What’s In Season – October

  • By Kim
  • 8 October, 2013
  • Comments Off


It may be cooling down in the rest of the country, but San Francisco is finally getting out summer weather. As I write this post, it’s nearly 70s degrees outside at nearly 10pm. San Franciscans are just not used to this! We moan about how cold and foggy it is the rest of the year, but then when the slightest amount of heat comes around, we break out into a heat rash due to the vitamin D overload. This is definitely not cute scarf weather!

Anyway, because of the heat, we still have a lot of good summer things to eat, and we are starting to see more of the traditional Fall produce. In a month that is so candy and sweets focused, clear your palate with some of this delicious harvest:

  • Apples
  • Artichoke
  • Beets
  • Blackberries
  • Cabbage
  • Celery
  • Corn
  • Dates
  • Eggplant
  • Figs
  • Grapes
  • Green Beans
  • Nut harvest
  • Oranges
  • Parsnip
  • Pears
  • Peppers
  • Potatoes
  • Pumpkins
  • Quince
  • Radicchio
  • Raspberries
  • Shallot
  • Sweet Potato
  • Tomatillos
  • Turnip

Last month, I posted a beautiful recipe for tomato ombre. This month, I’m sharing one of my favorite ways to eat figs: fresh salad pizza. Do you sense a pattern? If I built a Tumblr or another blog, I would call it Stuff on Bread, since it’s basically what I love to eat the most. it would be nothing but food porn-y pictures of sandwiches, pizzas, crostinis and flatbreads. I can’t think of many foods that wouldn’t improve with some bread mixed in there. Maybe I was some obsessive baker in a previous life. Anyway, a few years ago, a co-worker gave me some homemade fig jam. I’d never had it before, but it was delicious. A little bit of internet research led me to a prosciutto and arugula pizza recipe using fig jam. Wow! It’s terrific! The sweetness of the fig contrasts nicely with the spicy arugula and salty prosciutto. I bought pizza dough when I made it the first time, but I’ve also been know to make pizzas out of various flatbreads in a pinch. If you don’t have fig jam, I’ve also seen this pizza made with fresh or roasted figs. I imagine it’s probably just as tasty.


Fig-Prosciutto Pizza with Arugula
From: The Pioneer Woman
Serves 12

Pizza Crust:
1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil

For the pizza:
2 tablespoons olive oil
4 tablespoons fig spread or jam
Kosher salt to taste
12 oz. fresh mozzarella, sliced thin
6 oz. thinly-sliced prosciutto
1 bunch washed and rinsed arugula
Freshly ground pepper, to taste
1/2 cup shaved parmesan

Preparation Instructions


1.) Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

2.) Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. Use right away or store in the fridge until you need it. (It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.)

3.) Preheat oven to 500 degrees. (Be sure to clean your oven well before doing this!)

4.) Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.

5.) Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.

6.) Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.

7.) Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.

8.) Cut into wedges or squares and serve immediately!

Image of figs by chez loulou
Image of pizza by katykash

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