Being part of a gourmet cooking club has its pluses and minuses. It’s great in that you explore wonderful new themes and ingredients and are charged with creating something unique based around that theme. It’s also wonderful in that you get to virtually meet new people (though we all know each other now!) and are oft-time inspired by their work.
The flip side? Deadlines. I’m usually good about submitting work I’ve committed to doing on time, but this month has been one hell of a challenging one. I need some serious retail therapy. Like serious. Perhaps even an intervention. Refer to previous post for an explanation.
That said, this month’s creative assignment from Natasha and Lazarus (mi compadre en Miami) of the monthly 5 Star Makeover, was pizza. Any kind of pizza. My initial thought was: boooooring. Really? Really? Pizza? Like some bread and toppings baked in the oven, pizza?
I suppose I was underwhelmed with the idea because pizza is my “It’s 1 in the morning and I’m starving” food. Not a good look the next day. And, last time I had some, I was in L.A. at an authentic Italian trattoria and yet again I was not impressed. Furthermore, I’ve not made pizza since the last time I saw an old blogging buddy who’s kinda disappeared. Now that pizza was smokin’ good. Don put his foot in it, as they say.
Not to mention, there’s nothing like having pizza in Italy. I swear. It may be a cliché, but it’s one of the best things I’ve had in the form of a pie. I specifically remember having a Margherita in Rome and being blown away, thinking, “sheesh, we Americans have it all wrong.”
Those thoughts of traveling through Italy, speaking Italian, and trying such incredible food on just about every corner, inspired me to make this pizza happen! Am I late, yes! But time escaped me and I couldn’t get my ingredients in time.
Nonetheless, here it is.
While debating what I was going to make, my approach was simple: consider what’s in season, what’s in my fridge and pantry and what would make for something my parent’s would seriously enjoy.
Finally, it was more or less a a decision based on obsession. I’ve had obsessions as of late (another referral to this previous post). I’ve been craving truffles, among other things. That obsession is hyperactive because of the recounts of a trufa fest I went to earlier in the year and one which I’m featuring here on the blog.
And then there are figs. I didn’t grow up eating figs. They have nothing to do with our cuisine. The most I’ve even known about figs, were those faux Fig Newton cookies I used to wolf down like my espresso; until I started cooking professionally that is. Those lil’ cookies were one of the best treats my mom used to put in our lunch box, I swear.
Ultimately, when I decided what my pizza was going to be like, I was inspired by those things: travel ‘scapes and childhood. As for the figs, they’ve been in full bloom and several friends have teased me on Twitter by describing how beautiful their bloom was. When I asked for some, they were out! Suuuure! Go figure. My last two weeks have been a deal of relentless securing of figs from the farmers’ market next door to me, but they were like “huh? What are figs?” Two other stores were out and while I hate to admit, I resigned to good ol’ sundried figs.
Sucks, I know. But I was determined to get this pizza done.
My initial thought was to use Manchego cheese, seeing as though it’s another obsession I have. And one in which I only entertain when I’m in DC. Mami and I can go through a vast block in a matter of days. I thought long and and hard of my ingredients and how they’d all work in symphony…
Truffles are potent in aroma. Figs are super sweet, especially when sundried and packaged up. Manchego makes its presence known, making no apology for its overpowering bite. Those specific three, plus sage, because I needed something green on my tomatoless pie, was not going to work so well.
Ricotta it was. My least favorite of cheeses. Can you even believe it!!? It is the single reason why I pay no mind to the layered pasta, ie, lasagna.
I made my dough, a first in a long time as well (plus I had to redeem myself considering I wasn’t using fresh figs and my truffle stash was nicely tucked away in my freezer–sacrilege, no?) and started arranging my pretty pie.
Pretty it was! But more importantly, it was divine and rustically beautiful. It was sexy. It was decadent, over-the-top aromatic and enjoyed a perfect combination of flavors. It had the right level of sweetness balanced with savory components. And, surprisingly, I loved the ricotta! What a score!
In love, may I say. I have new found love for pizza. Yes, it may just be a slate bread with your toppings of choice, but it sure is a feel good food and at the end of the day, you can make it as heavy or as light as you want.
Pat on the back. I’ll be making this one again. Next time inspired by the ensuing fall harvest!
Eat well, love unapologetically, pray with true intention, and take care of yourself.
Follow the sexy & delicious fun on
Fig & Truffle Pizza w/Sage
- 12″ pizza crust (you can make your own dough our buy a nice brand pre-made dough)
- 1 1/4 cup ricotta cheese (parted 1 to 1/4)
- 1 1/4 cup black mission figs, sliced
- 1 cup white onion and shallots
- 1 tbsp. olive oil
- 4 tbsp. white truffle oil
- 1 tbsp. black truffle, shaved
- 4 springs of fresh sage, parted
- pinch of salt
Roll out pizza dough until you have a nice round and even pie. Pinch your crust to desired thickness. Preheat oven to 400 degrees. Bake dough for 5-6 minutes. Remove from oven and place on cooling rack. In large skillet, heat olive oil and sweat onions and shallots, adding figs, 1 tbsp. minced sage and salt before onions are fully translucent. Cook until figs are softened, approximately 3-4 minutes. Remove from heat. Using pastry brush, cover edges and base with truffle oil. Evenly spread one cup ricotta cheese on crust. Spread onion and fig mixture to pizza. Evenly sprinkle truffles and arrange remaining full sage leaves. Using small rubber spatula, spread remaining ricotta on top. Bake pizza for 8-10 minutes or until desired toasty crust is achieved and dough is fully cooked.
83 thoughts on “A Sexy White Pizza. Fig & Truffle w/Sage = Deliciousness for Days!”
This seriously looks so delicious and I love everything with the sweet/savory combination! Bookmarking this to make later on!
Bren… would you make this for me sometime??? I would LOOOOOVE to try this before venbturing myself making it. It just sounds so scrumptious…
Love it girlfriend. I never thought I would use the word sexy to describe a pizza but I can’t think of a better word. Looks incredible.
Sexaaayyyy, indeed! That pizza must be divine.
This looks and sounds amazingly delicious!
This looks AMAZING!!!
Oh wow does this ever look delicious! Truffles and figs…I want 🙂
I was wondering how I missed your entry until I read a bit further down. Will have to take a peak at your previous post too.
A sexy pizza indeed. Wow. I love figs on pizza!
Brilliant — what a fantastic flavor combination. Who would’ve thunk pizza could be so elegant? 🙂 Lovely!
Nice combination of ingredients and flavors…for days!
Figs, truffles, and ricotta sound awesome on a pizza, love that it is white too, always my preference 🙂
omg it looks delicious, the ingredients are amazing and the pictures are just wonderful! I love it!
Wow it looks delicious plus I love FIGS!! I have to try the recipe.
Ah! Fig Newtons! You took me back, girl.
And I love ricotta cheese! One of my favorites, which is odd, as I am not a cheese girl. As always, great writing, photos and recipe 🙂
Great recipe… if only we all could pull something like this out of a hat!!! I love sweet and savory and this baby has it all!!
What a beautiful pizza! I’ve been having trouble finding fresh figs too! The dried figs look like they were delicious on this pizza though…and better yet, it can be made all year!
Girl! People have fig trees all over LA! It would’ve been perfect if you had been here to pick them off the trees and make your pizza. Argh. You still rocked it out, and I would surely gobble it up.
There must be a yummy pizza vibe going on. This looks yummy!
Bren, what a great combination of flavors…love the ricotta cheese with the sweetness of the figs and the truffles…
Hope you have a great Labor Day weekend 🙂
wow so late in responding to all of these wonderful and kind comments! so, let’s go!!!
Nelly: it was that serious. make and let me know how it worked for you! note the two changes I made to the recipe. I inadvertently used a wrong word. you know how that goes.
KarmaFreeCooking: absolutely! all yours, hun. When do I get that invite to PR! We could do some damage.
Eliana: thanks, girl! sexy it was!
Rosa: sexaaaaayyyy all day long. no lie. I’d love to see how you’d interpret it.
Lisa: gracias, amiga. If only I had a man to cook it for, i’d really put my food in it. With sexy heels, of course!
Magic of Spice: truffles and figs…. I can pull out a Rachel Zoeism on this one!
Scott: Yup! I just wish I had fresh figs, but I swear the dried ones worked b/c they were sweeter!
Aurelia: I know, right! Anything can be made fancy if done right!
JoanNova: for.days 😉
5StarFoodie: I prefer white, too, though I looove me some tomato based ones. I’m just very particular about it…
Eliana: Pictures make all the difference. Wait, so does a good final product!
Simone: te lo voy hacer next time que este en tu casa. te vas enamorar.
Sujeiry: hahahaha. remember those! i loooved them! so good. i had fig cookies in Spain last time I was there and they were amazing!
Deana: I loved it, but I think I want to tweak one little thing… only to make a 12! Still a super winner.
Faith: Can you believe that the day after I make this I fly home to DC and my mom has a huge stash of fresh ones laying around. I was so irritated… and then ate 2!
DuoDishes: Another Rachel Zoeism for this. How come I didn’t see any while I was there??!?! Coming out in a bit, but the season will be over. Someone offered to pick some up for me today. Can’t wait.
Ed: It was!
Juliana: I was pleasantly pleased with the ricotta… worked so, so well! I was originally going for Manchego. So glad I didn’t!
Ah, all this truffle goodness, what’s not to like?? I am glad you have come to embrace and be inspired by the pizza, truly one of my favorite things. And glad you loved the ricotta!!
ay mija, mira que la pizza te quedo preciosa. sabes que tenia higos en el fridge… y a tu padre le encante queso de ricotta. me lo tienes que hacer en casa.
Pizza, yes, the best comfort food for anyone, but mostly for someone like me who loooooves Italian food. And while pizza does not necessarily rank too high on my fave Italian fare, it sure does the trick. Ah, but this one sounds like something I would definitely enjoy; Hmm. truffles and figs, quite an interesting combo. Like your ingenuity; that’s a key ingredient to greatness in cooking. Congrats!
You are right! eating pizza in Italy is, well, the best! so crispy and thin and flavorful.
Your pizza though looks amazing!! can’t wait to try it!
It is almost 1:00 in the morning and what I wouldn’t give for a large slice right now!!
Now that is one tasty looking pizza. Next time you plan on making one let me know. 🙂
You mentioned deadlines and I have one myself. Arrggh!
Hi Bren! I love the ingredients that you chose for your pizza. It’s got all the right components and it sounds like it smells just as good as it tastes. Delicious!
You have a lot of excellent and creative recipes on your site, but this pizza is over the top luscious and decadent. I mean… sweet, savory… earthy… doughy… my heart swells. My tastebuds want a bite! 🙂
Interesting! I wouldn’t have thought to put figs on pizza (being that I live in Chicago and pizza is a serious business here), but I think you’re on to something!
This pizza was so amazing I can’t wait to have it again!!!!! Loved it!!
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