I’ve been the fortunate receipent of several pints of fresh white figs this summer. My daughter’s camp counselor has a tree growing in her family’s yard that started from a branch her great-great-great-grandfather brought over from Italy to New York – how cool is that?
Back in the early 90s, when I was a dietetic intern living in Boston, my girlfriend and I would save our dollars to treat ourselves now and then to Figs, the upscale wood-fired pizza oven restaurant owned by Todd English on Charles Street. The waiters wore shirts that stated “Never Trust a Round Pizza” and we’d always get half Spicy Shrimp with Caramelized Leeks and half Fig, Prosciutto & Gorgonzola. I’ve always loved pizza but those meals opened my eyes on what really could be considered a pizza topping.
So, here’s my version of fig pizza – nowhere on the level of Figs’ offering but still pretty darn tasty, especially when you know exactly where those figs where grown.