This last Friday night for me, turned out to be a rarity in my life, a "girls only night". With Johne on his Antiques Road Trip adventure, and the weather shape-shifting towards autumn, it was the perfect opportunity to get together with Trace. As she is one of my favorite foodie fans.... I decided to try out a new pizza recipe on her.... plus, I had these gorgeous green organic figs.
Trace arrived soon after her work day ended, I put the pizza dough on to rise and as a double bonus, I was able to apply my Shoden Reiki training and do a healing session for her. With the aspen’s quaking and wind chimes as background music, it was a great experience for both of us. The rest of the evening (actually she ended up staying for the weekend) was filled with great conversation, laughter and a yummy dinner. Pizza recipe as follows:
Spelt crust (this can be easily adapted for those who don’t or cannot eat gluten)
7/8 cup of warm water (110 degrees works best
2 teaspoons of active rising yeast
1 teaspoon of sea salt
1-2 tablespoons of extra virgin olive oil
2 ¼ cups of spelt flour
Place warm water in a mixing bowl, gently add the yeast, let proof (sit) for 10 minutes.
Add in the remaining ingredients and if required use the full amount of olive oil
Knead until the dough pulls away from the mixing blade
Place in a well oiled bowl, and let sit in a warm spot for an hour
Remove from bowl, prepare surface for baking the pizza on
Last night, I used a large piece of foil, coated with olive oil, sprinkled with organic blue corn meal
Gently massage the ball into a large circle (or dare to be different and do a square), patting out into the desired size of pizza (could do two small crusts instead). Gently brush with olive oil, set aside until ready for toppings.
Pizza topping
8 luscious green figs - cut in half
½ of a red and white onion, sliced thin
6 leaves of fresh basil
¼ cup (or more desired on taste) of gorgonzola
½ cup of freshly grated parmesan cheese
½ cup of Tillamook Italian cheese (blend of mozzarella, smoked Provolone and parmesan)
Note - you can use more of the cheeses depending on taste
Johnny’s garlic seasoning
To caramelize the figs
1/8 cup of olive oil and honey, blended together
1 Tablespoon of Balsamic vinegar
1 teaspoon of fresh chopped rosemary
1 teaspoon sea salt
1 Tablespoon of Marsala (sweet) wine
Coat the bottom of a heavy skillet (I used cast iron) with the above mixture
Place the seed side down in the mixture
I used our outdoor grill for this piece at a 400 degree temperature
Cook the figs, watching carefully for 15 - 20 minutes
The mixture will thicken towards the end, when it does add in the Marsala and cook on a high temp, to glaze the figs
Remove from pan, place on plate and set aside
This can be done several hours in advance for ease of prep
To caramelize the onions
1 Tablespoon each, butter & olive oil
Melt in a skillet, add the onions, coat well, add in 1 Tablespoon of organic turbinado sugar and
1 teaspoon of fresh lemon thyme
Cook and caramelize for at least 15 minutes (can do longer)
Building the pizza!!
Lightly sprinkle part of the parmesan cheese on the crust
Place the caramelized figs on top
Place the caramelized onions on top
Crumble the gorgonzola on top of above figs/ onions
Sprinkle remaining parmesan and Italian blend and a wee bit of Johnny’s garlic seasoning for
extra zip.
I grilled the pizza on our outdoor grill at 400 degrees for 20 minutes, rotating it to get an even bake. As an alternative you can bake in the oven, same temp and same format.
Remove, slice and ENJOY!
AND as my favorite kitchen hero, Julia says…..”Bon Appétit!”
