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Lilly’s Table

 
 
Balsamic Beet & Fig Salad
© Lillys-Table.com Photo of Fig & Herb Yogurt Pizza
 

Tags: Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Fig & Herb Yogurt Pizza

from Fig Pizza with Balsamic Beet & Fig Salad, the Week of August 25, 2013.
View the previous recipe for this meal.

I know some of you are thinking this sounds like dessert, but the most it has in common with dessert is that it is heavenly to eat. A homemade pizza dough will serve you well for this dish, but store bought can work in a pinch. The garlic herb yogurt sauce is drizzled on as the base for this savory pizza that is dotted with slices of fresh figs. A sprinkling of torn proscuitto is the way we like it, but the vegetarian option of toasted, salty pine nuts is also delicious.

Ingredients

  • 1 lb pizza dough , homemade or store-bought
  • ½ cup greek yogurt
  • 1 clove garlic, finely mashed
  • ¼ cup fresh herbs, mint, parsley, basil, oregano, thyme or any combination
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup grated parmesan cheese
  • 4 ounces fresh mozzarella, sliced
  • 6 figs, cut in quarters
  • 2 slices prosciutto, optional
  • ¼ cup pine nuts, toasted*

Serving Size: 4 People

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Preparation Instructions

Preheat the oven or grill to 450.

If not already prepared, bring the dough ball of pizza out to rest and come up to room temperature. If store-bought, follow the package instructions.

Whip together the Greek yogurt, garlic, minced fresh herbs, olive oil, and grated parmesan.

Roll out the pizza dough and place in the oven to par-bake just until the bottom is starting to turn golden. Flip over and working quickly (a buddy to help is a good idea) spread on the yogurt sauce all over. Top with the slices of fresh mozzarella, quarters of figs, pieces of proscuitto and/or pine nuts*, if using.

Bake for another 5-10 minutes until the cheese is melted and starting to become golden.

*If untoasted shake the pine nuts in a skillet over medium-high heat just until lightly golden.