I walked right by the figs in Whole Foods on Saturday with just a quick glance. My mind was on whether or not to actually go through with purchasing the beautiful "antique" hydrangea that I had popped into my cart. It was the most gorgeous bloom with a mix of dusty pink, pale blue, light green and a rusty peach. It was $17.95!!!!! That was for one large bloom not a whole plant. While it was worth every penny, I came to my senses and headed back past the fig display to deposit the hydrangea back into its place with the rest of the florals. More focused, I couldn't pass up these dark gems. I really think they are some of the best figs we've had in many a fig season. While we ate one pint by picking one up every time we passed through the kitchen, I saved the second pint for a special treat. Yes, I purchased two pints. After all, I had returned the expensive posy!
They were too delicious to hide in a complicated recipe so I decided on a simple pizza. We were both delighted with the result.
Fig, Prosciutto and Asiago Pizza
Use you favorite pizza dough recipe or purchase pre-made.
5 to 6 fresh figs, cut into about 1/3 inch slices.
2 Tbsp good balsamic vinegar.
8 very thin slices of prosciutto.
2 scallions thinly sliced with about an inch of the green included.
About 3/4 cup grated Asiago cheese.
Preheat oven to 450.
1. Prepare enough of the pizza dough for one medium or two individual servings and bake until golden, about 15 minutes.
2. While the dough is baking, put the sliced figs into a bowl and sprinkle the vinegar over. Set aside.
3. Remove dough from oven and cover with the prosciutto.
4. Sprinkle about half of the scallions over the prosciutto.
5. Sprinkle with the Asiago.
6. Top with the sliced figs.
7. Sprinkle with the rest of the scallions.
8. Bake for about ten minutes, watching carefully, until the cheese is melted.