Fig, Goat Cheese, and Bacon Naan Pizzas


I’m back, baby!

In the gym, that is. :)

I’ve been running on the trail for the past couple of days, relishing the unseasonably warm weather and sweet breeze, but today it was time to face the music. We tapped out at 53 frigid (well, it felt frigid compared to the last few days!) degrees this afternoon, and there was just no getting around those God-awful, whipping winds. To the gym I went!

I slipped in right after work, before it got too crowded, and completed this 44 minute treadmill/stairmaster combo routine in, well, 44 minutes. :)


Time Speed
0-2 4.0
2-7 6.5
7-12 7.0
12-17 6.5
17-22 7.0
22-27 6.5
27-32 7.0
32-34 4.0
Total 3.65 miles

Stair Master:

Time Steps per minute
0-2 70
2-4 80
4-5 90
5-7 80
7-9 90
9-10 100

I loved only having three, 5-minute intervals of each speed – 6.5 and 7.0 – on the treadmill. Four repetitions of anything teeters on edge of MAKE THIS END, but for some reason three is totally doable in my book. Don’t you think?

I came home and whipped up a super easy, super flavorful dinner:

Fig, Goat Cheese, and Bacon Naan Pizzas


(Ugh, winter photography is back – I have GOT to figure out a better system this year!)

This semi-homemade dinner came together lickity-split, which is nice when you come home starving from a kick-butt sweat sesh. :)


The base of my pizza was a piece of Naan from Trader Joe’s.


I’ve tried TJ’s Frozen Garlic Naan before, with good results, but this fresh naan, or East Indian flat bread, is really giving its frozen friend a run for its money. Each piece is pillowy-soft and squishy. The perfect base for a pizza.


First I preheated the oven to 425 degrees, then I got to work on my ‘za, starting with a drizzle of extra virgin olive oil.


Not just any EVOO though, this was incredibly flavorful Tuscan Herb EVOO a friend gave me awhile back. I could totally pick out it’s garlicky, herby flavor through all the bold pizza toppings. Major yum.

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Next went on a layer of roma tomatoes sliced whisper-thin,


and a sprinkling of quartered, dried mission figs.


I heart dried figs – probably more so than fresh – as the outsides are chewy while the insides, filled with tiny seeds, pop POP pop. Fun!

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Next went on some applewood smoked bacon,


then perhaps my very favorite topping of all, fresh chevre!


I popped my pizza onto a pan and baked it for 10 minutes.


Just enough time to let the figs start to sizzle and caramelize, the tomatoes to soften, and the goat cheese to become golden brown.


The flavors were riveting, I tell you!


The figs became chewy and sublimely sticky in the hot oven, while the chevre melted over the entire pizza. The naan also got really crispy on the bottom, which reminded me of a mix between a thin and hand-tossed pizza crust.


By the way, I polled my Facebook and Twitter friends today, and between thin, hand tossed, deep dish and stuffed crust – thin was the hands down winner for favorite crust. Who knew? :)


I have laundry on the docket tonight. WHEE! :cry:

Have a great night!


If you could choose any other name for yourself, what would it be?

I think I would choose Claire. It’s precious, yet sophisticated. Ben chooses Lincoln T. Cartwright. Riiiight.

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