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Fig & Mushroom Barbecue Pizza

August 28, 2015 by theeverykitchen@gmail.com 4 Comments

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And an update on Miller Pup!

Fig and Mushroom Barbecue Pizza | www.theeverykitchen.com
I don’t usually post on a Friday morning, but my week has been a little nuts. Normally I would just wait until Monday, but I have something *super* *new* and *different* planned for Monday. Stay tuned.

I’ll try to keep this short and sweet since I know you’re reading it at your work computer and you are hitting “minimize” when your co-worker enters the office or when your boss walks by your cubicle.


[Insert diagram/infographic/datasheet here so it looks like you’re being productive.]

Fig and Mushroom Barbecue Pizza | www.theeverykitchen.com
Here is what we are loving this Friday:

  • The return of Porch Weather! This means high temps in the upper 70s / low 80s. It’s perfect for sitting on the porch with coffee in the morning, a book at lunch, and a glass of wine in the evening. Add friends.
  • September! Leaves changing colors, warm apples pies, football season (yeah!), peace and quiet with the kiddos back in school, the return of a normal daily schedule.
  • I’m keeping Miller! I know some of you have asked for an update. What is happening with that cute little pup? You will find out today!
  • Fig & Mushroom Barbecue Pizza!

Fig and Mushroom Barbecue Pizza | www.theeverykitchen.com
Fig and Mushroom Barbecue Pizza | www.theeverykitchen.com
Figs and mushrooms are both in season for the next month. Which is a total coincidence — I did not plan this pizza on purpose. I’ve had pizza dough and mozzarella in my fridge for a week and I cleverly came up with this gourmet pie and then I looked at my chart of seasonal produce and saw that, By Golly! I chose two seasonal ingredients and so I need to get this pizza up on the blog NOW.

[I really did just say, “By Golly.”]

Fig and Mushroom Barbecue Pizza | www.theeverykitchen.com
I also have traditional pizza sauce in my fridge and was originally just going to make a simple cheese pizza and eat it for dinner over the next few nights. But you guys, if I’m going to cook, I’m going to share it with you.

There’s only one two reasons I cook something without blogging about it:

  1. If it’s for a date. How special is that guy going to feel if I “cook for him” and then he finds out that I actually “cooked for the entire Internet.” Am I right?
  2. When I cook something that just turns out looking ugly. Friends, I know you think I’m incapable of imperfection, and I thank you for that, but it’s not the case. Sadly, ugly food happens way more often than I would like.

Fig and Mushroom Barbecue Pizza | www.theeverykitchen.com
Long story short, I chose the barbecue sauce. And it works perfectly! I cannot imagine topping this pizza with anything else. I only smeared the dough with sauce and went light on the cheese. You really want the seasonal produce to stand out – the juicy sweetness of the figs, the earthy tones of the mushrooms. They work perfectly together on top of hearty whole wheat dough. If you’ve never had figs before, this is a good place to start!

Fig and Mushroom Barbecue Pizza | www.theeverykitchen.com
How was that? Short and sweet enough for Friday? NEVER! You guys know me better than that.

Scroll down for an update on my little Miller Pup! 🙂

Fig and Mushroom Barbecue Pizza | www.theeverykitchen.com
5 from 1 vote
Print

Fig & Mushroom Barbecue Pizza

Course Main
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 205 kcal
Author my Bottomless Boyfriend

Ingredients

  • 1 package of Trader Joe's whole wheat pizza dough*
  • 1/4 cup barbecue sauce
  • 4 ounces thinly sliced mozzarella cheese
  • 8-10 figs sliced about 1/4-inch thick
  • 8-10 button or baby bella mushrooms sliced about 1/4-inch think
  • 2 tablespoons chopped parsley

Instructions

  1. Preheat oven to 400 degrees F if using Trader Joe's pizza dough. Otherwise, set your oven to the temperature listed on your pizza dough/crust instructions. Spray a pizza stone or baking sheet with nonstick cooking spray and set aside.
  2. Roll out the dough on a lightly floured surface according to package instructions and transfer to pizza stone or baking sheet. Spread barbecue sauce evenly over the dough, top with slices of mozzarella cheese, then the fig and mushroom slices.
  3. Bake pizza for 20-25 minutes**, until crust is deep brown (for whole wheat) or golden brown (for regular crust) and puffy.
  4. Remove from the oven, let cool about 5 minutes and sprinkle with chopped parsley.

Recipe Notes

*If you don't have a Trader Joe's, you can always substitute pizza dough from your local supermarket or a pre-made crust.
**The Trader Joe's crust recommends a bake time of 8-10 minutes. It took 26 minutes for my crust to cook all the way through.

Little Miller Pup make life happy! | www.mybottomlessboyfriend.com

She’s officially (and financially) my pup. This is me crying at the cost.

Little Miller Pup make life happy! | www.mybottomlessboyfriend.com

Lounging at the lake with ANOTHER dog’s Mama! #lilmill #spoiled

Little Miller Pup make life happy! | www.mybottomlessboyfriend.com

Tearing up a toy that’s as big as she is!

Little Miller Pup make life happy! | www.mybottomlessboyfriend.com

Sister & brother fighting for my attention. The bigger dog wins! (Ah, those eyes. I can’t get over her cutie-patootie eyes.)

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Filed Under: healthy, lightened up, lunch, pizza, vegetarian Tagged With: barbecue, barbecue sauce, figs, mozzarella, mushrooms, pizza

Previous Post: « The BALTE (Bacon, Avocado, Lettuce, Tomato, Egg)
Next Post: What to Eat in September »

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Comments

  1. Cheryl

    August 28, 2015 at 10:33 pm

    Hey, good for you. Another doggie mother. Now you have a ready made vacuum cleaner for those times when you drop food on the floor!

    Reply
    • Danielle

      August 29, 2015 at 3:02 pm

      Yes, one of the MANY good things about this little pup! You’re previous comment about having someone soooo happyyyy to greet me at the door when I come home might be what sealed the deal!

      Reply
  2. Uncle Mike

    September 9, 2015 at 12:35 am

    Wow!

    In spite of my best intentions, I must confess that I have not been religiously testing all your recipes. And, when Ann said she was going to make this pizza, I was not entirely thrilled. Last summer I tried making a fig ice cream that was as flavorless as it was expensive. So figs are kind of a non-starter with me. This pizza was really good! And very pretty, to boot. It was sweet, not salty. The first piece was “different”. But by the time I reached the sixth slice, I had been won over. Very nice! I’m looking forward to more yummy meals from your blog.

    Reply
    • Danielle

      September 9, 2015 at 3:01 pm

      5 stars
      Hopefully this recipe has renewed your interest in figs!!! I LOVED this pizza. I’m also a fan of pineapple on my pizza. I think you either love that Sweet + Savory thing or… not so much. Hope the rest of the family enjoyed too! 🙂

      Reply

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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