figgy pizzaBring us some figgy pizza, oh bring us some figgy pizza, oh BRING US SOME FIGGY PIZZA… nom-nom, nom, nom, nom, nom!

This pizza is so good that it makes me want to sing! I found out a secret about the co-op. They sell figs. In 10 oz crates for $4.99!! Take that Price Chopper and your $1.50 a piece figs. I have a new favorite store.

So what on earth to do with my 10 beautiful figs? Figgy pizza! I had a delicious pizza not too long ago that was topped with figs and a balsamic reduction and I just knew that I had to recreate (and imprive upon) it.

I baked this on my pizza stone, but if you don’t have one a cookie sheet will do just fine. i thought about doing it on the grill, but it seemed easier to do it inside. i bet it would be awesome grilled though. I also shredded my mozzarella – I bought a bunch of balls when they were buy 1, get 1 and threw them in my freezer. I pulled it out this morning and left it in the fridge all day, so it was only partially frozen when I was ready to cook. That made it the perfect texture for  quick run through the food processor. Shredding the cheese made it much easier to cover the whole pie- and since this pizza is sauceless, that is pretty important.

This recipe is absolutely indulgent. And super fast to make (my favorite for a Monday night). I highly reccomend serving this with some greens dressed in a fruity balsamic.

figgy pizza 2

Figgy Pizza

  • 1/4 cup balsamic vinegar
  • 1 Tbs brown sugar
  • 1 whole wheat pizza dough
  • 3 pieces prosciutto, chopped
  • 6 oz fresh mozzarella, shredded
  • 1 oz romano, shredded
  • 2 Tbs cornmeal
  • 4 figs, quartered
  • 4 basil leaves, chiffonaded

Place pizza stone in oven and heat to 400.

Meanwhile, combine vinegar and sugar in a small saucepan and bring to a gentle boil. Turn down heat and let cook until reduced into a thick syrup – about 15 minutes.

Shape dough into a large round the size of your stone. Sprinkle proscutto directly onto dough, then spread cheese in a thin layer over the top (you may not need all the cheese). Sprinkle pizza stoen generously with cornmeal, then transfer pizza to stone. Bake 10 minutes or until crust begins to brown and cheese is melted. Add figs, then return to the oven for 3 minutes, or until figs have been warmed. Remove pizza from oven and sprinkle with basil. Drizzle with balsamic reduction.

Yields 6 slices.