Autumn is a season for savoring every last taste of the harvest. It is a time when apples and figs are at their sweetest, and we gather them with joy knowing that soon the cold weather will be upon us.
My first experience with figs was not until late in life, after I graduated from university and traveled to Italy with my parents. I remember that day so clearly. Sitting in a tiny restaurant in a back alley of Firenze, being served a plate of the freshest figs I had ever seen. I was hooked, and since that moment I have tried to find a way to add this sweet fruit to just about everything.
Pizza is always a fantastic pairing for figs, as the crispy crust is the perfect match for the softness of the fruit. This season I have enjoyed trying my hand at roasting not only figs, but apples as well to accompany this meal. Goat cheese, arugula and toasted pine nuts round out a pizza crust brushed with olive oil and rosemary for the perfect lunch, dinner or mid-day snack.
Roasted Fig and Apple Pizza with Toasted Pine Nuts, Arugula and Goat Cheese
A serving of your favorite pizza dough (we have celiac, so we use our favorite gluten free recipe)
4 ripe figs
2 apples (we use Gala)
4 cups of loosely packed baby arugula
2.5oz goat cheese
1/2 cup of pine nuts
2 tbsp. fresh rosemary finely chopped
Freshly ground pepper
Follow the directions for making your pizza dough. Once the dough has been proofed, and is ready to bake, rub or brush the top with olive oil and sprinkle with the chopped rosemary, salt and pepper. Bake until perfectly golden brown.
Meanwhile (or once the dough is finished cooking), preheat your oven to 500 degrees. Slice the figs in half, and gently toss with 1/2 tbsp olive oil. Slice the apples into 1/2 slices, and toss with 1 tbsp. olive oil. Roast the apples for 2 minutes on each side, and the figs for 2-3 minutes total. Set aside.
On the same baking pan, lay the pine nuts out in a single layer and toast for no more than 90 seconds, watching them the entire time.
In a separate bowl, toss the arugula and goat cheese with 1 tbsp olive oil, and salt and pepper to taste. Place on top of the pizza crust, and add the toasted pine nuts, apples and figs. Slice and enjoy.
Heather Fontenot, co-editor and publisher of Rhythm of The Home, lives with her family on the Front Range of Northern Colorado. As a writer, doula, and yoga teacher, Heather has a passion for natural and creative living, and spends as much of her time outdoors as possible. She loves to knit, sew, garden, photograph, read and cook for her three sweet little ones. She writes the blog Shivaya Naturals, where she chronicles her life as a mother, artist, and gluten-free baker. Heather’s first book, Naturally Fun Parties for Kids was released in March of 2012. She is currently hard at work on her second book for Rhythm of the Home.
Rhythm of the Home is an online magazine for families that focuses on creating with children, nature explorations, seasonal celebrations, conscious parenting, and mindfulness in all that we do.