Gourmet Fig Pizza looks like a small pizza, but with a unique, distinctive taste. A bit sweet, savory, and spicy, it tastes like nothing else. Cut into sections for great appetizers or serve whole for lunch.
I happened to have access to an almost unlimited amount of fresh figs this past week – which I love – so after eating a few dozen as I picked them off my sister’s tree, I made this recipe. Tom Butler invented the recipe. Figs are really quite different from any other fruit, and help make this recipe really special. I might try making this with peaches. This is a pretty easy recipe, but I wouldn’t hesitate to serve this at a fancy dinner. As for the cheese, it absolutely needs a very sharp cheese on top – I used Aged Old Amsterdam Gouda, but it doesn’t matter what kind you use just so it’s sharp rather than mild.
I don’t think anyone grows figs in Colorado, but you can buy them at Whole Foods. Let me know what you think of this, ok?
- 4 pita breads
- 1 tbsp butter
- ½ medium red onion, sliced thin
- ½ cup red wine
- 1 tsp honey
- 2 tbsp balsamic vinegar
- 3-4 tbsp diced green chiles
- 4 large figs
- about 8 slices provolone cheese
- about 2 oz very sharp aged cheese or blue cheese
- Preheat oven to 350 degrees.
- Slice the figs in about ¼ inch slices and set aside. Cut the sharp cheese into small slices and set aside.
- Arrange the pitas on a cookie sheet and top with the provolone cheese just so each pita is covered with 1 layer of cheese.
- In a medium skillet, sauté the onions in the butter until soft.
- Add red wine and honey and cook over medium heat about 5 to 10 minutes to reduce and caramelize.
- Add the balsamic vinegar and green chiles and cook another 2 minutes to blend and reduce further.
- Top each pita with a layer of the caramelized onion chile mixture.
- Add a layer of sliced figs, then top with the slices of sharp cheese.
- Bake for 7-10 minutes or just until the sharp cheese is melted.
- Cut each pita into 4 sections and serve.
- Enjoy!
I happened to have access to an almost unlimited amount of fresh figs this past week – which I love – so after eating a few dozen as I picked them off my sister’s tree, I made this recipe. Tom Butler invented the recipe. Figs are really quite different from any other fruit, and help make this recipe really special. I might try making this with peaches. This is a pretty easy recipe, but I wouldn’t hesitate to serve this at a fancy dinner. As for the cheese, it absolutely needs a very sharp cheese on top – I used Aged Old Amsterdam Gouda, but it doesn’t matter what kind you use just so it’s sharp rather than mild.
I don’t think anyone grows figs in Colorado, but you can buy them at Whole Foods. Let me know what you think of this, ok?
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