Fig Pizza
A delicious Fig Pizza made with roasted butternut squash, fresh figs, caramelized onions, and goat cheese! Check our my step by step photos and tips above!
Ingredients
For the Dough:
- 1 1/4 ounce package active dry yeast
- 1 cup warm water
- 1 tablespoon honey
- 1 teaspoon salt
- 2 teaspoons olive oil
- 2 1/2 cup all-purpose flour
For the Toppings:
- 1 butternut squash medium
- 8 figs halved
- 1 cup onions
- 4 oz goat cheese
- 1 ½ cups arugula
- 2/3 cup olive oil
- 8 cloves garlic
Instructions
For the Dough:
- Warm bowl and combine yeast, honey and warm water.
- Add in salt, olive oil, and 2 ½ cup flour.
- Using a dough hook, mix at speed 2 for 1 minute.
- Still mixing on speed 2, add the rest of the flour in ½ cups until dough sticks to hook.
- Run on speed 2 for 2 more minutes.
- Use olive oil to coat the dough. Place in a greased bowl
- Cover with plastic wrap, place in a draft-less place to rise for about an hour or until the dough has doubled.
- Preheat oven to 450 degrees.
- Heat up oil. Cook garlic on medium heat. Stir, watching closely to make sure it doesn’t burn.
- Heat up 2 tablespoons of olive oil, add in diced onions, cook over medium low heat for about 30 minutes stirring frequently.
- Halve figs. Slice butternut squash.
- Place butternut squash, onions and figs on a baking sheet. Drizzle on olive oil to coat. Bake at 450 until soft.
- When the dough has doubled, punch down with your fist.
- Stretch dough out. Avoid ripping. On a greased baking sheet, press dough down to create a collar.
For the Assembly:
- Brush on garlic oil mixture.
- Arrange butternut squash, figs, onions and goat cheese on crust.
- Bake for 15 to 20 minutes, or until toppings are golden.
- Add arugula and drizzle with balsamic vinegar.
Notes
- Make sure to preheat your oven so it's nice and hot before baking the pizzas. This helps create a super crispy base!
- Cut the squash into thin slices so they cook quickly.
- If you don't like goats cheese you could use a blue cheese, mozzarella, or any cheese you like!
- Keep an eye on the garlic when sauteing it so it doesn't burn. Garlic can burn easily and turn very bitter.
- Only add the arugula to the pizza after baking it adds a nice fresh peppery crunch.
- I like to top my pizza with balsamic vinegar but that's totally optional.
- Pizza crust adapted from https://www.geniuskitchen.com/recipe/kitchenaid-crusty-pizza-dough-64860
Nutrition
Serving: 1slice Calories: 282kcal Carbohydrates: 40g Protein: 7.1g Fat: 9.5g Saturated Fat: 3g Cholesterol: 21.7mg Sodium: 392mg Potassium: 17mg Fiber: 0.2g Sugar: 14g Vitamin A: 95IU Vitamin C: 0.5mg Calcium: 108mg Iron: 0.6mg