Figs are having their autumn moment!
And I’m majorly feeling the pressure. Figs bring on a case of cook’s block for me every time. It’s like writer’s block, but with ingredients.
My knee-jerk reaction is to slice them open and eat them on their own, but I also don’t want to miss the opportunity to cook with them.
I agonize over what I can make with these revered little parcels. I want something a little different, but I also want to maintain the fig’s natural flavor and texture. You know, treat them right.
I think it’s best to keep it simple. They’re perfect on toast with ricotta and drizzle of honey. Or sliced with a little sweet cheese on each piece, canape style.
One of my favorite simple short-cuts is using thin pita bread as a quick pizza crust. This time, I decorated them with complimenting flavors like goat cheese, caramelized onion and of course, figs. Top with some mesculin greens tossed with a little olive oil just before serving and we’re in business!
Boom. Celebration of figs.
Fig and Caramelized Onion Pita Pizzas
(makes 2 pizzas)
– 2 pita breads, poked with a fork*
– 1 large red onion, sliced thin
– 1 tablespoon olive oil, plus more for greasing and garnishing
– 1 tablespoon balsamic vinegar
– 2-4 fresh figs, sliced into discs*
– 1/4 cup crumbled goat cheese
– 1 tablespoon chopped walnuts
– 1/2 teaspoon chopped rosemary
– salt and pepper, to taste
For salad topping
– 1 cup mesculin greens or arugula
– 1 teaspoon olive oil
– salt and pepper to taste
To caramelize the onions, heat a tablespoon of olive oil in a large pan over a medium high heat. Add onions, salt and balsamic vinegar. Reduce heat to medium and cook, stirring occasionally, for 15-20 minutes until browned and completely soft.
Preheat the oven to 200 C/400 F.
Prepare a baking tray by coating it in a small amount of olive oil. (This helps the pitas crisp up without becoming brittle.)
Put together your pizzas, starting with spreading the caramelized onions on the pitas. Top with sliced figs, cheese and nuts. Sprinkle with rosemary, salt and pepper and drizzle each pizza with a small about of olive oil (about a 1/2-1 teaspoon for each pizza.)
Bake in the oven for 10 minutes, until everything is heated through.
In a bowl mix greens with olive oil, salt and pepper. Top heated pizzas with the greens and serve immediately.
– Putting little holes in the pitas prevents them from ballooning in the oven.
– The amount of figs you’ll need depends on the size of your figs and of your pitas. I only used two figs for the pizzas pictured.