Fig & Goat Cheese Pizza
This recipe came from the old Manzanita Restaurant in Healdsburg. They went out of business years ago, but one of our favorites was this recipe. Thanks to Chef Matt Paille for emailing this recipe to me in 2009. In September, it is fig season here in the San Francisco Bay Area. Black Mission Figs are beautiful this time of the year.
Ingredients for the Pizza
- Pizza dough
- Pistachio Pesto
- 2 oz Prosciutto
- 1 cup black mission figs
- 1/2 cup of goat cheese
- Extra virgin olive oil
- Kosher salt
Ingredients for the Pistachio Pesto
- one garlic clove
- 1/4 cup shelled pistachio (plain – not roasted or salted)
- 2 cups fresh basil leaves – lightly packed
- 1/4 cup olive oil
- 1/4 cup Parmigiano Reggiano Cheese
Prepare a 10-inch pizza dough of your choice. If you have an Il Fornaio restaurant/bakery near you, you can buy a pizza dough this size for about $3.00. Spread the pizza top with the pistachio pesto. Lay on the prosciutto next, then the sliced figs. Top the figs with a sprinkling of goat cheese. Place in oven on a pizza stone. Use high heat in the oven – 450 to 500. When cooked, remove from the oven and lightly douse with extra virgin olive oil and a sprinkling of kosher salt. To prepare the Pistachio Pesto, following the Basil pesto recipe, but substitute the pistachio nuts for the pine nuts.
If fresh figs are out of season try dried figs with this recipe from Bon Appetit. Fig and Goat Cheese Pizza with Arugula.
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