Today, the 22nd October 2016, is the Autumn Equinox and I can definitely feel a nip in the air, with early mornings and evenings being chilly; it’s time to pack the summer garden furniture away, cut the logs, prune the garden and generally start thinking about comfort food and steaming bowls of soup. Salads are usually associated with summer and the warmer months, but at “Chez Lavender and Lovage”, we enjoy salads all year around, and today’s recipe for Fresh Fig, Gorgonzola & Walnut Pizza with Rocket is the perfect transitional meal for a tasty Autumnal dish which is served with fresh wild rocket leaves.
It’s a bit of a cheat’s recipe, insofar as I used a ready-made and ready-rolled fresh pizza dough base, as I was very tight for time, but wanted to make a seasonal pizza for supper; the fresh figs and walnuts came from our own garden, we are lucky enough to have two fig trees and a very prolific walnut tree, and having just returned from a cruise around the Mediterranean, where I enjoyed pizza in Naples, with Gorgonzola cheese, it seemed like a great combination idea for a recipe, with some Florette Salad peppery, wild rocket leaves served on top, which offsets the richness of the cheese.
This is my third bespoke recipe creation in collaboration with Florette salad, and was developed with busy mums (and dads) in mind, as schools have just started back and it’s back to weekly meal planning, with time at a premium. The cheese may not suit some little ones, but the beauty about a recipe like this, is that you can adapt the idea to suit your own personal taste; so, the Gorgonzola cheese can be subbed with Cheddar, Cheshire or even Mozzarella, and ham and/or bacon can be added if you aren’t looking for a vegetarian recipe. However, I do think that the gourmet combination of fresh figs, walnuts, blue cheese and rocket is a FAB idea for a special “a deux” supper with a bottle of wine!
Do check out my last two recipes here: Vietnamese Rainbow Vegetable Summer Rolls and here: Moroccan Chicken & Apricot Salad with Tabbouleh, and why not have a bash at making today’s tasty Fresh Fig, Gorgonzola & Walnut Pizza with Rocket one night next week, or this weekend? Rocket is a fabulously versatile leaf to serve, which gets its from the French ‘Roquette’; also known as arugula, ruccola and roquette. As a relative of the watercress and radish, it is packed with vitamins A and C, making it a very healthy leaf to enjoy with all manner of dishes. I hope you are inspired to make my latest recipe, and please do let me know in the comments below if you make it, and how you enjoyed it! Karen
Disclaimer: Collaborative paid recipe development with Florette; all views and opinions remain my own.
As this is a savoury supper or tea dish, I am entering it into the September Tea Time Treats linky, where the theme is “Savoury”
More Rocket Recipes:
Legend has it that Dioscorides, the Greek physician and pharmacologist (40-90AD), described the leaf as ‘a digestive and good for ye belly’ Thin and spiky, strong and peppery, rocket is thought to originate from southern Europe, so can keep its cool in salads or can be wilted in pasta or on pizza.