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Wednesday, August 15, 2001
Fresh figs add flair to staid dessert pizza
Four major varieties of nutty fruit make for a sweet summer treat
Associated Press

Associated Press

Fig dessert pizza is a light-hearted surprise to end a summer meal. It makes creative use of figs now in season and is easy to prepare.

   Pizza fans are legion. But few have tried them with this unconventional variation - fresh fig dessert pizza, a lighthearted surprise with which to end a summer meal.
   It makes creative use of the figs now in season, and is easy to prepare. Note that the figs are not cooked, although the "pizza" base is. The base is made of sugar cookie dough, baked crisp and covered with a cream-cheese mixture, then topped with figs. Serve with ice cream or whipped cream for a special treat.
   There are four major varieties of fresh figs commonly sold in markets, and you may like to do a taste test to find out which you like best:

Calimyrna figs are large, with greenish-yellow skin, pale flesh and a sweet, nutty flavor.

Mission figs are purple to black in color with pink flesh, and very fine seeds.

Kadota figs are small, thick-skinned, with a creamy amber color when ripe. They have hardly any seeds and they are a favorite for canning and preserving.

Brown Turkey variety, pear-shaped, has brown or black skin, rosy flesh, is recommended for eating as a fresh snack or using in cooked dishes but not for drying.
   Figs are quite perishable and should be used soon after they're bought, or stored in the refrigerator for only two or three days.
   FRESH FIG DESSERT PIZZA
   (Preparation 45 to 60 minutes, baking time 30 minutes)
   18-ounce package prepared sugar cookie dough
   4 ounces cream cheese, softened
   ¼ cup mascarpone or sour cream
   1 egg
   1 pound firm, ripe fresh figs (about 8 large), quartered
   ¼ cup currant or apple jelly
   2 teaspoons fresh lemon juice
   Preheat oven to 325 F.
   Slice and place the cookie dough in a single layer on a 12-inch pizza pan. Allow to stand for a few minutes at room temperature until softened. Flour hands generously and press dough slices together evenly to about ¼ inch thick, leaving ½-inch raised edges all around. Bake at 325 F for 10 minutes or until lightly browned. Cool.
   Combine cream cheese, mascarpone and egg in a small bowl. Beat until smooth. Spread evenly over crust except on edges.
   Bake 15 to 20 minutes or until filling is set and lightly browned. Cool.
   Just before serving, arrange fig quarters on top. Melt jelly with lemon juice in a small saucepan over low heat and brush onto figs. Cut into wedges.
   Makes 8 servings.
   Nutrition information per serving: 470 cal., 24 g total fat (9 g saturated fat), 6 g pro., 60 g carbo., 2 g fiber, 70 mg chol., 360 mg sodium.
   Source: California Fresh Fig Growers Association



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