I’ve been the lucky receipent of a number of pints of contemporary white figs this summer time. My daughter’s camp counselor has a tree rising in her household’s yard that began from a department her great-great-great-grandfather introduced over from Italy to New York – how cool is that?
Again within the early 90s, once I was a dietetic intern dwelling in Boston, my girlfriend and I’d save our bucks to deal with ourselves every now and then to Figs, the upscale wood-fired pizza oven restaurant owned by Todd English on Charles Avenue. The waiters wore shirts that acknowledged “By no means Belief a Spherical Pizza” and we’d at all times get half Spicy Shrimp with Caramelized Leeks and half Fig, Prosciutto & Gorgonzola. I’ve at all times liked pizza however these meals opened my eyes on what actually might be thought-about a pizza topping.
So, right here’s my model of fig pizza – nowhere on the extent of Figs’ providing however nonetheless fairly darn tasty, particularly when precisely the place these figs the place grown.
- 8 ounces contemporary figs, (about 12), minimize into eights, divided
- 1/3 cup water
- 1 ½ teaspoons honey, divided
- 1 pound pizza dough
- 4 slices of cooked bacon, coarsely chopped
- ½ cup ricotta cheese
- 6 sprigs of contemporary thyme, chopped
- 1/8 teaspoon cracked black pepper
- In a saucepan, add half of the figs and 1/3 cup water. Carry to a boil then cut back warmth. Simmer for about 20 minutes, coated (or till most of liquid has evaporated.) Cool barely.
- Pour in a blender or meals processor.
- Add ½ teaspoon honey and puree. Put apart.
- Preheat oven to 450 levels F.
- Roll out dough and place on baking sheet or pizza stone sprinkled with cornmeal.
- Unfold fig sauce onto dough.
- Layer remaining figs and bacon over sauce.
- Dollop ricotta onto dough.
- Sprinkle with thyme.
- Drizzle remaining 1 teaspoon of honey over toppings.
- High with black pepper. Bake for 20 minutes or till fringe of pizza turns golden brown.
Diet
- Serving Dimension: 4-6 servings
What are your favourite pizza toppings? What’s probably the most distinctive toppings you’ve eaten or made?
