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Author Notes: I’m a sucker for any type of pizza, calzone, focaccia or bready thing with toppings. Thinking of the customary pairing of fig, prosciutto and blue cheese, I tweaked the ingredients to deliver the same salty sweet intensity with a hint of thyme – an herb I’m taking a second look at nowadays instead of always reaching for the basil or Italian parsley. My toddler even tried it - ok, she took a few bites and handed it back - but I’m not giving up yet on this becoming a new family favorite – it is pizza (with bacon!) after all. - TSPBASIL
- 8 ounces fresh figs, like Black Mission (about 12), cut into eights, divided
- 1/3 cup water
- 1 1/2 teaspoons honey, divided
- 1 pound pizza dough
- 4 pieces cooked bacon, coarsely chopped
- 1/2 cup ricotta chese
- 6 sprigs fresh thyme, chopped
- 1/8 teaspoon cracked black pepper
- In a saucepan, add half of the figs and 1/3 cup water. Bring to a boil then reduce heat. Simmer for about 20 minutes, covered (or until most of liquid has evaporated.)
- Pour in a blender or food processor. Add ½ teaspoon honey and puree. Put aside.
- Preheat oven to 450 degrees F
- Roll out dough and place on baking sheet or pizza stone sprinkled with cornmeal. Spread fig sauce onto dough. Layer remaining figs and bacon over sauce. Dollop ricotta onto dough. Sprinkle with thyme. Drizzle remaining 1 teaspoon of honey over toppings. Top with black pepper.
- Bake for 20 minutes or until edge of pizza turns golden brown.
- This recipe was entered in the contest for Your Best Fig Recipe
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Of course, it involves no-knead pizza dough.
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