Figgy pizza?

Ooh, I love a fig; creamy, sticky, sweet, not to mention super high in calcium and fiber! They somehow make your mouth feel like honey... maybe I'm alone in that. Anyway, in October, these precious little gems get down to around $2 a pint, so I try to put them in everything. And on everything. Pizza night!!


By now, we're making our own pizza dough, right? Yeah, I know, I'm still cheating sometimes and buying the pre-made in the whole foods case. It's so good! And as cheap as I am, I hate smelling yeast on my hands. I'm so not a baker.

Let's talk about balsamic reductions. This can be delicious or disaster. The best advice I have is: don't cook it until it's syrupy, this will ALWAYS burn. You'll need to reduce until about three quarters down, then turn off the heat. Once you get this down, you can use it on fresh fruit, grilled fish, add extra sugar in or some liquor and glaze everything in sight.

So, get your dough ready and spread it out with some olive oil. On top, I put some cashew ricotta, but feel free to use whatever cheese you're into at the moment. Slice your figs and spread them out on top, I also sprinkled some finely chopped fresh rosemary on top with some kosher salt. Pop in the oven at 400 for about 10 minutes.



While that's in there, start your reduction. One cup of an at least mid grade quality balsamic vinegar should do. Use a saucepan that's more wide than tall, sprinkle in just a little sugar and a stem of rosemary (optional!). With the heat on medium-low, simmer away until, well, I already told you this.

Once your pizza comes out, drizzle with a knife across the entire thing, slice it up and lick your fingers!