Recipe: Fig, feta and prosciutto pita pizza can be grilled or baked
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Here's the pizza, hot off the grill. (Photos: Debbie Arrington)
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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!
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| 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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Garden Checklist for week of April 27
Once the clouds clear, get to work. Spring growth is in high gear.
* Set out tomato, pepper and eggplant transplants.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash. Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom. Late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce and cabbage seedlings.
* Weed, weed, weed! Don’t let unwanted plants go to seed.
* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.
* Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Start thinning fruit that's formed on apple and stone fruit trees -- you'll get larger fruit at harvest (and avoid limb breakage) if some is thinned now. The UC recommendation is to thin fruit when it is about 3/4 of an inch in diameter. Peaches and nectarines should be thinned to about 6 inches apart; smaller fruit such as plums and pluots can be about 4 inches apart. Apricots can be left at 3 inches apart. Apples and pears should be thinned to one fruit per cluster of flowers, 6 to 8 inches apart.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
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