This is actually an old favorite by now, but with figs currently in season, it's prime time to try it again. In these pictures from April (*hanging head in procrastinator shame*), we used dried mission figs, but fresh ones are delightful as well.
TOPPINGS (layered in this order):
- Whole wheat crust, par-baked with chopped fresh rosemary pressed into the surface before baking
- Drizzle of extra-virgin olive oil
- Grated mozzarella
- Crumbled gorgonzola
- Thinly sliced shallots
- Sliced figs - lots of them
- Thinly sliced pears (Bosc are nice)
Slide that pizza back into the oven at 425 degrees F and bake for about 10 minutes, until the pears soften and the cheese browns slightly. Top with freshly grated Parmesan and another flourish of extra-virgin olive oil.
