fig & caramelized onion + goronzola & arugula pizza.

19 Sep

It was slightly depressing coming back to work after such a relaxing weekend, but I am grateful to come home to a job nonetheless. I got back in the grind yesterday with 5 miles before work. Dinner was super easy and delicious; omelets with caramelized onions, mushrooms and spinach and a side salad with a Dijon vinaigrette. Mmm mmm! I don’t know why, but sometimes breakfast just tastes better when you eat it at dinner time. (Anyone else with me on that?)

As I have mentioned in previous posts, I have a severe fig obsession. I made this pizza a couple weekends ago and there is a 99% chance that I am going to be making it again this weekend. Yes, it was that good. And it is really easy to put together, unless you plan on making homemade pizza dough, then it is a little bit more labor intensive. I used Trader Joe’s whole wheat crust and it turned out amazing! (I try to eat gluten free as much as possible, but was too lazy to drive to Whole Foods to go get some gluten free pizza crust!)

The sweetness of the figs and onions are balanced perfectly with the tanginess of the gorgonzola and the peppery bite of the arugula. This is one recipe you HAVE to make before figs go out of season!





Fig & Caramelized Onion + Goronzola & Arugula Pizza


1 pint of fresh figs

1-2 tbsp. honey (optional)

1 medium red or sweet onion, sliced thick

4-6 oz crumbled gorgonzola, depending on how much or little you like

1/2 bag of Trader Joe’s wild arugula

Salt + pepper to taste


Preheat oven to 400 F. Roll out your pizza dough to desired thickness. Poke holes all over dough with a fork but leave a 1-inch border for the crust. Drizzle with olive oil, salt and pepper. Bake in oven until golden brown and firm to the touch. Set aside to cool slightly.

Take gorgonzola out of fridge and allow to come to room temperature until it is time to assemble.

Slice or quarter fresh figs and place on a cookie sheet lined with foil/parchment paper and sprayed with Pam or any other cooking spray. (This makes clean-up a lot easier!)  If you want your figs to be slightly sweet, toss them with 1-2 tbsp. of good honey. If you prefer their natural sweetness, toss with a little olive oil or other neutral oil (safflower, canola, etc.) and salt and pepper to taste. Roast figs for 15-20 minutes, or a little less if your oven tends to run hot.

While the figs are roasting, heat a small skillet with 2 tbsp. olive oil and sauté onions on a very low heat. If the heat is too high, the onions will burn and be slightly bitter. Cooking them low and slow will allow their natural sweetness to develop. (Next time I make it, I may add a few sprigs of fresh thyme to the onions for some added flavor!) Cook for 20 minutes or until dark golden brown.

Once the figs and onions are cooked, it is time to assemble your pizza. First, spread the caramelized onions in an even layer on the pizza dough. Next, distribute figs evenly and top with crumbled gorgonzola. Bake until pizza has finished cooking and gorgonzola has melted. Top with fresh arugula, slice and serve!


Buon Appétito!


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