My mother-in-law has an enormous fig bush in her yard. It’s pretty amazing and, lucky for me, the figs were ripe last weekend for our Labor Day visit. I’ve been wanting to try a fig pizza recipe for ages, so this was a perfect opportunity.
Aren’t they lovely?
1 whole wheat pizza crust
6 to 8 figs, sliced
1 cup gorgonzola cheese crumbles
1 cup ricotta cheese
2 Tablespoons olive oil, divided
1 lemon (zest and juice)
1 cup balsamic vinegar
1 teaspoon sugar
1/4 cup chopped sweet onion
2 cups arugula
1 tsp salt and pepper
1 Tablespoon butter
Directions: Preheat the oven according to package instructions. Simmer the balsamic vinegar on the stove top until it has reduced (about 5 minutes).
Stir in the sugar and add the sliced figs. Set aside.
In a separate bowl, combine the ricotta, 1 Tablespoon olive oil and lemon zest.
Spread the ricotta mixture on the pizza crust.
In a skillet, cook the onions and butter, until the onions caramelize.
Top the pizza with the sliced fits, onions and gorgonzola.
Bake according to pizza crust instructions (at 400 degrees for about 10 min).
While the pizza is cooking, toss the arugula in the remaining olive oil, lemon juice and salt and pepper. Dress the pizza with the arugula before serving.
Drizzle with a few spoonfuls of the reduced balsamic vinegar and serve.
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