Friday, August 14, 2009

Fig and Proscuitto Pizza

Got some fresh figs at the Farmer's Market last week, and thankfully, they've kept well. Tonight I tried a modified version of the pizza in either this month or last month's Bon Appetit.

I made a whole wheat pizza crust - thin - then put a little mozarella and feta on the crust, and layered proscuitto over that. I cooked it most of the way, then put sliced figs that had been soaked in sweet balsamic vinegar on top and finished cooking it. Then it came off and was topped with arugula tossed with balsamic and olive oil and some parmesan shavings. The Bon Appetit version used Gorgonzola, which would have been delicious too. Phillip ate most of it in one inhale. He loved it. And it was a great use for the figs.

For the rest of them, I'm going in search for some lamb tomorrow.

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