We’ve been looking forward to this one for weeks, but we weren’t able to score the figs until a few days ago. (Thank you, Whole Foods!) This pizza was definitely worth the wait. My partner in crime wasn’t sure this one was going to please. “You mean we aren’t having pizza with sauce? Are you sure there’s no sauce on this one?” Old habits die hard. But he’s a convert now!
We’ve been working on our crust game, and patience is definitely paying off. We’ve also settled on the NY Times pizza dough recipe, (provided at the bottom of this post,) tweaked only to add 1/2 whole wheat flour instead of white. It has morphed into a reliable dough; super soft and pliable, but strong, with no rips. (My nemesis.) I can gently coax my dough into a cracker thin crust, while my husband prefers a more thicker crust with a hefty rim. This dough works well for both. The key? Weighing the ingredients. We used to just measure with standard measuring cups and spoons, and the result was variable. Weighing ingredients produces a reliable dough, time after time.
Invest in a good scale that has a touchless tare, so you can easily cancel out the weight of the vessel you are using to hold your ingredients. We read up on scales and compared reviews online, and settled on this one by Williams Sonoma. No complaints, cleans easily, and has great options!
The prep was simple: We sliced 4 figs, sautéed a packed, overflowing cup of thinly sliced red onion in 1 Tbsp olive oil, and sprinkled on 2 rounded Tbsp. of goat cheese crumbles on top. A little drizzle of balsamic glaze, and a handful of peppery arugula, and DONE! Absolute deliciousness!