I excitedly left with a bag full of figs only to discover that they are mighty hard to freeze as the molecules within the fruit break down and they turn to mush (ahh science).
I knew I couldn’t waste these little green gems.
I’d been eying up this recipe for some time and walking in the door with one of the vital ingredients in my hand meant it was time to get out the other ingredients and give it a go.
Pizza with Fig, Goat’s Cheese and Caramelized Onion
Adapted from Donna Hay Magazine Feb/Mar 2009 Issue
1 teaspoon active dry yeast
1/4 teaspoon superfine/caster sugar
3/4 cup lukewarm water
1 1/2 cups plain flour, sifted
1/2 teaspoon rough sea salt
2 teaspoons olive oil
1 large onion, sliced half moon
3 figs, halved and ripped
Handful spinach or rocket leaves, ripped
50g goat’s cheese, roughly sliced
Balsamic vinegar and olive oil, to serve
For the dough, pour the warm water into a bowl and add the sugar and yeast. Set aside for 5 minutes until bubbles start to appear. Add the flour, salt to the bowl, mix with a butter knife until it becomes a dough. Turn out onto a lightly floured surface and knead for 5 minutes until the dough is smooth.
Place the dough in a lightly oiled bowl and set in a warm place for 30 minutes, until the dough is doubled in size.
To make the caramelized onions, place in a saucepan on low heat with a little olive oil and a lid on. Stir every minute or two to avoid burning and add more olive oil if it sticks. Allow to cook for 5 minutes until very soft. Add half a teaspoon of brown sugar and stir through. Cook on very low for a further 10 minutes, adding a little more oil as necessary and stirring occasionally.