Fig and Goat Cheese Caramelized Onion Pizza Recipe

If you’re craving a pizza that’s a little out of the ordinary but absolutely delicious, then you’ve got to try this Fig and Goat Cheese Caramelized Onion Pizza Recipe. Trust me, the combination of sweet figs, tangy goat cheese, and rich caramelized onions is nothing short of magic, and once you nail this recipe, it’s going to be a family favorite (or your own little secret!). I love how the whole wheat crust adds a subtle nuttiness that balances the toppings perfectly. Let me walk you through everything because you’re going to want to master this one.

this …

Ingredients You’ll Need

Every ingredient in this Fig and Goat Cheese Caramelized Onion Pizza Recipe works together to create those rich, layered flavors. When shopping, look for ripe figs (dried mission figs work beautifully here) and soft fresh goat cheese for that creamy, tangy punch.

• Unsweetened Original Almondmilk: I love using almond milk to keep the dough light and dairy-free while still tender.
• Honey: Just a touch to help the yeast wake up and add a hint of sweetness to the crust.
• Olive oil: A key player for flavor and texture—don’t skimp, and keep some for the crust crust brushing!
• Instant yeast: Make sure it’s active and fresh; it really makes or breaks your dough rise.
• Whole wheat pastry flour: Gives the dough some chew and nuttiness without being too dense.
• Yellow cornmeal: Adds a delightful texture and prevents sticking when working with the dough.
• Salt: Brings out all the flavors in the dough and toppings—never skip it!
• Yellow onion: Slowly caramelizing it fills your kitchen with the most amazing aroma and sweet depth.
• Dried mission figs: Their sweetness complements the tangy cheese beautifully.
• Soft fresh goat cheese: Crumbled for easy spreading and creamy texture.
• Fresh arugula: Adds peppery brightness just before serving.
• Balsamic vinegar: Reduced into a syrupy balsamic reduction that perfectly ties all the flavors together.

Variations

I’m all about making recipes your own, so I often switch it up depending on what I have in the fridge or what my guests prefer. This Fig and Goat Cheese Caramelized Onion Pizza Recipe is a great canvas for creativity.

• Adding Fresh Herbs: A sprinkle of fresh thyme or rosemary over the pizza before baking adds a lovely herbal note I adore.
• Substituting Cheese: If goat cheese isn’t your thing, feta or ricotta work wonderfully, though the tangy flavor is unique to goat cheese.
• Vegan Version: Use a vegan cheese alternative and swap honey for maple syrup in the dough to keep this pizza entirely plant-based.
• Seasonal Fruit Swaps: In summer, try fresh figs or pears instead of dried figs for a fresher bite.

How to Make Fig and Goat Cheese Caramelized Onion Pizza Recipe

Step 1: Activate Your Yeast and Start the Dough

Start by warming your almond milk to around 110-115°F. You don’t want it too hot or it will kill the yeast, and too cool won’t activate it. Mix the almond milk with honey, olive oil, and your yeast and let it sit for about 5 minutes. You’ll know it’s working when it starts to foam up and bubble—that’s a happy sign your dough is about to be awesome. If you don’t see bubbles, don’t despair—just start fresh with new yeast!

Step 2: Mix and Knead the Whole Wheat Dough

After the yeast blooms, stir in your whole wheat pastry flour, cornmeal, and salt. Then switch to a dough hook on medium speed and knead for about 8 minutes until it forms a slightly sticky ball. I used to struggle here, but making sure you don’t add too much flour helps keep the dough tender. If you don’t have a mixer, no worries—just get your hands messy and knead for 8-10 minutes until stretchy but not sticky.

Step 3: Let the Dough Rise

Coat a medium bowl with a little olive oil and place your dough ball inside. Cover tightly with plastic wrap and a kitchen towel, and let it sit somewhere warm for about an hour or until it’s doubled in size. I usually set mine near my stove or inside my oven turned off but with the light on. This step is key—good rise equals light and airy crust.

Step 4: Caramelize Your Onions

While the dough is rising, heat olive oil in a small saucepan over medium heat. Spread your sliced onions evenly and cook gently, stirring every 10-15 minutes. This process takes patience — about 20-30 minutes — but trust me, the sweet, golden result is worth every minute. Keep a close eye so they don’t burn.

Step 5: Prepare & Preheat for Baking

Once your dough has risen, preheat your oven to 450°F. Grease a large baking sheet with olive oil and sprinkle with cornmeal—this adds a nice crunch and keeps the dough from sticking. Dump your dough in and gently stretch it toward the edges. Don’t worry if it resists — cover with plastic wrap and let it rest for 20 minutes so the gluten relaxes.

Step 6: Make the Balsamic Reduction

In a small pot, simmer your balsamic vinegar over low heat until reduced by half — about 10-15 minutes. This thickens the vinegar into a sweet, syrupy glaze that finishes the pizza beautifully. I always make this while the dough is resting; multitasking for the win!

Step 7: Bake the Crust

After the 20-minute rest, stretch the dough again to fit the pan and brush the edges with olive oil. Bake this base for 10-15 minutes until the crust is lightly golden and slightly crisp. This step pre-cooks the dough so the toppings don’t make it soggy.

Step 8: Add Your Toppings and Finish Baking

Once your crust is ready, drizzle just a little olive oil and spread your caramelized onions, quartered dried figs, and crumbled goat cheese all over. Bake for another 5 minutes until everything is warmed through and starting to meld together. I love how the cheese gets slightly melty without losing its bright flavor.

Step 9: Top with Arugula and Balsamic

Right after you pull the pizza from the oven, scatter fresh arugula over the top and drizzle generously with your balsamic reduction. The peppery bite of arugula and the sweet tang from the balsamic make this pizza unforgettable. Slice into 10-12 squares and prepare for some serious compliments!

How to Serve Fig and Goat Cheese Caramelized Onion Pizza Recipe

Garnishes

I always finish this pizza with a little extra drizzle of balsamic reduction and a light sprinkle of cracked black pepper. Sometimes I add a few toasted pine nuts for a lovely crunch or tiny basil leaves to brighten things up. These simple touches really elevate the experience.

Side Dishes

This pizza pairs beautifully with a crisp green salad tossed with lemon vinaigrette or even a light roasted vegetable medley. If you want something cozy, I like serving it alongside a bowl of tomato soup—comfort food perfection.

Creative Ways to Present

For special occasions, I like to present the pizza on a wooden paddle with fresh arugula sprinkled all around the edges and small bowls of balsamic reduction for guests to drizzle themselves. Turning it into finger food by pre-cutting into bite-sized squares is also a hit at parties.

Make Ahead and Storage

Storing Leftovers

Leftover pizza? I always store it in an airtight container in the fridge and find it tastes even better the next day once flavors have had a chance to meld. Just be sure to add fresh arugula when reheating or serving again for that fresh bite.

Freezing

I’ve frozen this pizza successfully by baking it completely, then wrapping individual slices tightly in plastic wrap before placing them in a freezer bag. When I’m ready to enjoy, I just reheat straight from the freezer—super convenient for busy nights!

Reheating

To bring back that crisp crust and warm toppings, I reheat leftovers in a hot oven at 375°F for about 8-10 minutes. Avoid microwaving if you can; it tends to make the crust soggy. Add fresh arugula and a drizzle of balsamic just before serving for that fresh touch.

FAQs

Final Thoughts

This Fig and Goat Cheese Caramelized Onion Pizza Recipe is truly one of those dishes I cherish making and sharing. It feels fancy yet approachable, perfect for impressing guests or indulging in a cozy night at home. The blend of textures and flavors never fails to delight, and once you’ve made it a couple of times, you’ll find it’s surprisingly easy. So grab those figs, fire up the oven, and treat yourself—this pizza is worth every step (and every delicious bite!).

Print