HOME > Chowhound > Home Cooking >

Discussion

Fig, carmelized onion and goat cheese pizza

I plan to make one this weekend. The figs are fresh and I have never worked with fresh figs before. I have wonderful dough in the freezer and plan to oil the dough slightly, and use carmelized onions, sliced rounds of goat cheese and halved fresh figs. Cook it on the pizza stone at 450 for about 8 min. Since I am doing this for a dinner party app, can you give me any help or tips? TIA

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Have found that unless the figs are really sweet, they get lost. Try the figs first and if not 'figgy' enough, put a tbl of a good fig jam on top of the figs on the pizza. l also would try to get your oven a bit hotter. l cook mine for 11 minutes at 550 as l like it blistered.

    1 Reply
    1. re: Delucacheesemonger

      These figs are pretty sweet but that is a great idea. I will try it.

    2. My favorite pizza! We do ours on the grill for added smokiness.

      1. Personally, I think the goat cheese gets lost; we like a stronger cheese to offset the sweetness of the figs & onions, I'd use a blue like Gorgonzola dolce.

        2 Replies
        1. re: Dirtywextraolives

          agreed - i prefer Gorgonzola with figs.

          i'd also add pancetta (as long as you're not feeding any vegetarians).

          1. re: Dirtywextraolives

            Figs and goat cheese with walnuts and honey is what God eats! LOL

          2. Instead of oiling the dough, I would probably top it with a thin layer of bechamel, just to give the onions something to stick to and something to help bring it all together. Great combo of flavors, though.

            1. Do you have a recipe for the dough? I have fresh figs and goat cheese, and I'd love to make something like that.

              2 Replies
              1. re: Big Bad Voodoo Lou

                you could also make a savory tart, i wouldnt add caramelized onions, if the figs are sweet, then the onions will compete with the figs, you have the sourness from the goat cheese, i would add duck confit, for richness. I would also add a drizzle of white truffle oil, and maybe some thyme leaves when its out of the oven

                1. re: Big Bad Voodoo Lou

                  I buy the dough at a bakery/ pizzaria in New Jersey and freeze it therefore no recipe! Sorry.

                2. I love that combination on pizza. Sometimes I add prosciutto when it comes out of the oven, and/or some arugula for crunch.

                  6 Replies
                  1. re: chowser

                    you could use crispy pancetta instead of prosciutto to get the saltiness and crunch in one...though i do like the added peppery bite from the arugula.

                    this thread is giving me such a craving...

                    1. re: goodhealthgourmet

                      If you dice up some thick sliced proscuitto, it will crisp up in the oven.

                      1. re: escondido123

                        If the oven is hot enough but sometimes it just wilts. I tried it on focaccia type pizza and it was okay but not great.

                        1. re: chowser

                          that's why i suggested pancetta instead. i've had luck getting prosciutto nice and crisp (sauteing over high heat works well), but yes, unless you're blasting it in a 1000-degree commercial pizza oven it may just go limp & chewy on you.

                          1. re: goodhealthgourmet

                            I love the pancetta idea. I'll have to do it next time. I wonder if i could get an egg on it, near the end, too, so it's like carbonara.

                            1. re: chowser

                              you sure can. TASTY stuff. there's actually a place here in LA that's known for its "breakfast pizza" (among other things).

                              http://noteatingoutinny.com/2009/08/2...
                              http://www.thekitchn.com/recipe-break...
                              http://www.chow.com/recipes/28515-har...

                              [apologies if i'm veering too far OT with this one!]

                  2. Thank you for all the ideas. I person is a vegetarian so I won't put pancetta or prosciutto on this time. My specific question is do I just halve or quarter the fresh figs depending on the size?

                    3 Replies
                    1. re: beanodc

                      Here's what I do..I prep the onions in a hot pan with olive oil and set them aside. I make sure the goat cheese is at room temp so it spreads easily and I set that aside. I wash & quarter the fresh figs and hold them aside.

                      Then,
                      I prepare the pizza dough, rub it with a bit of olive oil and a bit of fresh garlic and I grill the pizza dough only or heat it in the oven until cooked through. Then, I pop the dough out of the oven spread on the goat cheese, top with the onions and figs and serve.

                      I don't assemble the entire pizza with toppings and then bake it. The goat cheese gets runny, the carmelized onions have already been sauted and the figs lose their flavor and tenderness and turn into jam.

                      There you have it.

                      1. re: beanodc

                        I like small pieces, thin slices so the sweetness doesn't overwhelm.

                        1. re: chowser

                          agreed. smaller, thin slices also make it easier to eat more gracefully when there are other people around :)