If you adore the perfect balance of sweet, savory, and tangy flavors on a crisp, golden crust, then you are going to fall head over heels for this Caramelized Onion Fig Goat Cheese Pizza Recipe. It’s a delightful medley where luscious caramelized onions meet the natural sweetness of figs and the creamy tang of fresh goat cheese, all crowned with a peppery arugula finish and a drizzle of balsamic reduction. Every bite offers complex yet harmonious flavors that make this pizza truly unforgettable and an absolute showstopper for any pizza night or special gathering.
Ingredients You’ll Need
These ingredients are simple yet essential. Each one plays a crucial role in building layers of flavor, texture, and visual appeal, ensuring your pizza tastes spectacular and looks inviting.
- ¾ cup warm Unsweetened Original Almond Breeze Almondmilk (110-115°F): Perfect to activate the yeast gently without overpowering the dough’s flavor.
- ½ tablespoon honey: Adds a touch of natural sweetness to feed the yeast and enhance the dough’s golden color.
- 1 tablespoon olive oil: Provides moisture and richness to the dough for a tender crust.
- 2 ¼ teaspoons instant yeast (1 packet): The magic that makes your dough rise beautifully and develop a great texture.
- 2 cups whole wheat pastry flour: Gives the crust a nutty, wholesome flavor and a light crumb.
- ½ tablespoon yellow cornmeal, plus extra for dusting: Adds subtle crunch and prevents sticking during baking.
- 1 teaspoon salt: Essential for flavor balance and strengthens the dough’s structure.
- Olive oil, for greasing the crust and baking sheet: Infuses the dough with richness and keeps it from drying out.
- 2 teaspoons olive oil: For caramelizing the onions to golden perfection.
- 1 yellow onion, sliced: Slowly caramelized to bring out its deep sweetness and softness.
- 12 dried mission figs, stems trimmed and cut into quarters: Adds chewy bursts of natural sweetness that pair beautifully with savory ingredients.
- 5 ounces soft fresh goat cheese, coarsely crumbled: Provides creamy tang that complements the figs and onions brilliantly.
- 1-2 cups fresh arugula: Adds a fresh, peppery crunch atop the baked pizza for contrast and color.
- ½ cup good-quality balsamic vinegar: Reduced to a sweet, syrupy glaze that ties the flavors together with a sophisticated touch.
How to Make Caramelized Onion Fig Goat Cheese Pizza Recipe
Step 1: Activate Your Yeast
Start by combining the warm almond milk, instant yeast, honey, and olive oil in a large bowl. This mixture should sit quietly for a few minutes until it bubbles up with foam, signaling the yeast is alive and ready to work its magic on your dough. If nothing happens within that time, don’t worry—just freshen up your ingredients and begin again for a perfectly risen crust.
Step 2: Mix and Knead the Dough
To the bubbly yeast mixture, stir in your whole wheat pastry flour, cornmeal, and salt with a sturdy wooden spoon. Then switch to your mixer’s dough hook, kneading on medium speed for around eight minutes until a slightly sticky dough ball forms that’s elastic and tender. If you prefer the hands-on approach, kneading by hand for 8 to 10 minutes works wonderfully too, giving you that personal connection with your dough.
Step 3: Let the Dough Rise
Lightly oil a medium bowl and transfer your dough there. Cover it up with plastic wrap and a kitchen towel, then tuck it in a warm spot for about an hour. This hour is golden because the dough will double in size as the yeast produces air bubbles that create a light, airy crust later on.
Step 4: Caramelize Your Onions
While the dough rests, pour olive oil into a small saucepan over medium heat, then add the sliced onions. Stir occasionally and let them cook low and slow for 20 to 30 minutes until they turn gorgeously golden and sweetly fragrant. This step fills your kitchen with a tantalizing aroma and is key to developing the deep flavor that makes this pizza so special.
Step 5: Prepare to Bake
Preheat your oven to a bubbly 450 degrees Fahrenheit. Prepare your baking sheet by lining it with parchment paper or by greasing and dusting it with cornmeal, which lends a nice crunch to the bottom of your crust. Every detail counts in delivering that perfect, restaurant-quality pizza experience at home.
Step 6: Shape and Rest the Dough
Place your risen dough onto the prepared sheet, then gently stretch it outwards to fill the pan, coaxing it with your hands to form an even layer. Cover with plastic wrap again and allow it to rest for 20 minutes; this resting phase is crucial for the gluten to relax, preventing the crust from snapping back as you shape it further.
Step 7: Make the Balsamic Reduction
Pour your balsamic vinegar into a small saucepan and let it gently simmer over low heat for 10 to 15 minutes, stirring occasionally until it thickens and reduces by about half. This reduction will bring a luscious, sweet tang that finishes the pizza beautifully with a glossy touch.
Step 8: Pre-Bake Your Crust
After resting, shape the dough one last time to create a subtle crust edge, then brush it lightly with olive oil. Pop it in the oven for 10 to 15 minutes until the edges turn golden and the base firms up—a perfect prelude to all the wonderful toppings to come.
Step 9: Add Toppings and Bake Again
Brush a bit more olive oil on the par-baked dough, then spread your lovingly caramelized onions, quartered figs, and crumbled goat cheese evenly. Slide it back into the oven for about 5 minutes, letting those toppings warm through and the cheese soften without losing its delicate texture.
Step 10: Final Touches and Serve
Remove your stunning pizza from the oven and immediately top it with fresh arugula for a refreshing crunch. Drizzle the balsamic reduction generously over the top to bring all the taste elements together in perfect harmony. Cut into 10-12 squares, grab some friends, and enjoy!
How to Serve Caramelized Onion Fig Goat Cheese Pizza Recipe
Garnishes
The fresh peppery bite of arugula is a classic finishing touch for this pizza, but you can also sprinkle some toasted pine nuts or a few fresh thyme leaves to introduce a subtle texture and aromatic punch that elevate every slice.
Side Dishes
This pizza pairs beautifully with a simple mixed green salad dressed with a light lemon vinaigrette or a crisp white wine like a Sauvignon Blanc. You want sides that complement without overpowering the rich, layered main event.
Creative Ways to Present
Serving this pizza family-style on a large wooden board encourages sharing and conversation. For a festive touch, arrange the arugula and figs around the pizza on the board, inviting guests to customize their slices with more toppings as desired.
Make Ahead and Storage
Storing Leftovers
Leftover pizza slices keep best when stored in an airtight container in the refrigerator for up to 3 days. Be sure to add fresh arugula just before serving again to maintain that crisp freshness.
Freezing
You can freeze the baked pizza by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating for best texture and taste.
Reheating
Reheat leftover slices in a hot oven set to 375°F for 8-10 minutes to crisp up the crust and warm the toppings evenly. Avoid microwaving, which can make the crust soggy and the cheese rubbery.
FAQs
Can I use regular milk instead of almond milk in this recipe?
Absolutely! Regular milk works just as well to activate the yeast, though almond milk keeps this recipe dairy-friendly if you prefer that. The flavor difference is subtle, but both make a tender dough.
Are dried figs the only figs I can use?
Dried mission figs are preferred here for their sweetness and chewy texture that hold up well during baking. Fresh figs can be used but add them after baking to prevent them from becoming mushy.
What can I substitute for goat cheese if I’m not a fan?
Soft feta or ricotta cheeses make great alternatives and offer creamy tangy notes similar to goat cheese. Choose fresh, soft cheeses that melt slightly but still hold texture.
Can I make the dough ahead of time?
Yes! You can prepare the dough up to the rising stage, then refrigerate it overnight. Let it come to room temperature and finish rising before shaping and baking.
Is it possible to make this pizza gluten-free?
While this recipe uses whole wheat pastry flour, you can experiment with gluten-free all-purpose flour blends. Just note that dough texture and rise may vary, so handle gently and expect slight differences in crust crumb.
Final Thoughts
There is something purely magical about the combination of sweet caramelized onions, luscious figs, and creamy goat cheese on a perfectly homemade crust. This Caramelized Onion Fig Goat Cheese Pizza Recipe invites you to create more than just a meal—it’s a heartfelt experience that brings flavors, textures, and joy together. I can’t wait for you to try it and watch your loved ones’ faces light up with delight at every bite. Happy baking!
Print
Caramelized Onion Fig Goat Cheese Pizza Recipe
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Caramelized Onion Fig Goat Cheese Pizza is a gourmet delight combining the sweetness of caramelized onions and figs with the tangy creaminess of goat cheese on a whole wheat crust. Topped with fresh arugula and a luscious balsamic reduction, this pizza offers a perfect balance of flavors and textures, ideal for a refined yet easy-to-make meal.
Ingredients
Dough Ingredients
- ¾ cup warm Unsweetened Original Almond Breeze Almondmilk (110-115°F)
- ½ tablespoon honey
- 1 tablespoon olive oil
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 cups whole wheat pastry flour
- ½ tablespoon yellow cornmeal, plus extra for dusting
- 1 teaspoon salt
- Olive oil, for the crust
Toppings and Others
- 2 teaspoons olive oil
- 1 yellow onion, sliced
- 12 dried mission figs, stems trimmed and cut into quarters
- 5 ounces soft fresh goat cheese, coarsely crumbled
- 1–2 cups fresh arugula
- ½ cup good-quality balsamic vinegar
Instructions
- Activate the Yeast: In a large bowl of an electric mixer, combine warm almond milk, yeast, honey, and olive oil. Allow the mixture to sit for a few minutes until it becomes foamy and bubbly, indicating the yeast is active. If no foam appears, start over to ensure good dough.
- Mix and Knead the Dough: Stir in whole wheat pastry flour, cornmeal, and salt using a wooden spoon. Attach the dough hook to the mixer and knead on medium speed for 8 minutes until a slightly sticky ball of dough forms. Alternatively, knead by hand for 8-10 minutes.
- First Rise: Lightly oil a medium bowl with olive oil. Place the dough in the bowl, cover with plastic wrap and a towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Caramelize the Onions: While the dough rises, heat olive oil in a small saucepan over medium heat. Add the sliced onions evenly, stirring occasionally. Cook for 20-30 minutes until the onions turn golden brown and caramelized, checking every 10-15 minutes.
- Prepare the Baking Sheet and Preheat Oven: Preheat the oven to 450°F. Line a large baking sheet with parchment paper or grease it with nonstick spray. Grease an 11×9 or 8×12 inch baking sheet with olive oil and sprinkle with cornmeal.
- Shape the Dough: Transfer the risen dough to the prepared baking sheet and gently stretch it toward the edges. Cover with plastic wrap and let it rest for 20 minutes to relax the gluten.
- Make Balsamic Reduction: Pour balsamic vinegar into a small pot and simmer over low heat for 10-15 minutes until it reduces by half. Set aside to cool.
- Partially Bake Crust: After resting, gently pull the dough to form a slight crust around the edges. Brush the crust lightly with olive oil and bake for 10-15 minutes until lightly golden.
- Add Toppings and Finish Baking: Drizzle or brush the dough with a little olive oil, then evenly spread the caramelized onions, figs, and goat cheese over the crust. Bake for an additional 5 minutes until toppings are warmed through.
- Garnish and Serve: Remove the pizza from the oven and top with fresh arugula. Drizzle the balsamic reduction over the top. Cut into 10-12 squares and serve immediately.
Notes
- Make sure the almond milk is warm but not hot to properly activate the yeast.
- If the yeast mixture does not foam, discard and start with new yeast to ensure the dough rises well.
- Caramelizing onions is a slow process; cook them patiently for the best flavor.
- The balsamic reduction adds a tangy sweetness; do not skip this step for authentic flavor balance.
- Use parchment paper or cornmeal on the baking sheet to prevent sticking and to add a slight crunch to the crust.
- Letting the dough rest after stretching relaxes the gluten and prevents shrinkage during baking.
- For a crisper crust, you can bake the dough directly on a preheated pizza stone if available.
