Pear, Pistachio, and Fig pizza
Here’s what you’ll need:
1 store bought pizza dough (Whole Foods has delicious ones, but they make 2 pizzas, so only use half)
1 cup shredded mozzarella cheese (Horizon Organic is rennet free – or use your favorite vegan cheese)
1 small yellow onion
3 tbs. fig jam (we like Organic Adriatic Fig Spread)
1 small Bartlett pear, thinly sliced
1/4 cup pistachios
2 tbs. olive oil
1/2 cup flour
A pinch of salt (optional)
A pinch of cornmeal (optional)
*For best results use a pizza stone and pizza paddle. If you don’t have either you can bake the pizza on a cookie sheet.
- Set the dough in a bowl and cover with a towel. Let rise for 3 hours or overnight if bought frozen.
- Heat the oven to 500 degrees. Set the dough on a floured surface. Knead the dough to incorporate more flour. When the dough is no longer sticky or after 10 minutes, whichever comes first, roll the dough out with a rolling pin (or a bottle of wine if you’re feeling adventurous!).
- When the dough is about ¼ inch thick lay it out on a pizza paddle or cookie sheet, making sure to sprinkle a small amount of cornmeal underneath if you’re using a paddle.
- Cut up half the onion and sauté in a saucepan with 1 tbs. olive oil over medium heat until the onions are translucent and a light brown color. Remove from the stove and let cool.
- Spread the fig jam on the dough within an inch of the edges. Sprinkle mozzarella on top. Add the onions, pear slices and pistachios. Drizzle with 1 tbs. olive oil, add a pinch of salt and use a spatula to push the pizza onto the pizza stone. If you’re using a cookie sheet just slide the sheet into the oven.
- Check the pizza every 4 minutes. Depending on your oven it should take twelve minutes or less to cook. You’ll know it’s done when the edges start to turn dark brown and the pistachios have turned dark.
- Remove from the oven, let cool for five minutes and serve.
Photos by Lindsey Hoshaw & Lana Barkhordarian Burstein