Figgy Brie & Roasted Pear Skillet Pizza (and a mini contest!)

Figgy Brie & Roasted Pear Skillet Pizza | the pig& quill

I have a confession to make: I’ve never been to New York City. Ok, yes, via Sex & The City, and yes, there was that one time, for work, when I was thoroughly convinced I could Carrie Bradshaw my way from publishing house to publishing house wearing 5-inch heels and pushing a clothing rack through throngs of (thoroughly annoyed) pedestrians all while wearing a handknit shawl and a maxi skirt on a so-humid-it-feels-like-God’s-breath-all-like-hhhhhhhhhhhhhhhh-on-your-face kind of day in late May. So yeah, I’ve been there. But not, like, for real, jaknow?

Until now. Ok not now, but in June, which is when we’re going for the first time together to celebrate my induction into middle age. I’m 60% stoked, 40% excited and 194% overwhelmed by the tremendous pressure I plan to put on myself to eat anything and everything I have ever seen/heard/read in/on anything, ever. No presh, I got this. I’m dialed. We’re totes set.

Or not.

I mentioned this on Facebook, so I’ll be quick about it here, but what has me particularly wiggin’ at the moment is the fact that we haven’t booked rooms yet. IKR? We needtagetonit.


So you know what that means? Contest time!

I KNOW you guys are thoroughly knowledgeable on all things NYC, so here’s how to play:

  1. Comment below with A) a recommendation for an affordable (under $250/night?), well-located spot in NYC, including whatever notes are relevant to why it’ll rock our socks off and B) a recipe challenge you’d like to see come to life on the The Pig & Quill. It can be a Chopped-style challenge (dessert using cheese doodles, an eggplant and kitchen grout grease? My fave!); a dietary challenge (a la eggless egg salad); whatevs.
  2. If we book your recommendation, I’ll feature your recipe challenge on the blog and I’ll send you a Misc Fun Box full of Pig & Quill faves. Spoiler alert: I’m kind of obsessed with Trader Joe’s, so…

Don’t know a lick about NYC? Don’t worry! In the event that we book something other than what’s recommended here, I’ll choose a random winner from the comments, so make yourself known. Just leave your response before end of day Wednesday, April 3.

Easy right? So get on it. And tell your New York-savvy friends.


Ok, now that that’s over with, can we move onto pizza already? Not sure ’bout you, but I was bored to tears up there.

Figgy Brie & Roasted Pear Skillet Pizza | the pig& quill

Figgy Brie & Roasted Pear Skillet Pizza | the pig& quill

I was going to try to pull some fancy segue from NYC to pizza given the whole NYC pizza thing, but that’d be reaching, even for me. Why, you ask? Because the pizza below is so not New York-style pizza. According to Chris, it’s not pizza at all, but that’s based solely on the fact that it’s minus-pepperoni-plus-fruit, and he kind of has a point.

Maybe it’s not pizza. Maybe it’s crispy fluffy skillet bread. And would that be so bad?

Figgy Brie & Roasted Pear Skillet Pizza | the pig& quill

Not when we’re talking about a chubby, wheat crust skillet-fried in golden butter and topped with crunchy fig jam, creamy cheese and sweet pears. A little savory thyme and subtle heat from crushed red chile and we’re in serious business.

A New York slice it’s not, but as I sat there last night, dragging the last bite of crust through the browned butter dregs in my skillet, I couldn’t help but wonder: if a pizza is this figgin’ delicious, do its origins really matter?

Figgy Brie & Roasted Pear Skillet Pizza | the pig& quill

Figgy Brie & Roasted Pear Skillet Pizza
By Emily Stoffel
Cook time: 45 mins (including dough resting time) | Serves 4

Notes: Consider this pizza for your next party app, ladies lunch or light(ish) supper. Its simple charm, rustic presentation and gourmet flavors are sure to impress. Also, surprise, I picked up my pizza dough from Trader Joe’s, but feel free to make your own or use your favorite.


  • 16 oz prepared fresh pizza dough, preferably whole wheat
  • 2 med pears, sliced
  • 2 T butter, divided
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/3 cup fig butter or jam
  • 4 oz brie, thinly sliced
  • 1/2 tsp crushed red chile flakes


Preheat oven to 425F. Turn dough out onto a lightly floured surface and let sit for 20-30 mins.

Meanwhile, heat 1 T butter in a medium ovenproof skillet over med-high flame until butter is completely melted and just barely browning. Add thyme and pears and toss to combine. Place pan in preheated oven for 10 mins. After 10 mins, add salt, toss and return pears to oven for 10 more minutes. Set pears aside.

Bring a heavy cast iron skillet to temperature over med-high heat and add remaining butter. Using your hands or a rolling pin, roll dough out to a 12-inch round. When butter is foaming and evenly distributed across pan, carefully place dough in skillet. Dough should sizzle slightly. Cook until crust is crisp and golden on the bottom (lift edge carefully with a spatula to check, if needed), about 5 minutes. Using tongs and a spatula, carefully flip crust.

Evenly smear fig butter across the cooked side of the crust. Top with roasted pears and brie and finish in oven until cheese is bubbling and golden, about 5 additional minutes.

Carefully remove skillet from oven, top pizza with chile flakes, cut into wedges and serve.

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6 Comments on “Figgy Brie & Roasted Pear Skillet Pizza (and a mini contest!)”

  1. My husband and I are going to New York the first week in May and I have started to research where to go and what to eat. We’re staying at the Marriott Marquis on Broadway near Times Square because we can use points for the room instead of $$ but it also puts us within easy distance of Central Park, museums, and the subway if we want to leave the city. The two resturants that I really want to try are Pastabilities in Syracuse (may be too far out of the way for this trip) and Pies ‘n Thighs in Brooklyn. Both look great! Other places we want to go to are Katzs Deli and John’s Pizza. We’re trying to do the trip on a budget so we probably will not go to any of the celebrity chef resturants but I’d love to see Chelsea Market and Eatly! I’m not sure how to make this a challenge but I’d love to see your take on a classic Matzoh Ball Soup. Maybe a vegetarian version of it?

    1. Thanks Ann! Great tips and it sounds like our EATineraries may end up being similar — but there’s so much to choose from, we’re not setting anything in stone. I wish I had the forethought to sign us up for a hotel rewards program when we were both traveling more for work. The Marriott sounds lovely!

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  3. I was dooling at this blog post today and noticed the Fig Butter in the pics, and my poor eyesight and general lack of concentration read it as “Pig Butter” What!!???! Pig Butter?? Whattheheckisthat!!?! False alarm.

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