Unbeknownst to us, we were apparently on trend this week when we did a pre-Valentine’s Day / birthday celebration with just the ladies.  Stacey hosted 8 of us for a multi-course dinner that included all sorts of special touches.  First, we were greeted by tasty appetizers and finger foods, which included this mouthwatering caramelized onion fig pizza with shrimp (see recipe below) and bite-sized Caesar salad.  She also served assorted fruits, veggies, cheeses, breads, crackers, tortilla chips, and dips, including a homemade crab dip.  Then, dinner featured Silver Palate’s original Chicken Marbella, Ina Garten’s sweet pea risotto, sautéed broccoli, carrots, and a mixed salad.  Of course we were all overstuffed from dinner, but we had to make room for multiple desserts – brownies a la mode with caramel sauce and toasted marshmallow and a blueberry kuchen, which doubled as a birthday cake.  The blueberry kuchen was amazing!  We will have to post more recipes, but wanted to at least start with this flavorful pizza that can be served as an appetizer or a main course.

As delicious as all of the food was, the part that always sets Stacey’s hosting over and above are the elaborate table settings.  She thinks about every detail and makes us all feel so special.  These settings included hand-painted water glasses, chocolate candy favors, and lots of beautiful flowers, of course.  She even provided us with expandable wipes between courses. They started as cute mint-sized circles that we just dipped in water. Take a look at the photos!

Caramelized Onion Fig Pizza

Ingredients:

Store bought pizza dough

Fig spread – you can purchase in the gourmet section of the deli

1 Large Onion

Balsamic vinegar

Thyme - 1 sprig

Old Bay seasoning - pinch

Salt & Pepper

1 – 2 TBS of your favorite Italian Salad Dressing

Shrimp

Arugula

Brie

Parmigianino reggiano cheese

Preheat Oven 375

Let the pizza dough rise 2+ hour  (place in a bowl sprayed with PAM cover with plastic wrap)

Cook onions slow and low.  Cut up one onion into slices.  Place in a pan with OVOO and butter, salt & pepper and a sprig of thyme.  Cook for about 20 minutes until soft and starting to caramelize.  Take the thyme sprig out.  Add aged balsamic vinegar and cook until caramelized.  This can be done ahead of time.

Roll out pizza dough as thin as you can.  Place on a cookie sheet drizzled with OVOO.  Add fig spread and spread evenly over the dough.  Add caramelized onions and top with Parmesan and Brie cheese.  Place in the oven.

While the pizza is in the oven sauté the shrimp in a pan with OVOO, salt & pepper, and a pinch of Old Bay Seasoning.  When the shrimp are just about cooked add ¼ cup of white wine and finish cooking.

In a separate bowl add arugula and drizzle a tbl spoon of your favorite Italian dressing.

Bake until dough is cooked and cheese is bubbly. 

Once the pizza is cooked add shrimp and top with arugula.

Serve & Enjoy!