With the Holiday Festivities and preparations fast approaching, it’s critical to be able to turn to simple, no-stress meals that you can whip up in an instant. After all, we all need to refuel our energy while running around shopping, decorating, and making the excited yet headache-inducing travel plans. So before Christmas, I will share this 2-part Pre-Holiday Recipes on simple yet sophisticated dishes featuring the sweet, succulent, and versatile Fig.
Growing up, the only figs I knew were Fig Newtons, which I really was not a fan of. It wasn’t until I had the chance to eat at Fig & Olive a few years ago that I realized that the sweet juicy flavor of figs could be used to complement savory dishes. So a few days ago, after finishing up my last day at work before my extended Holiday vacation (yay), I threw together a Fig Pizza, with Carmelized Fennel, Goat Cheese and Arugula. The whole process took less than 30 minutes and the result was so good that Sous Chef Brian asks for a repeat performance every day!
- 4-6 Figs, quartered (*a note – I really wanted to use black mission figs, but my grocery store didn’t have any fresh figs – I know, atrocity – so I was limited to dried kalamata figs, which surprisingly worked just as well!)
- 1/2 bulb of Fennel, sliced very thin
- 1 handful of Arugula leaves
- 1 handful of crumbled Goat Cheese
- Olive Oil, to brush pizza with
- 2 pieces of Pita Bread (yes, this is where the shortcut comes in!)
- 2 Tbsp Xagave Nectar
- 2 Tbsp Cooking Oil
- Salt & Pepper
- A few strips of Proscuitto (optional – I did it for the Sous Chef)
And Bring us Some Figgy Pizza:
- Cook the Fennel in a pan with the Cooking Oil. Sprinkle with Salt & Pepper to bring out flavor, and drizzle with Xagave Nectar to carmelize until brown.
- Brush Pita Bread with Olive oil. Decorate with Figs, Fennel, Arugula, Goat Cheese and Prosciutto. Sprinkle with Salt & Pepper
- Bake at 350 for 15-20 minutes.
Easy as Pizza, isn’t it?