April 18, 2009

It’s not a Cookie, it’s a Fig ……Pizza?

The Husband and I are obsessed with Pizza. He likes to follow tradition, but once in a while, I veer him very far off of the trail of tradition. On this most recent treck, we were both glad that we took the road less taken. The dinner only took about 40 minutes from start to finish but once you have a small batch of fig spread ready, this pizza is a 15 minute meal. A perfect weeknight treat!

Fig and Three Cheese Flatbread Pizza



2 Store-bought Naans or other Flatbreads
Fig Spread (Recipe Below)
Blue Cheese, Crumbled
Goat cheese Dollops
Parmesan, Grates
Sliced red onions
Salami or Pepperoni Slices
Chopped fresh parsley

Preheat the oven to 400 degrees. Spread the desired amount of fig spread on the flatbreads and top them with the cheeses and toppings. Bake for about 10-15 minutes until cheese is slightly melted and flatbreads are crisp.

Fig Spread
1 10-oz Package Dried Figs
1¼ Cup Water
up to ¼ cup Sugar, if desired ( I don’t think you need it)
1 Tablespoon Lemon Juice
1 pinch Salt

Remove the stems from the figs and slice the figs into quarters. Add the sliced figs to a saucepan and add the water and the sugar, if using. Bring the figs to a boil over medium heat and let them simmer for about 20 minutes, stirring occasionally. Once almost all of the water is gone from the pan, remove the figs from the heat and let them cool slightly. Add the figs, lemon juice and salt to a food processor bowl and process on high for about 2 minutes, adding water as needed until the mixture is the consistency of jam. Refrigerate for up to 4 weeks.

Use the Fig Spread on toast or a sliced baguette, top crackers and brie with a dollop, or slather it on a flatbread and make a Fig and Three Cheese Flatbread Pizza.

1 comment:

Sophie said...

MMMMMM...Jacky, it is a lovely flatbread! Yum! I love the flavours!