This weekend was a whirlwind of events; and I’m glad it’s over.
My gorgeous niece, Madelyn, was very sick and was admitted into the hospital.
She was full of bruises and her blood counts were not normal. It was incredibly scary, but hopefully everything is figured out now (fingers crossed!). Her counts are still not normal, but they are improving; and that is a good sign.
Because I spent my days worrying and my evenings working, I didn’t have time to post this incredible pizza I made last week.
It was a pure pizza masterpiece.
Fresh figs are one of my favorite things. Unfortunately, it’s hard to find really good ones here in Minnesota. Because figs are so delicate, they don’t ship well. They started showing up at Trader Joes a few weeks ago–and you better believe I did a little happy dance!
But sadly, they weren’t good.
I was lucky enough to find a few cartons of them at my local co-op, and they were just right (the price was also significantly higher–unfortunately).
I sliced about 1/2 lb of figs along with some prosciutto (a very salty and thin sliced ham) and set them aside to top my pizza. I also crumbled a couple ounces of chevre (goat cheese. I used Trader Joes Honey Chevre) and chopped up some pistachios.
If you love baking or cooking with pistachios, here’s a little tip I’ve learned:
To make it easier to shell and remove that paper-like skin over the pistachio, keep your pistachios in the freezer. It seriously makes using pistachios a lot easier and takes a lot less time.
I used my go-to whole wheat pizza crust recipe. It never fails me. You can get the recipe by clicking on the printer icon below.
While the dough was resting, I caramelized some onions with some fresh thyme (leaves off a few sprigs).
I used some onions that I had left over from another recipe, so It was probably 1/2 of a large onion. I would definitely use 1 large whole onion, or maybe even 2 next time. The pizza was amazing, but more caramelized onions would have made it even better.
Once the onions were caramelized, I tossed in about 2 tbsp. of fig preserves and let it all melt together.
I thought that by adding the fig preserves to the onions instead of just spreading them out on the pizza I would get better flavor, and it might help keep the pizza from becoming too sweet.
I was right.
After my crust had been precooked for about 5 minutes (I always precook my crusts), I spread the caramelized onion mixture on top of it.
Then, I topped the onion mixture with the prosciutto, sliced figs and chevre.
I baked the pizza on a stone for about 10 minutes in a preheated 450 degree F oven.
One the pizza was done baking, i tossed on a bunch of chopped pistachios (they were previously salted and roasted) and drizzled a bunch of pistachio honey over the entire thing.
The saltiness of both the prosciutto and the pistachios really helped even out the sweetness of the figs and the onions.
The chevre added an invaluable tang.
Piyush and I enjoyed our pizza while we watched the American women win Olympic GOLD in gymnastics! So exciting!
Now, here’s to hoping this week is less stressful…
…and if you liked this pizza, you may also like my Caramelized Onion, Purple Potato and Pistachio Pizza!!!
Check it out here!