If you hadn’t figured it out from the site’s logo, I love figs. Back home in California, I have a couple of “secret” fig trees where I can go pick them fresh when they’re in season. (Sadly, the biggest and best of these burned down in one of California’s major wildfires a couple years ago.)
Here in Berlin, where we’re spending a few months, it’s been hard to find some of the produce that I’m used to back home. It’s been impossible to find fresh oregano or thyme, for example, or even butternut squash. Luckily, the gorgeous figs make up for it. They’re big, juicy, and often sold in their own little cupcake-wrapper-like holders, making them feel even more precious.
On this pizza, the sweetness of the late summer figs is brightened by the lemon-infused olive oil (or agrumato, if you have it). The fennel root is a bridge between the two, with the ricotta mellowing everything out a bit. Finally, the radicchio adds a much-needed kick of bitterness, and keeps the pizza from being too sweet and delicate.
Pizza with Roasted Figs, Sautéed Fennel Root, Treviso Radicchio, Ricotta, & Lemon-Infused Olive Oil
- 1 pizza dough ball (either basic pizza dough or 2-hour pizza dough is fine)
- 1 fennel bulb
- 1 head of Treviso radicchio (you won’t need the whole thing)
- 1 large fig
- 2 tablespoons butter
- ¼ cup olive oil (plus a little more)
- 3 ounces mozzarella, cut into cubes
- 2 ounces ricotta
- 1 teaspoon agrumato (or lemon-infused olive oil)
Preheat the oven and prepare the toppings:
- Preheat the oven to 550 degrees Fahrenheit (or as high as it will go) with your pizza stone inside.
- Thinly slice the fennel bulb until you have about 1 cup of sliced fennel root. (You can use the rest of the bulb for another recipe!)
- Thinly slice the radicchio until you have about 1/4 cup of sliced radicchio.
- Thinly slice the fig.
Cook the fennel and dress the radicchio:
- Melt the 2 tablespoons of butter in a pan over medium heat. Add a generous pinch of salt and the 1 cup of sliced fennel root.
- Cook the fennel root over medium heat, stirring frequently, until it’s soft and browning on some edges, about 5 minutes.
- As the fennel cooks, toss the 1/4 cup of sliced radicchio with enough olive oil to lightly coat and a pinch of salt.
Assemble the pizza:
- Stretch the pizza dough to an approximately 12” circle, then brush with a thin layer of olive oil.
- Sprinkle the 3 ounces of mozzarella cubes evenly over the dough.
- Arrange the cooked fennel in an even layer over the pizza. Next, top with the radicchio, and add the 2 ounces of ricotta in dollops.
- Finally, arrange the thin fig slices over the other toppings.
Cook the pizza and make the lemon-infused olive oil:
- Transfer the pizza onto the preheated pizza stone. Cook at 550+ degrees Fahrenheit until the crust is golden-brown and the cheese is melted.
- While the pizza bakes, make your lemon-infused olive oil. Peel the lemon, avoiding the white pith. Pound the peels with 1 tablespoon of olive oil in a mortar and pestle for about a minute. Add the remaining 3 tablespoons of olive oil, pound for another minute, then strain out the peels.
- When the pizza is done, drizzle with about a teaspoon of the lemon-infused olive oil. The heat of the freshly baked pizza will release the lemony aroma. Enjoy!