Recipe: Fig, feta and prosciutto pita pizza can be grilled or baked
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Here's the pizza, hot off the grill. (Photos: Debbie Arrington)
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Figs need summer heat to ripen. When that summer heat comes in May or June (as it did this year), local figs are ready to pick in early July instead of August.
Right now, Mission figs are turning deep, rich purple. They’re at their peak of flavor when they come off the tree with barely a touch.
So, instead of waiting until Labor Day, we can enjoy ripe figs on the Fourth of July.
This easy recipe makes the most of ripe figs, combining other Mediterranean ingredients – pita bread, olive oil, prosciutto and feta – into fun food for the Fourth or anytime this summer.
Too hot to turn on the oven? This pita pizza works great on the grill, too. And the recipe can be easily multiplied to serve as many people as needed, either as an appetizer or main course – as long as you have enough figs!
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| Simple ingredients for a delicious summer pizza. |
Fig, feta and prosciutto pita pizza Makes 1 serving
Ingredients:
1 pita bread
1 teaspoon olive oil
2 ripe figs, peeled and sliced about ¼ inch thick
1 tablespoon chopped scallion
2 tablespoons prosciutto, chopped
2 tablespoons feta cheese
Instructions:
Preheat grill or oven to 400 degrees F.
Lightly brush one side of pita bread with olive oil. Assemble ingredients, placing (in order) fig slices, chopped onion, chopped prosciutto and feta cheese on top, evenly distributed over the pita bread.
Place pita pizza directly on rack of grill or oven. Grill or bake until feta is soft and prosciutto is heated through, about 8 to 10 minutes.
Serve immediately.
Note: To avoid over-cooking bottom of pita bread, grill over indirect heat.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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