If you’ve ever stopped to read Eats Well with Others, you know that Joanne is an exceptional cook. Okay, maybe I haven’t actually tasted any of her dishes, but they all look amazing. Also, she has a gift for seeking out unusual recipes or combining unique ingredients on her own — to fabulous results. I’ve marked lots of her posts, adding them to my “try” list, but I couldn’t get past this fig and ricotta pizza.

Fine, I didn’t have ricotta. And I skipped the maple-balsamic reduction, not because it doesn’t sound amazing (!!!), but because I was very hungry and I’m terrible at reducing balsamic vinegar. I mess it up every time.

I did have fresh figs though, so my homemade pizza dough got topped with those, plus halved Farmer’s Market cherry tomatoes, goat cheese, and rosemary.Β 

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The figs were incredible on the warm, crusty dough. Next time, I am definitely making this with ricotta though…or maybe a combo of the two cheeses? Oh, and doubling the figs of course.

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Since I wasn’t sure how this pizza would turn out, I went traditional on the other half, with tomato sauce, mozzarella cheese, mushroom and rosemary.

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With endless topping combinations, making my own pizza is like creating a new recipe every time. No two pizzas alike!

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And I’m amazed; I’ve always liked pizza of course, but growing up I was a 1 or 2 slice, cheese-only kind of girl. Now I say, the more toppings the better! I love getting creative with my pizzas…pineapple being the new favorite addition. What’s your favorite pizza topping?

Maybe I’ll use it on my next pie, which I’ll probably be making in a day or two, knowing me πŸ™‚

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