This week we’re sharing a fun, delicious and healthy take on pizza from our friend and local nutritionist Lisa ( Lisa Corrado Nutrition). The timing is great as we just received some beautiful imported fresh figs and Spring is officially Goat Cheese season so you’ll find excellent goat cheeses in our cheese case. I started this with a recipe from The Seasonal Baker. Not having all the ingredients on-hand, I improvised as needed, even adding my own flair in the form of pistachios. The end result was a little different and very delicious.
Pizza with Figs & Pistachios
Makes 4 servings
1 ball prepared multigrain pizza dough
olive oil
4 large shallots, thinly sliced
salt & pepper
2 teaspoons chopped fresh thyme leaves
8 ounces goat cheese
1½ cups freshly grated Pecorino cheese, divided
¼ cup milk, as needed
16 fresh figs, quartered
½ cup chopped pistachios
About 30 minutes before starting, take pizza dough out of refrigerator. Coat a bowl with olive oil and add dough, cover and allow to come to room temperature.
If using a pizza stone, place it on the middle rack of your oven. Otherwise, grease a large cookie sheet with olive oil and set aside. Preheat oven to 400° .
Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add shallot slices, season with salt & pepper and cook, stirring frequently, until shallots are softened and golden, about 12 minutes. Reduce heat if shallots start to get crispy-brown. Remove from heat and stir in chopped thyme.
In a medium bowl, combine goat cheese and half of the grated Pecorino. Stir to combine. Adding milk as needed, stir cheese mixture until it becomes spreadable.
If using a cookie sheet, spread dough out on oiled sheet. If using a pizza stone, sprinkle a clean work surface with flour and stretch out pizza dough to about a 14” circle and transfer to the hot stone. Bake dough for 5 minutes then remove from oven.
Spread dough evenly with cheese mixture, top with cooked shallots, fig quarters, chopped pistachios. Sprinkle with remaining grated Pecorino. Return to oven and bake until outer edges and toppings are browned, about 10 minutes or so. Remove from oven and let set for a minute before cutting into slices.
http://lisacorradonutrition.com/recipes/vegetarian/pizza-with-figs-pistachios/
1 ball prepared multigrain pizza dough
olive oil
4 large shallots, thinly sliced
salt & pepper
2 teaspoons chopped fresh thyme leaves
8 ounces goat cheese
1½ cups freshly grated Pecorino cheese, divided
¼ cup milk, as needed
16 fresh figs, quartered
½ cup chopped pistachios
About 30 minutes before starting, take pizza dough out of refrigerator. Coat a bowl with olive oil and add dough, cover and allow to come to room temperature.
If using a pizza stone, place it on the middle rack of your oven. Otherwise, grease a large cookie sheet with olive oil and set aside. Preheat oven to 400° .
Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add shallot slices, season with salt & pepper and cook, stirring frequently, until shallots are softened and golden, about 12 minutes. Reduce heat if shallots start to get crispy-brown. Remove from heat and stir in chopped thyme.
In a medium bowl, combine goat cheese and half of the grated Pecorino. Stir to combine. Adding milk as needed, stir cheese mixture until it becomes spreadable.
If using a cookie sheet, spread dough out on oiled sheet. If using a pizza stone, sprinkle a clean work surface with flour and stretch out pizza dough to about a 14” circle and transfer to the hot stone. Bake dough for 5 minutes then remove from oven.
Spread dough evenly with cheese mixture, top with cooked shallots, fig quarters, chopped pistachios. Sprinkle with remaining grated Pecorino. Return to oven and bake until outer edges and toppings are browned, about 10 minutes or so. Remove from oven and let set for a minute before cutting into slices.
http://lisacorradonutrition.com/recipes/vegetarian/pizza-with-figs-pistachios/