At this point, I have officially declared my love for figs.  Those little plump fruits that I basically went my whole life only eating if they came in the form of a Fig Newton, because for some reason until I moved to Louisiana, I had never eaten a fresh fig.  I know...right?  I was missing out big time.  I'm glad we were formally introduced and now have a relationship with one another.  A relationship where I devour those little beauties and make delicious recipes out of them.  My fig, honey, and prosciutto pizza has been my go to summer pizza because the salty and sweet flavor combinations are so good that I'm going to apologize for not getting you this recipe sooner.

Seriously, it's easy, delicious, and you will want to make it at least once a week while you can still get your hands on fresh figs.  If you have some fig skeptics in your family, make this pizza and I guarantee you that they will love it! 

And really what is there not to love?  Crispy, honey coated crust, spicy balsamic onions, sweet figs, salty prosciutto, and fresh peppery arugula.  My mouth is watering just talking to you about it.

If you have never taken me seriously about a recipe before, now is the time.  Make this pizza, and I won't judge you if you want to eat the whole thing.  Because you just might be tempted to and that's ok. 

After all, we can't be held responsible when pizza and figs are involved. 

Ingredients:

• Whole Wheat Pizza Crust (homemade or fresh dough already made, I get Trader Joe's or Whole Food's whole wheat crust)
• 1 Tbsp. Honey
• 2 Tbsp. Extra Virgin Olive Oil
• 1 Onion (sliced thin)
• 2 Tbsp. Balsamic Vinegar
• 1 Tsp. Red Pepper Flakes
• 3/4 Cup of Fresh Figs (Sliced)
• About 6-8 Slices of Prosciutto, sliced into strips
• 2 Cups of Fresh Arugula
• Fontina Cheese (about 1- 1/2 cups, enough to cover the crust)

Directions:

• Preheat oven to 400 degrees.
• Heat olive oil in a pan and add your thinly sliced onion with salt and pepper and sauté for a minute and then add the balsamic vinegar and red pepper flakes.  Continue to cook until balsamic vinegar has reduced and onions are tender.  Set aside.
• Grate your fontina cheese.  Set aside.
• Roll out your pizza crust.  Mix your honey with 1 tbsp. olive oil and brush onto crust lightly.  If you don't use it all that is ok, you don't want to add too much liquid it will make the crust soggy.
• Top with grated cheese, onions, sliced prosciutto, and figs.
• Bake for about 20 minutes until crust is golden and cheese is bubbly.
• Remove from oven and top with fresh arugula.  Serve immediately.

I see nothing but great things coming from you making this pizza. 

It's easy on a weeknight, gorgeous for entertaining, and the bottom line is it's deelish.

You're welcome.