Fig and Walnut Pizza
Sweet, salty and savory pizza, topped with caramelized vegetables, walnuts, figs and fresh mozzarella.
Servings: 8
Ingredients
- 2 tbsp olive oil
- 3/4 cup diced onion
- 1/2 cup diced fennel bulb
- 1/2 tsp fennel seed
- 2 tsp diced fresh rosemary 1 tsp if using dried rosemary
- chile flakes to taste
- salt and pepper to taste
- 1 cup walnut pieces
- 1/4 cup grated parmesan cheese
- 12 medium figs sliced or cut into chunks
- 8 oz fresh mozzarella cheese sliced and drained on paper towels
- Pizza dough for 2 12-inch pizzas, or 2 premade 12-inch crusts
Instructions
- Heat the olive oil in a small skillet over medium heat. Add the onions and fennel, stirring to coat with the oil. Brown for several minutes, then turn down the heat and cover, allowing the vegetables to cook slowly till soft, about 20-30 minutes. Stir in the fennel seeds, rosemary and chili flake, if using. Season lightly with salt and pepper, then set aside to cool.
- If a baking stone is available, place it in the oven and preheat to 450° F. In a food processor, combine the vegetable mixture with the walnuts, and process to a chunky paste. Add a tablespoon or two of water and process to achieve a spreadable texture, but don’t make it too smooth. There should still be tiny chunks of walnut remaining. Alternately, the mixture can be ground using mortar and pestle, or simply chopped together on a cutting board.
- Press the dough out into a 12-inch circle on a piece of parchment paper. If using a baking sheet, transfer the parchment to the pan. If using the baking stone, transfer the parchment to a pizza peel or pan for sliding onto the stone. Spread half the walnut sauce over each crust. Sprinkle each pizza with 2 tablespoons parmigiana cheese. Press the fig pieces into the sauce, then dot the fresh mozzarella over the top. Side the parchment onto the baking stone, or place the baking sheet in the oven. Bake until the crust browns and cheese is bubbly, about 10-12 minutes.