Description
This Caramelized Onion Fig Goat Cheese Pizza combines sweet, savory, and tangy flavors on a whole wheat pastry crust. The dough is made with almond milk and whole wheat pastry flour, topped with slow-cooked caramelized onions, dried mission figs, creamy goat cheese, and fresh arugula, finished with a rich balsamic vinegar reduction. Perfect for a gourmet homemade pizza experience with a delightful balance of textures and tastes.
Ingredients
Scale
For the 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
For the Toppings:
- 2 teaspoons olive oil
- 1 yellow onion, sliced
- 12 dried mission figs, stems trimmed and quartered
- 5 ounces soft fresh goat cheese, coarsely crumbled
- 1-2 cups fresh arugula
- 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. Let it sit for a few minutes until foamy and bubbly, indicating active yeast; if no foam appears, start over.
- Prepare the Dough: Stir in the whole wheat pastry flour, cornmeal, and salt using a wooden spoon. Attach the dough hook and knead on medium speed for 8 minutes until a slightly sticky dough ball forms; alternatively, knead by hand for 8-10 minutes.
- First Rise: Lightly oil a medium bowl with olive oil. Place the dough inside, 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 2 teaspoons olive oil in a small saucepan over medium heat. Add sliced onions evenly, stirring occasionally, and cook for 20-30 minutes until golden brown and caramelized, checking every 10-15 minutes.
- Preheat the Oven and Prepare Pan: Preheat oven to 450°F. Grease an 11×9 or 8×12 inch baking sheet with olive oil and sprinkle with cornmeal or line with parchment paper.
- Shape the Dough: Transfer the risen dough onto the prepared baking sheet and gently stretch toward edges. Cover with plastic wrap and rest for 20 minutes to relax the gluten.
- Reduce the Balsamic: Pour balsamic vinegar into a small pot, simmer on low heat for 10-15 minutes until reduced by half; set aside to cool.
- Par-Bake the Crust: After resting, gently pull dough to form a slight crust edge, brush lightly with olive oil, and bake for 10-15 minutes until lightly golden.
- Add Toppings and Bake: Drizzle or brush dough with olive oil. Evenly spread caramelized onions, figs, and goat cheese over the crust. Bake an additional 5 minutes until toppings are warmed through.
- Finish and Serve: Remove pizza from oven, top with fresh arugula, and drizzle with the balsamic reduction. Cut into 10-12 squares and serve immediately.
Notes
- Using almond milk makes the dough dairy-free and adds a subtle nutty flavor.
- Caramelizing onions thoroughly enhances their sweetness and flavor complexity.
- The balsamic reduction can be made ahead and stored in the refrigerator for up to a week.
- You can substitute dried figs with other dried fruits like apricots or dates for variation.
- Resting the dough after shaping helps to achieve a tender and elastic crust.
- Use whole wheat pastry flour for a lighter texture compared to regular whole wheat flour.
