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.
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.
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.
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.
Have you made this recipe? Snap a pic and tag me on Insta! @killing__thyme / #KillingThyme
Fig, Rosemary and Honey Pita Pizza
- 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
- 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).