Get a pizza recipe featuring persimmon and fig flowers
Just because summer is over does not mean the local Farmer’s Market cannot be your friend anymore. Every topping on this pizza came from my local Farmer’s Market. Please do not get me wrong: I love a good pumpkin spice anything as much as the next person, but I always like to stay one step ahead. This, to me, is fall: persimmon, fig, brown butter honey, fried sage and, yeah — you heard me right — brown butter honey! Let’s start with what you are going to need for this fall festival pizza.
These amounts will give you enough for 3-4 12-inch pizzas.
On Deck: Farmer’s Market Friendly Pizza
Author: Pizza Today
Recipe type: pizzas
Ingredients
- 12 figs (I used a mix of brown and mission)
- 3 persimmons sliced thinly with mandolin
- 1 bunch fresh sage
- 6 ounces toasted pistachio
- Brown butter honey
- Farmer’s cheese
- Mozzarella (fresh and whole milk)
- Cream sauce
- ⅔ cup salted butter
- 1 cup local honey
- 2 cups heavy cream
- 6 ounces crème fraiche
Instructions
- For the brown butter: Melt butter in a sauté pan on medium heat and watch carefully to brown. When the butter starts to turn, pull off the heat and whisk in honey. It is best served warm, as it will start to congeal upon cooling, so keep that in mind.
- For the persimmon: Slice as thin as possible and the fruit will still be intact and round. Using a paring knife, make a small cut line in the middle of the fruit and twist to make a cone shape.
- For the fig “flower”: Using a paring knife, cut the stem off the fig and cut the fig into 4 almost all the way down the fruit. Add fruit to a baking sheet and bake at 550 F for 3-5 minutes. As the fruit heats up it will spread and “flower.”
- After the fig opens, carefully remove from the baking sheet and let cool.
- For the pizza: Stretch dough to your desired size and lay on a floured peel.
- Spoon two ounces of crème sauce, sprinkle mozzarella and cubed fresh mozzarella around pizza. Bake at 550 F for 8-10 minutes or to desired doneness.
- Let cool on a wire rack for 30 seconds or so.
- Lay slices of persimmon and carefully lay fig flowers around pizza.
- Spoon over the farmer’s cheese, and sprinkle with toasted chopped pistachio.
- Drizzle warmed brown butter honey and lay fried sage over the top.
Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
