My Way.
On one of those days that the foodie and the locavore collide. It all started with sending my husband to the store to get oranges and grapeseed oil. Oranges to use with the CSA fennel for a salad. A neutral oil so I can bake butternut squash to make hummus. He comes home with figs, which he decided would be perfect in a pizza.
The first fig, prosciutto, arugula and goat cheese pizza we ever had was in Napa Valley about five years ago. We have been attempting to duplicate it since then.
This time I went with grilling them.
Served with a local wine, using local goat cheese, arugula, scallions and garlic, I got a decent crispy thin pizza.
Early Mountain 2011 Petit Manseng, a very crisp version of a lesser grown grape. Early Mountain is north of Charlottesville VA. A fairly new winery that we visited on our weekend trip. We picked up a mix of their current wines. A young winery, under this ownership, we expect to see real growth in their offerings as their vines mature.
This dinner was really simple to put together. Spread some garlic and oil on crust from COSTCO. Add a few figs, some goat cheese, some prosciutto, some scallions. Drizzle some lemon infused olive oil over it. Put it on a screaming hot grill for a few minutes (500 degrees). Turn off the end burners (or use indirect placement over charcoal). Let it crisp up, and let the cheese melt. Some pepper ground over it. Arugula put on after removal from the grill.
Excellent meal on a very pleasant evening. We took it outside on the patio to enjoy the view. Leaves are getting close to peak around here.
Great al fresco dinner.
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AnnieRie Unplugged 