Okay. Hopefully by now, you’ve made your ricotta. Right?
Now we’re going to make our new favorite pizza.
Remember those fig bushes in our yard? Well, the figs are finally starting to ripen.
So far, they’re ripening just a few at a time. I’ve started picking them just as they start to turn and baby them on the back porch until they’re fully ripe. The process is working pretty good, and this past weekend, I finally had enough to make the one thing I’d been dying to try: a fig pizza.
Since this week is our trip to Honduras, I had planned to make pizzas for lunch on Sunday so we could use up some more of our produce and cheeses and clean out the fridge.
And with 6 perfectly ripe figs, I had just the right amount to top this pie.
Salty bacon. Soft, peachy figs. Rosemary-laced homemade ricotta. Briny feta. Syrupy ribbons of balsamic reduction.
If not, you might want to find some.
Bacon, Fig, Feta and Homemade Ricotta Pizza
Makes: 8 medium-size slices
- 2 slices bacon, diced
- 1 Tbsp olive oil
- 1/2 cup ricotta with rosemary
- 6 fresh figs, stems cut off and quartered
- 3/4 cup feta cheese, crumbled
- 1/2 cup balsamic vinegar
- 1 crust (1/2 recipe) of my go to pizza dough recipe
- Preheat oven to 475 degrees.
- In a medium skillet over medium heat, cook diced bacon until about halfway cooked (not until crisp). Remove from skillet and let cool while you prep the pizza.
- Stretch dough into a circle to fit your pizza stone or baking sheet.
- Brush olive oil on the dough and spread on the ricotta.
- Top with the crumbled bacon, figs, and feta.
- Place pizza in the oven and bake 11-12 minutes until the cheese is starting to brown and the dough is cooked.
- While the pizza is baking, bring balsamic to a boil, then lower to a simmer and let cook 5-10 minutes or until the vinegar has reduced by half and coats a spoon.
- Once the pizza is done, drizzle with the balsamic syrup.