Summer Fest: A Perfect Pairing of Figs and Pizza Dough
Figs are only in season for a few short weeks at the end of summer and the beginning of fall. They're in a whole different flavor category than the dried figs you can find year-round. Slightly wrinkled or split figs that aren't leaking juice are what to look for. Ripeness is indicated by a slightly sagging skin. Skip figs that look shrunken, are squishy or have begun to ooze. Their sweetness is great solo or in a dessert, but it is also amazing when paired with savory ingredients like pizza dough. Figs only keep for a day or two, so plan your menu for pizza or flatbread in advance.
Use a favorite pizza dough recipe or store-bought dough for this sweet and salty flatbread that tops a baked pizza dough with caramelized onions, figs and blue cheese. Finish it in the oven with a drizzle of olive oil until crisp with a rich brown crust. Remove it from the oven, and tear prosciutto and oregano over the pizza.
Take a classic flavor combination of prosciutto, mozzarella and tomato, then give it a twist with fresh figs. The dough can be made in advance, so when you decide pizza is on the menu, it can be quickly defrosted and finished with fun toppings.
Brush a grill with a bit of olive oil, then place pizza dough onto the grill and brush the top of the dough with more olive oil so it doesn't stick to the grates. Grill until slightly crispy, browned and grill-marked. Flip and grill until crispy on both sides. Top with the caramelized onions, bacon, thyme, blue cheese and figs, then cook until the cheese is melted. This flat bread can be served hot or at room temperature.
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