I’ve never been a huge fig person before — not because I don’t like them, per se, but more because I have no idea whether I like them or not. I guess they don’t seem to have a particularly distinctive flavor, at least according to my palate. I know they’re all the rage with foodies, though, and I was feeling hungry, bored and adventurous. And Grant was off at some football thing, so I was left to myself to figure out dinner plans.
PROSCIUTTO FIG PRIMO
The thought of a sweet fruit on a pizza is often considered a foreign concept. We pushed the boundaries of pizza making with our Pear Primo and thanks to its continued popularity, we knew figs could be a hit too. We combine figs with prosciutto, basil and fresh mozzarella on an olive oil base for the perfect balance of lightly sweet and salty flavor.
Our usual standard is their Parma Primo, which has prosciutto plus basil, tomato, olive oil, mushrooms, fontina, mozzarella and goat cheese on an olive oil base. So this was close to home while still being adventurous and fun. And I actually think there’s a higher ratio of prosciutto to other stuff with this special.
At the end of the day, the fig primo had definitely won me over, even though it was a bit pricier than our usual (extremely expensive) favorite. The only improvement I would make is to add some tomatoes. Â It was so very sweet that it seemed like it could use something tangy to balance it all out. Â Still, it turns out that a) I like figs in some contexts, and b) I’m not yet over the fruity pizza trend. Â Mmm mmm!