Figs are such a beautiful food. The outside a mixture of green and burgundy, the flesh inside a pretty shade of rose.
They seem to only be available for such a very short time, so when I see them, I typically buy them. And then go back two days later and grab some more. And then go back two days after that. They don’t last long around here 🙂
Besides crostini, one of my favorite ways to eat them is on pizza with caramelized onions and prosciutto. There is a lot going on with sweet figs and onions, salty prosciutto, and tangy goat cheese. It’s a fun, delicious alternative to the pepperoni or margherita that we usually make.
Serve it in large pizza form or make smaller pizzas, pizzettes, to feed a small crowd.
Spring for the imported prosciutto. It’s pricey, my store sells it for $20/lb, but you’re not buying a pound. 4 paper thin slices will run you ~$3. It’s a wonderfully salty splurge that’s worth every penny.
Fig & Prosciutto Pizzettes
Mini pizzas topped with caramelized onions, figs, and prosciutto.
- 2 large yellow onions, quartered and thinly sliced
- 4 Tbsp olive oil, divided
- 1 lb of your favorite pizza dough (I used a half batch of this recipe)
- Cornmeal for dusting
- Olive oil
- 4 slices of prosciutto, torn into pieces
- 8 figs, quartered
- 1-2 oz goat cheese, crumbled
- Heat 1 Tbsp olive oil over medium heat (I use a non-stick pan). Add the onions and stir to coat.
- Cook for 30-40 minutes, stirring occasionally, until dark brown.
- Add 1/4 cup water, stir well to deglaze the pan, and remove from heat.
- Preheat the oven to 450.
- Split the pizza dough into 8 pieces and roll out on a cornmeal-dusted surface.
- Divide the onions between each pizza round.
- Brush the edges of the dough with remaining olive oil and transfer to the oven to bake for 6 minutes (use a pizza stone or a lined baking sheet).
- Top with prosciutto, figs, and crumbled goat cheese.
- Bake for 3-4 minutes, until heated through.
- Serve warm or at room temperature.
Yields: 8 servings
Estimated time: 1 hour