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Fig, Rosemary and Honey Pita Pizza

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Ugh, you guys.

This week has been hectic to say the least. I wanted to post this recipe on Monday, but you can see how that worked out for me.

But it’s cool. Now that it’s Friday night, I can sit here with my tea + honey, and spill my love for the combination of figs, honey, rosemary, pepitas and stretchy mozzarella.

Because that’s how I Friday. Party on, Wayne.

It’s fig season, so I made this Fig, Rosemary and Honey Pita Pizza. 

If you’re wondering why a pita pizza over a real pizza, it’s because I was lazy, and sometimes a quick pita pizza is just enough. It’s a great way to fill that pizza void when you want to keep things light and don’t feel like making a batch of dough.

The “new wood” season of figs is here, so if you follow a lot of food blogs, you’re going to see a lot of figgy things happening.

Black missions figs, brown turkey figs and green kadota figs are all piled high at my local Whole Foods market. They were all neatly separated, and while I hummed and hawed over which ones I wanted to take with me, I decided to play a little swappy-swap.

The best of all three, please and thank you.

FIGS 8

FIGS 6

FIGS 9

I felt like a rogue, but I’m sure everyone does it. After all, they’re priced by the pound, not the type.

When it came to recipe development, it didn’t take long for my mind to veer off into (pita) Pizzaland. Pizza seemed like a fine idea because for one, I don’t have many pizzas on my blog; this is a travesty considering that pizza is life. Also, I wanted to create something semi-brilliant with figs that excluded prosciutto and bacon. The pairing is popular for a reason — it’s freakin’ delicious — but since those meats are now banished from my diet, getting creative is a necessary (albeit fun) challenge.

I knew right off the bat that there was no way to properly substitute prosciutto, so I had to figure out a way to make things salty without screwing up and getting salty myself.

#RealTalk: A botched pizza is no joke.

FIGS 11

I thought that a handful of salty pepitas might do the trick (while also adding a delicious crunch), but they didn’t give me the level of saltiness I needed. So, I just sprinkled a little bit of kosher salt over my cooked pizza. That did the trick (obvs).

I would have loved to crumble goat cheese on this ‘za, but my husband is picky AF and doesn’t do that whole goat cheese thing. Fresh mozzarella seemed like a good idea though, because… when isn’t it?

Those figs, tho.

I tossed the figs and pepitas in 100% pure honey from the Savannah Bee Co. (I wish I could say they sponsored this post — but they didn’t) before plopping them onto the mozza.

Finally, I added some shallots for a bit of a punch; microgreens were added upon serving.

fig pizza 3

fig pizza

The flavors here definitely welcome fall, which I am *so* ready for. You can take the grilled skewers and boozy slushies away; I want thick and beer-y mushroom stews and spiked ciders — especially Angry Orchard’s seasonal Cinnful Apple. My stars — is it time, yet?

The finishing touch on this pita pizza is a honey drizzle. My husband is my main drizzla’ — and that guy knows how to drizzle fo’ shizzle.

fig pizza 2

For more fresh + delish recipes, find me on Instagram and Pinterest.

Have you made this recipe? Snap a pic and tag me on Insta! @killing__thyme / #KillingThyme

Fig, Rosemary and Honey Pita Pizza

Ingredients

  • 1 Greek pita whole wheat
  • 1 teaspoon olive oil
  • 1 teaspoon fresh rosemary chopped fine
  • 2-2.5 oz fresh mozzarella
  • 2 figs sliced thin
  • 1 tablespoon salted pepitas
  • Kosher salt to taste
  • 1 tablespoon honey + extra for drizzling
  • Microgreens optional

Instructions

  • Pre-heat oven to 450 degrees F.
  • Brush pita with olive oil and evenly sprinkle the rosemary over the pita.
  • Place the mozzarella slices on the pita.
  • In a separate bowl, add the sliced figs and pepitas.
  • Add the honey, and gently stir to combine.
  • Evenly spread the figs and pepitas over the pita.
  • Sprinkle a bit of kosher salt over the pizza.
  • Bake for 8 minutes.
  • Once done, set the pizza aside and allow to cool for a few moments.
  • Finish it off with a fresh drizzle of honey and some fresh microgreens (optional).

Notes

This idea would be great on an actual pizza, too!

14 Comments

  • Justine
    September 7, 2016 at 1:55 am

    Here’s my second attempt at a blog comment! So, here’s the gist of what I said the first time around: this pizza looks awesome! I love the simple but delicious combination of ingredients, coupled with the gorgeous images and playful photography. Figs aren’t so easy to find here in Calgary (believe it or not, we don’t have Whole Foods!), but I always keep an eye out for them at the farmers market. Thanks for the figgy inspo! ;)

    Reply
    • Killing Thyme
      September 13, 2016 at 10:43 am

      And we have a comment! Haha.

      Thanks, Justine! The ingredients played really well together. I have another pizza to post that was tested that day, and it’s even better! I just need to find the time to make it again/photograph, etc. I’m surprised Calgary doesn’t have a Whole Foods – come on Calg, step up your game! Luckily fall and winter have many other seasonal goodies that you’ll be able to get your hands on :)

      Reply
  • Alexandra | Occasionally Eggs
    September 3, 2016 at 10:53 am

    I’ve never had fresh figs – they’re impossible to find here – but I’m hoping to get some in Germany since we’re going there at the right time of year! I love the combinations here and your pictures are lovely.

    Reply
    • Killing Thyme
      September 3, 2016 at 11:22 am

      Thanks, Alexandra! Oh gosh, fresh figs are pretty darn great. I hope you can find some at some point.

      Reply
  • Cassie | Crumb Kitchen
    September 3, 2016 at 6:06 am

    Party on, Garth. I see figs out the wazoo at the grocery store right now, but never thought to include them in savoury dish. (With rosemary! My favourite.) This is definitely an option.

    Plus, that honey drizzle shot. Oh my.

    Reply
    • Killing Thyme
      September 3, 2016 at 11:21 am

      Haha, thanks Cassie!
      Rosemary is so strange. I love it, but man. I find you have to be super careful with it. It’s such a great herb for fall, though.

      Reply
  • Marisa
    September 2, 2016 at 6:34 pm

    I’ve just had supper but looking at these photos has me hungry all over again! Looks amazing!!

    Reply
    • Killing Thyme
      September 3, 2016 at 11:19 am

      Thanks, Marisa! Don’t you hate when that happens? It happens to me ALL the time ;)

      Reply
  • Amanda (Peppers & Pennies)
    September 2, 2016 at 3:31 pm

    Lovely! I never think to drizzle honey on savory food, but I bet it gives a great balance to the flavours!

    I am abashed that you married someone who doesn’t like goat cheese, but I don’t judge. I am sure he has some good qualities ;)

    Reply
    • Killing Thyme
      September 3, 2016 at 11:19 am

      Thanks, Amanda! I’m definitely a fan of adding a touch of sweet to savory.

      And yeah, he’s a super picky eater and doesn’t eat most things I make. That’s all right, more for me. Haha ;)

      Reply
  • Amanda Orlando
    September 2, 2016 at 12:05 pm

    Beautiful photographs, really making me hungry! I like how you used seeds here. That’s something I haven’t tried on pizza yet but I definitely will.

    Reply
    • Killing Thyme
      September 3, 2016 at 11:17 am

      Thanks, Amanda! I love different textures, and they just offer that perfect amount of crunch with all of that cheesiness.

      Reply
  • Diane Galambos
    September 2, 2016 at 12:00 pm

    Ah, fig time. Would never have thought of this. Thanks for the inspiration! Diane FBC-er

    Reply
    • Killing Thyme
      September 3, 2016 at 11:15 am

      Glad you’re feeling inspired :)

      Reply

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