Name: Purple Fig and Pine Nut Pizza
Yield: 2 portions
Ingredients: 1 cup Onion Confit; ½ recipe Basic Pizza Dough (1 ball); ¼ cup golden raisins; ¼ cup pine nuts (pignoli), toasted; 2 teaspoons grated lemon zest; 3 ripe purple figs, quartered; Extra virgin olive oil; 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

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

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

Dinner
Main course
Vegan

Method

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.
Heat the 2 tablespoons

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Ingredients

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