'Tis the Season for Figs

Holy Moly. So I'd never had a fig pre-California, post-collegiate life. Over the last few years, the introduction has happened numerous times via anti-pasta platters - served as a delicate accompaniment to cheese and fresh bread. Have I enjoyed this new intricate fruit? Yes. Have I bought them myself? No.


Not until this week. I just couldn't pass them up at the farmer's market. Fig season is ending, so I decided it was time to tackle a new recipe and master... the fig.


Pizza just comes as a natural solution to incorporate new foods into my cooking repertoire these days, so pizza it was. If you have figs around, buy them, now. This was WONDERFUL. Perfect for Sunday night girls dinner.

Fig, Goat Cheese, Prosciutto & Arugula Pizza

Pizza dough for 1 pizza (Whole Wheat from Trader Joe's/or from Whole Foods pizza counter)
1 tablespoon olive oil
1 red onion, sliced

6 pieces of thinly sliced prosciutto
1 tablespoon balsamic vinegar
1 cup arugula leaves, packed
8 dried figs, sliced
4 ounces goat cheese, crumbled

Preheat oven to 475 F degrees. Let dough rest at room temp, then spread to fit floured baking pan. Heat oil and sauté onions until brown (15ish min). Put dough in oven for 5 min to set crust, then pull out. Spread olive oil, prosciutto and onions over dough, leaving an edge for the crust. Top with sliced figs, and crumbled cheese. Place in oven for 8-10 minutes or until crust is golden. Meanwhile, toss arugula with balsalmic vinegar and olive oil. Remove pizza from oven. Top with dressed arugula. Slice, serve and enjoy! ~Jill