Gettin’ Figgy With It
September 9, 2011
You inspire me, truly you do. The other day I posted about those simple sew napkins and placemats, and happened to mention I was in possession of mission figs and casually suggested you send some recipes my way. Well thank you to Kim, Lara, Sarah, Dawn, and Camille, you completely made my day.
I confess in years past I’ve never actually sought out the fig as an item to purchase at the local market. One time a friend had a fig tree and I made and canned some fig jam, but ended up giving most of it away to a self professed fig lover. That’s neither here nor there because what I meant to say was ever since we’ve been receiving a bimonthly box of organic produce from local farms shipped to our door (as I mentioned here) we’ve become adventurers in gastronomy.
“The Box” as we call it is like getting a Christmas present every two weeks. We never know what will be inside “The Box” of produce, we only know it will be what’s in season. We’ve made a vow to create something new from at least one thing inside the contents of “The Box” whenever we get it, and those figs were it.
As a result of the mystery delivery, things have occurred that have changed my life and my diet. I’ve embraced the bok choy with soy, fallen in love with roasted beets, and this week, I began a passionate affair with the perfectly ripe fig. That’s right, I’m gettin’ figgy with it. May it be a lifelong dance.
I was forced back into the kitchen at the suggestion of several of these readers.
Kim informed me that my life would never be the same unless I tried the following melody of flavors. I admit, I certainly did not want to ever regret anything for the rest of my life, especially if it absolutely required a pairing with a good Pinot Noir, so Kim had my attention.
Lara got me thinking about pizza:
Sarah wrote in with this amazing recipe:
Dawn chimed in with another delicious cheese/fig/prosciutto combo:
Finally, Camille offered this advice:
Based on all the comments, I was convinced I needed and I mean NEEDED a fig, cheese, and prosciutto combination pizza or I simply couldn’t sleep. I came up with this gourmet pizza that pretty much has everything. Sweet figs, savory blue cheese, salty prosciutto, melted mozzarella, and sassy green onion. I tell you, the marriage of flavors was pure bliss.
Allow me to share it with you. First, start with these simple ingredients.
10 oz thin pizza crust
2 tbsp olive oil
4 ripe figs
4 oz shredded mozzarella
2 oz crumbled blue cheese
1 oz sliced prosciutto
diced green onion
Yes, I purchased a store bought Boboli, and no I did not make a homemade pizza crust, do not judge. Yes, I could sweat and slave all day making pizza crust from scratch, but I’ll save that for another gastronomical adventure. Making perfect pizza dough is certainly on my “Life’s To Do List” but I was hungry and anxious to get to those figs.
To make the pizza, first drizzle olive oil on the crust, then bake at 400 degrees for 9 minutes. While your crust is in the oven, prepare your toppings.
Slice your figs and admire their aubergine color . . .
Slice up your prosciutto . . .
Dice your blue cheese . . .
Slice up a few thin pieces of the milder part of the green onion . . .
If you’re not an onion lover, I’m thinking some fresh spinach leaves would be a nice alternative.
Next, layer your ingredients. First your mozzarella, next your blue cheese, then comes the sliced figs, prosciutto, then finally the green onion. Add a little extra mozzarella on top, because you know you want to.
Bake in the oven at 400 degrees for 10 minutes, then serve up your hot pizza with a beverage (Pinot Noir for me) and you’ve got yourself a perfect gourmet pizza.
This medley of sweet figs, savory blue cheese, salty prosciutto, and cheesy goodness is worthy of an “Amen”. To Kim, Lara, Sarah, Dawn, and Camille, my palate thanks you.
Now go forth, and get figgy with it.