Fig Balsamic Pizza (Printable Version)
Juicy figs, tangy onions, creamy cheese, and peppery greens pile on top of crunchy, golden bread.
# Everything You’ll Need:
→ Balsamic Onions
01 -
1 teaspoon honey or sugar
02 -
Pinch of black pepper, freshly ground
03 -
2 tablespoons balsamic vinegar
04 -
Dash of salt
05 -
2 tablespoons olive oil
06 -
1 red onion, sliced super thin into rings
→ Pizza Assembly
07 -
Big handful of baby arugula
08 -
Fresh black pepper to taste
09 -
10 fresh figs, quartered (thin slices if you’ve got dried ones)
10 -
100 grams gorgonzola, crumbled (or use goat cheese, cambozola works too)
11 -
100–200 grams mozzarella, grated
12 -
A little olive oil for brushing
13 -
450 grams of pizza dough, split into two balls
# Steps to Cook:
01 -
Grab the pizzas from the oven and set onto a cutting board—use your pizza peel if you have one. Pile baby arugula on top. Slice them up and eat right away. Want more flavor? Drizzle balsamic glaze over the top if you'd like.
02 -
Slide your pizzas on parchment onto the hot stone (or tray) already in the oven. Bake for 10 to 12 minutes until that crust turns a nice golden brown and feels cooked.
03 -
On a well-floured surface, work each dough ball into a thin circle or oval, then lay onto parchment. Give both rounds a good brush of olive oil. Toss over the mozzarella plus your favorite crumbled cheese. Add the figs and spoon over the sweet balsamic onions. Crack some pepper on top to finish.
04 -
Pour olive oil into a big skillet and warm it up over medium-high heat. Throw in the onion rings and stir them around for three minutes. Drop the heat to medium, sprinkle a pinch of salt, and let them cook another 10 minutes till soft and golden. Next, pour in balsamic vinegar, a bit of honey or sugar, and a good pinch of pepper. Let that bubble away for about four minutes till most of the liquid cooks off. Move aside for now.
05 -
Let the pizza dough balls chill on a floured patch of counter or some parchment at room temperature for 20 minutes.
06 -
Crank your oven up to 230°C. Put a stone or sturdy tray inside now so it gets piping hot for later.
# Extra Suggestions:
01 -
If you want a little smoky vibe, you can pop these pizzas on the grill instead of into the oven.