Friday, September 6, 2013

FFWD ~ Prosciutto, Mozzarella, and Basil Pizza, and the IFBC Seattle 2013

Prosciutto, Mozzarella, and Basil Pizza
This weeks French Friday pick was for Tuna (Prosciutto), Mozzarella, and Basil Pizza.  Since I don’t do raw fish, I changed out the tuna for prosciutto. These were quite easy to put together, whether you choose the tuna or prosciutto.  Using frozen puff pastry, cut out 4 ½ inch rounds and place them on a cookie sheet covered with parchment paper.  Then place another pan on top to weigh them down.  Bake 15 minutes and cool.  In a medium skillet over medium heat, add some olive oil and then the onions.  Cook till soft, but not colored. Sprinkle the onions over each of the puff pastry rounds.  Now it’s time to layer with the mozzarella and the prosciutto (tuna).  Top with the rest of the ingredients fresh basil, olives, cherry tomatoes and radishes.  A sprinkle of olive oil, salt and pepper to finish them off, and thats it! The flavors were wonderful. The warm mozzarella, prosciutto, salty olives, fresh tomatoes and basil, all piled on top on a buttery round of puff pastry! Absolutely delicious!
A side note.  Honestly, I did not read the last paragraph of this recipe until after I had already made the pizzas. I was not aware that you... pop them back into a 400 degree oven for a few minutes... to heat through or until the tuna is opaque.  I would have eaten opaque tuna!  I will be making these again using the tuna next time! A lesson to be learned here…always read a recipe through to the end!  Happy Friday everyone!


This recipe can be found in Dorie Greenspans cookbook “Around My French Table” or here on Epicurious.


A delicious lunch!
Rounds of the puff pastry
Easy and delicious!
A winner for sure!





And now for the IFBC….


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Almost three years ago, I joined a group of bloggers on a journey to cook through Dorie Greenspans cookbook, “Around My French Table”.   Joining this group was definitely a stretch, out of my comfort zone. Yet it excited me.  I had been reading food blogs for years and, baking was a passion. Who would have thought that, three years later, this group would have forged virtual friendships? Three years of visiting each other week after week, commenting on all those recipes, and getting everyone’s take on whatever we were cooking or baking that week.  It has bonded us.  We are the kindred spirits of the food world.  We share a love for food, cooking and baking! We sang the praises of Marie Helene’s Apple Cake, and wondered about Salmon and Potatoes in a Jar (at least I did).  We were there when Guyla welcomed her new grand baby. We shared the sadness when Mary lost her dear husband. We saw Liz, Cher, and Tricia send their teens off to college.  We watched with interest and excitement as Betsy started raising her bees. Susan has gone through the government furlough. Alice has given birth to another lovely little girl, and made a move back to the U.S. from England. Trevor has taught us Haiku, and always keeps us laughing! In fact, he’s the one who coined the phrase “Dorista”.  Adriana will be traveling the furthest (Puerto Rico).  As for Nana, at 82 she just inspires me!  

Well, after three years, some of us will be meeting for the first time on September 19, at the International Food Bloggers Conference in Seattle. It seems fitting, that Dorie Greenspan is our keynote speaker.  She will also be making some time to meet with our little group of Doristas.  Of course, this is really exciting. The planning started months ago, and finally we are down to the wire.  The excitement is building!  We are all looking forward to finally meeting each other, and Dorie. The IFBC is organized by Foodista.com and Zephyr Adventures, and was the first ever conference for food bloggers.  It debuted in May of 2009.  This year it will have over 300 bloggers in attendance. The conference focuses on three main themes: Food, Writing and Technology.  There will be educational and informational sessions including food photography, cooking demos, technology seminars, writing and food sessions, and opportunities to network and promote your blog. I’m sure I will be bringing home some great ideas to make my blogging journey even more fun and exciting then it has already been!  I will be posting more about our adventures in Seattle…so stay tuned for the fun!      

38 comments:

  1. delicious! what a great recipe love it!

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  2. Great pizza and can't wait for Seattle! It's getting close, isn't it?

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  3. Happy Friday Kathy!

    Fish on Friday was a staple in our house when I was growing up. I may have welcomed it more if we had meals like this, lol...(although, I always enjoyed peas & macaroni, another Friday meal with no meat:) It may surprise you to learn I'm not too fond of Pizza. However, this recipe sounds more my "style" with the puff pastry as the "crust."

    How exciting for all of those food bloggers to join together. I look forward to your prospective. Have FUN!!!

    Thanks for sharing, Kathy...

    P.S. I'm a good one for not reading a recipe completely before beginning:)

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  4. the pizza looks lovely. wish my husband was a fish eater so that i could try this too ...

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  5. Cant wait for the IFBC! :) Your pizzas look great!

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  6. The pizza looks delicious. Using prosciutto was a great idea. Have fun at the IFBC!

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  7. I would love these pastry pizzas too! They look so inviting.

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  8. How amazing are these shots! Mmmmmm, crackling…

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  9. These little puff pastry pizzas are so cute!! I love your topping choices.

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  10. Your pizzas look terrific, Kathy! And I LOVED your IFBC bit...yes, we've gone through so much together and it will be a thrill to meet you!!! xo

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  11. I just couldn't get on board with the radishes. Your pizzas look fantastic!

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  12. Using proscuitto was a good idea and matched perfectly with the other ingredients. I enjoyed your blog about the IFBC,
    and I am looking forward to meeting you in Seattle. Have a great weekend.

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  13. Love the use of prosciutto! And can't wait to hear about the IFBC - it really has been fun to see what everyone has done the past few years!

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  14. Your pizza looks absolutely delicious, the colours and flavours are perfect together :D

    Cheers
    CCU

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  15. Yours look lovely! I used salmon instead!

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  16. I've seen these on a bunch of other blogs and they sound wonderful but I LOVE your substitution of the prosciutto, it looks fabulous.

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  17. Ha. I'm making these for dinner tonight and didn't even SEE the opaque part. I'm sure I'd love them either way though. Gosh...its almost time! Wow.

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  18. I think it said until the edges of the tuna were opaque, at least that's what I did. My tuna was still mostly raw. That said, I thought the tuna/ginger flavors didn't match up with the rest. Prosciutto would have gone much better, so you made an EXCELLENT substitution. I'm so excited to meet you and the rest of the Doristas in less than two weeks!

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  19. I am starting to do a lot more with Prosciutto myself lately though I do eat raw fish!

    What a lovely story of building friendship through blogging! Have fun at the conference!

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  20. I am guilty of reading recipes halfway or so fast that I miss key details. Let us know how your do-over goes. I have most of the ingredients in the house to make the pizza, but somehow tuna and mozzarella don't go together in my head. The prosciutto version looks absolutely fantastic.

    I can't wait to see you and talk to you in a few days, Kathy!

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  21. Kathy, an absolutely outstanding presentation of your Prosciutto, Basil and Mozzarella Pizza! Although we enjoyed the version with the fresh tuna, I think I will give your version a try soon!
    Have a great Monday, dear Kathy!

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  22. Looks great Kathy! Tuna is lovely too.

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  23. Kathy, I love the way you wrote about the IFBC. You actually made me teary. So just a head's up to all Doristas! Don't be surprised if I cry when we meet! I feel kind of emotional about all of you and Dorie too!

    Your pizza is fabulous. I used canned tuna for mine but have to admit I didn't read the opaque part until I was finishing up my pizza. It IS a good idea to read the freaking recipe!

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  24. Oh Kathy I wish i could join you! These little pizzas look amazing! Have fun and come and tell us what you've experienced!

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  25. When you meet Trevor from sis.boom.blog, would you do me a favor? Give him a big hug and say it's from Maureen Shaw? LOL He'll laugh. I'm going to tell him I'm sending him something. :)

    I love your little pizzas!

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  26. Love the shout out for each of us with your IFBC post- lovely. And your pizzas turned out fab too !! I at least got the veal done for this week but am running behind on the pizza. I am not a fan (as in can not swallow it - sorry Trevor) of raw fish so am thinking a prosciutto half for me, raw tuna for sushi loving hubby might be the way to go ! Thanks for the inspiration and the wonderful post ~

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  27. Love the pizzas Kathy! and your IFBC post..would you mind if I copied it on to my blog????(just kidding) would like to copy it though for it is excellent ;)
    Getting closer to Seattle, just checked the weather and they are predicting rain-not a huge surprise..it's Seattle after all!

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  28. Hi Kathy, hope you have fun at IFBC.

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  29. Loved reading your beautiful post, Kathy. Makes me think back to the Foodbuzz group where I met most of my food blogger friends back from 3yrs ago, as well...and some of them in person at the Foodbuzz Festival in San Francisco! So awesome that you will be meeting your 'Dorista' food blogger friends in person!

    Your mini pizzas are totally droolworthy ...colorful, and super delicious. I would have swapped the tuna for the prosciutto, as well. Can't imagine raw tuna on pizza, although I do love fresh tuna; but it is super expensive and I will not splurge on that.
    Have a wonderful week ahead!

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  30. Prosciutto was a great choice as a substitution. Your pizzas look delicious! Have fun at IFBC - I am a little jealous!

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    1. Wish you were coming. It would be great to meet you!

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  31. Oh these look amazing!! super ingredients - hope you had fun!
    Mary x

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  32. Those little pizzas look delicious, what a great idea!

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  33. I'm sure I would have enjoyed your version far more than the tuna one!

    It was so wonderful to meet you! The only thing more I could have wished for was a day with you in your kitchen teaching me to make Baklava!

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  34. looks delicious...just mouthwatering!

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  35. I'm sure it was so nice to meet people at IFBC you've "known" for years but never met. I enjoyed seeing all the "Doristas" walking around together (and those cute matching tote bags). This recipe looks great - I like the substitution of prosciutto.

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