We have a fig tree, but it’s in a shaded area and doesn’t produce much fruit. My in-laws, however, make up for that, as their fig tree can produce over two pounds a day of harvestable figs. What to do with all that fruit? A fig pizza, of course.
At my interactive dinner party this past Saturday, I made three different types of pizza. Of course, there was the classic margherita variation, with tomatoes, mozzarella, olive oil, and fresh oregano instead of basil. That was well-liked, but pretty pedestrian. Then there was the roasted porcini, garlic oil, and aged provolone, which was a big hit. But the clear favorite was the fig pizza: roasted figs, prosciutto, and taleggio. Very simple. Very classic. Incredibly delicious.
I made a bunch of pizza dough using Michael Ruhlman’s guidance from his wonderful book, Ratio. It’s so much easier when you weigh things out and just remember this: 5 parts flour to 3 parts water (by weight, of course). You add whatever yeast and salt you need, of course, but using these ratios will forever be my guide.
I halved a couple dozen figs and roasted them for about half an hour in a 350 degree oven.
I then assembled the pizza (and to be truly candid, these might be more appropriately called focaccia, but there’s no need to split hairs here). Pizza dough, figs (and drizzle any fig syrup from the roasting pan across the dough), prosciutto, and small blobs of taleggio. Bake in as hot of an oven as you can until that sucker is done. Allow to cool very briefly, and enjoy.
Wow. Sweet, but not cloying. Salty. Rich. Damn good, is what it is. And so simple.