Fig & Brie Cheese Pizza – Summer isn’t over yet!

by on September 15, 2009

figs

We were ready for Autumn, or what ever version Southern California is capable of, and looking forward to pumpkins, apples and the cooler dry air that marks our fall. However the weather has been indecisive about what season it wants to represent, or maybe it was one last summer  ho-rah, because we were just inundated with several weeks of hot, 90°+ sunshine.

Unfortunately, our extension of hot days and plenty of sunshine is playing tricks on the garden. Our tomatoes have found their “second wind” and are now producing way more flowers and growth than ever before. The eggplant and zucchini are plump and adorable and our huge fig tree is offering sweet love to us admirers below (and unfortunately also to the squirrels up above – cheeky, little bastards!)

fig brie pizzaFig with Brie and Grapes, brie and thyme pizza toppings

Obviously, if the garden says it’s still Summer, than we’ll heed to their call and bounty.  We’ll continue harvesting everything that was supposed to grow in August well into October. So it’s time to pull out the pizza dough and make some pizzas with all the gorgeous figs in the garden.

We even tried the pizza with some grape toppings and they come out delicious! The  pizza possibilities are endless.

-Diane

**Pardon the interuption.  It’s Todd here and I wanted to chat a bit about pizza.

Making your own pizza crusts is super simple, especially after adapting in the methods from the internet cult favorite bread book Artisan Bread in Five Minutes a Day. Here’s our recipe for a thin crust pizza dough, but after chatting with Nancy Silverton just before our Japan trip, she had described a technique for a focaccia crust she saw in Italy which peaked our intrigue.  When we come up with a recipe we love for a plump, thick crust, we’ll post about that as well.  If anyone has a dough recipe that they are mad over, please feel free to share it in the comments.

For our thin crust pizzas, I picked up a lovely little trick while working in the restaurant underworld. We’ll make a batch of 5-6 crusts, par bake them, then freeze the crusts for future use.  When you are pizza starved, take a crust out of the freezer, crank up the oven to 450-500°F, and while your oven heats up and the crust thaws a little, prepare your toppings. Brush the crust with touch of olive oil, put on your toppings, toss in the oven and in 5-10 minutes the pizza is ready.

Now back to the regularly typed commentary…

“Pizza with figs? Grapes!?” you may be wondering with a bit of skepticism.  “Yes!” we say.  Heartily, yes.

It isn’t that bizarre when you compare figs to a classic pizza topping, tomatoes.  Tomatoes are, after all, a fruit not all that different from figs in texture and sweetness. The grapes came out pretty tasty, too.  Their flavor profiles are a bit different from tomatoes, and that is where the brie cheese comes in.

Fruit with brie cheese pair wonderfully together in sandwiches and salads. Topping them on pizza is even better, where the cheese is able to melt and the fruit roasts down to expose its nectary sweet sugar flavors. The thin, crisp crust of the pizza provides the perfect delivery of Autumn/Summer’s bounty.

fig brie pizza

Fig & Brie Pizza Recipe- or with grapes

Yield: 1 Pizza

Total Time: 15 Minutes

If you must, call this a recipe. But really, it's more of a list of toppings and simple assembly. Get creative and try it with other fruits!

Ingredients:

  • Par-Baked Pizza Crust
  • Brie cheese, thinly sliced
  • Handful of ripe figs/grapes, sliced
  • tomato sauce
  • olive oil
  • fresh basil (optional)
  • fresh cracked pepper (optional)
  • sea salt (optional)

Directions:

Pre-heat oven to 450 degrees.

  1. Brush pizza crust with olive oil. Add a thin layer of tomato sauce, then place brie and figs on crust. Sprinkle with fresh cracked pepper & sea salt, if desired.
  2. Place crust on baking sheet lined with parchment paper.  Bake in oven for @ 10 min. or until crust is nicely browned.
  3. Remove from oven, & finish with fresh basil, if desired.
Recipe Source: WhiteOnRiceCouple.com.

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{ 32 comments… read them below or add one }

1 Connie C September 15, 2009 at 2:34 pm

I cannot imagine a pizza with fruit toppings, having been used to the traditional pizza, but what is even more unimaginable is bitter melon as topping which I had on a very thin crust pizza, in a cafe in northern Philippines. It worked well with whatever other ingredients it had, tomatoes, onions, with a little bit of anchovies even. I was too busy munching to mind the other ingredients. It surely was a pleasant surprise and a wonderful culinary fusion discovery…..Italy meets Ilocandia! (Northern region of the Philippines).

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2 Lisa@The Cutting Edge of Ordinary September 15, 2009 at 2:51 pm

I love figs!! Wait let me say that louder… I LOVE FIGS!!! I just bought some fig preserves and I’m tellin’ ya, I could eat the whole jar. Figs on pizza – amazing! I started my fig this year and it tripled in size this summer. In a month or so he’ll have to get wrapped in a blankie and put in the shed to go dormat. Prolly don’t have to do that in Cali huh??? LOL.

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3 toontz September 15, 2009 at 3:47 pm

Oh, wow, this sounds great. I have to admit my exposure to figs has been in the newton way. How do you tell if a fig is ripe or not? (Since I will be shopping in Wisconsin).

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4 The Gardener's Eden September 15, 2009 at 5:12 pm

Very, very pretty… very, very California looking pizzas. Figs! And why not? Pineapple has always been great on a Hawaiin pie. I agree, the possibilities are limited only by your imagination, (and perhaps courage) ! Boldly go forth where no Jersey Pizzaria has gone before.

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5 Divina September 15, 2009 at 5:38 pm

I love figs. I haven’t eaten figs in such a long time. Figs don’t grow in a tropical country and I miss them so much most especially when I see a fig recipe. This one is really tempting and the figs are just beautiful.

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6 liz September 15, 2009 at 5:40 pm

OMG! Figs – just picked the first batch off my tree this weekend and lots more slowly ripening. Sitting here trying to figure out what to do with them. They’re green Kadotas, I think from my Brooklyn back yard. Tree was planted by my father and I’m not sure how old it is. It didn’t grow any figs for a time and we tried half heartedly to cut some of the tree down last year and lo and behold! it grew back like crazy and has tons of fruit.
So far, eaten plain, halved with a bit of Greek yogurt and honey. Pizza looks fabulous – figs and brie. I think I’ve gone to heaven. Had planned to bake a fig cake this evening but pooped out and decided to surf the web instead. Maybe, tomorrow night.
If anyone has simple and of course, delicious recipes for figs I’d love some ideas.

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7 Dani September 15, 2009 at 5:44 pm

The top photo of the figs is gorgeous!!!

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8 Tokyo Terrace September 15, 2009 at 6:15 pm

Wow- my mouth is totally watering! You are so lucky to have a fig tree. I would just love to have my own tree…merely a dream for an apartment dweller! Maybe someday! Thanks for sharing this simple idea and inspiring me to try something similar!

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9 Rita September 15, 2009 at 8:54 pm

I love the combination of figs and brie , the pizzas look great. It’s been warm here too in Seattle, and I am NOT looking forward for the cold/rain……..

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10 Jane September 16, 2009 at 7:30 am

I have had a focaccia topped with grapes, rosemary and a sprinkling of sugar-it is a lasting taste memory. I am ready to try your fig & brie pizza, looks and sounds delicious. Love the idea of par-baked pizza crusts with two teenagers in the house. I am also a fan of Artisan Bread in Five Minutes a Day. I just keep making the same Light Whole Wheat Bread recipe, because it is so darn good and easy.

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11 The Italian Dish September 16, 2009 at 7:37 am

You are so stinking lucky you live in California and get fresh figs! The figs that make their way out to Michigan are sad indeed. I would love to put fresh figs on my homemade pizzas.

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12 Danielle September 16, 2009 at 7:52 am

Oh my god, that grape/brie pizza looks amazing. I want it right now!

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13 Gastronomer September 16, 2009 at 11:53 am

YES YES YES! I adore pizza with fruit toppings! Figs and procuitto, please!

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14 Holly September 16, 2009 at 1:51 pm

The pizzas look amazing, I wish I could grab a piece right out of my monitor. I shouldn’t read your blog when I am hungry

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15 rick @ à la mode September 16, 2009 at 2:21 pm

i am soooo envious of your fig tree! beautiful pizzas as well.. mmm.

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16 Deanna September 16, 2009 at 7:34 pm

I love fruit on pizza when it is paired with a strongly flavored cheese. The Pear and Gorgonzola pizza from CPK is the only thing I eat there. I might have to try this. It looks delicious.

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17 joey September 17, 2009 at 2:54 am

Fresh figs! And in abundance too! Enjoy your good fortune…well, it looks like you are doing just that :) These pizzas look amazing!

Thanks for the par-baked pizza crust tip!

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18 matt September 17, 2009 at 12:28 pm

oh yeah. I used to actually eat brie and grape sandwiches in England all the time for lunch. Love the pairing of fruit and brie. It was only last week that I gave figs on a pizza a go. Loved it.

Like how you compare them to tomatoes on a pizza. totally agree. Also love the idea of freezing a par baked pizza crust. Genius!

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19 Amy J September 17, 2009 at 12:47 pm

Thanks for sharing the par baked pizza crust tip – that’s great.

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20 zenchef September 17, 2009 at 8:38 pm

Oh yumster! I vote for figs and grape on pizzas! Looks delicious.
Do you deliver to New York? :)

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21 Darina September 18, 2009 at 10:42 am

I think the brie and fig combination sounds divine. I’m definitely going to have to try it. I’ve been looking for a pizza dough recipe, so thanks for posting this. I’m going to give it a go this weekend.

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22 Pat September 18, 2009 at 1:23 pm

I love figs paired with just about anything! A farmer at my market grows about 17 different kinds and I had a wonderful assortment just the other day. yum!

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23 Susan C September 18, 2009 at 7:18 pm

What a wonderful idea! I also have overflowing figs and have made fig jam, fig tart and fig salad. I can’t wait to try this. And I’m also grateful for the pizza dough recipe.

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24 Brooke @ Food Woolf September 18, 2009 at 8:19 pm

I couldn’t agree more. There is nothing better than the balance of sweet and savory. When you bake figs the sugars soften and meld into the glorious flavors of the cheese. A great recipe idea to be tried immediately. Yum!

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25 Tiina September 19, 2009 at 2:07 am

Very intriguing combinations of flavors, and the figs keep their colour so beautifully when baked!

Greetings,
Tiina

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26 Gavan Murphy 'The Healthy Irishman' September 19, 2009 at 1:00 pm

It’s defo fig season at my house too. Our tree is going bananas with figs and I see we’re on the same page with the pizza idea! I made mine with goat’s cheese and fresh spinach http://thehealthyirishman.com/2009/09/fig-and-goats-cheese-pizza/ and have been trying new fig recipes out the wazoo! Cheers!

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27 Angela@spinachtiger.com September 19, 2009 at 2:54 pm

I love untraditional, clean pizzas. Now I’m inspired to try figs or luscious grapes.

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28 Sophie September 20, 2009 at 1:43 pm

your figs look so lovely and ripe. I’m very jealous – we’ve had such a sun-free summer in the UK that I’ve had one ripe fig all summer.

Fig pizza is a wonderful thing. Another ingredient that works well on a fig pizza is caramlised onions

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29 Stephanie September 20, 2009 at 6:55 pm

beautiful photos! I love making pizza

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30 Kamran Siddiqi September 21, 2009 at 6:46 pm

Oh my goodness gracious! I want some fig pizza right now! I’ll have to give it a try with your pizza dough recipe!

Beautiful photos!

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31 Wendy September 23, 2009 at 6:29 pm

I am so silly. I literally wasted a bag of perfectly ripened figs a friend had given me b/c I was stumped on what to make…

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32 Tweev-tip August 19, 2010 at 7:29 pm

I just made this on my Big green egg. Wife: “So weird!! But so good!” I used baby bell because… well, that’s all I had handy.
My photography sucked. Thanks for the idea!

http://lh5.ggpht.com/_Biq9C7HBohc/TG3lHB2XiQI/AAAAAAAABKI/16nTfio842Y/s640/P1000329.jpg

http://lh5.ggpht.com/_Biq9C7HBohc/TG3lHyw4-II/AAAAAAAABKM/xZHdt_1cRU8/s640/P1000330.jpg

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