Fig season is upon us, which may be an odd statement depending on where in the world you may be located. I have mentioned previously that I grew up in Kansas and the only thing fig I had ever been exposed to was Fig Newtons. After relocating to California (more years ago than I care to admit), I tasted my first fresh fig and I was hooked!
Figs are fairly common in Northern California. Fig trees grow by the dry creek at the end of my block. There is a park relatively close to my house with a white figs tree (they are really green, but called white for some reason). My husband has planted three fig trees in our tiny California yard (two in back, one in front). They have just started to produce enough figs that we don't have to fight over them. We do a pretty good job consuming as fresh figs from our tree sharing an appropriate amount with the birds, of course.
A co-worker recently brought in a load of figs that were still sitting on the community counter at the end of a Friday afternoon so I felt obliged to find a good use for them.
DISCLAIMER: This pizza is NOT appropriate for those who do not have adventurous taste buds!
When we sat at our dining table to eat, my 12-year-old declared that this pizza has too much going on with all the different flavors. My older daughter loved it, as did my husband and I. So, if you are adventurous, add this to your list!
INDIVIDUAL FIG, GORGONZOLA & CARMELIZED ONION PIZZAS
- One recipe Basic Pizza Dough or 1 pound store purchased pizza dough
- 1/2 cup gorgenzola cheese, crumbled
- 4 oz. fresh mozzarella cheese, thinly sliced
- 8-12 fresh figs, sliced
- 2 cups baby arugula (optional)
- 1 tablespoon balsamic vinegar (optional)
- Preheat oven to 425F.
- Divide dough into eight equal portions. Roll each portion into 6-inch round and place on parchment lined cookie sheets.
- Top each dough with caramelized onions, gorgenzola cheese, mozzarella and figs.
- Bake 8-12 minutes or until done.
- If desired, top baked pizzas with arugula and balsamic vinegar.