Pizza with figs, cheeses, arugula, and caramelized onion – 8 September 2017

I decided to make this pizza as a good way to use up the gorgonzola dolce in the fridge. Then it turned out I didn’t have quite enough of the cheese, so I made two slices-worth of the pizza with some of the remaining Monte Enebro aged goat cheese. Since it was bought to use with figs, I figured it would work, and I did like it, though D thought it wasn’t sweet enough. Also thought to use up the rest of the arugula, and yes, of course, I didn’t have enough of that either, and bought more when I went to the Bowl for milk and Silk and other stuff.

I used I think 6 or 6 1/2 (tested part of one 🙂 )modestly-sized figs from the Bowl (“other stuff,” indeed. Hm.),quartering them lengthwise and then cutting in half across the waist, to make 8 pieces from each fig. Since last time I tried to make such a pizza we thought it was not as rich and interesting as it could be, and also b/c the figs really were not super sweet and yummy (some were, more weren’t), I decided to try marinating the fig pieces in the marinade for Gerald Hirogoyen’s figs and Monte Enebro recipe, which is equal parts sherry and sherry vinegar. I used 2 tsp each for these figs – just a bit much, but ok. When I was about to put together the pizza I spooned the figs into what must really be a deep fryer – about 3/8″ grid of wire – (but we don’t deep fry) to drain off the excess.

I cooked about 3/4 of a monster onion, quartered and thin sliced, in about 1 Tbsp olive oil and at least on Tbsp butter, probably more like two, for a long time on med, them med-low, salting a bit but not much. The onion weighed over 1 1/2 lb, and I cooked 1 lb 6 oz of it. Probably used about 3/4 of it on the pizza, and that worked, so go for maybe 1 lb onion (after trimming – onion actually in the pan) or slightly less. Probably cooked the onion at least a half hour, maybe more than that. The onions were down to brown by that time, which they didn’t get to the time most recent time I made this pizza. I stemmed and washed 2 cups of baby arugula from the Bowl, and while the pizza was cooking, tossed it in a dressing of 1 tsp balsamic vinegar and 1 tsp olive oil. I ended up using less than this and I think that was a good idea. Perhaps start with more like 1 1/2 cups arugula.

I grated about 3/4 of the 4 oz mozzarella onto the pizza, daubed on the onions (cook them early enough that they are cool and can be picked up with fingers – much easier that way), then distributed the figs, and dotted on something less than 1.5 oz gorgonzola dolce. Realized that was not enough, so I arranged the gorg on about 3/4 of the pizza and cut pieces, without rind, of the Monte Enebro for the other 1/4 pizza. I cut the pizza and then put on the arugula, and that worked well. Have to remember that. I made sure each of us got one pice that had Monte Enebro. D thought it was not as good – not sweet enough – but I really liked both the Monte E and the gorgonzola dolce parts a lot.

This pizza could have prosciutto on it too, but I didn’t bother and it doesn’t need it. If any, one piece and small torn segments would do nicely.

I was looking for a Verdejo to serve with this since that was what we had with a similar pizza at Pizza Moda, but we apparently don’t have any Verdejos. So I brought up two Gascognes. D chose this wine, an Eric Stauffenegger import that we’d had before. It says Haut-Marin, Cuvee Marine 2016. It was crispy and nice to drink, but probably not quite optimal – neither the wine for the pizza nor the pizza for the wine.



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