Figs! Figs! Figs! Figs are on my mind! My parents have a gorgeous fig tree in their yard, and every February when it’s full of fruit, it inspires many new recipes. (The rest of the year, my parents’ very cute German Shepherd likes to try to climb it with my two boys! Really.)
Making a glaze with balsamic vinegar is extremely easy and well worth the fifteen minute time commitment.
I usually leave an area of the pizza without it for my boys, as it’s a bit strong for them. My four-year especially likes this pizza!
Figs, balsamic vinegar, and basil are a lovely flavour combination, and are also quite beautiful together!
- 1 cup balsamic vinegar
- 1 recipe Thin, Crispy Buckwheat Pizza Crust
- 1 cup Basil Pesto (make your own or use Barilla Genovese pesto for a quick option)
- 2 cups total, a mix of Gruyere and Swiss cheese
- 2 cups thinly sliced fresh figs
To make the balsamic glaze: bring the vinegar to a boil in a small sauce pan over high heat. Immediately reduce the heat to a simmer and continue to cook until it’s thick enough to coat the back of a spoon, about fifteen to twenty minutes.
Bake the pizza crust according to the recipe, then spread a thin, even layer of pesto over the top, followed by the cheese. Bake until the cheese is completely melted and just beginning to turn golden. Once it’s out of the oven, top it with the fig slices and drizzle them with the balsamic glaze.
Some additional notes:
We love the Thin, Crispy Buckwheat Pizza Crust in my family. It’s gluten-free, as are my six-year old son and my husband. It’s a great combination with fruit. That said, please use your favourite pizza dough recipe!