The fig, one of those fruits that can be so hit and miss. For me to enjoy them (and to pay the associated premium!) they have to be sweet, deep red inside and more often than not from Turkey.
This time of year they’re perfect so I’m I indulged in a bag full and got to pizza making!
The combination of figs, blackberries and pears is one of my favourite fruity trios; it just screams of fall.
I whipped up another variation on the gluten free semi deep dish pizza base. This time with a mixture of quinoa flour and buckwheat, a little cinnamon in the mix to tie in the flavours.
The flavours of the fruits, even together, are relatively subtle, yet the strength of fresh rosemary works wonderfully with them. I added a little to the base as well – it’s definitely a herb you either love or hate, I’m personally a huge fan!
Of course no pizza would be complete without a little creaminess over the top. I went with plain and simple cashew cheese. Raw soaked cashews blended with water, seasoned with a little salt…I actually left out my usual nutritional yeast this time around.
It worked beautifully. Figs and blackberries, cashew cream, all placed on top of the warm base, a layer of roasted almost spreadable super thinly sliced cinnamon roasted pear slices.
The second half was devoured cold; quite the leftover lunch time treat!
What’s your favourite fruity alternative pizza topping?
Fruity Fig Pizza
Prep Time: 5 minutes
Cook Time: 35 minutes
Keywords: bake entree snack gluten-free nut-free vegan blackberries cashew cream figs quinoa flour
Ingredients (Serves 2)
- 1/2 cup (60g) buckwheat flour
- 3/4 cup (90g) quinoa flour
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1 tsp finely chopped fresh rosemary
- 1/4 tsp sea salt
- Pinch or two of black pepper
- 1 cup (250ml) water
- 1 tbsp coconut oil
- 1 tbsp applesauce
- 1/2 cup cashews + 1 tsp lemon juice + 1/4 – 1/2 cup water
- 2 fresh figs sliced
- 1 large pear finely sliced (I used a mandolin)
- 1/4 tsp cinnamon
- Small handful of blackberries
- Fresh rosemary to garnish
Preheat oven to 180C (350F).
Blend together all ingredients for the base with the exception of the rosemary; stir it through once smooth.
Pour in to a non stick 8 – 9 inch round cake tin – lined with baking parchment if you want to be sure to be sure!
Bake in the preheated for 35 – 40 minutes; until browned and cracked on top.
Blend together cashews, water and lemon juice, season with salt and set aside.
For the pears, toss with cinnamon and place on a non stick baking tray (or one lined with baking parchment) and baked in the oven for 10 – 15 minutes. You want a ripe yet slightly firm pear so that it holds up in the oven whilst sweetening up and becoming beautifully tender.
Lay pear slices on top of the pizza base, black berries and fig on top. Sprinkle with rosemary and drizzle/drown with cashew cream to serve!