iEat Green - An Interview with Mark Bittman, Author & Food Writer for The New York Times - 05/08/14

This weekend is the Edible Institute at the New School, where there will be great discussions and presentations on topics ranging from The Future of the Food Movement, Fracking, Technology, Sustainable Fisheries, and Cultural Realities within the Food Justice Movement. The keynote speaker on Saturday is Mark Bittman, who is my guest on today's show. Mark is a New York Times food writer,  Opinion columnist, and author.  His books include the bestselling, How to Cook Everything, and VB6 (Vegan Before 6), where he introduces people to theconcept of the flexitarian diet. This week, his latest book, the VB6 Cookbook came out, which is the perfect compliment to the VB6 Primer, and would make an awesome Mothers Day gift! I hope you can join us this Thursday!!

Gluten-Free Fig, Goat Cheese and Caramelized Onion  Pizza

Preheat oven to 500’

Makes 2 Individual Pizzas

Start with 1 package Udi’s Gluten-Free Pie Crusts

Olive Oil

2 Onions, cut into thin slivers

Balsamic Vinegar

1-pint fresh figs, cut into quarter wedges

1- 5oz. Organic Goat Cheese log

¼ cup shredded mozzarella cheese

parsley

1. Brush crusts with a little olive oil.
2. Sauté onions in olive oil until they start to brown.
3. Drizzle with a little Balsamic Vinegar (about 1 teaspoon) Continue to cook on medium heat, until the onions are caramelized.
4. Spread out onions evenly onto both pizza crusts.
5. Divide Goat Cheese between the two pizzas and crumble all over
6. Sprinkle the pizzas with mozzarella cheese
7. Place the figs all around the pizzas
8. Bake in a 500 degree oven on cookie sheet for 6 minutes. Garnish with fresh parsley.