I’m currently sitting at my dining room table (AKA “my office”) with a big cup of french pressed coffee and a table full of pink, leopard and three year birthday party decorations.
The coffee: totally normal. The birthday decorations: not so much!
Today I will be celebrating Little Leopard Book’s 3 year blogoversary with a pink & leopard themed birthday party photo shoot captured by my amazingly talented friend and photographer, Stacy Keck.
I’m so excited to celebrate three years of doing something that I absolutely love. I had no idea when I sat down on the couch and opened my laptop three years ago, that I was beginning a journey that would lead me to my dream job!
I can’t wait to share pictures from the photo shoot next week, along with my blogging story, how it began, where I got the name and how it became my full time gig!
But for today, I wanted to share this super scrumptious pizza recipe before all of the photo shoot primping and prepping began!
As I’ve mentioned in several posts lately, I’ve been finding a lot of recipe inspiration at my local San Diego Little Italy Farmers Market.
Having lived in the neighborhood for 2 years now and visited the farmers market almost every Saturday, I’ve really gotten to know a lot of the vendors and farmers. I look to them for inspiration, what’s in season, what’s new, what’s good!
A couple of weeks ago, I woke up on Saturday morning to the most beautiful site, an Instagram picture from my friends at Farm to Office of their first batch of fresh figs for the season.
While I visit them every week for their delicious dried fruits, nuts and sun dried tomatoes. I haven’t stopped thinking about their figs since last season!
I headed home with a basket full of figs, brussels sprouts and burrata cheese from my friends at The Cheese Store of San Diego. I had one mission, combine all of these ingredients into an amazing new recipe.
This, my friends, is that recipe!
- ½ cup water
- ¼ oz yeast
- 2 cups flour
- ¼ tsp salt
- 2-3 slices bacon (chopped)
- 2 cups brussels sprouts (ends cut off & quartered)
- ½ cup balsamic vinegar
- 1 cup fresh figs (quartered)
- 1 tbsp honey
- ¼ cup olive oil
- 4 oz burrata cheese**
*You’re welcome to purchase pizza dough or a pre-made pizza crust at the grocery store to speed up the process, but what I did was prepare the toppings while the pizza dough was rising, so it really didn’t take that much more time. This pizza dough recipe is the same one I’ve been using for years and originally introduced it on Little Leopard Book over two years ago with my Prosciutto Arugula Pizza.
**If you can’t find burrata cheese, you could use fresh mozzarella.
To prepare the pizza dough:
Combine the water and yeast in a large bowl. Allow to sit for 5-10 minutes or until the mixture begins to bubble.
Add the flour and salt. Mix until a solid ball forms. (Add more water if too dry.)
Knead the ball of dough for 5 minutes then place into a large oiled bowl.
Cover and allow to rise for 30-45 minutes.
While the dough is rising, begin preparing the toppings for the pizza.
In a large skillet over medium-high heat, cook the bacon until crispy.
Using a slotted spoon, remove the bacon from the grease and set aside.
Add the brussels sprouts to the bacon grease and cook for 8-10 minutes.
Remove from the heat and set aside.
In a small saucepan, bring the balsamic vinegar to a boil. Reduce the heat and allow the vinegar to reduce to half.
While the balsamic is reducing, combine the figs and honey in a small bowl.
Once the dough has risen, preheat the oven to 425°. Place the dough on a clean surface and roll into a thin crust.
Brush the crust with olive oil.
Top with the bacon, brussels sprouts and honey figs.
Tear the burrata into small pieces, and place across the pizza.
Drizzle the balsamic reduction over the top.
Place in the oven and bake for 12-15 minutes.
The combination of sweet honey figs with salty bacon brussels sprouts and creamy burrata cheesy goodness, is perfection!
I sliced up the pizza and ate almost half of it for dinner, went to a friends comedy show, came home and ate another slice, I seriously couldn’t get enough!
Be sure to hop over to my Instagram page later today to catch behind-the-scenes action from my blogoversary photo shoot featuring confetti, cupcakes, balloons, ice cream cones and cotton candy! Um…. did someone say sugar high? Haha!
♣ Vegetarian Option: Omit the bacon, cook the brussels sprouts in 2 tbsp olive oil.
♦ Gluten Free Option: The pizza toppings are gluten free. Serve on a gluten free crust (which I just so happen to have a great recipe for!) to make the dish gluten-free.