Another week is upon us and since my fridge has been full of figs, I wanted to put them to good use before they expired. Last week I shared a Fig & Serrano Jam and this week, I’m sharing a fun way to use the jam, besides pairing it with stinky cheeses and breads. I decided to make a Caramelized Onion and Goat Cheese Pizza with Arugula and Fig Jam.
Pizza is always so fun to make at home. The only rule is to make sure your oven or grill is nice and hot and the rest is up to you. You can use whatever ingredients you’d like. When I was thinking about what to pair with the sweet & spicy jam, I immediately thought of caramelized onions, goat cheese and arugula topped with the addition of freshly sliced figs.
What I didn’t take into consideration was that I was adding more sweetness (caramelized onions) to an already semi-sweet jam. In my previous post, I mentioned the importance of keeping the flavors of the jam balanced. And, if you’re pairing it with non-sweet things like cheese and bread, it works.
However, when I used the jam on the pizza, I lost the heat within the sweetness of the caramelized onions. The flavor was delicious, but a little too sweet for me. To remedy this, I simply sliced a jalapeño and added a slice or two to my individual pieces of the pizza. It cut through the sweetness nicely without having to make a separate, extra spicy batch of jam. I love it when adding one extra ingredient can come to the rescue of a recipe like that.
What are some of your favorite ingredient combinations on a pizza?
You should also check out my Tomato Ricotta Pizza.
Caramelized Onion and Goat Cheese Pizza with Arugula and Fig Jam
10-12 ounces fresh pizza dough
3 medium sweet onions, sliced
3 tablespoons unsalted butter
2 tablespoons goat cheese, crumbled
2 cups fresh arugula
5-6 fresh figs, sliced
Freshly ground pepper
Fig & Serrano Jam (see Recipe)
1 jalapeño, sliced, if desired
1. Place a pizza stone on the middle rack in the oven.
2. Preheat oven to 450 degrees F and let pizza stone warm for 1 hour.
3. Roll pizza dough into a 10-12 inch circle, or shape of your choice and pierce with a fork.
4. Place dough on a sheet of parchment paper.
Note: This helps with transferring the pizza on and off of the pizza stone.
5. Place butter and onions in a cast iron skillet over medium heat.
6. Stir the onions every 5-10 minutes to be sure they are cooking evenly and not getting burned. They will start to soften and become translucent. After 30 minutes, the onions will start turning light brown and will start to caramelize. Continue checking the onions and stirring for about 50 minutes to an hour until onions are caramelized.
7. Remove the onions from the heat.
8. Spread Fig & Serrano Jam over the pizza dough.
9. Next, scatter the caramelized onions over the pizza dough.
10. Add 1-2 tablespoons of goat cheese sprinkled over the pizza dough.
11. Bake in the oven for 10 minutes or until the crust is crisp.
12. Remove from oven and let cool for 5 minutes.
13. Toss the arugula with olive oil, salt and pepper and sprinkle over the pizza.
14. Add sliced figs and sprinkle with additional goat cheese, if desired.
Note: If pizza is too sweet, slice a jalapeño and add to your slice for some heat.
All images ©Regan Baroni 2017.