This homemade Fig & Caramelized Onion pizza is a perfect balance of sweet and savory, starting with a crisp, golden crust topped with luscious figs and deeply caramelized onions. Creamy goat cheese adds a tangy richness, while Gruyère adds a nutty flavor that melts into a layer of indulgence. Pistachios add a bit of salty crunch, and a drizzling of honey rounds out each bite with a sweet and salty finish. It’s a gourmet twist on classic pizza, where every ingredient is a harmonious, unforgettable flavor experience.
We love this pizza with the combination of goat cheese and Gruyere, but smoked Gouda or a good sharp white cheddar cheese would be delicious with the figs. We also make our own pizza dough, which is really easy to do, but if you’re in a time crunch, or just have an aversion to yeast doughs, then Trader Joe’s makes an excellent, ready to go pizza dough that you simply roll out and dress up!
Fig & Caramelized Onion Pizza with Goat Cheese, Gruyere, Pistachios and Honey
Equipment
- 1 pizza stone (or cast iron griddle)
Ingredients
Pizza Dough
- 1 cup warm water (110-115℉)
- 1 pkg. active dry yeast (2 1/4 tsp.)
- 2-3 cups 00 pizza and pasta flour (any brand of this type of flour will work)
- 1 tsp. sea salt
- 2 tbsp. extra-virgin olive oil
- 1/4 cup corn meal (this is for under the pizza dough when you place it on the pizza stone. It helps to keep the dough from sticking to the pizza stone.)
Pizza Toppings
- 4 oz. goat cheese (softened to room temp)
- 2 cups Gruyere cheese (grated)
- 2-3 tbsp. extra-virgin olive oil
- 1 large yellow onion (thinly sliced)
- 16-20 figs quartered (green or brown figs, or combination)
- 1-2 cup arugula leaves (loosely packed)
- 1/2 cup roasted, salted pistachios
- 4 strips bacon, crumbled (pork or turkey)
- 4 tbsp. honey
Instructions
Pizza Dough
- Combine water and yeast in a large bowl. Gently whisk to blend in the yeast and allow to sit until bubbly and puffy.
- Add 1 cup of flour, salt and olive oil and mix well. Add enough remaining flour to make a soft dough. (You may need more or less flour, so add it gradually.)
- Turn dough onto a floured cloth or board and knead until the dough is smooth and elastic, about five minutes. Transfer dough to a clean, greased bowl and cover with a slightly damp kitchen towel. Let rise in a warm place (not in the oven) for about one hour or until doubled in size.
- When the dough has risen, divide the dough into two balls. Cover the dough with a towel and let rest for about 10 minutes before rolling out. Then, roll the dough on a floured board into two 12-inch rounds. Sprinkle the cornmeal on the pizza stone before you place the dough on top of it. Now, you’re ready to assemble the pizza.
Pizza Toppings
- Heat olive oil in a skillet and add onions. Cook over medium-low heat for about 25 minutes, until onions begin to brown and caramelize. If you add a tablespoon of water every 5 minutes, or so, the onions will caramelize without drying out. Once the onions are caramelized, set aside. This step can be done a day or two ahead of time. Just store the onions in an airtight container in the refrigerator until ready to use.
- Sprinkle the corn meal on each pizza stone or baking sheet. Place each pizza dough round on a pizza stone or cast iron griddle on top of the corn meal.
- When ready to assemble the pizza, spread the softened goat cheese over the top of each pizza dough round. Then distribute the grated Gruyere evenly over each pizza.
- Distribute the fig quarters, arugula, pistachios and crumbled bacon (if using) over each pizza. Now, drizzle the honey over each pizza, using a honey drizzled stick or a spoon.
- Preheat oven to 450℉ or the pizza oven to the desired temp. Bake for about 15 minutes in the traditional oven, or 5 minutes in the pizza oven.
