When are figs in season?

Figs have two seasons — a mini season lasting a couple weeks in June and a longer, second season from August through October.

Is goat cheese good on pizza?

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 .

This is the best fig pizza! Fresh figs, pears, goat cheese, brie, caramelized onions, arugula, walnuts, honey and a fig balsamic glaze.

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If making homemade dough, prepare the dough according to the recipe. If using store bought dough, defrost to room temperature.
Start by caramelizing the onions on a pan with 1 teaspoon of olive oil over low to medium heat. Stir occasionally, and cook until the onions are a golden brown color (about 30 minutes to 1 hour).
When the onions are about halfway done, set the oven to 450F.
Roll out your pizza dough to make a 10-12 inch circle.
Spread 1 tablespoon of olive oil evenly over the pizza dough, leaving an edge around the circle for the crust.
Spread out the slices of brie cheese evenly. Sprinkle the goat cheese crumbles over the pizza, trying to fill in the gaps between the brie cheese slices.
Place the fig slices and caramelized onions evenly across the pizza. Sprinkle the diced pear over the pizza.
Bake until the crust is golden, about 10-15 minutes.
While the pizza is in the oven. Heat the balsamic vinegar on the stove until it comes to a low simmer. Continue to simmer the vinegar until it thickens up to a glaze consistency and reduces to about ⅓ of its original volume, about 5-10 minutes.
Remove the pizza from the oven. Spread a handful of arugula over the pizza. Top with a handful of small walnuts. Add a small honey drizzle over the pizza, followed by a light drizzle of your reduced balsamic glaze sauce. Serve immediately.

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.