ.  Now, having spent so many years in AZ, and even calling her home, I had never been graced with the Scottsdale experience of 3T&AM.  The Owasso location was a joy to say the least!  It offered a unique dining experience in the land of middle-American chains that I was subject to while in OK.  My favorite thing to order was their Fig & Gorganzola pizza on a whole wheat crust.  SIMPLY DIVINE.  We would go every few weeks.  Had it been closer to us in Tulsa, we would have gone at least weekly.  At any rate, the expected happened.  Three Tomatoes & A Mozzarella was simply too good for the folks of Owasso, OK and the place shut their doors forever.  Oklahomans had a gem in their midst and I suppose because this establishment didn't sell Bud & play way-too-loud country music, they just weren't up to Oklahoma snuff.  Whatever.  Pearls before swine is far too harsh for this, but you just might know what I'm getting at here.

Anyway, I still want this pizza.  I *need* this pizza from time to time.  And by golly, when a girl has a need, it must be met.

In steps the most convenient little grocery known to me:  Fresh Market in AZ.  In one quick trip, I can walk into that store and pick up all the ingredients I need to sate my craving for tangy, sweet, savory goodness.  Oh and it's happened more than once.

While in Arizona visiting my friend Tish Dallas in August, we made a trip to Fresh Market to pick up a few sundries and the inspiration so beautifully hit me.  I will make dinner for us!  The photo above is what I made for Tish & me to nosh on for a day or two.  Oh it's most delicious when it's hot, but don't count out it the delectable cold breakfast (or lunch or snack) option it can be.  I ♥ it.  Hot or cold.  Bring it on, sister!

Fig & Gorgonzola Pizza

1 recipe/package whole wheat pizza dough

2-3 sliced onions

1 small jar fig compote (or be a whiz & make your own with fresh figs)

6 oz. Fontina, thinly sliced or shredded

4-6 oz. Gorgonzola crumbles

4 oz. prosciutto, sliced into ribbons

olive oil & butter

6 fresh basil leaves, torn a bit

Preheat your oven according to your dough's instructions.  Caramelize your onions in a little olive oil and real butter (margarine is dumb).  Take your time doing the onions.  You'll know they're done when they are the color of Kraft caramels that come in the cute little cubes.

Once your dough is rolled out onto your baking stone or sheet, drizzle a wee bit of olive oil on it and sprinkle a tiny bit of salt & pepper on it.  Then top with the fig compote, your "sauce."  Then layer on your cheeses, the onions, prosciutto, and half of the basil leaves.

Bake the pizza according to the dough's instructions--minus 2 minutes, or just until things are starting to get bubbly and disgustingly delicious looking and smelling.  At this point, add the rest of the basil so that it only just barely starts to wilt.  Take it out and allow it to sit a few minutes before diving right in. 

Now, this isn't for everyone.  There are some folks out there who just don't get in on the sweet + savory parade quite like I do.  I'd pity them but I'm too busy eating up what they won't eat.  But if you have a palate like mine, then you're into this.  Trust me, it's fabulous.