Homemade pizza dough with a light olive oil base, fresh figs, pears, caramelized onions, brie and goat cheese. Baked until the crust is golden and cheese is melted. Then topped with arugula, and walnut crumbles, followed by a drizzle of honey and fig balsamic reduction vinegar glaze. The combination of flavors in this pizza is unbelievably good. A perfect summer pizza.
I'll admit I've always been a fan of the classic extra cheesy plain cheese pizza, but this pizza blows plain cheese pizza out of the water. The combination of figs and pears with the caramelized onions is just so incredibly tasty together. The caramelized flavor of the onions really pairs well with the slight sweetness of the figs and pears. Next, the brie and goat cheese, which again are not even necessarily two cheeses you'd expect to go together, let alone on pizza, but the melted mix they create is just divine.
The arugula, added for a little bit of greens, is always a fancy pizza classic. But what completely pulls this all together is the walnut topping and combination of sweet honey drizzle and fig balsamic reduction glaze. Without the fig balsamic glaze, this pizza may fall too much on the sweet side for my liking. But the sourness balances out the flavors in this pizza to perfection.
The first time I made this I ate the whole thing myself. And I did the same thing the next 1000+ times too.
As with any pizza, homemade dough is the best – but if you are in a rush, you can use store bought. Any type of homemade dough recipe will work, it just depends on your preference. I love this pizza with a thin crust pizza dough.
Figs have two seasons – a mini season lasting a couple weeks in June and a longer, second season from August through October. Use only fresh figs for this pizza. It reallllly makes a difference in the flavor. So make good use of fig season and make this pizza as many times as you can in that time (you will miss it in winter).
For the pears, I prefer Bosc pears, but again, use whichever is available to you. Apple could be a good substitute in a pinch, if needed.
The goat and brie cheeses are absolutely essential to this pizza. Don't substitute them for any other type of cheese, the pizza won't be the same! Make sure you use a good quality brie cheese (some types are not as good as others). The goat cheese should just be plain goat cheese, not herb-ed.
I use a fig flavored balsamic vinegar to make the glaze added on the pizza, however, if you can't find a balsamic vinegar that is fig flavored, regular balsamic vinegar will work here too.
First, start by making your favorite dough (as this may take several hours depending on the recipe you are using).
Once your dough is ready, move on to the caramelized onions to be as efficient as possible. These will take the most time to cook, and you can assemble the rest of the pizza as they caramelize on the side.
To caramelize the onions, slice the onions and cook them in about a teaspoon of olive oil on low heat until they turn a golden brown caramel colour. This takes approximately 30 minutes to an hour. Caramelized onions take patience. Don't try to crank up the heat to speed up the process. You will just end up burning the onions and turning them black, which does not taste great. The caramel flavor is critical here! You'll only get the golden caramel color with low heat over time. Stir them occasionally as you are putting together the rest of the pizza.
Roll out your dough, start with the light olive oil base, then add the cheeses, evenly spread out. Slice the figs in wide slices and dice the pear into small chunks. Spread these toppings over the pizza. Add in the caramelized onions.
Bake the pizza at 450F until the crust is golden. Meanwhile, make the fig balsamic reduction glaze. Bring the fig balsamic vinegar to a slight simmer over the stove, and continue to simmer until it reduces to about ⅓ of its quantity. It should be a thicker glaze-like consistency. Don't over simmer it, or simmer at too high a heat or you will end up with a gooey, sticky mess.
Remove the pizza from the oven when ready, after about 10-15 minutes. Top with fresh arugula, and sprinkle with chopped walnuts. Then add a drizzle of honey followed by a drizzle of your fig balsamic glaze and serve.