Fig and Goat Cheese Pizza

August 26, 2010 § Leave a comment

Figs are in season and as ripe as ever.  They are an amazing precursor to the fall flavors and I love to experiment with different ways of incorporating them into my recipes.

If you’re anything like me, you have a little bit of a sweet tooth.  Sometimes that means improvising your pizza making choices to accommodate for a little sweetness.  This recipe is fast, delicious, and sure to fulfill that sweet tooth.  When served with a salad (as described below), the combination of sweet and savory is perfection for a light dinner or dinner party appetizer!

You will need the following:

  • Pizza dough (home made or ready-made — I get mine from the refrigerated section of Trader Joe’s)
  • Goat cheese
  • Apricot preserves (NOT jam, which has a ridiculous amount of sugar — this dish will be sweet enough without it)
  • Ripe figs

For the salad:

  • Arugula
  • Tahini sauce (Trader Joe’s has a great one in the hummus section)
  • Sesame oil

How to make it happen:

Preheat oven to 325 degrees (adjust for your specific pizza dough, if needed).

Roll out your pizza dough and place on a buttered and floured cookie sheet.  (TIP: when rolling out the dough, don’t be afraid to use flour to prevent it from sticking to your hands or rolling pin.)  I like to roll the dough out with my hands to give it a less perfect and more rustic look — it by no means has to be perfect.

Once the dough is rolled out, spread 2 tablespoons of apricot preserves over the dough.  Make sure you make the layer thin — this will act as a glue to keep the toppings in place and will also give the pizza a consistent sweet and fruity flavor.

Next, place scoops of goat cheese in an even layer over the entire pizza, followed by sliced figs throughout.

Then place into preheated oven and bake at 325 degrees for about 15-20 minutes (or until the crust starts to get golden brown).

Your pizza is now done and looking fabulous:

For the salad, place the arugula into a bowl.  To prepare the dressing, for each 2 cups of salad, mix 2 tablespoons of tahini sauce with 1/2 tablespoon of sesame oil.  The sesame oil helps to cut the sharpness of the tahini and make the consistency of the mixture less like a paste and more like a salad dressing.  You may adjust the ratios to your taste — if you like the dressing to be more tart, use less sesame oil.

Pour the dressing over the arugula and you have your salad, which is the perfect accompaniment to this sweet pizza — it is the perfect combination of sweet and savory.  You will love it! 🙂

To plate, I serve the pizza with some salad on the side so that the sweet and salty flavors are both ready to play on the plate:

As an extra bonus, the pizza is great as a leftover — just make a fresh salad as the side and take it with you for lunch the next day!  It travels well in an airtight container!


WeHo Farmer’s Market Finds

March 21, 2010 § Leave a comment

I recently moved from Marina del Rey to West Hollywood, so I was a little nervous and excited to visit my new West Hollywood Sunday farmers market (located on Melrose Place & Croft).  Would the selection be as great as it was at the Main St. market in Santa Monica?  Would the veggies be as fresh?  The wait was making me very excited!

Alas, Sunday morning I walked on over to the market — it was small with far fewer vendors than the Main St. one, but the selection was great!  I could not be happier.  The fact that it was small only made it easier to get in and out very quickly without wading through the typical crowd in Santa Monica.

Here are my finds from this week’s market trip:

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