Fall Harvest Chopped Salad with Apple Cider Vinaigrette

This Fall Harvest Chopped Salad is full of fresh figs, roasted sweet potatoes, toasted pumpkin seeds and savory pumpkin spice roasted chickpeas.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect healthy meal for fall, featuring loads of fresh produce and savory pumpkin spice roasted chickpeas!

What’s green and orange and purple all over and tastes perfectly in season? This Fall Harvest Chopped Salad with Apple Cider Vinaigrette!

I know it’s not technically fall yet (just a few more days!) but after I took a little trip to the Farmer’s Market this past weekend I just couldn’t resist all of the fall produce I was seeing. Okay, maybe I just became obsessed with the fact that here in Santa Barbara we are deep in the throes of a very short fresh fig season, and I can’t help snatching a bunch of them up whenever I see them because I know they may be gone the next time I head out for groceries.

So yes, this salad stars plenty of fresh figs, but it features so many other fun fall things as well. We’re talking sweet potatoes, pumpkin seeds (aka pepitas) and – wait for it – SAVORY PUMPKIN SPICE CHICKPEAS!! You guys, they’re amazing. Perfectly crispy with all that fun pumpkin spice flavor and then a savory hit of garlic. Even if you don’t make the entire Fall Harvest Chopped Salad, please, please, PLEASE make these savory pumpkin spice chickpeas for a healthy, protein-packed snack. You will not be able to get enough!

Savory pumpkin spice roasted chickpeas are the perfect addition to a Fall Harvest Chopped Salad.

And can we talk for a minute about chopped salads? I love salads served in this way (i.e. all of the ingredients already chopped up into bite-size pieces) for multiple reasons, mostly because (a) you can get a taste of every single ingredient in each bite and (b) you don’t have to worry about looking like a complete dinosaur with a giant piece of lettuce hanging out of your mouth when you try to take a bite. Easy to eat, full of flavor – that’s my kind of healthy meal!

Usually I like to keep things simple with salads and keep the cooking to a minimum, but since we’re heading into fall I figured you wouldn’t mind just a little bit of oven/stove time to really make some of these flavors pop.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is going to quickly become your go-to nutritious lunch or dinner for the season, and those savory pumpkin spice chickpeas are probably most definitely going to become your new favorite healthy snack.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect light lunch or dinner to usher in the fall season.

So let’s talk about what all exactly needs to go on here to make this salad come to life.

The only oven time required is for roasting both our sweet potatoes and chickpeas, and the good news is that they can be roasted together, at the same oven temperature, for the same amount of time. How convenient is that?

The only other “cooking” required is toasting up our pepitas, because if there’s one thing I learned during my time as a pastry assistant, it’s that you should be toasting your nuts WHENEVER you are adding them to any sort of recipe. It seriously adds so much flavor and is most definitely worth the extra 10 minutes or so of toasting over the stove.

Aside from the roasting and toasting, all this Fall Harvest Chopped Salad requires is a good tossing in a huge bowl and a drizzle of shallot-tinged apple cider vinaigrette. And speaking of vinaigrette, this one couldn’t be easier. You may have noticed from the other salads I have here on the blog (like this Fall Kale Salad with Easy Balsamic Vinaigrette and this Fresh Fig and Burrata Salad with Toasted Hazelnuts) that I like to keep my dressings simple. I feel like you should really let all of the flavors of whatever produce and other goodies you’re using in the dish shine through and not coat it in a blanket of heavy, creamy, or otherwise overwhelming flavor.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette feeds a crowd!

The apple cider vinaigrette we drizzle over this fall-forward salad adds the perfect touch of acidity (with a nice apple-y hint of flavor) while the shallots add an extra dimension to all of the other flavors in the mix. My only caution would be to wait and add the dressing right before serving. Since we’re using regular lettuce (as opposed to a heartier green like kale) it will wilt quickly if you leave it soaking in the dressing for too long.

But that’s it! Having this Fall Harvest Chopped Salad with Apple Cider Vinaigrette prepped and ready for dinner tonight is not just a possibility, it’s a necessity!

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect healthy meal or side dish for the busy days of back-to-school.

Fall Harvest Chopped Salad with Apple Cider Vinaigrette
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This seasonal, healthy salad is full of fresh figs, roasted sweet potatoes, toasted pumpkin seeds and savory pumpkin spice roasted chickpeas. 

Course: Main Course, Salad
Cuisine: American
Keyword: fall, healthy, kale, salad, vegetables
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
For the savory pumpkin spice chickpeas:
  • 1 15.5 ounce can chickpeas, drained, rinsed and patted dry
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon each salt and pepper
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon garlic powder
For the roasted sweet potato:
  • 1 sweet potato, diced
  • 1 tablespoon olive oil
  • Sprinkle of salt and pepper
Other salad ingredients:
  • 1/2 cup pumpkin seeds (pepitas), toasted
  • 8 cups chopped red and green lettuce
  • 6 purple figs, quartered
For the apple cider vinaigrette:
  • 1 small shallot, thinly sliced
  • 1/4 cup apple cider vinegar
  • 1/2 cup avocado oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. In a small bowl, toss together all of the chickpea ingredients. Spread mixture over a small jelly roll pan.

  2. In a separate small baking dish, combine all of the roasted sweet potato ingredients.

  3. Place both the chickpeas and the sweet potato in the oven and roast for 20 minutes. After 20 minutes, open the oven and give the chickpeas a little shake. Roast for an additional 15-20 minutes, or until the chickpeas are crunchy and the sweet potatoes are golden brown and fork tender. Remove and let cool while you prep the rest of the salad.

  4. Place the chopped lettuce in a large salad bowl. Add the figs, pumpkin seeds, sweet potato and chickpeas. 

  5. Combine all vinaigrette ingredients in a Mason jar. Seal and give a good shake. Drizzle dressing over salad right before serving. 

Fall Harvest Chopped Salad with Apple Cider Vinaigrette | CaliGirlCooking.com

Fresh Fig and Burrata Salad with Toasted Hazelnuts

This Fresh Fig and Burrata Salad features fresh figs, arugula and toasted hazelnuts, all topped with creamy burrata cheese.

A big bowl of in-season Fresh Fig and Burrata Salad with Toasted Hazelnuts is the perfect summer meal or side dish!

At least I have one good reason to get up this morning! And that’s to enjoy this uber-delicious Fresh Fig and Burrata Salad with Toasted Hazelnuts for lunch. After the morning I’m having, I’m going to need it!

Right at this moment I’m sitting in the waiting room at the doctor’s office having just guzzled down a disgustingly sweet “Gluco-Crush” (no joke, that’s what it was called) for my gestational diabetes test. I now have a cloying after-taste in my mouth and all I can think about is all of the REAL food I’m going to eat after my hour-long wait for a blood test is done. Oh, the joys of pregnancy!

Speaking of, I know I’ve kept it mostly food here on the blog throughout my pregnancy so far, but do you have any interest in me doing some posts on my pregnancy? I always think I need to just jump in an do it but then I get worried that y’all will hate me if you’re not pregnant and I’m not posting delicious food recipes all the time. Thoughts? Requests? I’m all ears!

Fresh Fig and Burrata Salad with Toasted Hazelnuts is the perfect light summer meal.

I’m definitely thinking I’ll start to do some food prep recipe posts in the next couple of months, as I’m starting to think about having our freezer stocked full of delicious things for when the baby comes so we don’t have to worry so much about cooking and just enjoy the time with our new little one. If you have anything in particular you’d like me to make, or any suggestions of stuff YOU’VE made that was a lifesaver, I’m all ears!

Okay, but back to this Fresh Fig and Burrata Salad with Toasted Hazelnuts. I hope you all are as obsessed with fresh figs as I am, because you can bet I’ll be using them in as many recipes as possible if/when I can find them. I was able to find these ones at our Farmer’s Market (there were just TWO vendors selling them!) but our Trader Joe’s had them for a hot second a month or so ago and then when I went back they had disappeared already. I’m hoping we’re just at the start of the season and they’ll become more widely available in the next month or so, otherwise I totally missed the boat on all the fig recipes I want to make!

So, I found my fresh figs and I even bought two different varieties because I couldn’t decide which one I wanted, but feel free to use any variety you like. Aside from the figs, all of the ingredients for this salad are pretty darn #basic, and TBH I even hesitate for a hot second about posting the recipe because it so like “duh” easy. But I brought it over to a friend’s house for dinner and it received such rave reviews that I knew I just had to post it.

Serve this Fresh Fig and Burrata Salad with Toasted Hazelnuts at your next get-together and it's sure to be a huge hit!

The only other ingredients you’ll need besides fresh figs are arugula, burrata, hazelnuts, olive oil and a nice, thick balsamic vinegar (I really like the Balsamic Glaze from Trader Joe’s.) Oh, and a pinch of salt and pepper! It’s amazing how often we forego seasoning our salads with good ol’ S&P here in the US, whereas in Europe it’s a regular thing. It makes such a huge difference!

The other great thing about this recipe is there is absolutely no cooking involved. Which means it’s perfect for summer! Well, I do recommend that you toast the hazelnuts (toasting nuts adds a great dimension of flavor to any recipe) but that takes literally 5-10 minutes on the stovetop and you’re done. Nuts are also something you can batch-toast in advance and just keep on the ready in your pantry for whenever the mood for that extra pop of flavor in a recipe strikes.

I tossed together the arugula, sliced fresh figs, toasted hazelnuts and salt and pepper with a light coating of olive oil, then drizzled on the balsamic glaze and plopped that creamy, cheesy goodness that is burrata right on top. I kept the burrata whole for transporting to my friend’s house, then cut into it and let it ooze all over the individual portions as I served. I also brought along extra olive oil and balsamic just in case people wanted some extra dressing.

This fresh fig salad features toasted hazelnuts and is topped with creamy, delicious burrata cheese. The perfect summer meal!

That’s it! Pretty easy, right? The fact that it’s no-cook and showcases some of the season’s best produce makes this Fresh Fig and Burrata Salad with Toasted Hazelnuts a real winner in my book, especially for this time of year.

Grab the recipe below and remember to send me any pregnancy or meal prep post requests if you have them! Xo

Fresh Fig and Burrata Salad with Toasted Hazelnuts
Prep Time
15 mins
Total Time
15 mins
 

This summer-y salad features fresh figs, arugula and toasted hazelnuts, all topped with creamy burrata cheese and an easy olive oil and balsamic dressing.

Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: arugula, burrata, cheese, figs, salad
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 7 ounces arugula
  • 14 ounces fresh figs, quartered (any variety)
  • 3/4 cup chopped hazelnuts, toasted
  • 1/4 cup olive oil (more or less depending on your personal taste)
  • Salt and pepper, to taste
  • Balsamic glaze
  • 8 ounces burrata
Instructions
  1. In a large bowl, toss together the arugula, fresh figs, hazelnuts and olive oil. Season with salt and pepper to taste. 

  2. Drizzle on balsamic glaze and top with burrata. Cut into the burrata when you’re ready to serve!

Fresh Fig and Burrata Salad with Toasted Hazelnuts | CaliGirlCooking.com

Maple Bourbon Fig Ice Cream

This Maple Bourbon Fig Ice Cream is a creamy, boozy ice cream to take us from summer to fall, laced with bourbon, maple syrup and fresh figs.

Maple Bourbon Fig Ice Cream | CaliGirl Cooking

Let me just say that I have been thinking about a Maple Bourbon Fig Ice Cream recipe since LAST year, when I came up with the idea oh, about two months too late for fresh figs. You know my obsession with the fleeting late summer fruit is real when I’m dreaming of them long after they’ve disappeared from the Farmer’s Markets or grocery produce sections.

Thank goodness for my running “recipe idea” list so I can keep track of these things, even if I have to wait a whole year to make them. I have a few more amazing fall recipe ideas up my sleeve that were incepted last year as well, and I can’t wait to share them all with you in the next couple of months!

I think this Maple Bourbon Fig Ice Cream is the perfect bridge from sunny, daylight-filled summer to brisker, cozier fall. As all ice creams are, this is the perfect way to cool down for the last few days of warmer weather, while the maple, bourbon and figs make it just as suitable to enjoy in front of the fireplace, served over a slice of warm apple pie, or even serve affogato-style with a hot shot of espresso. Is your mouth watering yet?

Maple Bourbon Fig Ice Cream | CaliGirl Cooking

I made my first batch of Maple Bourbon Fig Ice Cream a few days ago and it’s already gone. We don’t mess around with ice cream in this household. Although it takes a bit longer to freeze up than most other ice creams (due to the bourbon,) once it does, it has a beautiful consistency and just the right amount of vanilla to balance out the maple and bourbon flavors. Plus, those chunks of fresh figs! I’d never tried freezing figs before, but the texture is just perfect. They’re just the right amount of chewy, and won’t give you brain freeze or break your teeth when you bite into them.

As far as the method I used for this super-delicious, party-in-my-mouth Maple Bourbon Fig Ice Cream, it’s actually an even easier version of the technique I used for this Fresh Mint Dark Chocolate Chip Ice Cream. The best part? No overnight steeping required! So you can start this ice cream and finish it in the same day (although I dare say that it just gets better the next day, with more time to set up in the freezer.)

Maple Bourbon Fig Ice Cream | CaliGirl Cooking

We first make our creamy base, with whole milk, heavy cream, cornstarch, corn syrup and vanilla and stir it into creamy mascarpone before letting it cool down in the refrigerator for a hot second (well, realistically an hour or so.)

Once the mixture is cooled, we take it out and throw it into our trusty ice cream maker (seriously, if you’re in the market for a SUPER easy-to-use ice cream maker, you’ve just GOT to get this one…I love it!), add the maple, bourbon and chopped fresh figs, and freeze according to your maker’s instructions. I love mine because the ice creams are basically frozen in under an hour. This particular recipe took a bit longer (as I mentioned –> bourbon!) and once I did eventually remove it I still put it in the freezer for a few hours before I felt it was ready to be suitable enjoyed as ice cream.

But, then….Ohhhhh but, then…I took a big spoonful and brought it to my lips, and in that moment I knew all was right with the world and that this Maple Bourbon Fig Ice Cream was so worth waiting a whole year for. The creaminess, the booziness, the maple-ness, I couldn’t have asked for anything better. Oh, except for you to try this recipe so we can all be Maple Bourbon Fig Ice Cream-lovers together!

Maple Bourbon Fig Ice Cream | CaliGirl Cooking

Maple Bourbon Fig Ice Cream
Prep Time
30 mins
Cook Time
5 hrs
Total Time
5 hrs 30 mins
 
A creamy, boozy ice cream to take us from summer to fall, laced with bourbon, maple syrup and fresh figs.
Course: Dessert
Cuisine: American
Keyword: bourbon, dessert, fall, figs, ice cream
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 1 ½ cups + 2 tablespoons whole milk divided
  • 2 tablespoons cornstarch
  • 4 ounces mascarpone
  • 1/8 teaspoon salt
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 2/3 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons maple syrup
  • ¼ cup bourbon
  • 6 fresh figs chopped
Instructions
  1. Combine two tablespoons whole milk and cornstarch. Stir vigorously with a fork to make a slurry. Set aside.
  2. Place mascarpone and salt in a large, glass bowl (preferably with a lid.) Set aside.
  3. In a medium saucepan, combine 1 ½ cups whole milk, heavy cream, vanilla, sugar and corn syrup. Bring to a boil and let boil gently for about 4 minutes.
  4. Remove from heat and stir in cornstarch mixture. Place back on heat and bring to a boil again, stirring fairly consistently for about one minute, or until the mixture begins to thicken.
  5. Pour cream mixture into mascarpone mixture. Let cool slightly and then place in refrigerator for an hour or two, or until completely cool (this is when you’ll want to use the lid for the bowl.)
  6. Remove mixture from refrigerator and add to ice cream maker, adding maple syrup, bourbon and chopped figs. Freeze according to the ice cream maker’s directions. My ice cream maker took about an hour for this particular recipe.
  7. Transfer ice cream to a freezer-proof container (I just used the same bowl I chilled the cream mixture in) and freeze for at least a few more hours, up to two days. Enjoy within a week.

 

Maple Bourbon Fig Ice Cream | CaliGirlCooking.com

Might I add that this would also be quite suitable for a milkshake??

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for supporting the brands that make CaliGirl Cooking possible!

Rosemary, Fig & Date Tequila Smash

The air is heavy with anticipation.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

We’re at that yearly crossroad of enjoying the last glorious days of summer yet secretly anticipating the arrival of fall and all of its delicious, comforting foods…Longer nights, cooler weather, home-cooked meals…But wait! We’re not quite there yet. The temps are still easily reaching the 80-degree mark these days. We’ll get to the mid-60’s in due time (sorry, had to rub that in for all my non-Californians out there.)

In the meantime, we need to go to our local Trader Joe’s or Farmer’s Market and stock up on as many fresh figs as we can possibly eat and then some because, well, we’ll figure out something to do with them (not like I’m speaking from experience or anything) Maybe we should make a Rosemary, Fig & Date Tequila Smash? I think that sounds like a great idea.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

Surprisingly, the fresh figs in this cocktail should really only qualify for “Best Supporting Ingredient.” The REAL star of the show here is the date tequila. That’s right folks, I’ve stepped into the infused booze world and I’m not turning back. I was first introduced to the idea of date tequila when Matt Biancaniello held a little event here in Santa Barbara to promote his latest book, “Eat Your Drink” (which you should totally order if you like inventive and super tasty cocktails featuring farm-to-table ingredients.) He had made some and was kind enough to offer us a taste, even though it wasn’t an ingredient in any of the drinks we ordered. I was immediately hooked and knew that this was the fate of the huge Ziploc full of dates we had in the refrigerator from our last trip to Palm Springs.

So I knew I wanted to make date tequila and share the awesome combination with you all, but I couldn’t stop there. I wanted to show you how to turn said date tequila into an incredibly tasty, refreshing cocktail that’s perfect for this “It’s still summer but I secretly wish it was fall” thing we’ve got going on. Oh hey, flats on flats of fresh figs that I have sitting in my refrigerator, want to jump in a cocktail? How about you, fresh rosemary that I have sitting outside our front door? Our Rosemary, Fig & Date Tequila Smash was born.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

This is how we do it…

We get our dates marinating in our tequila at least five days before we want to whip up said Rosemary, Fig & Date Tequila Smash. Since alcohol is shelf stable, no need to worry about our concoction taking up valuable real estate in the refrigerator.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

We go to whatever store or Farmer’s Market has our city’s best selection of fresh figs at this time of year and stock up. We’ll figure out what to do with the other five flats later…

We quickly cook up some rosemary-infused simple syrup. We’re already infusing tequila, so why stop there? We let it cool just a bit before we add it to our cocktail (or just make the syrup a day in advance and store in the refrigerator.)

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

We grab a lemon and some club soda and then we’re ready to roll!

First step is to muddle the date tequila, figs, rosemary simple syrup and lemon juice in the bottom of our cocktail glass.

Next step is to add a substantial amount of ice.

Don’t forget to top off with the bubbly club soda!

Give the cocktail a stir and finish it off with a sprig of fresh rosemary for a little extra flavor, aroma and flourish.

Serve a Rosemary, Fig & Date Tequila Smash to all of your nearest and dearest and watch them come flocking to you for more.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

Did we just figure out a way to get rid of the surplus of figs in our refrigerator?

Rosemary, Fig & Date Tequila Smash
Prep Time
10 mins
Total Time
10 mins
 
A late-summer cocktail recipe featuring date-infused tequila, fresh figs and rosemary simple syrup.
Course: Drinks
Cuisine: American
Keyword: cocktails, drinks, figs, tequila
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 2 ounces Date Tequila recipe below
  • 2 fresh figs quartered
  • ½ ounce Rosemary Simple Syrup recipe below
  • 1 ounce fresh lemon juice
  • Ice
  • Top with club soda
  • Garnish with fresh rosemary sprig
Instructions
  1. Combine Date Tequila, figs, Rosemary Simple Syrup and lemon juice in the bottom of a rocks glass and muddle everything together.
  2. Fill rocks glass about ¾ of the way full with ice.
  3. Top with club soda.
  4. Garnish with fresh rosemary sprig.
Recipe Notes

To make the Date Tequila:
Cut 12 dates in half, removing the pit from each one, and add to large resealable glass jar (I used something like this.) Add one 750mL bottle of white tequila to jar, seal, and let sit for at least five days (up to 10 days) before enjoying.

To make the Rosemary Simple Syrup:
Combine one cup granulated sugar, one cup water and one large sprig of fresh rosemary in a small saucepan. Bring to a boil and let simmer until sugar dissolves. Remove from heat and cool before using a funnel to pour syrup into a glass bottle with a stopper for storage. Refrigerate up to one week.

 

Rosemary, Fig and Date Tequila Smash | CaliGirlCooking.com

Did someone say cocktail?

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This post contains affiliate links. As always, all thoughts and opinions are my own.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey

A quick and delicious weeknight pizza recipe featuring fresh figs, creamy burrata and savory prosciutto, topped off with a drizzle of truffle honey.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

We need a little pizza to get us through this Monday, and not just any pizza, but this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey because it’s the bomb and there’s nothing else to it.

But first, how was everyone’s weekend? It seemed to be a weekend where everyone was celebrating something, whether it was the amazing men that raised us or dear friends that were tying the knot. We had our first wedding of the year in beautiful Santa Ynez, and escaped yesterday morning just before the valley heat crept into the 100’s. The weather for the wedding was perfect, though, as we ate, drank and celebrated late into the evening at the Bride’s mother’s ranch. Unfortunately, our commitment to the wedding meant we couldn’t be with our Dads for Father’s Day, but we certainly still made sure to give them a call and let them know how much we love and appreciate them 😉

It was a great little mini-vacay and left us feeling rejuvenated and refreshed. We haven’t been on a little “getaway” for quite some time, and this weekend reminded us how important it is to do so, especially in these crazy months leading up to the wedding. It’s important to remember that balanced living encompasses so much more than balanced eating!

As quickly as that wedding came and went, we head to San Luis Obispo on Friday for our second wedding of the year. This means our week will be short and busy, and we’ll need recipes like this Fresh Fig, Prosciutto and Burrata Pizza to get us through and keep us sane (and not eating out every night of the week.) It’s quick and easy, and soooo delicious.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Let’s get real for a second: Does anyone else anxiously await the few months of fresh fig season? Ever since I moved to Napa (and realized that fresh fig season exists, because it certainly doesn’t in Hawaii, where I was living before Napa) I have been in LOVE with fresh figs. Stirred into honey and Greek yogurt, sliced and added to an arugula salad, eaten plain, added to pizza – I’ll take them any way I can get them!

So you can imagine my sheer joy when I was at the Farmer’s Market last weekend and a few of the stalls had their first fresh figs of the season. I’ve basically been waiting since last year’s fig season to make this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey because, unless you want to try your hand at using dried figs (which are not my favorite, but to each his own), you really DO have to wait for this time of year to make this recipe as freakin’ delicious as it should be.

But enough of me going on about the figs, I’m sure that by now you’re anxious to hear about this pizza. Now, you know I’m a huuuuge fan of making things from scratch whenever possible, and Jim Lahey’s pizza dough recipe has been my go-to (see my recipe for Pastrami Pizza) whenever I have time to whip something up. BUT, sometimes you just won’t be able to get your act together to make a from-scratch crust that needs a huge amount of time to rise, in which case I’m all about picking up some pre-made dough from Trader Joe’s or Whole Foods. Just try to get dough that has the least amount of ingredients to minimize additives, preservatives, etc.

 

On to the toppings! Guys, the toppings. They’re my favorite part. I don’t think it’s a secret that I have a weak spot for fresh charcuterie and delicious cheese, and if you throw any sort of truffle in there I’m a goner. Since figs are a natural addition to any cheese or charcuterie platter, I decided to combine all of these favorite things and throw them on top of a pizza crust (because Lord knows we always need some carbs when consuming meats and cheeses.)

So, we take our pizza dough and slather it with a simple combination of olive oil and fresh garlic. This is the ONLY sauce we use. Don’t get me wrong, I love a good tomato sauce, but when using such amazing ingredients as prosciutto, burrata, and fresh figs, there is no way we’re going to add tomato sauce to compete with all of the other deliciousness.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Once we have our olive oil and garlic base, we add the burrata. This can get a little messy, but have no fear, it will all work out in the end. We then layer on the sliced fresh figs and prosciutto. Pop it into the oven, and wait just 10-15 minutes for that crust to get all nice and golden and the burrata to get even oozier than it was when you started. When we take the pizza out of the oven, we immediately drizzle it with a combination of honey and truffle oil (you could also use truffle honey, if you can find it) and sprinkle on a few chopped fresh chives for color (or not, up to you, but I’m an aesthetics girl.)

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

And of course we eat our Fresh Fig, Prosciutto and Burrata Pizza as soon as it is cool enough to not scorch the tops of our mouths. Because that’s how we do pizza, right?

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
A quick and delicious weeknight pizza recipe featuring fresh figs, creamy burrata and savory prosciutto, topped off with a drizzle of truffle honey.
Course: Main Course
Cuisine: Italian
Keyword: burrata, dinner, figs, Italian, pizza
Servings: 4 people
Author: CaliGirl Cooking
Ingredients
  • 1 package pre-made pizza dough or use Jim Lahey’s recipe if you’re feeling ambitious
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 8 ounces burrata sliced
  • 5 fresh figs sliced
  • 3 ounces prosciutto sliced
  • Salt & pepper
  • 2 tablespoons honey
  • 1 ½ teaspoons truffle oil
  • Garnish with fresh chives optional
Instructions
  1. Preheat oven to 475 degrees Fahrenheit. Roll pizza dough out into a 10- to 12-inch circle on a pizza stone. Brush dough with olive oil and sprinkle on minced garlic.
  2. Add burrata, then figs and prosciutto. Sprinkle lightly with salt and pepper. Place pizza in oven and bake at 475 for 10-15 minutes, or until crust is slightly golden.
  3. While pizza is baking, combine honey and truffle oil in a small bowl. Set aside.
  4. When pizza is ready, remove from oven and drizzle truffle honey over it. Sprinkle with fresh chives (if desired.) Let cool 5-10 minutes and serve.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Who’s coming over for dinner?