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
Scale
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.
