Figgy Pizza


I like homemade pizza beyond reason, but I like it even more when I can come up with seasonal topping ideas.  Tomatoes and basil can only get you through so many months before it's time for heartier Fall food.

This little Autumn gem, while certainly not all that original, was very tasty.  I think figs "have it all" as far as food goes.  Not only are they good, they're beautiful too--just look at that ruby color!  

Here's how I put together my "figgy pizza":  

  1. Whip up your favorite pizza dough.  (Mine is described here.)
  2. Quarter up a half-dozen or so figs, slice an onion, and chunk up the better part of a wedge of Brie.
  3. I always give my crust a head start by letting it bake (in a 400 degree oven) for about five minutes before I pull it out and add the toppings.  I like to sauté the onions a little before hand too.
  4. Add toppings to hot pizza crust.
  5. Bake for another 10-15 minutes, or until the crust starts to get nice and brown around the edges.

Result: A just-a-little sweet, gooey, September-appropriate pizza, which--if your weather is as beautiful as ours has been--I strongly suggest enjoying outside.