We’re in fig nirvana! Our neighbor has a ginormous fig tree with more figs than they know what to do with.
Every summer we look forward to this tree bearing fruit and we battle the birds daily for these figs.
The sweetness of the figs is a perfect contrast to the salty prosciutto, sharp blue cheese, and peppery arugula, making for a delicious combination of flavors on a pizza!
No recipe is required for this pizza, use your favorite pizza dough from the grocery store deli section or freezer aisle. Brush your pizza dough with olive oil and bake at 400 degrees for 5 – 7 minutes or until the edges start to brown.
Remove your pizza crust from the oven and brush the crust with fig spread/jam for some additional fig flavor.
Microwave the fig jam briefly if necessary for easier spreading.
Top with blue cheese, sliced figs, and prosciutto.
Run the pizza back in a 400 degree oven 5 – 7 minutes until cheese melts. Top with peppery arugula, slice and serve!
If you’re not a fan of blue cheese, try substituting goat cheese or use mozzarella.
If you’re craving figs for brunch, help yourself to
Fig and Ricotta Pancakes
Or an easy appetizer,
Fig and Goat Cheese Bruschetta
If you don’t have access to a fig tree, you can find fresh figs in season at Whole Foods, Trader Joe’s, The Fresh Market, Costco or your local farmers market. Fresh figs are very perishable and you’ll want to eat them as soon as possible. Don’t wash your figs until you are ready to eat them. . .on your pizza :)
OMG! Bravo for these recipes!
YUM!!!!!! 😍😍😍😍
What a gorgeous pizza, Mary, with fabulous flavor combos!
Dear HH,
I’m forward this to you so you can read about the enormous potential for cooking with figs.
Love, AW
How beautiful and unique! Thank you for sharing this!
That pizza looks delicious! Never knew I liked figs before!
The perfect pizza! Publix had boxes of figs BOGO yesterday and I momentarily stopped, looked at them longingly and then decided I didn’t need them…head slap! I could be eating this pizza tonight if only!!! I will remedy this situation asap, thanks Mary!
Jenna
A favorite recipe! I do miss my produce at the beach, it’s so nice you can pick to your heart’s content!
These recipes all look so delicious, I wish I had a fig tree or could get some.
Fabulous flavor combo! I have never had figs, but am now on the lookout to try this and the brushetta! Thanks for your wonderful recipes!!!
I prefer Gorganzola for the cheese and I use with Dalmatian Fig spread that I make spread on Rosemary Focaccia or pizza dough. Arugula from my garden and Montenegro Procuitto! The flavour said are heavenly. The contrast of warm bread melts the cheese and the aroma of rosemary and figs is heavenly. I make also grilled first to serve with grilled meats. My Black Jack Fig is just now ripening the second crop. Yum!
Thanks for the new ideas for figs. We are fortunate to have figs for the picking in our back garden.
Last week I made fig preserves and yesterday I began the pickling process for eight pounds of figs.
The pickling recipe came from a neighbor whose Father built our house in1920. I just love the tradition of pickling figs handed down from her Mother. I would be happy to share the recipe if you are interested.
I like the way you think… Fig Goodness! I will have to borrow these recipes with pride. I did see figs at Publix yesterday!
I would love the recipe for the pickled figs, Virginia!
Virginia’s Pickled Figs handed down from Helen Mae
4 pounds ripe firm figs
4 pounds granulated sugar
1 pint white wine vinegar
3 tablespoons pickling spices
1 tablespoon baking soda
Clean figs and leave the stem attached. Sprinkle with the baking soda and pour boiling hot water to cover for 5 minutes. Wash figs.
Put spices, sugar and vinegar in a large pot and bring to a boil. Drop in figs and return to a boil, cut the heat off, cover, and let stand overnight. Bring to a boil for three consecutive days cover and let sit overnight the first two days. On the third day put up in sterilized jars, place the jars in boiling water, cover and boil for five minutes. Once out of the canner cover and let cool overnight.
Enjoy for months to come.
So nice, Virginia! Thank you for taking the time to type that out for me!!! I just love Mary’s blog. It is the ONLY one that I make time to check several times a week. We would all make the best of friends, wouldn’t we?!!
~Mary~
I never knew Figs could look so Beautiful !! I would definitely love to make the Fig and Goat Cheese Bruschetta!!
Paula
My tongue just hit my keyboard…..this might be the most delicious post ever on this blog! WOW!
On a grey damp day in the UK, a bit of sunshine on my plate ….. Off to the shops NOW !
I have tried growing figs and my poor little tree struggles every single year…Not sure what to do with it anymore…I’ve had this tree for almost 8 years now…I have had it in the ground, dug it up after a few years of it not doing anything… and put it in a large pot – it prospered for a while and now it is back to it’s listless self… It has only given us two figs in two years!!!
I will now quick my whining and say…I would love that pizza or the bruschetta regardless of which cheese used!
What a lovely, very different, topping for a pizza. Sounds delicious. Thanks for sharing.
I never thought of figs on a pizza…it looks amazing!!!…I went to a cooking class/dinner locally and the dessert was Ocracoke Fig cake….I never knew the fig trees on that island dated back to the 1700’s….love figs!
How great to have access to fresh homegrown figs. I have a few left and this looks like a perfect place to use them.