Fig and gorgonzola flatbread
I can never resists fresh, ripe figs when I see them. More often than not I enjoy them fresh on their own but I also make a few things with them. They are nice roasted and served with salted orange caramel, added to salad or on top of a pizza.
One thing to keep in mind about figs is that unlike other fruits, they don’t ripen sitting on your counter. They have to be picked ripe or else they just don’t ripen. So, before I buy them I look and sometimes touch them to see if they feel right: a little soft, slightly squishy, honeyed feel.
These figs were beautifully ripe with syrupy honeyed center. I used the last few to top a flatbread drizzled with honey and offset by pungent-sweet gorgonzola. You can shape the dough into a round pizza if you wish, or make it a rectangle.
Makes 2 rectangles or rounds.
1 lb Pizza dough (homemade or store bought)
8 ripe figs
coasr sea salt
Small basil leaves
Use as much as you need of the pizza dough to create two rectangles about 12 X5 inches. Size, in this case, does not matter.
Brush the dough with olive oil extending all the way to the edges.
Cut the figs in quarters and place them on the dough in a row.
Cut or pull pieces of the cheese and scatter them over and around the figs.
Drizzle the figs with honey and sprinkle with coarse sea salt.
Bake on a baking stone in a preheated 500F oven until the dough puffs up and the pizza is cooked through.
Scatter small basil leaves over.
Cut into smaller rectangles to serve.
If you like figs you may also like this: Roasted figs with salted orange caramel