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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

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  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.