Fig & Proscuitto Pizza

~ Wanda ~

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My neighbor brought me some figs today that he picked from his tree. And what a coincidence it’s this weeks Secret Ingredient which is being hosted by Guilty Kitchen. I was trying to decide what to do with them and I remembered a pizza we had at McCormick and Schmick’s a while back that had figs and blue cheese. I have to say this pizza was soooo good my arm hurts from patting myself on the back….Emma had a piece and said it was good but opted for the left over ribs after that. Sean and I scarfed the rest!!!

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I had some frozen foccacia bread in the freezer that I used for the dough. I rolled it out very thin and placed it on my pizza pan and grilled it for about 3-5 minutes. I took it off, brushed with olive oil and added the topping ingredients. I then placed it back on the grill for about 8 minutes. The balsamic onions were the key, they were delicious. This is definitely a pizza we will make again.

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Fig & Proscuitto Pizza

Toppings for two 14″ pizzas place on Par-baked Crust of choice in this order:

1/2 Cup Honey Balsamic Onion Reduction recipe below

6 Fresh figs, grilled and cut in sixths

12 Slices Prosciutto, thinly sliced

1/2 Cup Crumbled Blue Cheese



2 Tbsp extra virgin olive oil brush the outer edge

Grill until brown for approximately 10 minutes.

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Honey Balsamic Onion Reduction

Yields 1 cup

1 tablespoon blended oil

4 medium onions, sliced

1 teaspoon chopped thyme

1 teaspoon minced garlic

½ cup honey

1 cup balsamic vinegar

salt & pepper

Heat the oil in a large sauté pan and sauté onions until lightly browned. Add thyme and garlic.

Cook for a minute until incorporated. Add the honey and then the vinegar. Cook until the onions are well cooked and the vinegar is reduced should cook down to 1 cup of sauce. Season with salt and pepper to taste.