Fontina and Fig Pizza

It's so easy to crank out blog posts that are uninteresting.

For example, a few minutes ago I typed up a quick description of the fig and Fontina cheese pizza that we made last week. I was about to click publish, but I decided to scan it one last time, during which time I discovered that the post was awfully drab. I wrote something about serving the pizza with friends, and another something about where we found the recipe, and I won't bore you with the rest because the point of rewriting is to avoid the mundane business, and to instead share something interesting.

Like, for example, pizzerias constitute 17 percent of restaurants in the U.S. Likely relatedly, the average person in the U.S. consumes 23 lbs. of pizza per year. I found those facts here. Interesting, no?

So here's the recipe. You can use pre-made pizza dough if you like, but we chose this recipe from Mark Bittman. Since we're not providing a cheesy (haha) description, you'll just have to trust that it's delicious. It is.

3 cups all-purpose flour, more as needed
2 tsp instant yeast
2 tablespoons olive oil, plus a little more
2 teaspoons coarse kosher or sea salt
1 cup shredded Fontina cheese
1 cup shredded Parmesan cheese (or a little Gorgonzola works, too)
1/2 lb. black mission figs, halved

Combine flour, yeast, 2 tbsp oil and salt in a food processor. Process ingredients, and add 1 cup water through feed tube. Process for about 30 seconds, adding a little more water if necessary until mixture forms a slightly sticky ball. Turn dough onto a floured work surface, and knead to form a smooth, round ball. Put dough ball in a bowl, and cover with plastic wrap. Let rise until dough doubles in size, 1-2 hours. Divide dough in half and roll it on baking sheets. Rub a little olive oil over the doughs, and divide cheese and figs among them. Bake in the oven at 400 for 8-10 minutes, until golden. Cut into squares and serve.