Fig Spinach Pizza
Ingredients
Onion 3 med
Butter - Unsalted 30 ml
Pepper 1 to taste
Vinegar - Sherry 15 ml
Oil - Olive 15 ml
Spinach - fresh 227 g
Garlic 2
Nutmeg 1 pinch
Pine Nuts 50 ml
Figs - Fresh 5
Lemon - Zest 15 ml
Pizza Dough - fresh or fr 1
Preparation
1. Peel and thinly slice the onions.
2. In a pan on a medium low burner, add the butter. When melted add the onions and pepper. cook until beginning to brown - about 30 minutes. Add the Sherry vinegar and cook 10 minutes more. Set aside.
3. Set the oven to 500 F.
4. Peel the garlic and put in a press.
5. Wash the spinach and trim any thick stalks form the leaves.
6. Put another pan on an almost medium-low burner, add the oil and then press the garlic into it.Cook until fragrant - 3 - 5 minutes then add set the heat to low. Sprinkle in the nutmeg then add the spinach. Cover, lifting the lid to stir occasionally. Cook until the spinach is wilted.
7. Zest the lemon and chop.
8. Trim the tops from the figs then quarter.
9. On a floured surface, with a floured rolling pin, roll out the dough, alternating a quarter turn with each roll to produce a roundish result. Place on a pizza tray, with holes if you want a crispy crust.
10. Top with the onion, spreading evenly from edge to edge. then lay on spinach, arrange the figs then scatter pine nuts and lemon zest.
11. Put into the oven for approx 20 minutes. At the 15 minute point you may remove the pan and using a spatula ensure the pizza is not sticking to the pan. Slide the pizza from the pan directly to the rack for the crispiest crust.
12. When done remove from the oven, let cool a few minutes then serve.
2. In a pan on a medium low burner, add the butter. When melted add the onions and pepper. cook until beginning to brown - about 30 minutes. Add the Sherry vinegar and cook 10 minutes more. Set aside.
3. Set the oven to 500 F.
4. Peel the garlic and put in a press.
5. Wash the spinach and trim any thick stalks form the leaves.
6. Put another pan on an almost medium-low burner, add the oil and then press the garlic into it.Cook until fragrant - 3 - 5 minutes then add set the heat to low. Sprinkle in the nutmeg then add the spinach. Cover, lifting the lid to stir occasionally. Cook until the spinach is wilted.
7. Zest the lemon and chop.
8. Trim the tops from the figs then quarter.
9. On a floured surface, with a floured rolling pin, roll out the dough, alternating a quarter turn with each roll to produce a roundish result. Place on a pizza tray, with holes if you want a crispy crust.
10. Top with the onion, spreading evenly from edge to edge. then lay on spinach, arrange the figs then scatter pine nuts and lemon zest.
11. Put into the oven for approx 20 minutes. At the 15 minute point you may remove the pan and using a spatula ensure the pizza is not sticking to the pan. Slide the pizza from the pan directly to the rack for the crispiest crust.
12. When done remove from the oven, let cool a few minutes then serve.
