Desserts. Most favorited all-time. Fig-Prosciutto Pizza with Arugula. Note: Because this pizza is featured on my cooking show Saturday morning, I’m bumping this up to the front for easy reference for those of you who’d like to print the recipe.
If you watch the show, please notice the difference in fig spreads. On this recipe I made last year, I used a hearty fig spread that has a seedy texture. On the show, I couldn’t find that product in my neck of the woods, so wound up using a true fig preserve, which was a little more jelly-like. Either one is delicious–just be aware there are different varieties! Original Post: December 2010. This week, because I’m busy getting ready for Christmas, I decided I’m making pizza whenever I get struck with the urge. I’m convinced it will make me a happier, more well-rounded individual. Well-rounded, because I like a lot of cheese on my pizza.
But that’s another story for another time. Here’s what you need for the pizza crust. This is simple stuff here, my darlings! Next, add the salt to the flour. Yum. *Raising hand* Inspired By Greatness. Buttered Rosemary Rolls. I had some rolls like these in a restaurant once.
Just after I placed an order for a ribeye steak and macaroni and cheese (excessive much?) The waiter brought a small iron skillet of bread to our table. They were warm, soft dinner rolls with the most delectable rosemary flavor and I couldn’t control myself. Within seconds, the rolls were gone and I was frantically scanning the restaurant for our waiter so I could request some more, which I eventually did. Three iron skillets of bread later, I was wishing I could cancel the steak and noodles. I duplicated these rolls the other day using—brace yourselves—basic frozen dinner rolls. Let’s make ‘em, baby. These are frozen dinner rolls, sold at the supermarket. This is a rusty iron skillet, probably 7 to 8 inches in diameter.
Basically, I can’t be trusted. Generously coat the pan with some olive oil…or some good ol’ cooking spray. Now place the frozen rolls in the pan, leaving plenty of rising room around each one. Wow—look at what happened! Egg-in-a-Hole. Sometimes it’s the simplest things that taste the best.
Before I married Marlboro Man, I had to learn to make these delicious little numbers or he wouldn’t go through with the wedding. Called “Egg-in-a-Holes” by his paternal grandmother who made them for him all during his childhood, I’ve learned not only to love them through the years…but to need them. They define comfort food, are painfully easy to make, and will turn any stressful, hectic morning into something entirely different.
I’m not saying Egg-in-a-Holes will change the world…but they will change your spirit. Sorta. Before I get on with the recipe, I must acknowledge that this simple recipe goes by as many different names as the human beings who eat it. Egg-in-a-Basket Chicken-in-a-Basket (flawed logic, but just wait for the next one)Frog-in-a-Hole (what gives here? And the list goes on and on. But really? To begin, grab a slice of bread. Next, heat a skillet over medium-low heat. Let it melt all the way… And pepper to taste.