Julee Rosso, Sheila Lukins

Purple Fig and Pine Nut Pizza

Preparation info

  • Difficulty

    Medium

  • 2

    portions

Appears in

top 1000The New Basics Cookbook

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

The sweet taste of fresh figs and onion confit are the perfect foil for the spinach and garlic sauté. The combination of colors and flavors in this pizza is extraordinary.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1¼ pounds fresh spinach, trimmed, well rinsed, patted dry, and coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • Pinch of ground nutmeg
  • ½ recipe Basic Pizza Dough (1 ball)
  • 1 cup Onion Confit
  • ¼ cup pine nuts (pignoli), toasted
  • ¼ cup golden raisins
  • 3 ripe purple figs, quartered
  • 2 teaspoons grated lemon zest
  • Extra virgin olive oil

Method

  1. One hour before cooking, preheat the oven to 500°F. When the oven is almost ready, lightly oil a pizza pan and sprinkle with cornmeal.
  2. Heat the 2 tablespoons oil in a large nonstick skillet. Add the spinach, garlic, and nutmeg and cook until just wilted, 3 to 4 minutes. Drain well and set aside.
  3. On a well-floured surface, press the dough out to form a 12 inch circle. Transfer it to the prepared pizza pan, and spread the onion confit over it, leaving a ½-inch rim. Top with the reserved spinach mixture.
  4. Sprinkle the spinach with the pine nuts and raisins. Arrange the fig quarters decoratively on top, and sprinkle with the lemon zest.
  5. Drizzle lightly with olive oil, and bake until the crust is golden brown, 15 to 20 minutes.

© 1989 All rights reserved. Published by Workman Publishing.