Description
This Caramelized Onion, Fig & Goat Cheese Pizza with Arugula is a delightful combination of sweet and savory flavors on a whole wheat crust. Featuring a homemade whole wheat dough, slow caramelized onions, sweet dried figs, creamy goat cheese, and fresh peppery arugula topped with a tangy balsamic reduction, this pizza offers a gourmet twist perfect for any occasion.
Ingredients
Scale
Whole Wheat Pizza Dough
- ¾ cup warm Unsweetened Original Almond Breeze Almondmilk (110-115°F)
- ½ tablespoon honey
- 1 tablespoon olive oil
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 cups whole wheat pastry flour
- ½ tablespoon yellow cornmeal, plus extra for dusting
- 1 teaspoon salt
- Olive oil, for the crust
Pizza Toppings
- 2 teaspoons olive oil
- 1 yellow onion, sliced
- 12 dried mission figs, stems trimmed and cut into quarters
- 5 ounces soft fresh goat cheese, coarsely crumbled
- 1–2 cups fresh arugula
Balsamic Reduction
- ½ cup good-quality balsamic vinegar
Instructions
- Activate the Yeast: In a large bowl of an electric mixer, combine warm almond milk, yeast, honey, and olive oil. Allow the mixture to sit for a few minutes until it becomes foamy and bubbly, indicating the yeast is active. If no foam appears, start over to ensure good dough.
- Make the Dough: Stir in whole wheat pastry flour, cornmeal, and salt using a wooden spoon. Attach the dough hook to the mixer and knead on medium speed for 8 minutes until a slightly sticky ball of dough forms. Alternatively, knead by hand for 8-10 minutes.
- First Dough Rise: Lightly oil a medium bowl with olive oil. Place the dough in the bowl, cover with plastic wrap and a towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Caramelize the Onions: While the dough rises, heat olive oil in a small saucepan over medium heat. Add the sliced onions evenly, stirring occasionally. Cook for 20-30 minutes until the onions turn golden brown and caramelized, checking every 10-15 minutes.
- Preheat Oven and Prepare Pan: Preheat the oven to 450°F. Line a large baking sheet with parchment paper or grease it with nonstick spray. Grease an 11×9 or 8×12 inch baking sheet with olive oil and sprinkle with cornmeal.
- Shape the Dough: Transfer the risen dough to the prepared baking sheet and gently stretch it toward the edges. Cover with plastic wrap and let it rest for 20 minutes to relax the gluten.
- Make Balsamic Reduction: Pour balsamic vinegar into a small pot and simmer over low heat for 10-15 minutes until it reduces by half. Set aside to cool.
- Final Dough Shaping & First Bake: After resting, gently pull the dough to form a slight crust around the edges. Brush the crust lightly with olive oil and bake for 10-15 minutes until lightly golden.
- Add Toppings & Bake: Drizzle or brush the dough with a little olive oil, then evenly spread the caramelized onions, figs, and goat cheese over the crust. Bake for an additional 5 minutes until toppings are warmed through.
- Finish and Serve: Remove the pizza from the oven and top with fresh arugula. Drizzle the balsamic reduction over the top. Cut into 10-12 squares and serve immediately.
Notes
- Make sure yeast is activated properly for the best dough rise.
- Slow caramelization of onions is key for deep flavor; don’t rush the process.
- The dough resting times ensure a tender and elastic crust.
- Use good-quality balsamic vinegar for a rich and balanced reduction.
- This pizza is best enjoyed fresh but leftovers can be reheated in an oven to keep crust crisp.
- For gluten-free options, substitute whole wheat pastry flour with a gluten-free blend, adjusting liquids as needed.
Nutrition
- Serving Size: 1 slice (1/12th of pizza)
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
