Oh bring me some Figgy Pudding...I mean, Pizza

Fresh figs arriving late summer are such a treat.  But they appear only quickly on the farmers market scene before making a speedy exit, so I attempt to make as many fig recipes as possible in the tiny sliver of the seasonal window.  Although fresh figs are yummy to eat alone, their sweetness meshes perfectly with savory recipes.   

When a friend offered a fig harvest in their backyard, of course I partook...thanks!

Apologies.  I just couldn't resist

They were a bit green, so I set them in the windowsill to ripen.

My absolute favorite fig recipe is quick and easy Fig Pizza.  It's perfect as a tasty appetizer or as a vegetarian dinner.  And dining al fresco will make it even tastier, promise.  

Caramelized Onion, Goat Cheese, and Fig Pizza

Ingredients

-Fresh figs, sliced (reconsistuted dried figs if fresh are unavailable)

-Fresh rosemary

-Pizza dough (see below for homemade recipe)

-Goat cheese, crumbled

-Onion, sliced

-Shredded mozzerella cheese

-Honey

-Sea salt and cracked pepper, to taste

Slice figs.  Try to save a few for the recipe, ok?

Slice onion and saute in skillet with oil until translucent 

Flatten out dough on pan.  Brush garlic butter/oil along the crust.  Professional pizza tosser, I am not.  I like to call this my "purposefully rustic" shape

Top dough with cooked onions, fresh rosemary, figs, goat cheese, mozzarella, and drizzle with honey

Cook pizza at 450 for 10-15 minutes (until crust and toppings are browned and bubbly).  Cool for 5 minutes, slice, and enjoy a piece!  (or 2, or 3)

Buon Appetito!

Pizza Dough, from How to Cook Everything, by Mark Bittman

Ingredients

3 cups all purpose or bread flour, plus more as needed

2 tsp instant yeast

2 tsp coarse kosher or sea salt, plus extra for sprinkling

2 T extra virgin olive oil

1 cup lukewarm water

Combine the flour, yeast, salt in a food processor (if using a KitchenAid mixer, mix ingredients with paddle first, then switch to dough hook).  Turn the machine on and add water and oil through the feed tube.  Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the tough.  If it is still dry, add another tablespoon or two of water and process for another 10 seconds.  If the mixture is too sticky, add flour a tablespoon at a time.  Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.  Put the dough in a bowl and cover with plastic wrap; let dough rise until it doubles in size, 1 to 2 hours.  When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball.  Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or towel.  Let rest until they puff slightly, about 20 minutes. 

Notes: you can cut the rising time short if you're in a hurry or you can let the dough rise for 6-8 hours in the fridge.  To freeze, for pizza at a moments notice, wrap a portion of the dough tightly in plastic wrap or a zipper bag and freeze for up to a month.  Defrost in the bag in the refrigerator or at room temperature. Also, I personally love to add fresh or dried herbs to the dough to add a little extra kick of flavor!

Do you have any great fig recipes I should try?