This fig pizza recipe is the best homemade gourmet summer pizza. An olive oil base, fresh figs, pear, caramelized onions, brie and goat cheese. Topped with arugula and walnut crumbles. Followed by a drizzle of honey and fig balsamic reduction vinegar glaze.
This fig and goat cheese pizza makes the best summer dinner or lunch all on its own. But for a more filling meal, pair it with this side of pan fried gnocchi.
Why This is the Best Fig Pizza
- Fig + Pears + Caramelized Onions. The caramelized onion flavor pairs exceptionally well with the slight sweetness of the figs and pears.
- Brie + Goats Cheese. You might not think these two cheeses would go well together, but melted together on this pizza, they are just delicious.
- Walnuts + Honey Drizzle + Fig Balsamic Glaze. The walnuts add a little crunch, and the sweet honey drizzle and sour fig balsamic glaze perfectly balance each other out.
Ingredients & Substitutions
Pizza Dough — Homemade pizza dough will always taste better than store bought. But if you’re in a rush, store bought works fine as well. For this recipe, a thin crust homemade pizza dough is best.
Figs — Only use fresh figs for this pizza— it makes a huge difference in the flavor. Dried figs don’t really work for this recipe. So make good use of fig season!
Pears — Bosc or Anjou pears work well, but you can use any type of pear. You could also use apple as a substitute if necessary.
Goat Cheese — Use plain goat cheese. Avoid any herbed or flavors cheeses. Don’t cut out the goat cheese unless you really don’t like the flavor. If this is the case, add more brie cheese instead.
Brie— Use a good quality brie cheese (some types are not as good as others).
Fig Balsamic Vinegar— If you can’t find a fig flavored balsamic vinegar, you can use regular balsamic vinegar instead.
If you are making your own dough, make that ahead of time. If you are using store bought dough, make sure it is defrosted before starting.
Start with the caramelized onions as these will take the most time to cook. You can assemble the rest of the pizza as they caramelize on the side.
To caramelize the onions, cook the sliced onions in a teaspoon of olive oil on low heat until they turn a golden brown caramel colour. This will take about 30 minutes to an hour. 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 for about 10 to 15 minutes, until the crust is golden.
Meanwhile, make the fig balsamic reduction glaze. Bring the fig balsamic vinegar to a slight simmer in a saucepan over medium heat.
Continue to simmer until it reduces in volume to about ⅓ of its quantity. It should have a thicker glaze-like consistency.
Once the pizza is done baking, remove it from the oven. Top it with the fresh arugula and the chopped walnuts.
Then add a drizzle of honey, followed by a drizzle of the fig balsamic glaze and serve immediately.
You can do several steps in advance to drastically speed up the time it takes to make the pizza the day you want to serve it:
- Make or thaw your pizza dough in advance so it is ready to go.
- Make a large batch of caramelized onions and store them in an airtight container in the fridge for up to a week.
- Make the fig glaze and store it in an airtight container in the fridge for up to a week. You may need to warm it for 10-20 seconds in the microwave before drizzling it over your pizza.
This fig and pear pizza will always taste best eaten fresh out of the oven. However, store any leftovers in an airtight container in the fridge for up to 5 days.
Reheat leftovers in the microwave or a mini oven.
- Don’t rush the caramelized onions. 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. You’ll only get the golden caramel color with low heat over time.
- Don’t boil the fig glaze. Don’t over-simmer, or simmer the glaze at too high of a heat. If you do, you will end up with a gooey, sticky mess of glaze that is too thick.
Figs have two seasons — a mini season lasting a couple weeks in June and a longer, second season from August through October.
Yes! This fig and goat cheese pizza is delicious. The pear, brie, walnuts and arugula all go well with the fig and goat cheese combo.
Make this goat cheese mac and cheese.