Monday, April 22, 2013

The Fig and Pig (A shameless recreation of a local seasonal favorite)

This combination, as you can tell by all the food blogger hype, is really delicious.

We used this Smitten Kitchen homemade pizza dough recipe, and we liked it a lot, not too difficult.  We also made the SK leisurely pizza dough from her cookbook when we did pizza night with some friends, also delicious!

Here's the topping order to make our version:
-Onions sauteed in balsamic vinegar
-Shredded Mozzarella cheese
-Pieces of prosciutto
-Sliced figs
-Crumbled Gorgonzola

Bake at 450F until crust is golden brown, about 10 to 15 minutes? See the SK recipe for basic baking instructions.  We just put on all the ingredients and baked them all together, no crazy layering of toppings or anything like some of the other recipes.

Fresh figs courtesy of Chad (of former Hawaiian butter mochi fame). Otherwise, I'm sure we would have no idea where to get fresh figs other than battling it out at the farmer's market.

The figs are sweet, and the gorgonzola and prosciutto are both very salty. Obviously a winning duo, but hold the arugula, please.  I can't tell you how many fig, proscuitto, arugula recipes I saw, and I just don't want to eat my pizza like some kind of strange salad.


Variations: (Tested and approved!)
1. Use dried fig slices when fresh figs are not in season.
2. Goat cheese, dried fig slices, pepperoni/salami slices, and crumbled gorgonzola toasted on a slice of french bread for bite size snacks.

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