The other day I spotted a box of figs at Whole Foods. Yes, they were from California. Yes, I still wanted them. Yes, I bought them. Go ahead and judge me. I'm at the point in winter when I'm over apples that are totally past their peak and I am craving blood oranges and pineapple. Strawberries too. I can't take it any more. After making my case to a small jury of lemons and limes, I convinced myself that my carbon footprint was relatively impressive. So I bought the figs with pizza in mind. A pizza that I had a Liberty Tavern that still takes up space in my brain and makes my stomach growl.
Warning: the roasted garlic will stay with you and your pores for at least two days, so plan accordingly.
10 springs of Thyme (about 3 teaspoons)
1 ear of garlic; roasted
1 red onion (sliced)
2 andouille turkey sausage links (slice link into small pieces, about 1x1 inch)
2 ounces of shredded aged Gouda
8 figs (sliced)
- Heat oven to 400 degrees; Cut the top off the garlic ear, drizzle with olive oil, wrap in foil, and place in oven; this should take about ten minutes. Remove garlic when the cloves are brown and caramelized
- Over medium heat cook sliced turkey sausage links with a dash of olive oil; remove from pan and set aside
- Over medium heat saute onions in olive oil
- Meanwhile, roll out dough and bake at 375 degrees. You want to cook the crust until it's almost done
- When onions are browned and soft, add 2 tsp thyme and all of the figs; saute until figs are moist (about 1 minute)
- Remove crust, drizzle top with olive oil and 1 tsp of thyme, and add toppings, including Gouda and roasted garlic (which you can squeeze right out of the ear)
- Bake at 400 until pizza toppings are warm and crust is brown
Other pizzas from the arugula files:
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