Fig and Goat Cheese Pizza

There’s something truly special about the combination of flavors in a Fig and Goat Cheese Pizza. I remember the first time I tasted this delightful dish at a quaint little pizzeria tucked away in a corner of the city. The sweet, caramelized figs paired with the creamy tang of goat cheese was a revelation for my taste buds. It had me dreaming about recreating that moment in my own kitchen ever since. While pizza is often synonymous with traditional toppings like pepperoni or mushrooms, this version takes a delightful detour into a world of sophistication and simplicity. Whether you’re enjoying it during a cozy night in or serving it at a gathering with friends, I promise this Fig and Goat Cheese Pizza will leave a lasting impression. Trust me, it’s a culinary experience worth having.

Ingredients You’ll Need for Fig and Goat Cheese Pizza

When it comes to making a perfect Fig and Goat Cheese Pizza, quality ingredients are essential. The blend of flavors complements each other beautifully, creating a harmonious dish that delights the senses. The star ingredients include fresh figs, rich goat cheese, and fragrant balsamic vinegar, all coming together for a delightful culinary experience.

• 1/3 cup warm water (not hot!)
• 1 teaspoon sugar, honey or agave will also work well
• 1 teaspoon active dry yeast
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon olive oil, plus more for brushing onto crust
• 1 medium onion, sliced
• 1/4 cup water
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 cup fresh figs, sliced into sixths
• 1/2 cup fresh arugula
• 3 ounces goat cheese
• Salt
• Freshly ground black pepper
• Corn meal
• 1/2 cup good quality balsamic vinegar
• 1 tablespoon maple syrup

Preparation Steps for Fig and Goat Cheese Pizza

Creating this Fig and Goat Cheese Pizza is a rewarding experience that invites you into the world of homemade pizza making. Each step is simple yet satisfying, making it a great option for both culinary novices and seasoned cooks alike. Let’s dive into the preparations!

1. To start, combine 1/3 cup warm water, 1 teaspoon sugar, and 1 teaspoon active dry yeast in a small bowl. Stir gently and allow it to sit for about 10 minutes until the mixture is frothy. This frothiness indicates that the yeast is active and ready to work its magic in the dough.

2. While your yeast is activating, grab a large bowl and combine 1 cup all-purpose flour and 1 teaspoon kosher salt. This will be the foundation of your pizza crust, so make sure it’s well mixed. Once the yeast is frothy, pour that mixture into the bowl along with 1 tablespoon olive oil. Stir until it’s thoroughly combined into a shaggy dough.

3. Transfer the dough to a floured surface. Knead the dough for about 5 minutes, or until it’s smooth and elastic. This step is crucial as it develops the gluten in the flour, giving your crust its wonderful texture.

4. Next, place the kneaded dough into a lightly oiled mixing bowl and turn it to coat in oil. Cover the bowl with a damp cloth and allow it to rise in a warm place for about 1 to 2 hours, or until it doubles in size. This rising process is what gives the dough its light, airy structure.

5. While the dough rises, let’s focus on the toppings. Start by making the balsamic reduction. In a small saucepan, combine 1/2 cup good quality balsamic vinegar and 1 tablespoon maple syrup. Cook on medium-low heat for about 15 to 20 minutes, stirring occasionally, until the mixture reduces to about a quarter of its original volume. It should be thick and syrupy, resembling chocolate sauce.

6. Now, for the caramelized onions! Place your 1 medium sliced onion in a dry pan over medium-high heat, covering it with a lid. Stir occasionally until it develops a nice color, around 5 to 7 minutes. To enhance the flavor, deglaze the pan with 1/4 cup water, ensuring to scrape up any brown bits from the bottom of the pan. After the water has evaporated, add 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Continue cooking for another 5 minutes until the onions are deeply caramelized and sweet-smelling.

7. Once your dough has risen, preheat your oven to 450 degrees Fahrenheit. If you have a pizza stone, place it in the oven to heat up; it helps create a crispy crust. Punch down the dough to release any air bubbles, then transfer it onto a floured surface.

8. Roll the dough out to about 13 inches in diameter, making sure to start from the center and roll outward, turning it as you go for an even thickness. Once rolled, poke several holes in the bottom of the crust with a fork to prevent bubbling.

9. Sprinkle a good amount of cornmeal onto a cutting board or pizza peel. Transfer your rolled-out dough onto this surface, which will help when sliding it into the oven. Brush the crust with a little olive oil to promote browning.

10. Now it’s time for the fun part—adding the toppings! Begin by arranging the caramelized onions and 1 cup fresh figs sliced into sixths over the crust. Crumble the 3 ounces goat cheese on top and season with salt and freshly ground black pepper.

11. Carefully slide your assembled pizza onto the preheated pizza stone or sheet pan. Bake for about 10 to 12 minutes, or until the crust is golden and the cheese is bubbling.

12. Once baked to perfection, remove the pizza from the oven and let it cool slightly. Top with 1/2 cup fresh arugula and drizzle your balsamic reduction over the top. Slice, serve, and enjoy this gourmet Fig and Goat Cheese Pizza!

Pro Tips and Tweaks

Whether you’re making your Fig and Goat Cheese Pizza for the first time or you’re a seasoned pro, these tips can help enhance your experience:

• Storage: To store leftovers, keep them in an airtight container in the refrigerator. Enjoy within 3 days for the best flavor.
• Freezing: You can freeze the unbaked pizza. Just assemble it and wrap it tightly in plastic wrap, then foil. It can last up to a month.
• Variations: Feel free to mix up the toppings! Add nuts for crunch or other seasonal vegetables for additional flavors.
• Serving Suggestions: Pair your pizza with a light salad or a glass of sparkling water to balance the richness.
• Experiment with Cheese: Try using different types of cheese such as feta or ricotta for a unique twist on the classic recipe.

Serving Ideas for Fig and Goat Cheese Pizza

Serving your Fig and Goat Cheese Pizza can be as creative as the pizza itself. Here are some ideas to inspire your next meal:

• Lunch Delight: Serve it warm with a side salad for a satisfying lunch option that’s both healthy and delicious.
• Appetizer Option: Cut the pizza into smaller slices and serve as a sophisticated appetizer at your next gathering.
• Pair with Wine: Although I won’t mention specifics, a light, fruity beverage can enhance the flavors of the pizza beautifully.
• Seasonal Side Dishes: Pair with roasted vegetables or a fall-inspired salad with nuts and dried fruits to complement the sweetness of the figs.
• Picnic Perfect: Slice it up and serve at a picnic, where the flavors can shine in an outdoor setting.
• Storage Tips: Store leftovers in an airtight container to maintain freshness. Enjoy cold or reheated for a quick meal.

FAQ

Conclusion

The Fig and Goat Cheese Pizza combines sweet and savory in a perfect harmony, creating a dish that truly stands out in any meal. This recipe not only brings together wonderful flavors but also allows for creativity and personal touches in your kitchen. I encourage you to give this recipe a try; it’s sure to become a favorite. Whether for a cozy dinner or a festive gathering, you won’t be disappointed with the delightful flavors that come together in each slice!

Fig and Goat Cheese Pizza

The ultimate comfort food, this Fig and Goat Cheese Pizza combines sweet figs and rich goat cheese for a mouthwatering experience. Perfect for any occasion, it’s an easy weeknight dinner option that will impress your family and friends!

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1/3 cup warm water not hot!
• 1 teaspoon sugar honey or agave will also work well
• 1 teaspoon active dry yeast
• 1 cup all purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon olive oil plus more for brushing onto crust
• 1 medium onion sliced
• 1/4 cup water
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 cup fresh figs sliced into sixths
• 1/2 cup fresh arugula
• 3 ounces goat cheese
• Salt
• Freshly ground black pepper
• Corn meal
• 1/2 cup good quality balsamic vinegar
• 1 tablespoon maple syrup

Equipment

• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. To make dough: Combine 1/3 cup warm water, 1 teaspoon sugar and 1 teaspoon active dry yeast in a small bowl. Let sit until frothy, about 10 minutes. This will activate the yeast-- it should look foamy. If it doesn't, your yeast may be expired... go get some fresh yeast!
2. In a large bowl, combine 1 cup all purpose flour and 1 teaspoon kosher salt. Add the yeast mixture along with 1 tablespoon olive oil and mix until thoroughly combined.
3. Transfer dough to a floured surface. Knead the dough for 5 minutes and shape into a ball.
4. Place the dough into an oiled mixing bowl and turn to coat. Cover and allow to rise for 1 ½ - 2 hours, or until it has doubled in size.
5. Meanwhile, make the balsamic reduction and caramelized onions. To make the balsamic reduction, add 1/2 cup good quality balsamic vinegar and 1 tablespoon maple syrup to a small saucepan and cook on medium-low heat until the liquid has reduced to ¼ its original volume, roughly 15 - 20 minutes. Check and stir regularly to make sure it doesn't burn.
6. When finished, the reduction will be very dark in color, similar to chocolate syrup.
7. To make caramelized onions, place sliced onions in a dry pan over medium-high heat and cover with a lid. Check and stir regularly, until a good amount of color has developed, about 5-7 minutes. Deglaze your pan using the 1/4 cup of water, stir the onions well and be sure to scrape up the brown bits that have collected on the bottom of the pan. Once the water has cooked off, add 1 tbsp olive oil and salt and continue to cook the onions about another 5 minutes. When finished, the onions should have a nice deep dark brown color and a sweet smell.
8. Once the dough has doubled in size, you are ready to assemble and bake the pizza. Preheat oven to 450 degrees and place a pizza stone or sheet pan into the oven to allow it to come to temperature as well. (A pizza stone is recommended; they are a great investment if you're planning to make a lot of pizza, because they help the crust bake evenly and crisply).
9. Punch down the dough ball down flat and place on a floured surface. To roll out, start in the middle and roll towards the edges, giving a quarter turn with each back-and-forth motion. Add more flour as needed to prevent sticking. Roll out to roughly 13” across.
10. Poke several small holes with a fork in the bottom of the crust. Sprinkle a good amount of corn meal onto a lightweight cutting board before transferring your rolled dough to the new surface for topping assembly. Brush the crust with olive oil.
11. To slice figs, first remove stems, then cut in half. Cut each half into thirds. Then sprinkle the caramelized onions, sliced figs, and goat cheese across the top of the pizza. Be sure to sprinkle the toppings evenly.
12. Carefully transfer the assembled pizza to your preheated pizza stone or sheet pan. Bake for 10-12 minutes or desired doneness.
13. Allow the pizza to cool slightly, then top with fresh arugula and drizzle with the balsamic reduction. Slice, serve, and enjoy!

Notes

• Tip 1: You will also need mixing bowls, a rolling pin, and a lightweight cutting board for ease of prep.
• Tip 2: Having a pastry brush is helpful for applying olive oil to the crust.
• Tip 3: A sauté pan is perfect for caramelizing the onions.
• Tip 4: A small saucepan is needed for making the balsamic reduction.
• Tip 5: A pizza stone or sheet tray is recommended for the best crust.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.