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- Dish type
- Main course
- Vegetarian pizza
This is an impressive nibble or starter. Experiment with different herbs if desired.
55 people made this
- 250ml (8 fl oz) lukewarm water
- 1 tablespoon dried active baking yeast
- 375g (13 oz) plain flour
- 1 teaspoon olive oil
- 1 teaspoon salt
- 8 dried figs
- 1 medium red onion, thinly sliced
- 1 tablespoon olive oil
- pinch salt
- small handful chopped fresh thyme
- 1 teaspoon fennel seeds
- 125g (4 oz) goat cheese
- 1 tablespoon olive oil, or as needed
MethodPrep:1hr ›Cook:18min ›Ready in:1hr18min
- Pour the water into a large bowl and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt and flour to make pizza base dough. When the dough is too stiff to stir, turn out onto a floured surface and knead for about 5 minutes. Place into an oiled bowl and cover with a clean towel. Set aside to rise for about 45 minutes.
- Place the figs into a small bowl and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
- Meanwhile, heat 1 tablespoon of oil in a frying pan over medium heat. Add the onions; cook and stir until they are translucent and soft. Reduce heat to low and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat.
- Preheat the oven to 220 C / Gas mark 7. Punch down the dough and stretch into a circle about 5mm thick. Place on a lightly greased pizza tin or baking tray. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the base. It will be sparse, but there will be plenty of flavour. Dot with pieces of goat cheese.
- Bake for 15 to 18 minutes in the preheated oven, or until the base has turned golden brown at the edges.
Reviews & ratingsAverage global rating:(55)
Reviews in English (38)
Very tastey. I'd recommend blending the oil olive into the goat cheese, and then spreading it on the crust. Then press the onions, seeds, and thinly sliced figs into the cheese before you bake. Otherwise, the toppings tend to fall off when you try to eat it. Just increase the cheese and oil until it's moist enough for you.-16 Jan 2006
Note from the recipe writer: This is meant to be a dry cocktail pizza. However, if you prefer a wetter one, try mixing a bit of ricotta cheese with olive oil, then spread on crust before adding the other indredients. It's very good and a bit mellower than the original. I'm giving 5 stars to the amended version--it's my friend Lori's innovation.-09 Dec 2005
Used a ready-made pizza crust and fresh figs instead of dried. Outstanding recipe! I did reduce the fennel a tad because I don't care for it that much. Went great with a bottle of cab.-07 Apr 2005
- 1 Teaspoon plus 1 tablespoon olive oil, divided
- 1 small onion, thinly sliced
- Pinch of sugar
- One 12-ounce thin pizza crust
- 2 Tablespoons orange marmalade
- 4 Ounces figs, sliced into thirds
- 2 Ounces prosciutto, cut into pieces
- 1/2 Cup crumbled goat cheese
- 1/4 Cup shredded part-skim mozzarella cheese
- 1 Teaspoon dried rosemary leaves (optional)
In small nonstick skillet, heat 1 teaspoon of the olive oil and sauté the onion, stirring occasionally, for about 10 minutes until it starts to turn golden. Add the sugar and continue cooking until the onion takes on a caramel color. Set aside to cool.
Preheat the oven 450 degrees. On the pizza crust, spread the remaining 1 tablespoon of olive oil and cover with the orange marmalade. Arrange he tcooled onions, figs, prosciutto, goat cheese, and mozzarella on the crust.
Sprinkle with rosemary, if desired. Bake for 10-15 minutes or until cheese is melted and crust crisp.
Fig, Caramelized Onions, and Goat Cheese Pizza
- Author: Heather L McCurdy
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1 x
- Category: Dinner
- Cuisine: Pizza
- 1 baked pizza crust – buy or use this easy homemade pizza dough recipe
- 1/2 cup fig spread
- 2 cups caramelized onion*
- 8 ounces goat cheese
- Handful spring greens or arugula
- Preheat oven to 500°F.
- Put pre-baked pizza crust on a baking pan or pizza stone.
- Add a layer of fig spread then add 3/4 the goat cheese, reserving a bit to crumble over top.
- Spread the caramelized onions over top, then crumble remaining goat cheese over caramelized onions.
- Bake 10 minutes.
- Remove from oven and let set 5 minutes.
- Garnish with greens.
*2 large onions, sliced thin and caramelized in butter**Add about 2o minutes to your time for caramelizing onions. I recommend caramelizing a super big batch so you have them for recipes all week long – like for quiche or on salad. Yum!
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You can buy fig spread at the store or make it up yourself for much cheaper. It’s super easy and I’ll share my recipe soon. Now make sure you pin it for later and let me know what you think once you’ve tried it.
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About Heather McCurdy
Heather McCurdy writes at Real: The Kitchen and Beyond where she shows families how to slow down and savor life on any budget with tasty homemade recipes and family travel.
Goats Cheese & Caramalized Onion Naan Bread Pizza Hack In The Kitchen With Kate
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Spinach & 1 Tbsp water.
1 Red onion.
Large pinch of salt.
1 Tbsp Soft light brown sugar.
1/2 Tbsp Balsamic Vinegar.
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How to Make this Fig and Goat Cheese Appetizer
- Dried mission figs are sliced and boiled in a pot with dry sherry. the pot is removed from heat and the figs are left to steep in the hot sherry, which plumps them and infuses them with flavor.
- Meanwhile, sliced onions, garlic and fresh rosemary are sautéed in olive oil for 10-12 minutes, until golden brown and caramelized. Then the sherry-infused figs are stirred into the onion mixture.
- Two logs of goat cheese are broken apart and placed into an oven-proof serving dish. The fig and onion mixture is then heaped on top and the whole thing goes into a 350ºF oven for 20 minutes.
You can set the baking dish out on a trivet, surrounded with baguette slices, and let everyone serve themselves, or prepare fig and goat cheese bruschetta and pass them around on a serving tray. However you serve this dish, it will be devoured and enjoyed by all! If any of the fig and goat cheese mixture is left over the next day (unlikely!) spread it over a pizza crust for delicious fig and goat cheese pizza.
Is National Fig Week a Legit Holiday?
It&rsquos worth mentioning that when I first began to write this post, I saw on Facebook that it was National Fig Week, and I was psyched to have a newsworthy hook for sharing my awesome fig and goat cheese appetizer. However, as I typed the words, &ldquothis is National Fig Week&rdquo, I stopped to ponder the whole concept of a national week dedicated to&hellip figs. Setting aside my blog post, I started researching: How does a food holiday get determined? How official is it? Is there some sort of bureaucracy you have to endure or papers to file to create a food holiday or can anyone call anything National Anything Week?
The answer to that last question is &ldquoyes.&rdquo There is no law preventing anyone from naming their own holiday and many of the National food days we read about are basically clever marketing campaigns. There are some legit special food holidays though, such as National Ice Cream Month, July, and National Ice Cream Day, the third Sunday in July. These were proclaimed by Ronald Reagan and written into public law on July 2, 1984. One other official source for these types of special days and weeks is Chase&rsquos Calendar. a McGraw Hill publication that has been listing special events and holidays since 1957. Even if something starts out as a marketing campaign, getting it listed with Chase&rsquos Calendar is almost as good as getting a Presidential proclamation.
Marketing campaigns or not, I like the specially designated food weeks and holidays. They remind us what&rsquos in season and inspire us to cook something new. If you&rsquore interested, you can see all the special American food holidays here, and by the way there&rsquos one for every day of the year.
You may also like these party appetizers:
Amazing fig and goat cheese pizza with caramelized onion, goat cheese and an easy homemade 100% whole wheat pizza dough made in partnership with Almond Breeze. Seriously sooooo good.
Well Monday, we meet again. After a weekend of binge watching 13 Reasons Why on Netflix and catching up on all things Healthy Glow. Co, I’m feeling a little bit better about life in general. Sometimes a little down time is all you need.
As I hurl myself into my late twenties, I am reminded how incredibly important it is to find time for self care. And sometimes that involves chilling out, taking care of your mind body and soul, shutting out social media and work, and eating a little ‘za with the ones you love.
So in honor of a little self care love, I offer you this beautiful, ridiculous delicious and good looking fig and goat cheese pizza. OH MY GOODNESS.
To be honest, I’ve been in love with this pizza combo for years. There’s something addicting when you throw tangy arugula, creamy goat cheese, sweet textured figs and luscious caramelized onions on a pizza.
And yes, I did just call caramelized onions luscious. Frankly, they just are.
But wanna know what makes this pizza truly special? The fact that it’s made with 100% whole wheat pizza dough. Yep that’s right, you get to try making your own pizza dough. And guys, trust me when I say it’s crazy good.
Pizza Dough Talk:
Pan size is very important if you want to make the sheet pan pizza shown in this recipe. Here are the pans that I normally use when making this recipe.
Whole wheat pastry flour. This is still 100% whole wheat flour, but just lighter and fluffier than regular whole wheat flour. This ingredient is a must in this recipe, that’s for sure. Alternatively, you could try the recipe with half whole wheat flour and half regular all purpose flour. Up to you.
Unsweetened Almond Breeze Almondmilk. This adds a nice moisture to the dough compared to just using flour. Game changer!
Yeast. Helps the dough to rise.
Honey. Helps activate the yeast and gives the dough just the slightest sweetness.
Yellow Cornmeal. I don’t know why but a touch of cornmeal adds such a nice chewy to the dough like you wouldn’t believe.
Finally, we arrive at the toppings. Now I’m a firm believer that you can always switch it up and do you own toppings. However, I have to admit that I have a small spot in my heart for this combination, which is why I dare you to try it and not fall in love. It’s summery, savory and sweet.
So whether you’re looking for your next date night meal, a fun way to switch up your weeknight dinner plans or if you just need some serious self care, make this pizza and all will be good again.
Goat Cheese & Caramelized Onion Pizza
One of the best memories I’ve shared with my in-laws so far is sitting elbow-to-elbow around a crowded couch in their basement, soda cans and napkins sprawled all over the coffee table, everyone eating pizza. All 9 of us.
John has six siblings and he’s the oldest, and every time we get together with his family we joke that it’s like chasing a tornado. You don’t know where it’s headed and how long it will stay and everyone seems to be pulling to go their own direction at every turn. Thankfully they’re not the destructive tornado type, more the “come in make things a little messy and love on you” type. The kind I prefer.
One thing John’s family does very well is pizza. One of the best times I recall was on one of the kids’ birthdays. The birthday boy got to decide what was for lunch and he picked pizza – smart kid.
In true Shultz style we all made our own personal pans since the chances of 9 hungry bellies agreeing on one flavor was slim. I’m OK with that. I’m a “heavy on the sauce, pile on the veggies, light on the cheese” type. John loves pepperoni, lots of it. Abby prefers more adventurous types like BBQ chicken, and the other half of the group seems to be all about the cheese.
Clearly, personal pans were the best option.
So we all crowded into the kitchen, narrowly missing each other at each turn, flour covering the counters, each one pulverizing his or her own plot of dough. Sauce and spoons left red little dots everywhere and stray cheese and toppings looked like edible confetti exploded all over the floor.
Twenty minutes later our (very) personalized pizzas were out of the oven, onto plates and under the weight of swiftly-moving knifes and forks working feverishly to cut fresh slices before the cheese lost its elastic stretch.
Andy Griffith was on, eyes glued to the screen when not shoveling in steamy bites of pepperoni and veggies and crust. Amidst the chaos I couldn’t help but look around and feel thankful that I was a part of this little group, this family.
A lot of people complain about their in-laws, and maybe rightfully so, but I kind of have it good. Any family that does personal pan pizzas and soda on a Sunday afternoon is the kind of family for me.
Typically I prefer a very standard veggie pizza, but after buying some goat cheese and flat breads for another recipe I couldn’t help but do a little experimenting.
Crispy thin flatbreads smeared with creamy, tangy goat cheese and topped with piles of sweet caramelized onions. As is this pizza is stellar, but add a little balsamic drizzle and we achieve perfection. Don’t even get me started on when we add fresh basil…
Fig and caramelised onion pizza
The Cook’s Companion App and book
This pizza is an excellent starter and gets all the taste buds tingling. I like to quarter it in the kitchen and serve it on a bed of lightly dressed salad leaves. This recipe makes enough for 1 generous wedge of pizza per person.
½ Basic Pizza Dough (recipe in the Cook’s Companion App or book)
½ cup Caramelised Onion (recipe in the Cook’s Companion App or book)
100 g fresh mozzarella cheese, sliced
4 ripe figs, unpeeled and thickly sliced
1 teaspoon rosemary, freshly chopped
freshly ground black pepper
150 g washed-rind cheese (taleggio, munster, Milawa gold), or blue cheese (gorgonzola, Gippsland blue)
Preheat oven to 220°C and lightly oil a 26 cm pizza tray. Roll out fully risen pizza dough to a 24 cm round and transfer to pizza tray. Press down with fingertips to dimple surface. Smear over caramelised onion and cover with mozzarella and figs. Sprinkle with rosemary and sea salt, grind over pepper and dot with cheese. Drizzle with 1 tablespoon extra-virgin olive oil and bake for 15 minutes until edges are very crisp and cheese is bubbling. Slip onto a board, quickly cut into quarters and arrange on a bed of salad leaves to serve.
Pizza bianco with caramelised onion, blue cheese, figs and balsamic
This is a delicious and easy pizza snack idea that hovers some where between savoury and sweet.
It definitely needs a glass of something to go with it, but the conflicting flavours present a few challenges. I felt compelled to consult with a couple of my wine guru friends on this. Suggestions ranged from a lovely off dry Riesling to a fruit driven unwooded Chenin Blanc, to a Gewurtztraminer. You want a wine that stands up to the sweet and compliments the salty blue cheese.
I like to use a creamy Gorgonzola which is probably my all-time favourite cheese, but a locally made Gorgonzola-style cheese like Simonsig’s Simonzola works beautifully too.
As far as the pizza base is concerned, I’m in the throws of testing a number of dough recipes to come up with the best and easiest one, and this is taking longer than planned. So as a result I have not included a recipe here. You will have to use whatever very thin base pizza recipe you can find, or use a tortilla as I love to do. The toppings are fairly light on this, it cooks really quickly, so a thin base is essential.
I caramelised the onions exactly like I did for a pissaldiere and just left out the anchovies. Cook the onions slowly until they become gooey, soft and sweet.
I spread a very light layer of Mascarpone cheese over the base, added a thin layer of onions, and dotted small chunks of blue cheese in amongst these. I scattered over a few thyme leaves and baked in a hot oven of 200 C for about 5 minutes until everything is bubbling.
Once out, I sliced figs thickly to be placed on top (you will use a bout 2 figs per pizza), and drizzled over a thick and syrupy balsamic reduction.
I look forward to connecting with you again in the future.
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I can also be found enthusiastically pinning beautiful food images on Pinterest.
Fig and Caramelized Onion Flatbread
Couple years back I tried fresh figs for the first time from my uncles tree in California. It was pure heaven! The fruit was dark red and super sweet. I instantly fell in love. So, every year now I make an effort to go to California to eat fresh figs…well…I wish…in my dreams more like. But I do every year make an effort to buy fresh figs locally when in season. They are a real treat and taste absolutely amazing on their own but when combined in a recipe it’s even a better way to enjoy this delicate, late summer fruit.
This recipe will require patience and time though. I warn you. It’s like nursing a baby…you can’t rush it and you can’t force it or at the end you’ll end up with a cranky and hungry baby OR in caramelized onion world, crappy burnt onions. Can you guys tell I’m 100% baby talk these days…I mean how in the world am I comparing onions to nursing a baby. I’m telling you guys not on purpose but I swear it’s my life these days. I love it but I miss myself. You know, the person I was three months ago with interests, feelings and 8 hour night sleep. It’s part of the plan though, right? You can’t have it all, it’s just impossible, except sleep. I do pray for sleep every night. I think God is looking down and thinking, I’m not done testing your patience and love on 5 hours of sleep just yet and quietly laughs.
Well, now that’s out of my system, let’s talk figs + caramelized onions. And no more baby talk! I promise.
Caramelized onions are everything here and are the hardest part of this easy flatbread recipe. You just need about an hour to cook the onions, slow, until they are super golden and sweetly caramelized. Then the onions are scattered on two flatbreads, sprinkled with feta and baked until golden crisp. Slightly cooled. Topped with peppery arugula and sweet, honeyed, fresh figs.
The taste, I can’t even describe it guys! It’s a perfect blend of savory and sweet. Caramelized onions bring out the sweetness in figs, the fresh arugula adds a little citrusy/fresh kick and salty feta, well salty feta just kind of ties everything together.
Serve this flatbread for light lunch or as an appetizer. It’s meant to be eaten warm but I had it cold the next day and it tasted amazing as long as you don’t mind ugly next day arugula.
If you try this Fig and Caramelized Onion Flatbread, don’t forget to leave feedback and a rating.