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Easy fig 'pizza' is fun food on the Fourth

Recipe: Fig, feta and prosciutto pita pizza can be grilled or baked


Pizza with cheese and figs
Here's the pizza, hot off the grill. (Photos: Debbie Arrington)



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!

Ingredients
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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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Dig In: Garden checklist for week of Feb. 5

Make the most of sunny days and get winter tasks done:

* This is the last chance to spray fruit trees before they bloom. Treat peach and nectarine trees with copper-based fungicide. Spray apricot trees at bud swell to prevent brown rot. Apply horticultural oil to control scale, mites and aphids on fruit trees soon after a rain. But remember: Oils need at least 24 hours to dry to be effective. Don’t spray during foggy weather or when rain is forecast.

* Feed spring-blooming shrubs and fall-planted perennials with slow-release fertilizer. Feed mature trees and shrubs after spring growth starts.

* Finish pruning roses and deciduous trees.

* Remove aphids from blooming bulbs with a strong spray of water or insecticidal soap.

* Fertilize strawberries and asparagus.

* Transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.

* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.

* Transplant cabbage and its close cousins – broccoli, kale and Brussels sprouts – as well as lettuce (both loose leaf and head).

* Plant artichokes, asparagus and horseradish from root divisions.

* Plant potatoes from tubers and onions from sets (small bulbs). The onions will sprout quickly and can be used as green onions in March.

* From seed, plant beets, chard, lettuce, mustard, peas, radishes and turnips.

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