Fig and Chevre Pizza

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More With Figs

• Lidia Bastianich's take on figs and sandwiches
  

• Fireplace Duck with Lemon Whiskey Fig Sauce
  Featured at Green Street Cafe in Late Fall

This recipe is a delicious blending of sweet and savory.  The natural sugars from the figs, creaminess from the chevre are a delicious pairing for the sensational saltiness of the prosciutto.  It is a nice easy weeknight meal that becomes a romantic date dinner when accompanying a salad and bottle of lucious wine.  A simple and stylish appetizer this recipe is terrific for a holiday gathering.

• 6 dried mission figs, chopped
• 1/4 cup water
• 1 tbsp Balsamic Vinegar
• 1 package Pizza Dough, prepared
• 1 tbsp Herbs de Provence
• 1 tbsp Grapeseed or Canola Oil
• 6 slices prosciutto, cut in thin strips
• 1 Leek, thinly sliced
• 1/2 cup fresh chevre

In a small bowl add fried figs, water and balsamic vinegar.  Microwave on high for 2 minutes or allow to sit over night.  Preheat oven to 400 degrees F.  Increase oven temperature to 450 degrees F. Grease 9x13 pizza stone or baking sheet. Press the dough onto stone or pan, sprinkle the Herbs de Provence and Oil over the top of the dough.  Bake for 20 minutes.

 Using a pizza cutter slice the dough as you would for a pizza.  Leave slices as they are on the pan.  Distribute figs over the toasts. Top with chevre, prosciutto and leeks. Return to oven for another for 10 minutes, checking occasionally, or until the goat cheese begins to melt.   Serve warm or cold.

Try going gluten free with this recipe, use the pizza dough mix we link to.