Since I started ‘borrowing’ my neighbors figs from their tree, I’ve been using them in all sorts of dishes from frozen yogurt to couscous to salsa and now a simple pizza. When I do venture out to have some pizza (a rarity usually with drink involved) I’ll always go for a thin crust version. Less filling, tastes great (name that ad!)
With all the figs that seem to have ‘arrived’ somehow in my possession I thought this would work great in a pizza, plus I needed something quick to make for my hungry and cranky Missus. I’ve made a similar type pizza before with lavash but I found this multi-grain flat bread version with flax, which I thought would make great alternative. (Turns out it did.) You might think this is a lot of fig but believe me it works and isn’t too sweet especially with the goats cheese. Total joy–this last minute recipe turned out brilliantly!
1 sheet wholewheat flat bread (lavash)
5-6 figs -topped, rough chop (for pizza base)
4-5 figs – topped, quartered
large handful of fresh spinach – washed, rough chop
2 oz goats cheese – crumbled
2 tbsp fresh basil – chiffonade
1 cup balsamic vinegar
1 tbsp agave
Cook on medium low heat for 10 minutes or until thickened.
TO MAKE PIZZA:
Preheat oven to 400°F.
Brush flat bread with olive oil and par bake for 10 minutes. Keep an eye on it. You just want to crisp the bread without browning too much.
Chop the pizza base figs and smear them on the crispy flat bread…GENTLY.
Layer with fresh spinach and top with quartered figs. Crumble cheese over and drizzle with olive oil. Season with S&P.
Bake in oven for 15 minutes until cheese is soft and figs are bubbling.
Remove from oven, drizzle balsamic reduction over the pizza and sprinkle fresh basil.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.