Caramelized Onion Fig Goat Cheese Whole Wheat Pizza Recipe
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Caramelized Onion Fig Goat Cheese Whole Wheat Pizza Recipe

ByLily Carter
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If you love pizza with a twist, then this Caramelized Onion Fig Goat Cheese Whole Wheat Pizza Recipe is going to be right up your alley. Trust me, the combination of sweet caramelized onions, luscious figs, tangy goat cheese, and peppery arugula all atop a nutty whole wheat crust makes every bite a little celebration. It’s one of those recipes that feels fancy but is super approachable—perfect for a cozy weekend dinner or sharing with friends when you want to impress without stress.

What makes this Caramelized Onion Fig Goat Cheese Whole Wheat Pizza Recipe extra special for me is the balance of flavors and textures, especially with the homemade whole wheat dough adding both heartiness and a subtle earthiness to the mix. Plus, the balsamic reduction drizzle turns every slice into an irresistible combination of sweet and tangy that keeps me coming back for more. If you’re curious about how to nail that perfect pizza with ingredients that sing together, you’re definitely in the right place.

Ingredients You’ll Need

These ingredients not only complement each other beautifully but also help create a deliciously balanced pizza. I always recommend using the freshest figs you can find and a good-quality goat cheese for the best flavor.

  • Unsweetened Original Almondmilk: Warm it gently to the perfect temperature to activate the yeast without killing it.
  • Honey: Adds a subtle sweetness to the dough, balancing the tang of the goat cheese.
  • Olive oil: Use extra virgin for best flavor—both in the dough and for cooking the onions.
  • Instant yeast: Makes for a quick and easy dough rise, no fuss needed.
  • Whole wheat pastry flour: Provides a tender yet sturdy base with added fiber and nutrients.
  • Yellow cornmeal: For a slight crunch on the crust’s bottom and to prevent sticking.
  • Salt: Enhances all the flavors, don’t skip it!
  • Yellow onion: Thinly sliced and slowly caramelized to develop natural sweetness.
  • Dried mission figs: Quarter them so they melt nicely and offer bursts of sweetness.
  • Soft fresh goat cheese: Crumbled on top for creamy tanginess that pairs wonderfully with the figs.
  • Fresh arugula: Adds a peppery, fresh contrast once the pizza is out of the oven.
  • Balsamic vinegar: Reduced to a luscious glaze that ties everything together perfectly.

Variations

I love how adaptable this Caramelized Onion Fig Goat Cheese Whole Wheat Pizza Recipe is, so feel free to personalize it based on your cravings or what’s in your pantry. I often switch up greens or add nuts to take it in a new direction.

  • Variation: Try swapping the arugula for fresh spinach or baby kale for a milder flavor. I did this once when arugula was unavailable, and it was just as delicious—just less peppery.
  • Variation: For a vegan twist, substitute the goat cheese with a plant-based cheese and use maple syrup instead of honey in the dough. I haven’t tried this version yet, but I’m eager to!
  • Variation: Add toasted walnuts or pecans after baking for extra crunch and nuttiness. One time, this added a lovely texture contrast that really elevated the pizza.
  • Variation: If fresh figs aren’t available, dried figs work wonderfully—just soak them briefly in warm water to soften before adding.

How to Make Caramelized Onion Fig Goat Cheese Whole Wheat Pizza Recipe

Step 1: Make the Whole Wheat Pizza Dough

Start by warming your almond milk until it’s about 110-115°F. It should feel warm to the touch but not hot—that’s the sweet spot to awaken your yeast. In a mixing bowl, combine the warm almond milk, honey, olive oil, and instant yeast. Give it a quick stir and let it sit for about 5 minutes until it’s foamy. It’s a little test to make sure the yeast is alive and ready to work its magic.

Next, mix in the whole wheat pastry flour, yellow cornmeal, and salt. Stir until a rough dough forms, then knead it on a floured surface for about 8-10 minutes until smooth and elastic. This part can be a workout, but trust me, the texture is worth it. Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour or until it doubles in size.

Step 2: Caramelize the Onions

While the dough is rising, thinly slice your yellow onion. Heat olive oil in a skillet over medium-low heat and add the onions. This is where patience pays off! Stir occasionally and cook the onions for about 25-30 minutes until they’re golden, soft, and sweetly caramelized. If they start sticking or browning too fast, lower the heat. The slow cooking turns these onions into little pockets of sweetness that perfectly offset the tangy goat cheese.

Step 3: Prepare the Balsamic Reduction

Pour your balsamic vinegar into a small saucepan and bring it to a gentle simmer over medium heat. Let it reduce, stirring occasionally, until it thickens into a syrupy glaze—this usually takes about 10-15 minutes depending on your stove. Keep a close eye so it doesn’t burn. Once thickened, remove from heat and let it cool. This glaze is the secret finishing touch that brings all the flavors together.

Step 4: Assemble and Bake Your Pizza

Preheat your oven to 475°F (245°C). Once the dough has doubled, punch it down gently and roll it out on a cornmeal-dusted surface to your desired thickness. Brush the dough lightly with olive oil to prevent sogginess from the toppings. Spread the caramelized onions evenly over the surface, then scatter the quartered figs and goat cheese crumbles on top.

Bake on a pizza stone or baking sheet for about 12-15 minutes until the crust is golden and the cheese is soft. I like to rotate mine halfway through baking to ensure even cooking. When it’s done, take it out, scatter fresh arugula over the hot pizza to add a peppery brightness, and finish with a generous drizzle of the balsamic reduction.

How to Serve Caramelized Onion Fig Goat Cheese Whole Wheat Pizza Recipe

The image shows six groups of ingredients arranged neatly on a white marbled surface. In the top left corner, there are four brown eggs with smooth shells placed close together. To the right of the eggs, a round white bowl is filled with yellow cornmeal, displaying a fine, grainy texture. Below the eggs, a white bowl holds fresh green arugula leaves with a slightly jagged texture. Next to the arugula, a small white dish contains dark dried figs, sliced and showing a mix of brown and lighter beige inside. To the right of the figs, a small white bowl holds golden olive oil with a shiny, smooth surface. At the bottom right, a large white bowl contains white flour topped with chunks of crumbled white cheese scattered across the top. The setup is clean and organized, and the photo was taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a handful of fresh arugula on top for that peppery bite and a sprinkle of flaky sea salt just before serving. Sometimes, I’ll even add a light drizzle of extra virgin olive oil for sheen and flavor. It makes the pizza look gorgeous and tastes even better.

Side Dishes

This pizza goes wonderfully with a simple mixed green salad tossed with lemon juice and olive oil to lighten up the meal. I also enjoy serving it alongside a bowl of roasted garlic hummus with pita chips for dipping—great for sharing!

Creative Ways to Present

For dinner parties, I’ve served this pizza as a rustic flatbread, cutting it into small squares on a wooden board with sprigs of fresh thyme and small bowls of extra balsamic glaze for guests to drizzle themselves. It makes the whole experience interactive and fun!

Make Ahead and Storage

Storing Leftovers

I usually store any leftover pizza slices in an airtight container in the fridge for up to 3 days. To keep the crust from getting soggy, I place parchment paper between layers if I’m stacking them. It helps maintain texture and flavor.

Freezing

If you want to freeze, I recommend freezing the pizza unbaked. Roll out the dough, add the toppings except fresh arugula and balsamic glaze, then freeze it on a baking sheet. Once frozen solid, wrap it tightly in plastic wrap and foil. When ready, bake it straight from frozen adding a few extra minutes to the cook time.

Reheating

To reheat leftovers, I like to warm the pizza slices in a skillet over medium heat for a few minutes. This crisps the bottom and keeps the crust nice and chewy, better than the microwave. A quick pop in a hot oven works well too if you have the time.

FAQs

  1. Can I use regular milk instead of almond milk in the Caramelized Onion Fig Goat Cheese Whole Wheat Pizza Recipe?

    Absolutely! Regular cow’s milk works just fine if you aren’t dairy-free or vegan. The almond milk adds a subtle nutty flavor and keeps it lighter, but swapping it won’t affect the dough’s texture much.

  2. How do I make sure my onions caramelize properly?

    Patience is key! Cook onions over low to medium-low heat, stirring occasionally, and resist the urge to crank up the heat to speed it up, which can cause burning. Adding a pinch of salt can also help draw out moisture for better caramelization.

  3. Can I prepare the balsamic reduction ahead of time?

    Yes, you can! The balsamic reduction stores well in an airtight container in the fridge for up to two weeks. Just warm it slightly before drizzling if it thickens too much.

  4. Is it necessary to use whole wheat pastry flour?

    Whole wheat pastry flour helps create a tender yet nutritious crust with a slightly nutty flavor. If you don’t have pastry flour, you can substitute with all-purpose flour, but the texture will be a bit less tender.

  5. Can I add protein like chicken or sausage to this pizza?

    Definitely! Adding cooked chicken or crumbled sausage pairs well with the sweet and tangy toppings, making it more filling. I like to keep the toppings balanced, so just add a moderate amount.

Final Thoughts

This Caramelized Onion Fig Goat Cheese Whole Wheat Pizza Recipe is one I turn to whenever I want something a little special without a lot of fuss. The flavors feel complex but come together so naturally, and the whole wheat crust adds a wholesome touch that you’ll appreciate. I hope you’ll enjoy making and savoring this pizza as much as I do—it’s a wonderful way to bring a bit of gourmet flair into your kitchen with ingredients that are simple but truly delicious. Happy cooking, and don’t forget to share a slice with someone you love!

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Caramelized Onion Fig Goat Cheese Whole Wheat Pizza Recipe

Caramelized Onion Fig Goat Cheese Whole Wheat Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 84 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 12-inch pizza, serves 2-3 1x
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian
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Description

This Caramelized Onion Fig Goat Cheese Pizza combines the rustic flavors of whole wheat dough with sweet caramelized onions, luscious figs, and tangy goat cheese, topped with fresh arugula and drizzled with a rich balsamic reduction. It’s a sophisticated yet approachable pizza recipe perfect for impressing guests or enjoying a gourmet meal at home.

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 and cut into quarters
  • 5 ounces soft fresh goat cheese, coarsely crumbled
  • 1–2 cups fresh arugula

Balsamic Reduction

  • ½ cup good-quality balsamic vinegar

Instructions

  1. Prepare the Dough: In a warm bowl, whisk together warm almond milk and honey until honey dissolves. Stir in olive oil and instant yeast. Allow to sit for 5 minutes until yeast activates and mixture is foamy. Gradually add whole wheat pastry flour, yellow cornmeal, and salt, mixing until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
  2. Caramelize the Onions: While the dough rises, heat 2 teaspoons olive oil in a skillet over medium heat. Add sliced yellow onions and cook slowly, stirring occasionally, for 20-25 minutes or until onions are deeply browned and caramelized. Remove from heat and set aside.
  3. Make the Balsamic Reduction: Pour ½ cup balsamic vinegar into a small saucepan. Bring to a gentle boil over medium heat, then reduce heat to low and simmer, stirring occasionally, until it thickens to a syrupy consistency, about 10-15 minutes. Remove from heat and let cool.
  4. Preheat the Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
  5. Shape the Dough: Once the dough has risen, punch it down and transfer to a cornmeal-dusted surface. Roll or stretch the dough out into a 12-inch circle. Transfer the dough onto a pizza peel or baking sheet sprinkled with additional cornmeal to prevent sticking.
  6. Assemble the Pizza: Lightly brush the dough crust with olive oil. Evenly spread the caramelized onions over the dough. Distribute the quartered dried mission figs over the top, followed by crumbled goat cheese.
  7. Bake the Pizza: Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes until the crust is golden and cheese is slightly melted and bubbly.
  8. Add Fresh Arugula and Balsamic Drizzle: Remove the pizza from the oven and immediately scatter fresh arugula on top. Drizzle with the cooled balsamic reduction to finish.
  9. Serve: Slice the pizza and serve warm for a balanced blend of sweet, tangy, and savory flavors with a crisp whole wheat crust.

Notes

  • Use warm almond milk between 110-115°F to activate yeast effectively.
  • Caramelizing onions takes time but adds deep flavor; be patient and cook low and slow.
  • You can substitute dried mission figs with fresh figs when in season.
  • The balsamic reduction can be prepared ahead and stored in the fridge for up to a week.
  • For a crispier crust, preheat a pizza stone in the oven before baking.
  • Whole wheat pastry flour yields a tender crust but can be replaced with all-purpose flour if preferred.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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