We’ve been looking forward to this one for weeks, but we weren’t able to score the figs until a few days ago. (Thank you, Whole Foods!) This pizza was definitely worth the wait. My partner in crime wasn’t sure this one was going to please. “You mean we aren’t having pizza with sauce? Are you sure there’s no sauce on this one?” Old habits die hard. But he’s a convert now!
We’ve been working on our crust game, and patience is definitely paying off. I can gently coax my dough into a cracker thin crust, while my husband prefers a more thicker crust with a hefty outer edge. This dough works well for both. The key? Weighing the ingredients. We used to just measure with standard measuring cups and spoons, and the result was variable. Weighing ingredients produces a reliable dough, time after time.
Invest in a good scale that has a touchless tare, so you can easily cancel out the weight of the vessel you are using to hold your ingredients. We read up on scales and compared reviews online, and settled on this one by Williams Sonoma. No complaints, cleans easily, and has great options!
The prep was simple: We sliced 4 figs, sautéed a packed, overflowing cup of thinly sliced red onion in 1 Tbsp olive oil, and sprinkled on 2 rounded Tbsp. of goat cheese crumbles on top. A little drizzle of balsamic glaze, and a handful of peppery arugula, and DONE! Absolute deliciousness!
Fig, Goat Cheese, and Sautéed Onion Pizza
- 1 K2.0 Whole Wheat Pizza Dough
- 1 cup sliced red onion
- 8 medium Turkey figs, or similar
- 8 oz goat cheese
- 4 Tbsp balsamic reduction
- 4 cups baby arugula lettuce
- 1 Tbsp olive oil
- Prepare pizza dough and let rise. Then form into two round pies of equal size.
- Preheat oven to 475º.
- Slice onions thin and sauté in olive oil.
- Slice figs. Measure out the goat cheese for 4 ounces on each pie.
- Bake pizza dough for 8 minutes. Remove from oven, place toppings on both pizzas, and return to oven for 5 more minutes, or until dough is cooked and toppings are hot.
- Remove from oven. Drizzle on balsamic reduction, top with arugula, and serve.