So far, this FBS season, I am 2 for 8.  I started November with my 2nd football free weekend.  Mike spent his weekend in Winnipeg and spent his FBS where + how I’m sure it all began; on his dad’s couch watching the games with his hometown friends.  I spent my weekend sleeping in the centre of the bed starfish-ing, catching up on my non-sports related TV, and eating snacks in place of proper meals.

Though I spent Halloween [Saturday] solo indoors sipping sparkling wine in lieu of eating candy, I spent Sunday outdoors fabric shopping and taking in the newly stocked Christmas filled store shelves that were just flipped from Halloween.  I predict my Christmas tree will be up in less than 2 weeks time.  Yay Christmas!

With Mike away, I did my best to keep Sunday dinner alive with leftover fridge finds, ripe figs, and produce; my take on pizza and not a ball of fresh kneaded dough in sight.

 F R I D G E  F I N D  |  ROASTED GARLIC + WHITE BEAN PUREE
originally made by Mike to pair with roasted lamb

• 2C dried white beans
• 4 cloves garlic | peeled
• 1 shallot | peeled + sliced
• 1 bulb roasted garlic ***
• 1tbsp dijon mustard
• 1 1/2tbsp white wine vinegar
• salt + pepper to taste | about 1tbsp

***cut the top off of 1 bulb of garlic and drizzle on olive oil, salt + pepper, wrap tightly in tin foil, roast in 300ºF oven for 2hrs.  

soak white beans in water overnight
add beans + raw garlic + shallots to a stock out | add enough water to cover by 2″
on med-high heat, simmer until beans are soft and cooked through adding water throughout process
once cooked, drain water
in a blender add beans + roasted garlic + dijon mustard + vinegar + salt +pepper | Add the roasted garlic, dijon mustard, vinegar and salt and pepper | blend on high until smooth
you may need to add water depending on consistency | add water in the event it is too thick

NAAN BREAD PIZZA | recipe for 1 naan round

• 1 whole wheat naan bread
• 2-3 thin slices of prosciutto
• 2tbsp white bean purée
• 3 – 4 cherry tomatoes | halved
• 1 fresh fig | sliced into wedges
• 1/4 small white onion caramelized***
• spinach
• 1 – 2 tsp olive oiil
• salt + pepper to taste
  ***peel + thinly slice 1 white onion, place in pan + season with salt/pepper, cook on low heat in 1tbsp olive oil [continuously stirring] until translucent

pre-heat oven to 425ºF 
place naan on a baking sheet | spread on bean purée and sprinkle on caramelized onions + tomatoes | bake in oven until lightly browned [about 8-10mins]
top with prosciutto, figs, and spinach
lightly drizzle on olive oil, season with salt + pepper
cut + serve

The pizza was the perfect serving for 1!  Surprisingly, yet maybe not-so-much, I found myself taking a long pause [through several commercial breaks] on the Denver-Green Bay game as I flipped through channels.  Perhaps I was numb from the o-so-perfect prosciutto-fig combination or perhaps, the sound of whistles + cleats on grass was the perfect white noise to accompany my pizza for 1.