I’ve been dreaming up this flavor combination for several weeks as I awaited fig season. I’m very proud of my beloved fig tree, which produced a total of 10 darling, delicious, figs in it’s first season.
- pizza dough
- 10 fresh figs, halved or quartered
- 4 oz goat cheese
- 4 slices bacon
- 1 large red onion, halved and thinly sliced
- 2 cloves garlic, minced
- 1/2 cup balsamic vinegar
Set dough ball and cheese out to rest at room temperature. In a medium skillet cook bacon, drain, cool and crumble. Remove some of the grease and cook the red onion in the bacon grease, towards the end add the garlic. Remove and set aside. Pour the balsamic in the empty pan and reduce by half over low heat until thick and syrupy. Add the onions back to the pan and stir together.
Preheat oven to 450. Roll out the pizza dough with oiled hands. Top the pizza with onions, figs, bacon, and small dollops of goat cheese. Bake for 15 minutes.
We paired this with a bottle of Jasmine Rose wine that our friends gave us from Chrisman Mill Winery in Nicholasville, KY.
My tree is of the conadria variety, the lime green fig with a soft pink interior, the darkest fig pictures is a black mission, and the light brown is the brown turkey variety that my coworker shared with me from his tree.
My fig crop
This week at the farmer’s market I picked up more local peaches (a weekly staple currently), a loaf of pain de campagne, and a bouquet of celosias.
Weekly CSA basket
- 1 lb red tomatoes
- 2 lbs roma tomatoes
- 1 lb cucumbers
- 3 - green bell peppers
- 1 watermelon