Josh and I went to Portland, Oregon this weekend for my sister’s graduation from college. Every time I visit I’m amazed by how many great restaurants there are to try. In just four days, we had amazing meals at Pok Pok, Lardo, the Woodsman Tavern, and Toro Bravo (with dessert from Salt & Straw and Blue Star Donuts)– in addition to some home cooked barbecued salmon. It’s difficult to leave and not come home a bit envious; Portland is such a foodie city and sometimes Boston seems a bit behind.
We do, however, have our fair share of great restaurants in Boston too. I’ve been reading a lot about gluten-free sprouted grain pizza crusts recently (like this one and this one), and I immediately knew the pizza to make: prosciutto and gorgonzola with balsamic fig jam. This recipe is inspired by Todd English’s Boston restaurant Figs, one of our favorites in our city.
WHY IT’S HEALTHY// The fig balsamic jam is high in fiber and potassium. It also contains vitamins K and B-6 and is made without a lot of added sugar (and no refined sugar). The quinoa pizza crust with quinoa and brown rice is gluten-free and relatively high in protein. It is also rich in calcium, magnesium, manganese, B vitamins, vitamin E and fiber. Quinoa contains all nine essential amino acids, making it a complete protein source. //
This pizza takes a little forethought: the quinoa and brown rice need to be soaked overnight and then baked and the jam needs to reduce for about an hour. Once those two tasks are accomplished, this recipe couldn’t be easier: throw some toppings on the crust a bake until warm. This quinoa pizza crust is highly versatile; simply add any toppings you’d like.
- ½ cup quinoa
- ½ cup brown rice
- ½ cup water
- ½ teaspoon salt
- 1 tablespoon oil
- 2 teaspoons baking powder
- 1 lb of fresh figs, chopped
- ¼ cup pure maple syrup
- ¼ cup balsamic vinegar
- 2 teaspoons lemon juice
- ½ teaspoon black pepper
- 1 teaspoon pure vanilla extract
- 5 tablespoons fig jam
- 1 teaspoon chopped fresh rosemary
- 2 oz thinly sliced prosciutto
- ½ cup crumbled gorgonzola (about 3 oz)
- ¼ cup chopped arugula
- Soak the quinoa and brown rice in a large bowl of water in the fridge overnight.
- Preheat oven to 450 degrees Fahrenheit.
- Drain and rinse the grains thoroughly.
- Add the rinsed and drained grains and remaining ingredients to a food processor or high speed blender (I used my Vitamix).
- Pour the mixture into a lightly greased cast iron pan (I used a 12 inch), or spread into an irregular shape on a baking sheet lined with parchment paper.
- Bake for 10 minutes, flip, and bake for 5 minutes more.
- Add all ingredients except for the vanilla to a large saucepan and bring to a simmer over medium-high heat.
- Reduce heat to low and maintain a gentle simmer for 45 minutes until jam thickens.
- Remove from pan and store in the fridge until ready to use.
- Preheat oven to 400 degrees Fahrenheit.
- Spread balsamic fig jam onto the gluten-free pizza crust.
- Sprinkle the chopped rosemary on top of the jam and then evenly disperse remaining ingredients.
- Bake for 10 minutes until cheese is melted.