Fresh figs are a rare treat unless you have your own tree, just picked figs are so delicate that they don’t travel well. Last week I was lucky enough to buy some from Lloyd Kreitzer, “The Fig Man” at the Nob Hill Growers’ Market (read more about Lloyd here). Lloyd propagates and sells over 50 different varieties of fig trees here in New Mexico, you can find him at the Nob Hill, Downtown Growers’ and Corrales Markets weekly throughout the summer.
This pizza is based on one I ate at Seattle’s Cafe Flora, an amazing vegetarian restaurant. Fresh figs with basil, balsamic vinegar, and fresh goat cheese from our local Old Windmill Dairy combine for an unusaually delcious taste sensation. I’ve included a quick recipe for pizza dough, but more often I just buy a dough ball from Il Vicino Pizzeria.
1 package active dry yeast
1 t. sugar
2/3 C warm water
1 2/3 C. all-purpose flour
3/4 t. salt
2 t. oil
Combine the yeast, sugar and warm water and let stand until foamy, about 10 minutes. Mix the flour and salt in a food processor or bowl. Add yeast mixture and mix thoroughly (or process for 45 seconds, until the dough pulls away from the sides of the bowl). Add oil and knead or process for about a minute. If the dough sticks to the sides of the bowl, add more flour. Roll out on a floured surface. Place on a lightly oiled pizza pan.
2 T. olive oil
1-2 cloves garlic, minced
6 fresh figs, quartered
1/4 C. fresh goat cheese
2 T. fresh basil, sliced into ribbons
1-2 T. balsamic vinegar
A few grinds of black pepper
Brush the olive oil on the pizza dough, then sprinkle the garlic over it. Arrange the figs on the dough, drop little bits of goat cheese all over, sprinkle the basil and balsamic vinegar over everything. Top with a few grinds of black pepper, and salt if desired. Bake at 450º for 20 minutes, or until crust is golden-brown.
Blogger Amy White is totally obsessed with vegetables and fruits. Amy can be found every Friday right here, and on her blog, www.veggieobsession.blogspot.com .
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.