Recipe: Fresh fig, caramelized onion and feta pizza on a crescent roll crust
Refrigerated crescent roll pastry makes an easy crust for this flavorful pizza featuring figs, caramelized onions and feta cheese. Debbie Arrington
It’s summertime and the living should be easy. Shortcuts are allowed.
That includes pizza crust. I admit I prefer to make my dough from scratch, but for this easy, fruity pizza, crescent roll dough proved a perfect solution.
Just roll out the dough on a rectangular sheet pan or cookie sheet, allowing a little room around the edges for expansion. With fingers, gently squish the perforated seams together to make a solid piece of dough. The finished pizza will be about 9 by 13 inches.
As for the topping, the first round of summer figs are ripening now and sweet onions are ready for harvest. Caramelizing in butter brings out the onions’ maximum sweetness. Combined with feta cheese, they make a delicious alternative to more traditional pizza toppings.
Fresh fig, caramelized onion and feta pizza on a crescent roll crust
Makes 1 (9- by 13-inch) pizza
Ingredients:
4 tablespoons butter
2 sweet onions, thinly sliced
Salt and pepper to taste
1 (8 ounce, 8 count) refrigerated crescent roll dough
2 tablespoons extra virgin olive oil
2 tablespoons fig jelly or other fruit jelly
4 figs, sliced
½ cup feta cheese, crumbled
Instructions:
Preheat oven to 375 degrees F.
In a heavy skillet, melt butter over medium heat. Add onions, sprinkle with salt and pepper, and saute until onions are very soft and caramelized, about 15 minutes.
Meanwhile, carefully unroll crescent roll dough on a rectangular cookie sheet or sheet pan. (No greasing necessary.) Gently push seams of dough together to make one solid sheet.
Brush dough with olive oil. Gently warm jelly in microwave to soften, then brush dough with softened jelly.
Scatter caramelized onions evenly over dough. Arrange fig slices on top of onions, then scatter feta cheese crumbles over the top.
Bake pizza in preheated 375-degree oven until crust is lightly golden and cheese starts to brown, about 12 to 15 minutes.
Let cool 5 minutes, then slice into squares. Serve warm.
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Flowers in My Back Yard Series
July 21: Thank Luther Burbank for these long-lasting beauties (Shasta daisies)
July 14: How to keep hydrangeas happy
July 7: Grow these bright cosmos for bees and butterflies
June 30: Agapanthus adds blue fireworks to the garden
June 23: Easy-care gazanias fill those hot corners
June 16: Daylilies are perfect for water-wise gardens (and a lot more)
June 9: Grow coneflowers for pollinators -- and yourself
June 2: Sunflowers capture Sacramento's summer attitude
May 29: Are your roses going 'blind'?
May 26: Zinnias are the summer flowers every garden needs
May 19: Plant dahlias now for late-summer flower power
May 12: Know your coreopsis from your bidens
May 5: Mums the word on Mother's Day weekend
April 28: Majestic Matilija poppy is worth a look
April 21: Celebrate roses, America's favorite flower
April 14: Small flowers with outsized impact
April 7: Calendulas do double duty
April 3: Make Easter lilies last for years to come
March 31: In praise of a pollinator magnet (small-leaf salvias)
March 24: Azaleas brighten shady spots
March 17: The perfect flower for beginners? Try zonal geraniums
March 10: Keep camellias happy for years to come
March 3: Fruit tree blossoms are a fleeting joy
Feb. 27: Are your roses looking rusty?
Feb. 24: Treasure spring daffodils now and for years to come
Feb. 17: How and why to grow wildflowers
Feb. 10: Let's talk Valentine's Day roses
Feb. 3: Why grow flowers?
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Garden checklist for week of July 26
Get fertilization and other garden chores done early in the week before those triple-digit temperatures arrive.
* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to reduce the chance of fungal infection and to conserve moisture.
* Water, then fertilize vegetables and blooming annuals, perennials and shrubs to give them a boost. Feeding flowering plants every other week will extend their bloom.
* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week.
* Harvest vegetables promptly to encourage plants to produce more. Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.
* Feed vegetable plants bone meal or other fertilizers high in phosphate to stimulate more blooms and fruiting. Always water plants BEFORE applying fertilizer as well as after.
* Pinch back chrysanthemums for bushy plants and more flowers in September.
* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.
* Pinch off blooms from basil so the plant will grow bushier, with more leaves.
* Cut back lavender after flowering to promote a second bloom.
* It’s not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.
* From seed, plant corn, pumpkins, radishes, winter squash and sunflowers.
* If your melons and squash aren’t setting fruit, give the bees a hand. With a small, soft paintbrush, gather some pollen from male flowers, then brush it inside the female flowers, which have a tiny swelling at the base of their petals. (That's the embryo melon or squash.) Within days, that little swelling should start growing.
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Food in My Back Yard (FIMBY) Series
Lessons learned during a year of edible gardening
WINTER
Is edible gardening possible indoors?
Hints for choosing tomato seeds
Why winter is the perfect time to plant fruit trees
When to plant? Consider staggering your transplants
How to squeeze more food into less space
Plant a fruit tree now -- for later
Win the weed war by tackling them in winter
Tips for planting bare-root trees, shrubs and vegetables
Time to give vegetable seedlings some more space
Ways to win the fight against weeds
FALL
Dec. 16: Add asparagus to your edible garden
Dec. 9: Soggy soil and what to do about it
Dec. 2: Plant artichokes now; enjoy for years to come
Nov. 25: It's late November, and your peach tree needs spraying
Nov. 18: What to do with all those fallen leaves?
Nov. 11: Prepare now for colder weather in the edible garden
Nov. 4: Plant a pea patch for you and your garden
Oct. 27: As citrus season begins, advice for backyard growers
Oct. 20: Change is in the autumn air
Oct. 13: We don't talk (enough) about beets
Oct. 6: Fava beans do double duty
Sept. 30: Seeds or transplants for cool-season veggies?
Sept. 23: How to prolong the fall tomato harvest
SUMMER
Sept. 16: Time to shut it down?
Sept. 9: How to get the most out of your pumpkin patch
Sept. 2: Summer-to-fall transition time for evaluation, planning
Aug. 26: To pick or not to pick those tomatoes?
Aug. 19: Put worms to work for you
Aug. 12: Grow food while saving water
Aug. 5: Enhance your food with edible flowers
July 29: Why won't my tomatoes turn red?
July 22: A squash plant has mosaic virus, and it's not pretty
July 15: Does this plant need water?
July 8: Tear out that sad plant or baby it? Midsummer decisions
July 1: How to grow summer salad greens
June 24: Weird stuff that's perfectly normal
SPRING
June 17: Help pollinators help your garden
June 10: Battling early-season tomato pests
June 3: Make your own compost
May 27: Where are the bees when you need them?
May 20: How to help tomatoes thrive on hot days
May 13: Your plants can tell you more than any calendar can
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
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