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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

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED JUL 4, 2021

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!

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.

Keywords:

recipes Sacramento pizza backyard produce produce management farm to fork grilling figs

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Dig In: Garden Checklist

For week of June 4:

Because of the comfortable weather, it’s not too late to set out tomato and pepper seedlings as well as squash and melon plants. They’ll appreciate this not-too-hot weather. Just remember to water.

* From seed, plant corn, pumpkins, radishes, melons, squash and sunflowers.

* Plant basil to go with your tomatoes.

* Transplant summer annuals such as petunias, marigolds and zinnias.

* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.

* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.

* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.

* Dig and divide crowded bulbs after the tops have died down.

* Feed summer flowers with a slow-release fertilizer.

* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.

* Thin grapes on the vine for bigger, better clusters later this summer.

* Cut back fruit-bearing canes on berries.

* Feed camellias, azaleas and other acid-loving plants.

* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.

* Pinch back chrysanthemums for bushier plants with many more flowers in September.

Send us a gardening question, a post suggestion or information about an upcoming event. sacdigsgardening@gmail.com