Bacon, Caramelized Onion Fig + Goat Cheese Pizza
Use store bought pizza dough and any night is pizza night. Topped with bacon, dried figs, chevre, don’t miss the final topping tip: how to caramelize onions.
Servings: 1 pizza
- 2 tablespoons olive oil
- 1 1/2 pounds yellow onions thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed, sliced
- 1 tablespoon balsamic or red wine vinegar
- 2 1/2 teaspoons dried oregano leaves
- 1 package refrigerated dough for pizza crust
- 1 cup crumbled goat cheese
- 2/3 cup cooked chopped bacon optional
Heat oil in large skillet over medium-low to low heat. Add onions, salt and pepper; cover cook 5 minutes, stirring occasionally. Remove cover and cook, stirring often, until golden brown, about 25 minutes. Add figs, vinegar, 2 tablespoon water and oregano; cook and stir 1 minute or until most of liquid evaporates. Preheat oven to 400˚. Unroll pizza dough onto oiled 15-x-10-inch or larger baking sheet (or unroll dough onto oiled large pizza pan and pat to 14-inch circle). Spread fig mixture evenly over dough. Sprinkle with cheese and bacon. ake 15 to 18 minutes, until crust is golden. Cut into rectangles or wedges to serve.
Brie Cheese: Bake pizza as directed without cheese. When pizza is done, remove from oven and sprinkle 4 ounces sliced brie cheese (rind removed and discarded) over hot pizza.
Photography David Campbell
Calories: 2491kcal | Carbohydrates: 265g | Protein: 106g | Fat: 116g | Saturated Fat: 50g | Cholesterol: 178mg | Sodium: 6149mg | Potassium: 1611mg | Fiber: 21g | Sugar: 63g | Vitamin A: 2500IU | Vitamin C: 51.3mg | Calcium: 572mg | Iron: 19mg