Roasted Fig Pizza With Chèvre and Caramelized Onions
A sophisticated pizza featuring caramelized balsamic onions, creamy goat cheese, and fresh figs on homemade dough. The sweet-savory combination creates an elegant meal perfect for entertaining or special dinners. Fresh rosemary adds aromatic depth while optional truffle oil provides a luxurious finish. This artisanal pizza showcases seasonal figs at their peak, making it ideal for late summer through fall when figs are abundant.
Ingredients
- 1 ⅓ cups lukewarm water
- 1 ½ teaspoons active dry yeast
- 2 teaspoons extra-virgin olive oil
- 3 cups all-purpose flour, plus 1 tablespoon00 flour1:1authenticgluten-free
more tender crust
- 2 teaspoons kosher or sea salt
- 1 large yellow onion
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- cornmeal
- 4 ounces chèvre (goat cheese)ricotta or feta1:1vegetarianadds dairy
milder flavor
- 1 tablespoon fresh rosemary leaves, chopped
- 8 Mission or Turkish figs, ripepears or apples1:1seasonal
when figs unavailable
- truffle oil(optional)regular olive oil1:1budget
omit luxury element
Instructions
- 1
Combine water, yeast, and oil in small bowl
- 2
Whisk flour and salt in large bowl
- 3
Add wet ingredients to dry and knead until smooth but tacky ball forms
- 4
Knead on floured surface for 3 minutes until smooth
- 5
Cover and rest 15 minutes, then knead 3 more minutes
- 6
Transfer to oiled bowl, cover with damp towel, and rise in warm place 3 to 4 hours until doubled
- 7
Preheat oven to 525°F
- 8
Sauté onion in olive oil and vinegar with salt and pepper until soft and browning, 20 to 25 minutes
- 9
Sprinkle pizza stone with cornmeal
- 10
Stretch dough by hanging from hands until thin and even
- 11
Drizzle dough with olive oil and salt
- 12
Spread caramelized onion evenly over dough
- 13
Crumble most cheese and sprinkle most rosemary on top
- 14
Arrange figs in single layer
- 15
Top with remaining cheese and rosemary, drizzle with vinegar
- 16
Bake 10 to 15 minutes until edges are golden brown
- 17
Transfer to cutting board and drizzle with truffle oil if desired
Tips
Let dough hang from both hands when stretching to achieve thin, even thickness without tearing.
Taste caramelized onions and adjust salt and vinegar for proper tangy, umami flavor balance.
Check pizza frequently during baking as ovens vary and thin crust can brown quickly.
Good to Know
Refrigerate leftover pizza up to 3 days, reheat in 350°F oven.
Make dough up to 2 weeks ahead and refrigerate, or freeze up to 3 weeks.
Cut into wedges and serve immediately while crust is crispy.
Common Mistakes
Avoid overloading with toppings to prevent soggy crust.
Don't skip cornmeal on stone to prevent sticking.
Check oven frequently to avoid burning thin crust.
Substitutions
Gluten-Free Swaps
more tender crust
General Alternatives
omit luxury element
milder flavor
when figs unavailable
FAQ
Can I use store-bought pizza dough?
Yes, use 1 pound store-bought dough. Let come to room temperature before stretching for easier handling and better results.
What if I don't have a pizza stone?
Use an inverted large baking sheet or regular baking sheet. Preheat with the oven and sprinkle with cornmeal before adding pizza.
How long will leftover pizza keep?
Refrigerate up to 3 days in airtight container. Reheat in 350°F oven for best texture, avoiding microwave which makes crust soggy.