Easy fig 'pizza' is fun food on the Fourth

Here's the pizza, hot off the grill. (Photos: Debbie Arrington)

Recipe: Fig, feta and prosciutto pita pizza can be grilled or baked

By 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.