Wednesday, August 29, 2012


 Oh the glorious fig.  No, not the dried fig that you’ve had the cookie made famous by Newton (which is delicious).  But the fresh fig that is both sexy and sophisticated. 
Sexy because, the fresh fig seduces us with its honey like sweetness, supple skin, J.Lo like curvy bottom.  If you think about it, the fig is everything a girl wants have (especially if your bottom resembles a pancake; like mine does.), and everything a man wants a girl to have. Women have been using the fig to lure their men since ancient Egypt.  It’s no wonder Mark Anthony loved Cleopatra so; he didn’t stand a chance against the fig.
Sophisticated because, I personally feel so grown up to be eating figs that aren’t just in a cookie.  The only place I’ve seen fresh figs on a menu is at a fancy restaurant...never seen it at Friday’s…just sayin’.  Doesn’t it sound sophisticated to order the “Fresh figs with Lavender Honey ice cream?”
Now the practical part:  Figs are high in fiber, potassium, vitamin B6, manganese, and are a fruit source of calcium. Who knew?
Figs are highly perishable, which is why so many of us have not experienced fresh figs.  Buy figs only 1 or 2 days before you will use them, and store them in the refrigerator.
Look for figs that are plump and tender, but not mushy, with a slightly sweet fragrance.

On to the Fresh Fig and Prosciutto Pizza Topped with Arugula. 

I start with caramelizing the onions, they take about 40 minutes. 


In a large skillet over medium high sweat the onion in 1 tablespoon of olive oil and a little salt.  Be sure to stir, you don’t want to brown the onions.


When the onions are translucent (about 10 minutes) add the garlic, fresh thyme, and sugar.  Turn the heat down to medium, and stir often.

Pre heat the oven to 450 degrees, if you’re using a pizza stone put it in the oven now.
If you’re using a pizza pan or a sheet pan, then grease the pan with olive oil and dust with cornmeal.  This will give you a crisp crust. 

Give the olives a rough chop. 


I wanted to use Taleggio cheese, but there was none at the market, so the cheese monger recommended Morbier…it was really yummy!  If you love, love blue cheese, you could use that instead, I love all cheeses.  Cut the cheese into about 1 inch cubes.


Told you figs are sexy!

I sliced the figs in thirds, but next time I will quarter them length wise, it’s prettier.


Here’s my store bought dough.
Cut into four, for individual pizzas if desired.


Dust the peel (or the back of a sheet pan) with cornmeal.  Use more than this, because my first pizza was difficult to get off the peel and onto the stone, the next one came off easily because I was more generous with the cornmeal.
Drizzle with olive oil, and spread the oil around.


First put the caramelized onions.


Then tear the prosciutto and place that over the onions.  If you like crispy prosciutto, don’t put it on the bottom.

I forgot the olives, put them on here please.


Now for the sophisticated/sexy part.  Da da da daaaa…the figs.


The love of my life, the cheese.


Oooh!  Aaah!


Rest the pizza for just a minute while you toss the arugula with olive oil, balsamic vinegar, salt and pepper.  Top the pizza with the arugula.

Excuse me while I get all foodie on you; the sweet onions and figs are perfectly complimented by the saltiness of the prosciutto and olives, the pungency of the cheese and the peppery arugula.  Get all the ingredients in one bite, for that perfect bite!

Makes 4 personal pizzas, or 1 large pizza.

1                                Pizza dough (my grocery store sells pizza dough in 1 lb portions, or make your own)
Extra virgin olive oil
2                                Onions, caramelized (see the recipe below)
4                    Slices of prosciutto, (optional)
1/3 cup       Pitted Kalamata olives, roughly chopped
8                                Fresh figs, quartered
8    oz         Morbier, Taleggio, or blue cheese, cut or crumbled into about 3/4 inch pieces
                  Corn meal
4    cups     Arugula
1    Tbsp    White, or Red balsamic vinegar
                  Salt and pepper

  1. Heat the oven to 450 degrees.  If you have a pizza stone, put it in the oven now, before the oven gets hot. 
  2. *If you are using a pizza pan or a sheet pan, grease the pan with olive oil, and sprinkle corn meal over the bottom.  Doing this will ensure a crispy crust.
  3. Stretch the dough out to your desired shape and size.  Because the dough will contract, I stretch mine as thin as possible.  If making personal pizzas, cut the dough into 4. 
  4. *If using a pizza pan put the dough into the pan.  If using the pizza stone, then dust your peel or the back of a sheet pan generously with cornmeal.  Place the pizza dough on the peel or sheet pan and you’re ready to assemble pizzas.  (If making individual pizzas you will have to do this one at a time.)
  5. Drizzle olive oil over the dough, and spread it to cover all the dough.  Then distribute the caramelized onions over the bottom of the pie.  Tear the prosciutto and place it over the onions (if you like crispy prosciutto then put it on last instead), now sprinkle the olives, place the figs and the cheese.
  6. Bake for 10 to 20 minutes, depending on the size of your pizza.  (My pizza stone will only hold 2 individual pizzas at one time, so keep that in mind when deciding what size pizza to make.)
  7. The pizza should rest just a couple of minutes.  While it’s resting toss the arugula with 1 tablespoon of olive oil, 1 tablespoon of white, or red balsamic vinegar, salt and pepper to taste.
  8. Top the pizza with the dressed arugula.

Serve with Italian style chicken wings.


1    Tbsp    Olive oil
2                Medium onions, sliced
¼   tsp        Salt
2    cloves   Garlic, minced
2    tsp        Fresh thyme leaves
½   tsp        Sugar

  1. In a large skillet over medium-high heat, sweat the onions in the olive oil, add the salt.  Stir often as not to brown the onions.  Cook until translucent, about 10 minutes.
  2. Add the garlic, thyme, and sugar.  Turn the heat to medium.  Stir often and cook about another 20 to 30 minutes to caramelized.  You may need to turn the heat to medium-low.  The onions are done when they are a nice caramel color. 
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  1. I love figs on pizza. Arugula sounds yummy, I usually pair it with fresh rosemary for a more autumnal flavoring. I'll have to give this a try!

  2. This pizza sounds absolutely AMAZING! Figs are prosciutto are seriously a match made in heaven! And yes completely agree with you on the sophistication part! You will never find fresh figs at TGIF or Applebees!