Figs

I had the most amazing fig a few weeks ago and I've been keeping my eye out for figs. The incredible thing about figs is that every fig tree tastes different depending on the conditions the tree grew in. I was excited when I saw figs at Whole Foods. They looked under ripe and not that great, but I couldn't help myself.

Compulsive buy.

I've wanted to make pizzas for a while and I thought it'd be wonderful to use figs as a starting point and go off that. I choose a danish blue as my cheese, and I love drizzling it with this spicy (almost cinnamony) mesquite honey a friend gave. The sweet and savory. Of course I had to also use prosciutto. (Figs stuffed with gorganzola wrapped in prosciutto is one of my favorites!) I rolled out a whole wheat dough from Whole Foods and brushed it with olive oil. Crumbled the danish blue (do it when its cold) all over the pizza, arranged wedged pieces of fig and dropped loose balls of prosciutto all over. Finished it off by drizzling it with mesquite honey. Bake. Pizza one done.

I had gotten a second dough in case the Jew decided he wanted to make a pizza, but K suggested using some of the fresh squash blossoms from the garden. We threw together an amazing squash blossom pizza with cherve and drizzled balsamic. OMG amazing.

Here's a pic of a dinner that followed. With prosciutto on the pizza. We made a kale salad and quinoa with anchovies and sweet peppers from the garden.