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Wednesday, June 5, 2019

Fig and goat cheese pizza (New York-style)

This pizza recipe is a classic find in New York delis, not just because it's made on a base of New York-style crust (thin and puffy), but also because of the choice of ingredients on top. Goat cheese and fresh fig slices, flavored with a touch of balsamico, create a delicious combination which became very popular in the New York area and other new-yorkese restaurants around the country. 
Recipe source: here (slightly adapted from).

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Courgette, pea and pesto soup (vegan).
Five years ago: Pui cu smântână (Romanian chicken and cream) (My mom's recipe).
Six years ago: Creamy coconut milk rice (vegan).
Seven years ago: Tagliatelle with tuna, lemon, rucola and pine seeds.
Eight years ago: Stuffed baked avocados (Middle Eastern).

  • 1 prepared New York-style pizza dough
  • 1 tbsp olive oil, plus 1 tsp
  • 1 sweet onion, sliced
  • 50 ml tomato sauce with basil
  • Pinch of salt, pepper, and sugar
  • 150 g shredded mozzarella
  • 3 fresh figs, halved
  • 1 teaspoon balsamico vinegar
  • 100 g goat cheese (mine was with herbs)
  • 1 tsp fresh parsley and rosemary, chopped

Heat 1 tsp of oil in a sauté pan over medium heat, add onions, salt, pepper, and sugar and cook, stir to combine. Cook onions slowly for about an hour stirring every 10 minutes or so, after initial 10 minutes reduce heat to medium-low.

Once onions have reduced to about a third and are a nice caramel color, set aside.
Preheat pizza stone in oven at 450 degrees.

Stretch pizza dough and prepare pizza on a well floured (or cornmeal) surface. Spread 1 tbsp of olive oil on crust, cover with a thin layer of mozzarella cheese, crumble goat cheese over pizza, top with onions, and sliced figs-cut side up. Brush the figs with the balsamico vinegar.

Bake 15 minutes until crust is golden brown.

Top with fresh herbs right out of the oven.

Slice and serve hot. It's done, dig in!

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