Figs are such a beautiful food. The outside a mixture of green and burgundy, the flesh inside a pretty shade of rose.
They seem to only be available for such a very short time, so when I see them, I typically buy them. And then go back two days later and grab some more. And then go back two days after that. They don’t last long around here
Besides crostini, one of my favorite ways to eat them is on pizza with caramelized onions and prosciutto. There is a lot going on with sweet figs and onions, salty prosciutto, and tangy goat cheese. It’s a fun, delicious alternative to the pepperoni or margherita that we usually make.
Serve it in large pizza form or make smaller pizzas, pizzettes, to feed a small crowd.
Spring for the imported prosciutto. It’s pricey, my store sells it for $20/lb, but you’re not buying a pound. 4 paper thin slices will run you ~$3. It’s a wonderfully salty splurge that’s worth every penny.
Fig & Prosciutto Pizzettes
Mini pizzas topped with caramelized onions, figs, and prosciutto.
- 2 large yellow onions, quartered and thinly sliced
- 4 Tbsp olive oil, divided
- 1 lb of your favorite pizza dough (I used a half batch of this recipe)
- Cornmeal for dusting
- Olive oil
- 4 slices of prosciutto, torn into pieces
- 8 figs, quartered
- 1-2 oz goat cheese, crumbled
- Heat 1 Tbsp olive oil over medium heat (I use a non-stick pan). Add the onions and stir to coat.
- Cook for 30-40 minutes, stirring occasionally, until dark brown.
- Add 1/4 cup water, stir well to deglaze the pan, and remove from heat.
- Preheat the oven to 450.
- Split the pizza dough into 8 pieces and roll out on a cornmeal-dusted surface.
- Divide the onions between each pizza round.
- Brush the edges of the dough with remaining olive oil and transfer to the oven to bake for 6 minutes (use a pizza stone or a lined baking sheet).
- Top with prosciutto, figs, and crumbled goat cheese.
- Bake for 3-4 minutes, until heated through.
- Serve warm or at room temperature.
Yields: 8 servings
Estimated time: 1 hour