Fig herb pizza.
Yesterday on our walk Finn wanted to go to McDonalds. We have one close to us and I’ve become a drive through lover of cones and cheese burgers for the boys. I had a “healthy” wrap the other day there and afterwards I wondered if I hadn’t actually just harmed my body as opposed to giving it sustenance.
We walked right past the road to Micky D’s and to the Boulevard Grocery instead. On the weekends they have bits of produce from Moon Rabbit. I decided to follow in the footsteps of Carlo Petrini, the original protestor of McDonalds in Rome, and make my own Slow Food.
I love that this pizza came from the earth tucked between cement and pavement right here in my own neighborhood. I want to buy a farm share next year, and continue on in this movement. That’s not to say I’m going to quit the cones, but keeping the base of our diet local is what I want to strive for.
Pizza, Bridget’s way:
•Sage, rosemary, and thyme
•Olive oil & salt
•Goop’s pizza dough with one table spoon of dried herbs added (I did thyme, basil, oregano, and lavender this time)
Stretch dough super see-through thin on an oiled cookie sheet. (Pizza stones have a way of burning me).
Spread oil on the dough, then figs sliced thin, and herbs chopped and drenched with water (so they don’t crisp and burn). Spread a little coastal cheddar, and and a few bits of mozzarella. Season with salt and a little drizzle of olive oil. (Too much cheese or oil will make the pizza too wet and it won’t be crisp)
Bake in a 450 degree Fahrenheit oven for 10 – 15 minutes or until the pizza is bubbly and the cheese starts to crisp and brown.
We like to eat our pizza with Trader Joe’s balsamic glaze and sometimes we put arugula on top!
I also always add a little Parmesan, but this time I had the coastal cheddar which is also sharp and pungent so I skipped it.