I’m so glad I live in a world where there are Octobers.
L.M. Montgomery
Hello October! We’re so glad you’ve arrived!
The humidity is gone, the trees are coloring the landscape…the air smells like earth and fallen leaves (even in NYC!). What better time to curate a moody Friday night!?! As the evening sky darkens – light a candle, put on a playlist, and preheat the oven. Because, do we want to go anywhere? Not really.
Whatever the season, Friday night has become more of a feeling for Tess and me, than a day at the end of the week. This is the time we perform small rituals that help us shift gears, and feel fully in the moment. In autumn, these rituals take on a moody, wistful quality. With twilight arriving earlier, the desire for candlelight and windows open wide to the night air -make it an especially good time to slowly put together a meal, sip wine, and relax.
We chose a spooky season favorite sheet pan Fig and Prosciutto Pizza (with a gluten-free crust!), for the menu. The sweet and salty combination of fresh figs, and delicately salty prosciutto are finished with peppery arugula. Multiple slices are guaranteed! And, while the pizza is baking, why not pull out some real napkins that reflect the cozy mood (even if this is a solo venture with a good read in hand)? After all, our Friday nights are about being effortless, yet intentional.
So, take a deep breath, because whenever the next moody Friday night happens to roll around for you, you can. Even better, it’ll be a fall Friday!
Gluten-Free Fig, Prosciutto, and Arugula Pizza with Balsamic Drizzle
Ingredients
- 1 gluten free pizza dough
- 2 tablespoons olive oil
- 3-4 Mission figs, chopped
- 4-6 tablespoons fig jam
- 3-4 ounces thinly sliced prosciutto
- 8 ounces fresh mozzarella, sliced pre-sliced if available
- 1 cup shaved parmesan
- 2 cups fresh arugula
- balsamic vinegar for drizzling
- freshly grated parmigiano reggiano
Instructions
- Raise the oven rack to the top third of the oven. Preheat to 500℉.
- Make gf pizza dough, or use store-bought at room temperature.
- Spread the olive oil on baking sheet. Roll out pizza dough (we use a drinking glass), and cover with plastic wrap. Let the dough rise in a warm space, while periodically working the dough to the edges of the pan under the wrap.
- When the dough has expanded, remove the plastic wrap. Place in the oven and bake for 4 minutes.
- Brush the crust with the fig jam. Place mozzarella slices, prosciutto, and fig pieces over the crust. Put the pizza back in the oven and cook for an additional 13-15 minutes.
- Remove the pizza from the oven. Sprinkle with sea salt, and arugula. Drizzle with balsamic, add freshly grated parmigiano reggiano, and serve.
