Friday, July 23, 2010

Fig, Basil and Goat Cheese Pizza

As seen on www.ediblesantafe.com...


Fresh figs are a rare treat, unless you happen to have a fig tree, because they are so delicate that they don't travel well. Last week I was lucky enough to buy some from Lloyd Kreitzer, "the fig man" at the Nob Hill Growers' Market. If you get up very early, you might be able to snag some at the Downtown Growers' Market, but he always sells out fast! Lloyd propagates and sells over 50 different varieties of fig trees. 

This pizza is based on one I had at Seattle's Cafe Flora, an amazing vegetarian restaurant. Fresh figs with basil, balsamic vinegar, and fresh goat cheese from our local Old Windmill Dairy combine for a taste sensation! I've included a quick recipe for pizza dough, but more often I just buy a dough ball from Il Vicino Pizzeria.

Dough:
1 package active dry yeast
1 t. sugar
2/3 C warm water
1 2/3 C. all-purpose flour
3/4 t. salt
2 t. oil

Combine the yeast, sugar and warm water and let stand until foamy, about 10 minutes. Mix the flour and salt in a food processor or bowl. Add yeast mixture and mix thoroughly (or process for 45 seconds, until the dough pulls away from the sides of the bowl). Add oil and knead or process for about a minute. If the dough sticks to the sides of the bowl, add more flour. Roll out to about 12 inches on a floured surface. Place on a lightly oiled pizza pan.

Toppings:
1 T. olive oil
1-2 cloves garlic, minced
6 fresh figs, quartered
1/4 C. fresh goat cheese
2 T. fresh basil, sliced into ribbons
1-2 T. balsamic vinegar
A few grinds of black pepper
Salt

Brush the olive oil on the pizza dough, then sprinkle the garlic over it. Arrange the figs on the dough, drop little bits of goat cheese all over, sprinkle the basil and balsamic vinegar over everything. Top with a few grinds of black pepper, and salt if desired. Bake at 450F for 20 minutes, or until crust is golden-brown.
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