Fig and Rosemary Chicken Pizza
My second bake from last weekend had more to do with some fresh figs that I had found than it did with bread. Although I grew up on a farm and had plenty of first hand experience with many kinds of fruit, figs weren't part of the local scene. I don't recall seeing a fig outside of a Fig Newton cookie any time prior to my high school graduation. When I did eventually encounter figs in their whole form, they were dried instead of fresh. The farm, by the way, is located in northern lower Michigan, which explains the dearth of figs. At a guess, I must have been in my 40s before I ever laid eyes, or hand, on a fresh fig.
Imagine my surprise and delight on finding a tray of fresh figs at a store recently! (They aren't that common here in NE Kansas, either.) They followed me home and we considered all sorts of options before settling on this Fig and Rosemary Chicken from the Foodie Fresh blog. How do I love it? Let me count the ways. 1) Figs. 2) Fig and balsamic reduction (that's the 'sauce' for the pizza). 3) Fresh rosemary. 4) Goat cheese. 5) Grilled chicken. 6) Caramelized onions 7) All of that in one place at the same time! 8) Pizza!
All I did was throw together a simple dough, maybe 70% hydration plus a drizzle of olive oil. My wife did the rest of the work. And when she got done, boy, did it all work together!
Here's a ready-for-the-oven pic:
Isn't that a thing of beauty?
But wait, there's more:
That's right, fresh from the oven and ready to eat! This, people, is some seriously good food. There were no leftovers.
Energized by the fabulous pizza, I managed to put together some kolaches for the third bake of the weekend, using dough from the previous weekend's class. Those turned out pretty well, too. Sorry, no pictures of those. Having sized them at 80g each, I think I'll try shrinking them to 50 or 60g each the next time that I make them. That will allow for a higher ratio of filling to bread.
That's more baking than I tend to do most days but I'm happy with all three outcomes. (The first was Hamelman's Whole Rye and Whole Wheat bread, covered in an earlier post.)