Heat oven to 450F.
Preheat pizza stone, if you have one.
Slice the onions and mushrooms and sauté using the Butter EVOO, until onions are translucent and lightly caramelized.
It is easiest if you have bought pizza dough already rolled, otherwise roll out the pizza dough using a rolling pin and some flour or semolina. Place the pizza dough onto the preheated pizza stone or use a baking sheet lined with parchment paper to spread out the dough.
Using a pastry brush, coat the top of the pizza dough with the Gremolata EVOO and lightly spread the sea salt and pepper over the dough.
Spread the caramelized onion and mushroom mixture on top of the dough.
Add the crumbled goat cheese, mozzarella cheese, and prosciutto evenly on top.
Bake in the oven for 10-15 minutes or until the sides of the crust have browned and the cheese is bubbly.
Remove from the oven and sprinkle the Arugula over the top of the pizza.
Drizzle the Fig Balsamic over the top of the Arugula.
Serve immediately and enjoy!!!
Heat 1T olive oil in a medium saute pan over medium heat. Add pears, sugar, and cinnamon and stir until coated. Cook pears for 5-7 minutes, stirring occasionally. Pears should be sweet but still firm. Remove from heat and set aside. Make vinaigrette by combining oil, vinegar, and salt and pepper (to taste) in a blender and pulsing until combined. Alternately, pour vinegar into a small nonreactive bowl and slowly drizzle olive oil into the vinegar, whisking while you pour, until blended. Season with salt and pepper to taste. Toss greens with vinaigrette and top with remaining ingredients. Serve immediately.
Preheat oven to 400 degrees. Place brussel sprouts on baking sheet, drizzle with Greek Koroneiki and season with salt. Roast for about 20-25 minutes, tossing once halfway through until golden brown and crispy on edges. Transfer to serving platter, sprinkle parmesan cheese and dried cranberries and drizzle with Fig Balsamic.
To make the crostini, sauté both sides of the sourdough bread slices, a few at a time, in about 1/4 inch of Spanish Picual Extra Virgin Olive Oil until crispy and toasted.
Top each cooled crostini with a slice of Prosciutti, 2 halves of a fig, and an ounce of goat cheese. Garnish with a grind of black pepper, a tablespoon of walnuts, a few baby arugula leaves and a generous drizzle of Fig Balsamic Vinegar.
Recipe from Lucero Olive Oil