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Valley Fig's Caramelized Onion, Fig, Bacon, & Goat Cheese Pizza

Valley Fig Growers
A match made in heaven brings the flavors and textures of goat cheese, figs, bacon, and caramelized onions together on top of refrigerated pizza dough - taste and convenience; it doesn’t get much better. For a change, try Brie in place of the goat cheese. Bake the pizza as directed without cheese. When the pizza is done, remove from the oven and sprinkle 4 ounces sliced Brie (rind removed and discarded) over hot pizza. Dark purple Blue Ribbon Orchard Choice and Sun-Maid California Mission Figs, or amber Golden Figs, work well and give a sweet, earthy taste to the pizza.

Ingredients
  

  • 2 tablespoons olive oil
  • 1 ½ pounds yellow onions thinly sliced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup stemmed sliced Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1 tablespoon balsamic or red wine vinegar
  • 2 ½ teaspoons dried oregano leaves
  • 1 11- ounce refrigerated dough for pizza crust
  • 1 cup 4 ounces crumbled goat cheese*
  • ⅔ cup cooked chopped bacon

Instructions
 

  • Heat oil in a large skillet over medium-low to low heat. Add onions, salt, and pepper. Cover and cook 5 minutes, stirring occasionally. Remove cover and cook, stirring often, until golden brown, about 25 minutes. Add figs, vinegar, 2 tablespoons water, and oregano. Cook and stir another minute, or until most of liquid evaporates.
  • Heat oven to 400˚. Unroll pizza dough onto an oiled 15- by 10-inch or larger baking sheet (or unroll dough onto oiled large pizza pan and pat into a 14-inch circle). Spread fig mixture evenly over dough. Sprinkle with cheese and bacon. Bake 15 to 18 minutes, until crust is golden. Cut into rectangles or wedges to serve.

Notes

*For a change, try Brie in place of the goat cheese. Bake the pizza as directed without cheese. When the pizza is done, remove from the oven and sprinkle 4 ounces sliced Brie (rind removed and discarded) over hot pizza.
For more great recipes, visit the Valley Fig Growers' website.
Adapted from Valley Fig Growers