Fresh fig and balsamic onion pizza with danish blue
Pizza
Italian cuisine
A couple figs that were dangerously teetering the line between ripe and the alternative, inspired this recipe a couple of years ago. Since then, I've tried making the pizza both with and without the bottom layer of cheese - my mind always says go without, but there is no doubt that it is better with the fontina. As for the crust, finding the perfect recipe has been a slow go and I've often relied on fresh store-bought dough that I knead chopped fresh rosemary into before rolling. That's a no-shame option if you don't have time to make the crust that finally worked for me - one adapted from the March 2007 issue of Bon Appetit Magazine. I trade the sugar for honey and add the rosemary here, for a thin crust that reminds me of focaccia.
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