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Fig, carmelized onion and goat cheese pizza

beanodc Aug 31, 2012 10:18 AM

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. Delucacheesemonger Aug 31, 2012 10:25 AM

    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
      beanodc Aug 31, 2012 08:17 PM

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

    2. weezieduzzit Aug 31, 2012 10:27 AM

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

      1. d
        Dirtywextraolives Aug 31, 2012 10:34 AM

        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
          goodhealthgourmet Aug 31, 2012 11:19 AM

          agreed - i prefer Gorgonzola with figs.

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

          1. re: Dirtywextraolives
            dianne0712 Sep 1, 2012 07:32 PM

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

          2. biondanonima Aug 31, 2012 10:56 AM

            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. b
              Big Bad Voodoo Lou Aug 31, 2012 10:59 AM

              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
                chefonism Aug 31, 2012 04:34 PM

                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
                  beanodc Aug 31, 2012 08:13 PM

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

                2. chowser Aug 31, 2012 11:30 AM

                  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
                    goodhealthgourmet Aug 31, 2012 03:59 PM

                    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
                      escondido123 Aug 31, 2012 06:43 PM

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

                      1. re: escondido123
                        chowser Sep 1, 2012 05:07 AM

                        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
                          goodhealthgourmet Sep 1, 2012 04:56 PM

                          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
                            chowser Sep 1, 2012 05:22 PM

                            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
                              goodhealthgourmet Sep 1, 2012 07:20 PM

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


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

                  2. b
                    beanodc Aug 31, 2012 08:21 PM

                    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
                      HillJ Aug 31, 2012 08:50 PM

                      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.

                      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
                        chowser Sep 1, 2012 05:07 AM

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

                        1. re: chowser
                          goodhealthgourmet Sep 1, 2012 04:56 PM

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

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