I know what you’re thinking: potatoes on a pizza? And my answer is yes. Yes, yes, yes. I know it sounds weird. I know it’s not intuitive. I know you don’t want to turn your oven on when it’s 107 degrees outside. But it’s worth it.
My inspiration for this pizza comes from the ‘Arrosto’ pizza at Falora, a local artisan pizza restaurant. The Arrosto is a white pizza with roasted potatoes, eggplant, feta, and Medjool dates. Although I had eaten potatoes on pizza prior to tasting the Arrosto, the combination of potatoes with something sweet (dates) blew my taste buds away.
When I stopped in to Time Market and saw fresh Turkish Figs after my Tucson CSA pickup yesterday, I knew I had to create my own variation of this incredible combination. Using fresh red potatoes and golden onions from this week’s CSA harvest, I created this Whole Wheat Pizza with Roasted Potatoes and Figs.
One of my favorite combinations is figs and goat cheese. Aside from making an aesthetically beautiful pair, their flavors complement each other perfectly. When I decided to use fresh figs on this pizza, it became clear that goat cheese was the obvious solution for creating a hint of tangy creaminess. Lastly, a drizzle of white truffle oil turns this pizza into a meal you’ll want to munch on all summer long.
Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.