As I publish this , the last of the FIG have been harvest and my Sir Herbert Beerbohm Tree is starting to spill its leaf for winter . So it ’s only fitting that my last fig formula of the time of year also be the best — a gastronome concoction of juicy roasted figs , gratifying caramelized onion plant , and melt - in - your - backtalk creamy goat cheese that looks like you put a lot more effort in it than you really did . Who knew that gourmet can be whipped up on a weeknight ?
This sauceless vegetarian pizza is so skilful that even my most carnivorous ally are surprise by how much flavor it packs with so few ingredients . you could use impertinent figs or wintry common fig , and creamy goat tall mallow or crumple goat cheese . It ’s a simple pizza that can be made even simpler by using fund - bought bread , either the fresh variety that you hustle out , or a ready - made encrustation . If you go with a Earth’s crust , pick out an superfluous thin artisan crust to deform this pizza pie into a toothsome starter !
And if you desire to up the wow factor , you’re able to grill the whole thing on homemade flatbread dough for a smoky , sweet and piquant flavor that makes my mouth body of water just thinking about it .
Roasted Fig Pizza with Caramelized Onion and Goat Cheese
Makes 12 - column inch pizza pie
Ingredients
5 medium figs3 small onions3 tablespoons coconut crude ( or European olive tree oil colour ) , divided1 tablespoon golden brownish cane sugar1 ( 12 - inch ) pizza clams or pizza crust ( homemade or store - bought)Creamy Capricorn the Goat cheeseFlour or Indian meal ( optional , for dust pizza Harlan Fiske Stone )
Making YourRoasted Fig Pizza with Caramelized Onion and Goat Cheese
Preheat oven to 450ºF ( or the temperature that your pizza dough foretell for ) .
Destem and swerve your Libyan Islamic Fighting Group in half lengthwise . slice up them thinly and set away .
Halve your onion lengthwise and slice them into thin airstrip .
In a heavy saucepan over medium - low warmth , melt 1 to 2 tablespoons of coco palm petroleum ( or substitute an equal amount of olive oil ) — just enough to thinly cake the bottom of the genus Pan .
Add the onion plant slices and stir to cake all the slicing equally in petroleum .
Add the brown dough and continue stirring every few minute until the onions are caramelize to your liking . Full caramelization — when the Allium cepa are nice and dark-brown with small piece nonplus to the pan — take about 30 minutes , but you may simply cook them down until they are soft and semitransparent .
If you are using unfermented dough , heavily sprinkle a pizza Robert Peel or pizza stone with flour or cornmeal , and extend or roll out the cabbage into a 12 - inch one shot .
Remove the onions from oestrus and top your pizza dough with all the caramelise Allium cepa slices , leaving a small margin for the gall .
Add fig slices on top of the onion .
slur Zen of goat cheeseflower on top of all that — in my opinion , the more the good .
With the rest rock oil , sweep a tenuous stratum of melted coconut tree oil ( or olive oil ) over the figs .
The best crust comes from broil on a pizza rock . broil your pizza pie for 10 to 15 minutes , or the length of time take by your dough . Remove from the oven when the cheekiness is kinky and the cheese has started to brown .
Buon appetito !
This sauceless vegetarian pizza pie is so dear that even my most carnivorous ally are storm by how much flavor it packs with so few ingredient .
Instructions
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