Nordstrom’s Cafe, I am no longer traumatized by the fact that you have taken this pizza off your menu…I nailed it!
My absolute favorite thing on the Nordstrom’s Cafe menu (aside from the french fries and Kalamata olive aioli, of course), was their Arugula Salad with Crisp Prosciutto Pizza. (The name Nordstrom’s gave to the pizza, doesn’t do justice to what I feel are the highlights of the dish…the caramelized onions and the fig preserves.) I have been committed to making this pizza at home and so I went to the cafe two weeks ago, in the name of research (someone’s got to do it), to dissect this delicious offering, once and for all. Imagine my surprise and disappointment, when they told me it was no longer on the menu! Ugghh! I was embarrassed to walk away, considering the line of people behind me, so I placed my alternate order and stepped aside. While I stood there in shock, I tried to recall the layers of ingredients. I remembered the basics, but not the details…I asked my waitress if there was cheese on the pizza. After all, Pioneer Woman had made a similar version on her show recently, and she used fresh mozzarella…The Novice Chef posted her version, which had blue cheese. No, the waitress recalled there was no cheese, but that’s about all she could tell me. The rest was up to me and the fond memories I had of devouring that pizza, while my son, Eric reached across the table to pilfer whatever he could from my plate.
And so last night, under the magic of the new moon, my Fig, Caramelized Onion and Prosciutto Flatbread Pizza, Topped with Arugula Salad, was born! The pre-baked flatbread is first topped with a sweet fig jam…Next comes a layer of caramelized onions sprinkled with strips of crispy prosciutto. Finally, to take this warm pizza to the other side of heaven, it is topped with a cool, peppery arugula salad and drizzled with a balsamic reduction. I was soooo excited! It was really simple to prepare…I swear…Don’t let the long recipe title scare you away. You have to try this!
- The flatbread I used as the crust, made two small individual pizzas. If you want a larger pizza, feel free to use regular pizza dough and determine your own size. You may also want to make your flatbread from scratch. Everything I have read, indicates it is a relatively simple process.
- Prepare the caramelized onions and balsamic reduction ahead of time. This way, when you are ready to put the pizzas together, that is all you will be doing. Great idea if you are preparing these for guests.
- While we are on the subject of guests, I think these pizzas would make excellent appetizers…Simply cut them into small squares, instead of slices.
- When spreading the preserves on the flatbread, leave some room on the edge of the dough for handling. This is kind of a sticky pizza that may require the use of a fork. Leaving the dry edge, makes it easier to handle and gives you and your guests eating options.
- Remember, a pizza is like a blank canvas. The creation can be designed to suit your personal palate…Add or subtract anything you like.
FIG, CARMELIZED ONION AND PROSCIUTTO FLATBREAD PIZZA, TOPPED WITH ARUGULA SALAD
- 2 pre-baked flatbread doughs (I used Stonefire™ Tandoori Naan)
- Fig Preserves (I used Braswell’s® Fig Preserves)
- Caramelized onions (recipe follows)
- 6 slices of prosciutto, cut into thin strips (I used Boars Head Prosciutto Piccolo)
- Balsamic Reduction (recipe follows)
Preheat oven to 400°. Place flatbreads on a cookie sheet. Spread each flatbread with 3-4 tablespoons of fig preserves. (Remember, the more you use, the sweeter the pizza will be, so use your judgement.) Spread evenly, stopping within 1/2-inch of the dough edge. Cover the preserves with a layer of caramelized onions and then top the onions with the prosciutto strips. Bake for 12-15 minutes, until dough gets crispy. When out of the oven, top each pizza with a handful of arugula and drizzle with the balsamic reduction. Cut into pieces and enjoy!
- 2 c. thinly sliced onions (1 large onion)
- 3 T. butter
- 2 pinches of salt
- 2 tsp. sugar
In a large skillet, melt the butter over medium heat. Add the onions, salt and pepper and cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the sugar and continue to cook, stirring every few minutes, until the onions are golden brown, about 20 minutes. Be careful not to burn the onions! Remove from heat and set aside until ready to use.
- 1 ½ c. balsamic vinegar (the better the vinegar, the better the taste)
- 3 T. brown sugar
In a saucepan, over heat, bring vinegar to a boil. Reduce heat to medium and allow vinegar to simmer. Add brown sugar and stir until it is dissolved. Continue simmering uncovered, until the vinegar has reduced by half. The reduction is done when it is thickened to the consistency of syrup. It will continue to thicken as it cools. Store any leftovers in the fridge.