Recipe of the Day | Ke Event Designs

08.24.12

Courtesy of Bon Appetit Magazine, here is the recipe of the day. Sounds really yummy and simple! We love simple!

 Fig and Goat Cheese Pizza with Arugula

Ingredients

  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1 tablespoon minced shallot
  • 1 cup dried figs, stemmed, quartered
  • 1/2 cup Marsala
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • 1 1/2 cups all-purpose flour plus more
  • 1 1/2 cups bread flour
  • 8 ounces fresh goat cheese
  • 2 cups arugula
  • 1 pear, cored, thinly sliced

Preparation

  • Heat 1/2 Tbsp. oil in a small saucepan over medium heat. Add shallot; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 cup water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft and jam measures 1 1/4 cups, about 20 minutes. Season with salt and pepper.
  • Pulse 1 1/2 cups all-purpose flour, bread flour, 1 1/2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a food processor until dough forms. Divide into 4 pieces. Wrap each in plastic and let rest until soft, 2–3 hours.
  • Preheat oven to 450°. Roll out each dough piece on a floured surface to a very thin 10″ round. Cover with a kitchen towel.
  • Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partially cook. Repeat with remaining dough.
  • Spread 3–4 Tbsp. fig jam over each crust; scatter 2 oz. goat cheese over each. Bake in batches until crust is crisp, 4–5 minutes.
  • Toss arugula, pear, and remaining 1 tsp. oil in a large bowl; season with salt and pepper. Top pizzas with salad.

Enjoy this recipe and thank you to Bon Appetit Magazine for the inspiration.

~Kia

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