Fig and Blue Cheese Pizza

Getting Figgy with it

Perhaps one of the greatest summer delights are fresh figs.  These rare and seasonal treats are hard to come by but thanks to modern markets you can find the dried fig pretty much anywhere.  I have heard from many people that they don't really know what to do with figs, especially fresh ones.  Personally I have never had that problem, I'm lucky if I don't eat them all on my way inside from picking them!  This recipe will blow your mind and create a fig fan out of even the biggest skeptic.

Every weekend we make pizza and I have to say I love every aspect of it.  The dough, the preparation, the hot oven, the creativity, the versatility of toppings and the crunch of the crust.  Whole wheat crust dough and part skim mozzarella transforms a typical diet saboteur, into a guilt free favorite.  Topping a pizza with figs, blue cheese and caramelized onions will make you want to start a pizza tradition of your own!

  

Pizza Dough:

1 T honey

2 T yeast

1 1/3 C water

2 3/4 - 3 C King Arthur whole wheat flour

1 tsp kosher salt

Pizza Toppings:

Half of a red onion cut into slices

1 T balsamic vinegar

1 clove garlic diced

1 sprig of rosemary diced

6 oz sliced part skim mozzarella

3 T blue cheese

6 fresh or 12 dried mission figs quartered

Directions

In a measuring cup place honey and water warmed to 112 degrees and add yeast.  Allow yeast to "proof" by creating a foam on top of the water.  In stand mixer with dough hook attachment add 2 C flour and salt, slowly add water until thoroughly mixed.  Continue adding remaining flour until dough consistency is achieved.  Shape dough into a ball and lightly coat with olive oil and cover with plastic wrap and towel.  Allow to rise overnight in refrigerator, best if left for 2 nights to achieve more sour flavors.

Preheat oven with pizza stone to 474

Warm a skillet, add 1 T olive oil and sliced onions.  Lightly salt and allow to cook for 7 minutes or until fully caramelized.  In the mean time roll out dough onto well floured pizza peel or paddle.  Top crust with garlic, rosemary, balsamic vinegar and salt and coat entire surface, lightly salt and pepper.  Arrange mozzarella slices to mostly cover and top with onions and figs.  Rapidly slide assembled pizza onto hot pizza stone and cook for 12 minutes or until crust is done and cheese is bubbly.  Once out of oven sprinkle blue cheese crumbles on top and lest rest for 3 minutes, slice and enjoy!

If you don't have a pizza peel or stone (go buy one) but if you must make this pizza first, assemble pizza on pan and bake in oven for 18-20 minutes.