For the last couple of weeks, Andris and I have been walking by the fig display at Whole Foods Market in Hingham. We stop, say we are going to do a fig pizza on our Baking Steel, and keep strutting along. The time has finally come. It's peak season for figs in New England, where two main varietals of figs are available fresh to us - Turkish and Mission Figs. Both delicious in their own ways.
Yes, people have been putting figs on pizza for quite some time now. There are many variations, toppings, cheese, etc. We put our best pizza forward and man is she a beauty! So simple, so tasty. Bottom line, Fig Newtons are great, but fig pizza is even better.
We took some of our figs and simmered them down with a little balsamic vinegar and rosemary to make a jam that's spreadable for the bottom of the pizza crust. Topped with some fresh ones, cheese and finished with arugula, I'm gonna go out on a limb and say this a lovely pie.
A Figgy Pizza
(Serves as many as you'll give it too)
1 no knead pizza dough
3 oz mozzarella cheese
1 oz fontina cheese, grated
1 pint ea mission and turkish figs, half sliced.
3 oz balsamic vinegar
1 sprig fresh rosemary, cleaned
1 oz arugula
olive oil, salt and pepper
1. Preheat your oven with your Baking Steel on the top rack for 1 hour. While you are pre-heating, take half of your figs and roughly chop them. Add them to a pot with the balsamic vinegar and sprig of rosemary. Simmer for 10 minutes and puree in food processor. Cool immediately.
2. As soon as you stretch out pizza dough to a 12 inch cylinder, switch oven to broil.
3. Place dough on peel and distribute fig spread, fresh mozzarella and fontina on top. Give a nice dose of olive oil too.
4. Spread your figs around the pizza. Don't be afraid to reach the very rim of the crust too.
5. Launch your pizza towards the back of the steel and let loose. After 60 seconds, open oven and give the pizza a 180 turn
6. Broil for another 1-2 minutes until desired brownness.
7. Remove from oven, garnish with arugula, take a photo, slice and serve.