Baskets of beautiful fresh figs are making their appearance in the markets. Black mission figs roasted in balsamic vinegar, creamy goat cheese and crispy pancetta have joined their flavors to create a pizza, a sweet little Bijouxs for summer.
This little jewel of a pizza is truly a celebration of great tastes, inspired by the classic Fig & Proscuitto Pizza from Todd English and Balsamic Roasted Figs by Chef Casey Lane. Bijouxs’ Pizza with Balsamic Roasted Mission Figs unites the sweet, the creamy and the salty, with a dash of Bijouxs style including make-ahead components and a quick take on pizza dough.
The components for the pizza, the roasted figs and crispy pancetta are make ahead. First, fry the minced pancetta to a crispy brown and then roast the figs. Roasting the fresh mission figs in balsamic vinegar creates tender sweet figs and also a silky rich glaze used to enhance the flavor of the pizza. Now, if you find that after roasting you do not have enough glaze (about 2 tablespoons) remaining in the roasting pan (things always vary in cooking) here’s a fix. After removing the figs from the pan, just add a tablespoon or two more of balsamic vinegar, place the pan on the stovetop and reduce slowly, scraping and stirring to include the extra vinegar, continue to reduce until the glaze has lost the vinegar bite, just a few minutes.
The pizza dough here is a quick Bijouxs Basics version made in the food processor, of course use your own favorite recipe or check in at a local Italian or gourmet market; many sell their house pizza dough ready to roll.
To assemble the pizza, roll/stretch the dough into the desired shape, keeping the crust as thin as possible. For this Bijouxs celebration of tastes, I created two 8-inch square pizzas to fit the serving trays, cutting each into 9 serving squares, each yielding 1 fig bite per person. Of course pizza is great in any shape and one a large rustic pizza is always a win. If you find have extra dough, refrigerate it for use next day. Brush the dough with olive oil (garlic flavored if preferred), add spoonfuls of the goat cheese, sprinkle with the pancetta, and lastly top with the figs. Drizzle the pizza lightly with the remaining glaze and bake, about 6-10 minutes. The time will vary depending on the size of the pizza, and whether you cook it on a pizza stone or sheet pan, but this is quick cook pizza. I always monitor all pizza baking all the way through; things do always seem to vary with baking.
After removing the pizza from the oven, scatter the top with fresh thyme leaves and serve immediately. For a light summer meal add an arugula salad dressed with lemon juice and olive oil.
Pizza with Balsamic Roasted Mission Figs – let the celebration of tastes begin – Bijouxs.
As always, enjoy. B