Fig and Goat Cheese Pizza Recipe - Allrecipes.com
Fig and Goat Cheese Pizza Recipe
  • READY IN ABOUT hrs

Fig and Goat Cheese Pizza

Recipe by  

"This can be used as a main dish or an appetizer. It contains dried figs, caramelized onions and tangy goat cheese on a homemade crust."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    1 hr
  • COOK

    18 mins
  • READY IN

    1 hr 18 mins

Directions

  1. Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
  2. Place the figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
  3. Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat.
  4. Preheat the oven to 450 degrees F (220 degrees C). Punch down the pizza dough, and stretch into a circle about 1/4 inch thick. Place on a lightly greased pizza pan or baking sheet. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
  5. Bake for 15 to 18 minutes in the preheated oven, or until the crust has turned golden brown at the edges.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Oct 22, 2011

I didn't care for the re-hydrated figs.

 

45 Ratings

Dec 09, 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.

 
Apr 07, 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.

 
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!

 
Jun 22, 2010

I love goat cheese stuffed figs so I love the idea of the pizza. Changes I made: fresh, sliced figs, 1 thinly sliced shallot, and a ready made Naan crust, topped with fresh parsley. I did not carmelize the shallot as the oven did the work. I brushed olive oil on the crust, then sprinkled it with coarse sea salt and fresh ground pepper before adding the toppings...10 minutes @ 400 and it was done. I added a photo. Delicious and easy for summer! Next time I will add proscuitto as well!

 
Jan 01, 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!

 
May 03, 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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Nutrition

  • Calories
  • 630 kcal
  • 31%
  • Carbohydrates
  • 100.8 g
  • 33%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 833 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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