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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 Sept. 25

This week's warm break will revive summer crops such as peppers and tomatoes that may still be trying to produce fruit. Pumpkins and winter squash will add weight rapidly.

Be on the lookout for powdery mildew and other fungal diseases that may be enjoying this combination of warm air and moist soil.

* Late September is ideal for sowing a new lawn or re-seeding bare spots.

* Compost annuals and vegetable crops that have finished producing.

* Cultivate and add compost to the soil to replenish its nutrients for fall and winter vegetables and flowers.

* Plant for fall now. The warm soil will get cool-season veggies and flowers off to a fast start.

* Plant onions, lettuce, peas, radishes, turnips, beets, carrots, bok choy, spinach and potatoes directly into the vegetable beds.

* Transplant lettuce, cabbage, broccoli, kale, Brussels sprouts and cauliflower.

* Sow seeds of California poppies, clarkia and African daisies.

* Transplant cool-weather annuals such as pansies, violas, fairy primroses, calendulas, stocks and snapdragons.

* Divide and replant bulbs, rhizomes and perennials.

* Dig up and divide daylilies as they complete their bloom cycle.

* Divide and transplant peonies that have become overcrowded. Replant with "eyes" about an inch below the soil surface.

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