During my recent trip to Oregon visiting my grandma, I had a few hours where I would also be with my mom. She arrived in the morning and I was scheduled to leave later that afternoon.
I planned a lovely lunch for us at one of Medford's beautiful winery gardens. I looked up the website to find out what time they opened on Wednesdays...CLOSED.
Plan B: Then I found another place that looked wonderful for the three of us....Open at 4pm.
Time was running out, I had to finish packing and make a decision. I had to finally just surrender (not an easy task for me, let me tell you) and give up on our outdoor special ladies lunch for us.
Plan C: So in the end, we found ourselves at Olive Garden with the famous "never ending salad bowl"...and it was a lovely lunch with our three generations. At least I found a "garden" for us!
In my search for a restaurant, I stumbled on Downtown Market Company Such a charming place to shop and enjoy an artisan meal. I was so sorry I couldn't get there, but I will definitely try it out during my next visit to Medford.
Their menu had a pizzette that caught my eye and I couldn't get it out of my mind. When I returned home, I tried to create my own version for my husband and I on Friday stay home date night.
Oh my goodness was this awesome!!! I made two for us, but honestly next time I will make one for us to share as it was rich, many different textures, sweet, savory, and everything in between.
Ultimate Pizzette
Adapted from Downtown Market Company
Prosciutto, thin slices
Fig Jam
Heirloom Tomatoes, sliced
Basil Pesto
Blue Cheese Crumbles
Balsamic Syrup (I added a little honey to mine)
Parmesan
Arugula
Stonefire Naan, Original Flavor
Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper. Place 2 Naan on cookie sheet next to each other.
Spread a layer of the basil pesto all over the naan. Tear prosciutto into bite size pieces and place over pesto. Add heirloom tomato slices over prosciutto.
Melt a few tablespoons of the fig jam, just enough to make it able to pour. Drizzle the melted fig jam all over the pizzette. Sprinkle on blue cheese crumbles.
Bake pizzette for approximately 10-12 minutes (or until the blue cheese just starts to melt and edge of naan turns light golden brown).
Remove pizzette from oven, top with torn arugula pieces and drizzle lightly the balsamic syrup.
Enjoy with a chilled Rose wine.
One Year Ago: Rosemary-Parmesan-Garlic Popcorn
Two Years Ago: Italian Sausage Surprise
Three Years Ago: Grilled Cobb Salad
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