Tag Archives: Caramelized Onions

Fig, Goat Cheese, Prosciutto, and Arugula Pizza

One of my absolute favorite foods to make is artisanal pizzas; I love rolling the pizza dough into rustic, oblong shapes that are perfectly imperfect and then topping them with gourmet flavor combinations of quality ingredients. I don’t know exactly what it is that makes me enjoy cooking these types of pizzas so much, but I love the process of cooking them and am really proud of the original recipes I’ve developed!

A couple of my other artisan pizzas!

Most recently, I published my recipes for my Butternut, Brussels, and Bacon Pizza and my Bleu BBQ Chicken Pizza. Today, I giveth onto you the recipe for one of my favorites; my Fig, Goat Cheese, Prosciutto and Arugula Pizza – I know, it’s a mouth full literally and figuratively!

Can you say, “BELLISIMA!”???

Fig Pizza 14

 

This pizza is born of summer and is reminiscent of Tuscany in the warmer months. Imagine this; the sweetness of fresh figs, caramelized onions, and balsamic, contrasted with the saltiness of prosciutto and the tang of creamy goat cheese, and finished with the fresh and peppery bite of arugula. I am telling you, this is one incredible gourmet pizza!

Pour yourself a glass of wine and turn on the old world Italiano music, because with this pizza, you are about to feel like you’re enjoying a beautiful summer meal in the Tuscan countryside! Buon Appettito!

Fig, Goat Cheese, Prosciutto, and Arugula Pizza

  • Servings: 3-4
  • Difficulty: Easy
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Ingredients:

Cook’s Note: Vegetarians can certainly omit the prosciutto here to make this a veg friendly option! 

Directions:

Preheat the oven to 450°F.

On a floured surface, roll out the dough into a thin, oblong shape and place on an oiled baking sheet. (Pro-tip: sprinkle course cornmeal on the baking sheet to help prevent the pizza dough from sticking).

Drizzle the surface of the dough with the olive oil and balsamic. Use the back of a spoon to smear evenly over the dough. Arrange the caramelized onions in an even layer over the sauce. Sprinkle evenly with the mozzarella, goat cheese, and half of the basil. Arrange the fig slices all over the pizza. Arrange the prosciutto pieces over the figs throughout the pizza, evenly spacing the slices.

Bake for 20-25 minutes until the dough is golden brown, the cheese is melted and bubbly and the prosciutto is crisped. Sprinkle with remaining basil, then the arugula in an even layer.

Cut into rustic squares, sprinkle with parmesan, serve, and enjoy!

Butternut, Brussels, and Bacon Pizza

I am a human being, and therefore, I LOVE PIZZA! I love it all; round pizza and oblong pizza, thick crust and thin crust, plain cheese and the works, and so and so on.

eat pray love pizza

However, I have a particular pro-potency for rustic, artisanal pizzas; pizzas whose dough has been rustically rolled and topped with quality toppings in unique and artistically flavorful ways. I have a few artisan style pizzas that I make at home when I haven’t had pizza in a minute and will die if I do not get some in my system, and this Butternut, Brussles, and Bacon Pizza is quite possibly the best of them!

Butternut Brussels Bacon Pizza 2

BAM! Look at that!

Roasted butternut squash and Brussels sprouts, crispy bacon, caramelized onions, balsamic reduction, and mozzarella and Parmesan cheeses all come together to create a fully-loaded and totally delectable pizza. Sweet balsamic reduction, caramelized onions, and tender butternut squash are contrasted by smoky, salty, and earthy bacon bits and Brussels sprouts which are married by mild gooey mozzarella and of course the ever distinctive Parmesan. It’s crispy, crunchy, and hearty all at once. Honestly, this is a pizza that could be served at a high-end restaurant off the “fancy” (boogie) pizza menu for a pretty penny, but you can make this in your home for under $15 for 4 people.

Ever since making this pizza this past winter, it has become an instant go-to for pizza night because it so deeply enjoyable! Serve with a nice salad and a glass of wine, and you are in for the perfect pizza experience!

Butternut, Brussels, and Bacon Pizza

  • Servings: 3-4 people
  • Difficulty: intermediate
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Ingredients:

  • 1 pound your favorite pizza dough (I use Trader Joe’s Whole Wheat Dough)
  • ¼ cup extra virgin olive oil
  • 2 cups Brussels Sprouts, quartered
  • 1 ½ cups butternut squash cut into small cubes
  • 4-5 strips bacon
  • 2 yellow onions, sliced thin
  • 1 ½ cup shredded mozzarella cheese
  • ½ cup parmesan cheese, grated
  • 2 tablespoons balsamic glaze (I use Trader Joe’s)
  • Salt and pepper

Directions:

Prep work on the toppings for the pizza –

Preheat the oven to 425̊F. Place the Brussels sprouts and butternut squash on a baking sheet, drizzle with 2 tablespoons of the olive oil and sprinkle liberally with salt and pepper. Toss together, roast for 25-30 minutes until the squash is tender and the Brussels sprouts are crispy.

Cook the bacon your favorite way until crisp. Cool and break into ½ inch bits. (I cook my bacon on a baking rack in the oven, so much easier!)

In a medium pan, heat 1 tablespoon of the olive oil over medium heat. Add the onions. Sprinkle with a pinch of both salt and pepper. Cook for 25-30 minutes, stirring often, until the onions are caramelized. (Tip: Add a tablespoon of water if the pan starts to get too sticky)

Assembling the pizza –

Turn up the heat to 450̊F. Roll out the dough into a 12-14 inch long rectangle or oblong shape, making the thickness about ¼ inch thick (that’s quite thin).Place on a baking sheet that has been sprayed or rubbed with a bit of oil and sprinkled with a couple tablespoons of cornmeal.

Drizzle the remaining 1 tablespoon of the olive oil over the surface of the crust followed by the balsamic glaze. Using the back of a spoon, spread the oil and glaze all over the crust evenly.

Sprinkle with 1 cup of the mozzarella and ½ of the parmesan. Spread the caramelized onions over the cheese. Spread the butternut squash and Brussels sprouts over the onions. Sprinkle the bacon bits over the vegetables. Top with the remaining cheeses.

Bake for 15-20 minutes, until the cheese is melted and bubbly and the outer rim of the crust is golden brown.

Remove to a cutting board, slice into rustic squares, and serve!