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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!
Course
Main Course
Cuisine
American
Prep Time
1
hour
hour
Cook Time
20
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
5
servings
Calories
282
kcal
Author
John Kanell
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:
1
slice
|
Calories:
282
kcal
|
Carbohydrates:
40
g
|
Protein:
7.1
g
|
Fat:
9.5
g
|
Saturated Fat:
3
g
|
Cholesterol:
21.7
mg
|
Sodium:
392
mg
|
Potassium:
17
mg
|
Fiber:
0.2
g
|
Sugar:
14
g
|
Vitamin A:
95
IU
|
Vitamin C:
0.5
mg
|
Calcium:
108
mg
|
Iron:
0.6
mg