foodie fridays: fingerling potatoe, fig and and creamed cheese pizza

 I always have liked my pizzas with thin, soft, Italian style crusts,but those pizzeria crusts are for a home cook to master, ( I can never get it to spin in the air, how do they do that?!)   I have resorted to stretching my crust as thin as they can go, which all ways creates lots of holes!
       However hole filled or unprofessional my crusts are these toppings make up for all of its imperfections, I love how the figs caramelize, and the creamed cheese stays creamy but browns a bit on top,yum.
bon appetite!

olive oil waiting to be drizzled onto the pizza