Rustic Fig and Goat Cheese PizzaPosted: July 9, 2010
Mmmm this is one of our favorite pizzas at a local wine bar, so when I found this recipe I knew I had to make it. I did use mostly ww flour and baked it in the oven but below is the original recipe from Sprouted Kitchen. Pair with a mixed greens salad and you have a perfectly healthy and filling meal!
Dough: Makes 2-3 medium sized pizzas
2 Cups Unbleached Flour-I used one
1 Cup Whole Wheat Flour-I used two
1 to 1 1/4 Cup Water
1 tsp./ Half Packet Quick Rise Yeast
2 tbsp. Extra Virgin Olive Oil
2 tsp. Sea Salt
Add any fresh herbs you wish to crust to help flavor it
12 Fresh Figs, Sliced
½ Cup Soft Goat Cheese
½ Cup Fresh Shaved Parmesan Reggiano
¼ Cup Red Onion, VERY thinly sliced-I omitted these
¼ Cup Fresh Chives
2 Cups spinach
2 tbsp. Balsamic Vinegar
1 tsp. Extra Virgin Olive Oil
Sea Salt and Fresh Ground Pepper
Turn your grill to medium high heat.
Make the dough according to instructions on Mark Bitten’s blog. Please note I used 1 Cups Unbleached Flour and 2 Cup Whole Wheat Flour. This needs to be done 2 hrs. in advance.
Divide dough and pull it out to desired size. With your hands, rub a little bit of oil on one side, and put the oiled side down on the grill. Close the lid and grill for about 3 minutes.
Flip the dough over and top with toppings. Evenly distribute the sliced figs, goat cheese, parmesan, chives and sliced red onion across the dough. Give it all a generous grind of pepper and sprinkle of salt. Close the lid and grill for another 6 to 8 minutes untill all toppings are melted and there are grill marks on the bottom of the dough.
In the meantime, toss the spinach with the balsamic vinegar, olive oil and sprinkle of salt and pepper.
Remove the pizzas and top with a hefty handful of the dressed spinach. Serve immediately!