Tuesday, September 18, 2012

Fig Pizza

Kicking off a new season of pizza-making with a bang!

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):
  1. Whole wheat crust, par-baked with chopped fresh rosemary pressed into the surface before baking
  2. Drizzle of extra-virgin olive oil
  3. Grated mozzarella
  4. Crumbled gorgonzola
  5. Thinly sliced shallots
  6. Sliced figs - lots of them
  7. 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.

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