The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 16, 2009
We've eaten this time and time again. My kids love it and so did my neighbors when I served it as an appetizer at a neighborhood party. I dried and froze fresh figs. They worked perfectly well once re-hydrated by putting in boiled water and sitting for 10 minutes. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 11, 2009
Amazing flavor combination especially when you use fresh figs! The suggestion for mozzarella added at the end was a great one, and processing the goat cheese with olive oil for the spread-ability was great. This is a keeper for next year's fig season.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 30, 2009
The flavor combinations of this pizza are simply amazing. I could not find fresh figs so I spread some organic fig jam on the dough after the olive oil. I also used a bit of mozzarella cheese, then topped with goat cheese and a bit of ricotta as well, which really mellowed out the tartness of the goat cheese. Really incredibly delicious.
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Cooking Level: Expert

Living In: Livingston, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Jun. 15, 2009
I love homemade pizza, and I have a fig tree so this was perfect. I used pre-made pizza dough (for convenience), fresh figs & added some mozzarella. It turned out terrific! I never knew figs and onions would go so well on a pizza.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 1, 2009
Turned out great. I added a little drizzle of acacia honey and fresh ground pepper, and used frozen quartered figs instead of dried. It impressed a bunch of my French friends-- irrefutable proof of a good recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 7, 2008
Delicious! I used the Whole Wheat and Honey Pizza Dough I found on the website for the dough instead of the dough given in the recipe to keep the fat & calories down!
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Cooking Level: Intermediate

Home Town: Geneseo, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 14, 2008
This pizza was great! Unusual blend of flavors that we absolutely loved. Used premade crusts instead of making our own, but it was still fantastic.
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Cooking Level: Intermediate

Home Town: Jeffersonville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 8, 2008
Great gourmet flavor pairing. I made mine into a main course pizza by adding some plain tomato sauce, with tomato paste, garlic and a pinch of sugar, and adding a light sprinkling of mozzarella before layering the fresh fig slices, goat cheese, and red onions. The fennel added something special, although this flavor is not for everyone (boyfriend didn't like the fennel, but said it would be great without it). As for the pizza dough, I cannot rate, because the boyfriend made his own special dough.
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Helsinki, Uusimaa, Finland

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 23, 2008
I put this over brown rice instead of on pizza dough because I was too lazy to make my own and didn't have any store bought lying around the house. I subbed herbs de provence for the thyme and fennel, which actually worked out well. I would say this is delicious, but on the dry side.
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Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 31, 2008
This was delicious! Great onion mixture with thyme and fennel. I took one reviewer's advice and put the goat cheese first. I couldn't finish it all and it has been good for days after. I also used the Whole Foods brand 365 Whole Wheat Pizza Crust - yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 31, 2008
I used flat bread for the crust - which worked wonderfully! Plus, I added basil leaves and covered them with the cheese. Delicious! Figs are an inexpensive alternative to sun-dried tomatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 30, 2008
I made this fantastic recipe on the BBQ grill, and everyone loved it. Just roll out the dough into 2 circles, grill dough on medium about 5 minutes or until browned (lid down), take off grill with tongs, add the toppings (I mashed the goat cheese with olive oil and spread on the crust), put back on the grill, cover, and bake until the bottom is browned and the toppings are warmed. A 10-15 minute entree!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 3, 2008
This makes a regular appearance anywhere I go. I simplify it by using store-bought dough. I mix some of the cheese with a little fig (or sometimes rasp/cranberry)preserves to moisten it a bit and then add figs generously on top. Skip everything else. Super simple and tasty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 16, 2006
Very tastey. I'd recommend blending the oil olive into the goat cheese, and then spreading it on the crust. Then press the onions, seeds, and thinly sliced figs into the cheese before you bake. Otherwise, the toppings tend to fall off when you try to eat it. Just increase the cheese and oil until it's moist enough for you.
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Cooking Level: Intermediate

Living In: Morristown, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 9, 2005
Note from the recipe writer: This is meant to be a dry cocktail pizza. However, if you prefer a wetter one, try mixing a bit of ricotta cheese with olive oil, then spread on crust before adding the other indredients. It's very good and a bit mellower than the original. I'm giving 5 stars to the amended version--it's my friend Lori's innovation.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 27, 2005
I found this a bit dry, even after increasing the fig count to 10 and using a large onion. My pizza was roughly 12" in diameter, so I'm not sure what I missed. Next time, I'll use a wetter goat cheese and maybe add a bit of proscuitto.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 7, 2005
Used a ready-made pizza crust and fresh figs instead of dried. Outstanding recipe! I did reduce the fennel a tad because I don't care for it that much. Went great with a bottle of cab.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 20, 2005
I loved this recipe! I made it on sliced baguettes instead of pizza crust and it was a huge success. Everyone at my party loved them and they were gone in an instant!
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Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada
Living In: Brockville, Ontario, Canada

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