Fratelli Perata Winery

Figgy Pizza

Our web guy, Brad, made a pizza with figs, balsamic vinegar and stinky blue stilton and paired it with a way oldie, Gino’s Zin. He shared that recipe with us and since the profile of this new Zin is similar to that Gino’s Zin, we thought we would give it a try. From our kitchen to yours, we bring you our adaptation of Brad’s pizza, Figgy Pizza.

one recipe pizza dough (your favorite or buy it from Trader Joe’s)
6 figs (fresh or dried but reconstituted) or fig jam
1/2 cup balsamic vinegar, plus some for drizzle
3 slices prosciutto, ripped up into bite sized pieces
1/4 cup Parmesano Reggiano, grated
1 cup arugula

If reconstituting figs, boil for about 10 minutes until soft.

Roll out dough and place on your floured or cornmealed pan or pizza stone.

Chop up figs into a rough 1/8th; we liked smaller pieces of fig. Place fig bits into a bowl and pour in the 1/2 cup of balsamic vinegar. Allow figs to absorb vinegar.

Once all or almost all vinegar is gone, scatter the fig and prosciutto pieces around the dough. Allow pizza to sit a couple of minutes for the juices from the fig to spread onto the dough.

If you are using fig jam, spread jam lightly on dough to coat evenly, drizzle with a little balsamic vinegar and top with prosciutto. Bake according to dough directions or about 8 to 10 minutes in a 475 degree oven. Remove pizza and top with Parmesan and arugula and drizzle with balsamic vinegar. Return to oven for another couple of minutes.

Remove, cut up, and enjoy with your Zin.