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- Dish type
- Main course
- Vegetarian pizza
Make the best of the late fig season with this delicious vegetarian fig, goat cheese and rocket pizza. The sweet taste of the figs blends perfectly with the caramelised onions and the rosemary against the sharpness of the goat cheese and rocket.
London, England, UK
1 person made this
IngredientsMakes: 1 pizza
- 2 tablespoons olive oil
- 1 red onion, finely chopped
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 recipe pizza dough
- 1 tablespoon chopped fresh rosemary
- 200g fresh figs, quartered
- 60 to 80g hard goat cheese, crumbled
- 2 tablespoons pine nuts
- 1 small bag of rocket
MethodPrep:30min ›Cook:12min ›Ready in:42min
- Preheat the oven to 220 C / Gas 7.
- Heat the olive oil in a saucepan. Gently fry the red onion with the maple syrup and balsamic vinegar until it has caramelised.
- Oil a pizza tray and place rolled out pizza dough on it.
- Once the onions are ready, remove from heat. Mix in the chopped rosemary. Spread out the onion on the pizza, followed by the figs. Dot with goat cheese and pine nuts.
- Bake the pizza for 12 minutes in the preheated oven. Sprinkle rocket over pizza just before serving.
See it on my blog
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Fig and Goat Cheese Pizza
If the only type of fig you’ve had is inside a Fig Newton, then you’re seriously missing out. Depending on the type, fresh figs can be sweet, nutty, or floral. They are definitely the most beautiful fruits out there. They can make any dish look stunning.
There are six types of figs: Black Mission, Brown Turkey, Sierra, Calimyrna, King, and Kadota. The two types that I find most often in Connecticut are the Black Mission and the Calimyrna. I absolutely love the Calimyrna in EVERYTHING! Whatever I’m eating, I’m trying to find a way to put figs into it. I’ve used them to make sauces, I bake them with a little brown sugar for dessert, I put them in my salad, or I simply eat them plain. They are delicious no matter what you do with them.
Even though I loved the Calimyrna figs, I had a hard time enjoying the Black Mission. I didn’t find them as sweet or delicious as their counterparts. (If you’ve only had one type of fig and you didn’t like it, you have to try the rest. They all have completely different flavors and work well in different applications.) My problem was that my local Whole Foods only had the Black Mission figs this year. I was so disappointed that this was my only option that I bought them and left them on my kitchen table to rot.
After a day or two, I decided that I need to find something to do with them so I don’t waste my money. I wanted to pair them with things I knew go well with figs: goat cheese and balsamic vinegar. That’s where this recipe came from. It is so simple, but the flavors of the goat cheese, Black Mission figs, balsamic reduction, and arugula work so well together that now I’m going to Whole Foods just for Black Mission figs.
This Fig and Goat Cheese Pizza converted me into a Black Mission fig lover. I’m sure it’ll do the same for you.
Fig season is ending soon!! Buy the figs and keep them in the freezer for the looooong period of time when figs aren’t available.
For the balsamic reduction recipe to make this pizza even better, click here!
Think fig! 17 heavenly recipes for the soft fruit, from pizza toppings to poached puddings
O bviously, the best way to eat a fig is straight from the tree, in the shade, while the fruit is still warm from the sun. This isn’t always possible, though, in which case allow me to make the case for the fig as a canape. A fresh fig, sliced open enough to admit a dollop of dolcelatte or another blue cheese as this recipe suggests, is simplicity itself. If you prefer something warmer, switch the dolcelatte for goat’s cheese and roast the fruit.
Pizza with figs and parma ham. Photograph: Максим Крысанов/Getty Images/iStockphoto
Stuffing a fig will introduce you to its two best friends: salty cheese and fancy ham. If you want to experience this taste sensation, but don’t often get the opportunity to neatly pick such canapes off a silver tray at a snooty event, you can always just bung them on a pizza instead. Food and Wine has a recipe for gorgonzola, fig and pancetta pizza, but any combination of blue cheese and cured pig will get the job done
Don’t like pizza? Figs also lend themselves well to salads, but guess what? The vast majority of these also require cheese and ham. Fear not: Yotam Ottolenghi has achieved the impossible with his fig salad the fruits are accompanied by roast onion and hazelnut.
All about the cheese … fig salad – with feta. Photograph: Yulia Gusterina/Alamy Stock Photo
If you’re looking for something more substantial, figs go incredibly well with a surprisingly large amount of meat dishes. Throwing some figs – dried or fresh – into a beef or lamb stew, for example, will add fibre and sweetness. But they work just as well with roast chicken, and you can make an excellent gravy with them. Alternatively, Daniel Clifford has a recipe for roasted pigeon that requires the use of figs. A word of warning, though: the recipe calls for more than 40 ingredients and takes eight days to make. Good luck!
A tart with figs, goat’s cheese and thyme. Photograph: peppi18/Getty Images/iStockphoto
Perhaps a better start for a fig novice would be a savoury tart. Here I have good and bad news. The good news is that the invention of ready-rolled pastry means that it has never been easier to make a tart at home. The bad news is – you guessed it – you’re going to have to go back to the cheese mines. Donna Hay’s tart is fairly typical, calling for gorgonzola, but you will also find plenty of recipes that require goat’s cheese and stilton. I once manned the vegetarian table at the British Pie Awards and all this talk of cheese pies is giving me flashbacks. Perhaps we should move on.
Let’s return to the relative safety of the roast dinner. If you don’t want to roast the figs directly, or make a sauce with them, you can always enter the glittering world of fig stuffing. The use of figs lifts a stuffing beyond its usual dense clag. Nigel Slater’s recipe also uses pistachios, sausagemeat and two types of oat.
Then again, a fig is a fruit and fruit is for puddings. Hugh Fearnley-Whittingstall’s recipe for roasted figs with honey and ricotta is handy if you need a dessert in a hurry. Alternatively, they’re great poached. Fearnley-Whittingstall also suggests stabbing the fruit with a cocktail stick and then cooking in red wine and orange juice for 20 minutes.
Look no cheese … a cake made with fresh figs and topped with roasted almond slices. Photograph: sbossert/Getty Images/iStockphoto
But if you have the inclination to go a bit more technical, you’re spoilt for choice. Tom Kine has a honey-roasted fig and almond tart that is not only delicious, but might be enough to convince you that fig tarts don’t always have to be cheesy.
If you can wait for autumn, Good Food’s recipe for toffee fig pies – made with melted-down Werther’s Originals, no less – is beautifully comforting. And Ottolenghi, reliable as ever, makes a fig and thyme clafoutis that is giant and light and served with ice-cream.
Figs also lend themselves to the sort of paleo “energy bites” that supermarkets put near the tills to try to kid you that you aren’t two aisles away from a massive pile of Rolo multipacks. The Lemon Bowl has a no-cook recipe, where you put dried figs in a processor with walnuts and flax seeds and roll the ensuing mush into balls. I am certain your gut will thank you. Or, you know, you could just dip them in melted chocolate like Regina Yunghans from The Kitchn does. I’m sure it’s the same thing, really.
Figs covered in chocolate. Photograph: Elena Veselova/Alamy Stock Photo
Now you’re loaded up with every type of fig-based foodstuff you can possibly think of, you might as well go the whole hog and get drunk on the leftovers. There are any number of fig cocktails on the internet. By far the most appetising is the fig, honey and thyme prosecco smash from Half Baked Harvest, which is both pleasantly summery and happily low-effort. Or you could just put a load of figs into a jar, drown them in vodka and leave them for a fortnight, if you want your vodka to taste slightly of figs.
The classic biscuit … the fig roll. Photograph: Alamy
Clearly, no round-up of fig recipes would be complete without a mention of fig rolls. Paul Hollywood has a very good recipe for these although, as with most Bake Off recipes, you can walk to the shop and buy a whole packet for about 60p. You are welcome.
Pizza Crust Options
What do all these crusts have in common? First, they are individual-sized which helps with portion control.
Additionally, using a pre-cooked crust cuts down on the cooking time.
Moreover, when making individual-sized pizzas you have the option of customizing the ingredients according to everyone's taste preferences. Gotta keep everyone happy, right?
Pizza Sauce Options
I realize that most pizza restaurants offer a variety of sauces to choose from: tomato, alfredo, and barbecue to name a few. This gourmet pizza does not come with a sauce option.
Don't worry, I have something way better to offer you! Instead of sauce, we will be using Celebrity Fig Goat Cheese.
You can find this cheese at Costco, but I believe it's a seasonal item. It's currently Spring and it's available at my local Costco.
If you are not able to find it, don't panic. Just mix some fig jam with plain goat cheese.
Gourmet Pizza Toppings
Now that we have discussed the crust, sauce (or lack of), and cheese options, we have one last category to cover the many topping options!
Feel free to choose any of the following toppings. Don't worry, you don't have to pay extra!
Don't see your favorite topping listed? That's ok, feel free to add the toppings of your choice!
- Sliced Figs (fresh or dried)
- Sliced Mushrooms
- Chopped Ham
- Crumbled Bacon
- Sliced Red Onions
- Sliced Hot Peppers (including Serranos, Habaneros, and Jalapenos)
Gourmet Pizza Cheese Options
Cheese just might be my favorite pizza topping, can anyone relate? I've tried this Gourmet Pizza Recipe with all the cheese suggestions mentioned below.
It was delicious with every single one! Just don't use processed cheese, please. I have to draw the line somewhere.
Fig Flatbread Recipe
If you&rsquore not lucky enough to have a fig tree in your yard (or a generous neighbor with a fig tree), pick up a few pounds of local figs at the farmers&rsquo market while they&rsquore in season and try this sweet and savory flatbread. Topped with caramelized onions, sweet figs, and crumbled goat cheese, this isn&rsquot your typical thin-crust pizza. Fresh figs make a deliciously unexpected topping. The key to buying figs is to find them when they are ripe, but not overripe, and eat them within a day or two. Check for ripeness by gently wiggling the stem of the fig. The stem should move, but not too much&mdashthat&rsquos a sign that the fruit might be mushy inside. A drizzle of tangy reduced balsamic vinegar and handful of peppery arugula leaves is a beautiful and flavorful finishing touch&mdashand contrasts so well with the sweet figs and creamy goat cheese. This flatbread recipe calls for store-bought pizza dough, but what makes it a &ldquoflatbread&rdquo is the thin, crisp texture of the crust. Use a rolling pin to roll the dough into a 1/4-inch thick rectangle. You can bake the pizza on a pizza stone or a large baking sheet.
Prepare a high gas or charcoal grill fire.
In a medium bowl, toss the beets with 2 tsp. of the oil and a light sprinkling of salt and pepper. In another medium bowl, toss the beet greens with the remaining 2 tsp. oil and a light sprinkling of salt and pepper.
Turn the dough out onto a lightly floured surface. Using a dough scraper or sharp knife, quarter the dough. Working with 1 piece at a time, stretch or roll each piece of dough into a rustic 12ࡩ-1/2- to 4-inch oval. If the dough resists stretching, let it rest for a few minutes while you work on the other pieces. Transfer to large cornmeal-coated rimmed baking sheets.
Grill the beets, covered and turning once, until tender and spotty brown on both sides, 8 to 10 minutes. Return the beets to their bowl and set aside.
Reduce the grill heat to medium low (or let the fire die down). Arrange the pizzas on the grill perpendicular to the grate. Cover and grill, moving them around as needed to ensure even cooking, until the bottoms are spotty brown, 2 to 4 minutes. Return the crusts to the baking sheets grilled side up. Spread each with a quarter of the softened goat cheese and then top with the beet greens, grilled beets, and figs. Top with the provolone, breaking it into pieces so that most of each pizza is covered. Return the pizzas to the grill, cover and cook until the bottoms are spotty brown, the greens are wilted, and the cheese is melted, 2 to 3 minutes longer, Transfer the pizzas to a cutting board, cut into pieces, and serve.
Serve these individual pizzas with a mini antipasto platter of grilled red peppers, olives, and marinated artichoke hearts.
Epicurious’s take on goat cheese pizza combines the big, bold flavors of roasted bell peppers and red onions with crumbled goat cheese and spinach. This recipe is a breeze to make since it uses a store-bought, fully baked thin pizza crust. Basically, all you need to do is add all the toppings to the pizza base and bake at 425°F for eighteen minutes.
Fig Jam and Goat Cheese Pizza
Pizza is so fun to make at home. The only rule is to make sure your oven or grill is nice and hot and the rest is up to you.
In my post about Fig Jam, I mentioned the importance of keeping the flavors of the jam balanced. And, if you’re pairing the jam with non-sweet things like cheese and bread, it works. However, when I used the jam on the pizza, I didn’t get much spice. This was because sweet caramelized onions took over. The flavors were still delicious, but just a little too sweet for me. But, I was able to fix it with a simple solution.
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I decided to add a couple slices of jalapeño to my individual pieces of the pizza (not the whole pizza). It cut through the sweetness beautifully and the flavor balance leveled out. I love how adding one extra ingredient can come to the rescue without having to start from scratch.
Fig and goat’s-cheese pizza recipe
I have given instructions on how to make your own dough, but if you’d rather not, Marks & Spencer now does ready-made fresh pizza dough that is very good indeed. (Believe me, I take a lot of convincing when it comes to convenience products.)
For the dough:
2.5g (¾ tsp) active dried yeast
125g (4½oz) plain flour, plus more for dusting
125g (4½oz) strong plain flour
1 tsp olive oil
For the topping:
1 tbsp olive oil
4 onions, halved and very finely sliced
8 small figs, halved
1 tbsp balsamic vinegar
a little caster sugar for sprinkling
125g (4½oz) goat’s cheese, broken into chunks
a little extra-virgin olive oil for drizzling
First make the dough. Have 175ml (6fl oz) lukewarm water ready. Put the yeast into a couple of tablespoons of the warm water in a small bowl and add a tablespoon of the flour. Stir together, then leave somewhere warm to “sponge” for 20 minutes or so.
Put both types of flour into a large mixing-bowl and make a well in the centre. Pour on the sponged yeast, ¼ tsp salt, the oil and remaining water and gradually mix all the dry ingredients into the wet ingredients to form a dough (it will be quite wet). Knead for 10 minutes until satiny and elastic, then put in a clean bowl, cover with a cloth and leave somewhere warm for 2½ hours. It should double in size. (If you are using bought fresh dough you just need to put it somewhere warm for 30 minutes before using.)
Heat the oil in a saucepan and add the onions. Fry over a medium heat for about seven minutes, then add a couple of tablespoons of water, season, cover the pan, turn down the heat and cook for about 10 minutes. You want the onions to be soft and golden. If the mixture is quite “wet” at the end of this time, turn up the heat (with the lid off) to drive off the excess moisture. Set the onions aside.
A good half an hour before you want to cook the pizza, preheat the oven to 230°C/450°F/gas mark 8 – it really needs to be as hot as you can get it. Place a baking-sheet or pizza stone into the oven to heat.
Turn out the dough (whether you are using bought or home-made) on to a lightly floured surface and knead it a little, then roll it into a circle or a rough square, depending on whether you are using a pizza stone or a baking-sheet. It doesn’t have to be neat. It should be about 30-32cm (11¾-12½in) across.
Carefully take the hot baking-sheet or stone out of the oven and flour it. Put the pizza dough on to it and, working quickly, top with the onions and the halved figs, leaving a 3cm (1in) rim all the way around the pizza. Spoon a little balsamic vinegar on top of each fig half and sprinkle a bit of sugar on each as well. Dot the chunks of goat’s cheese among the figs. Drizzle the goat’s cheese with a little olive oil (too much and it makes the pizza soggy). Grind some pepper over the top. Bake in the hot oven for 15 minutes. The pizza should be golden and the figs slightly caramelised in patches.
Eat immediately. A rocket, spinach or watercress salad is good on the side (toss some toasted almonds or hazelnuts into it).
Fig and Goat Cheese Pizza with Arugula
Heat 1/2 Tbsp. oil in a small saucepan over medium heat. Add shallot stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 cup water. Reduce heat to medium-low simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft and jam measures 1 1/4 cups, about 20 minutes. Season with salt and pepper.
Pulse 1 1/2 cups all-purpose flour, bread flour, 1 1/2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a food processor until dough forms. Divide into 4 pieces. Wrap each in plastic and let rest until soft, 2–3 hours.
Preheat oven to 450°. Roll out each dough piece on a floured surface to a very thin 10" round. Cover with a kitchen towel.
Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partially cook. Repeat with remaining dough.
Spread 3–4 Tbsp. fig jam over each crust scatter 2 oz. goat cheese over each. Bake in batches until crust is crisp, 4–5 minutes.
Toss arugula, pear, and remaining 1 tsp. oil in a large bowl season with salt and pepper. Top pizzas with salad.
How would you rate Fig and Goat Cheese Pizza with Arugula?
I used cognac instead of marsala and peaches instead of pears. It was ok, but i'll make my own crust next time.
I skipped the pear and replaced the Marsala with a sweet white wine. Absolutely incredible.
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