As winter begins, I’d like to reflect on one of my favorite foods that I will miss as the weather turns cold – fresh mission figs! In the Wood Stone style, I’ve been eating them on pizza, and this recipe features some of the best flavor pairings I’ve found for figs. Try it instead of figgy pudding for the holidays this year.
-Chef Travis
- 1, 8 oz. wood stone dough ball
- 2 black mission figs, cut into 6 wedges
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons goat cheese
- 1 tablespoon grated pecorino
- 2 ounces prosciutto or speck, torn into ribbons
- 1 teaspoon fresh rosemary, minced
- Drizzle balsamic glaze
Toss fig wedges lightly with olive oil and roast in the saute zone of the oven, turning as needed until caramelized – approximately 3 minutes.
Flour the dough ball and stretch until approximately 10-11” in diameter. Brush the crust with olive oil, leaving the outer ½ inch dry. Top with pecorino, crumbled goat cheese, prosciutto ribbons, and roasted figs. Bake at approximately 550° F, turning once, until pizza crust is nicely colored on the top and bottom. Remove from oven and rest on a perforated surface for approximately 1 minute, until no longer steaming. Top with rosemary and drizzle with balsamic glaze.