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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
