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Take your tastebuds somewhere special with this easy fig pie topped off with tangy balsamic onions, smooth gorgonzola, and a handful of fresh arugula. The sweet and savory mix pops on a snappy crust from your own oven. Pull it together for a laid-back weeknight or when friends swing by in autumn—there's never any leftover when I put this on the table.
The first time I threw figs on a pie, I wasn't sure it’d work. But after just one slice, everyone was hunting for more. Now it’s my go-to autumn favorite and my friends keep asking for it every year.
Delicious Ingredients
- Baby arugula: These spicy greens wake up every bite when tossed on just before eating
- Black pepper: Crank some over the top for a bit of warmth at the end
- Crumbled gorgonzola cheese: A punchy, creamy cheese—try cambozola or goat cheese if you want to switch it up
- Grated mozzarella cheese: Whole milk melts best for a rich gooey base
- Pizza dough: Pick up a ball from your bakery, food store, or whip up your own at home
- Honey or sugar: A little sweetness helps the onions caramelize and tames the vinegar
- Balsamic vinegar: Go for thick, syrupy stuff if possible—it makes onions pop and balances out the sweetness
- Olive oil: Brush it all over the dough for crisp edges and use for sautéing onions
- Red onion: Sliced thin so it cooks fast and turns sweet and soft
- Fresh figs: Find them ripe and almost squishy—no fresh figs? Grab some dried ones, cut super thin
Easy Step-by-Step Directions
- Finish and Serve:
- If you’ve got a pizza peel, slide the pie out and rest on a board. Blanket with loads of arugula, slice it up, and dig in. Add a drizzle of balsamic glaze at the end if you’re into that.
- Bake the Pizza:
- Set your oven to 450°F. Pop the pizzas (with parchment) on a hot baking sheet or stone. Bake for about 10–12 minutes till the cheese melts, figs glisten, and the crust gets that golden crunch.
- Assemble the Pizza:
- Generously brush olive oil over the dough—even the edges. Drop on mozzarella first, crumble gorgonzola next, lay down fig slices, toss on the balsamic onions, and finish with a few grinds of pepper.
- Prepare the Dough Rounds:
- On floured parchment, stretch or roll the dough out into two big ovals or circles, each about 14–16 inches across. Set each one right on its parchment.
- Caramelize the Balsamic Onions:
- Start with olive oil in a roomy pan over medium-high. Toss in sliced onions and keep them moving for three minutes till softening. Lower the heat, sprinkle in some salt, and keep stirring. Let them cook 10 minutes more till they get dark and silky. Pour in balsamic, honey, and black pepper—cook a few more minutes till thick and jammy. Let the onions cool for a sec.
- Rest the Dough:
- Let your dough hang out on parchment or a floured counter for 20 minutes. This makes it way easier to stretch and stops any annoying tears later.
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I'm always amazed how balsamic onions lift those figs and cheeses. My daughter even picked this for her birthday pizza party—now it's our family's annual tradition.
How to Store Leftovers
Slip any extra slices into a covered container and stash in the fridge for up to three days. To reheat, use a hot oven or toaster oven for a crisp pie. Arugula wilts when warm, so toss on some new leaves after warming up—keeps it fresh.
Swap These Ingredients
No luck finding fresh figs? Dried figs work great—just slice them thin and don’t go overboard. Out of gorgonzola? Try goat cheese or cambozola. You can sub spinach or another soft green for arugula if needed.
How to Serve
Cut it into small bites—it makes an awesome party starter. Chilled white wine or fizzy lemonade are perfect to sip with it. Or pair big slices with a bowl of pumpkin or fall squash soup on cool nights.
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Food Story and Time of Year
This dish borrows big flavors from Italian and Mediterranean kitchens, where figs and funky cheeses are top picks for hearty breads. It shines at the end of summer and start of fall, when figs are sweetest, but it still tastes awesome with dried figs anytime.
Recipe FAQs
- → Is it okay to swap dried figs for fresh ones?
Yep, dried figs are fine—just slice them thin and add them right on the dough. They’re a little sweeter and work great when you can't get fresh.
- → Which other cheeses can I try on here?
Goat cheese or cambozola are tasty too. Both give their own creamy tang and work nicely in place of gorgonzola.
- → How do I keep the bottom crispy with juicy toppings?
Brush a little olive oil on the dough, preheat a pizza stone till it's really hot, and don’t overload the toppings to keep everything crisp underneath.
- → What's a good green if I don't have arugula?
Try tossing on baby spinach or even some basil leaves. They bring fresh, mild flavor that'll still finish the pie nicely.
- → Can I cook this pizza on the grill?
Sure can! Just stretch the dough, brush it with oil, grill both sides super quick, and then lay on the toppings before moving to indirect heat till the cheese melts.