Description

This Caramelized Onion, Fig & Goat Cheese Pizza with Arugula combines a wholesome whole wheat crust with sweet caramelized onions, tender dried figs, and creamy goat cheese. Finished with fresh peppery arugula and a tangy balsamic reduction, this pizza balances savory, sweet, and fresh flavors perfectly—ideal for a sophisticated yet comforting meal.

Ingredients

Scale

Whole Wheat Pizza Dough

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

Pizza Toppings

2 teaspoons olive oil
1 yellow onion, sliced
12 dried mission figs, stems trimmed, cut into quarters
5 ounce package soft fresh goat cheese, coarsely crumbled
1–2 cups fresh arugula

Balsamic Reduction

½ cup good-quality balsamic vinegar

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Instructions

Activate Yeast: In a large mixer bowl, combine warm almond milk, yeast, honey, and olive oil. Let sit for a few minutes until foamy and bubbly, indicating the yeast is active. If no foam appears, restart as yeast activation is crucial.
Make Dough: Stir in whole wheat pastry flour, cornmeal, and salt using a wooden spoon. Attach dough hook and knead on medium speed for 8 minutes until a slightly sticky, ball-shaped dough forms. Alternatively, knead by hand for 8–10 minutes.
First Rise: Lightly oil a medium bowl, place dough inside, cover with plastic wrap and a towel. Let rise in a warm spot for 1 hour or until doubled in size.
Caramelize Onions: While dough rises, heat olive oil in a small saucepan over medium. Add sliced onions spread evenly. Cook, stirring every 10–15 minutes, until onions turn golden and fully caramelized, about 20–30 minutes.
Preheat Oven and Prepare Baking Sheet: Preheat oven to 450°F. Line a large baking sheet with parchment paper or grease with nonstick spray. Generously grease an 11×9 or 8×12 inch baking sheet and sprinkle lightly with cornmeal.
Shape Dough: Transfer dough to greased pan. Stretch it towards the edges. Cover with plastic wrap and rest for 20 minutes to relax dough.
Make Balsamic Reduction: Place balsamic vinegar in a small pot over low heat. Simmer until reduced by half, about 10–15 minutes. Set aside to cool.
Stretch and Bake Crust: After dough resting, stretch dough again to edges forming a slight crust. Brush surface with olive oil. Bake 10–15 minutes until crust and bottom are slightly golden.
Add Toppings and Bake: Brush dough or lightly drizzle olive oil. Evenly spread caramelized onions, figs, and crumbled goat cheese over the crust. Bake 5 minutes more until toppings are warmed through.
Finish and Serve: Remove pizza from oven. Top with fresh arugula and drizzle balsamic reduction over. Cut pizza into 10–12 squares and enjoy warm.

Notes

Ensure yeast is activated for dough to rise properly; temperature of almond milk is critical.
Caramelizing onions is a slow process but essential for deep flavor.
Use parchment paper or well-greased pan to prevent sticking.
The balsamic reduction adds a sweet tangy glaze that complements the cheese and figs beautifully.
For a crisper crust, pre-bake the dough slightly before adding toppings.
Fresh arugula added after baking keeps the salad-like freshness and peppery bite.

Nutrition

Serving Size: 1 slice (1/12th of pizza)
Calories: 210
Sugar: 6g
Sodium: 260mg
Fat: 8g
Saturated Fat: 3.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 7g
Cholesterol: 10mg