Pizza With Figs, Mozzarella, and Goat's Milk Feta

Special equipment

Wood and metal pizza peels, Baking Steel

Ingredients

serves Makes four 10- to 12-inch pizzas, serving 4, active time 45 minutes, total time 3 hours

• 1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
• 12 ounces fresh mozzarella, torn into rough chunks and drained
• 20 ripe figs, cut into quarters
• 8 ounces goat's milk feta cheese
• Kosher salt
• 24 fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 1/4 cup honey

Procedures

1. Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.
   
2. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use Kettle Pizza and Baking Steel grill insert.
   
3. When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
   
4. Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by 1/4 of figs and 1/4 of goat's milk feta. Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.
   
5. Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
   
6. Drizzle hot pizza with 1 tablespoon honey. Slice and serve immediately.
   
7. Repeat steps 4 through 6 for remaining pizzas.

Beet and Lentil Salad with Feta and Fried Eggs

Ingredients

serves Serves 4 as a main dish, 6 to 8 as a side, active time 25 minutes, total time 45 minutes

• For the Salad:
• 4 medium or 3 large beets, rinsed and halved lengthwise, greens rinsed and reserved
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 1/2 cups French green lentils, rinsed
• 3 cups water
• 1 large sweet onion, peeled, halved lengthwise and cut into 1/4-inch half-moons
• 1 small fennel bulb, core removed, halved and thinly sliced
• 1/2 cup crumbled feta cheese
• 4 eggs
•  
• For the Dressing:
• 3 tablespoons whole grain mustard
• 1 tablespoon honey
• 1/4 cup balsamic vinegar
• Kosher salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1/4 cup chopped fresh dill leaves

Procedures

1. Adjust oven rack to middle position and preheat oven to 400°F. Place halved beets in a small baking dish and toss with 1 tablespoon olive oil and salt and pepper to taste. Arrange beets cut side-down and roast until tender, 25 to 30 minutes.
   
2. For the Salad: Place lentils and water in a medium pot along with a large pinch of salt. Cover pot and bring to a boil, then drop to a simmer. Cook until lentils are done but still al dente, 30 to 35 minutes. Drain lentils and spread them out in a large bowl to cool.
   
3. Meanwhile, heat 3 tablespoons olive oil in a large cast-iron skillet over medium heat until shimmering. Add onion and fennel and cook, stirring occasionally, until vegetables are golden brown and fragrant, about 15 minutes. Chop beet greens, add to skillet and cook, stirring, until wilted, about 8 minutes more. Season mixture to taste with salt and pepper, then scrape mixture into bowl with lentils. Wipe out the skillet.
   
4. When beets are cool enough to handle, peel them and cut them into a large dice. Add beets to bowl with lentils.
   
5. For the Dressing: in a medium bowl, whisk together the mustard, vinegar, honey and salt and pepper to taste. Stream in olive oil, then stir in dill. Add dressing to beets and lentils and stir gently to coat. Turn salad onto a serving platter and scatter feta on top.
   
6. Fry eggs: heat 2 tablespoons olive oil in in the cast-iron skillet over medium-high heat until shimmering. Crack one egg at a time into a small bowl, then into pan to fry. Cook, swirling pan so hot oil bastes the tops of the eggs, until egg yolks are barely set, about 4 minutes. Using a thin spatula, transfer fried eggs to top of plated salad and serve immediately.