Caramelized Onion Fig Goat Cheese Pizza Recipe

Ingredients

• 3/4 cup warm Unsweetened Original Almond Breeze Almondmilk (110-115°F)
• 1/2 tablespoon honey
• 1 tablespoon olive oil
• 2 1/4 teaspoons instant yeast (1 packet)
• 2 cups whole wheat pastry flour
• 1/2 tablespoon yellow cornmeal, plus extra for dusting
• 1 teaspoon salt
• Olive oil, for the crust
• 2 teaspoons olive oil
• 1 yellow onion, sliced
• 12 dried mission figs, stems trimmed and cut into quarters
• 5 ounces soft fresh goat cheese, coarsely crumbled
• 1–2 cups fresh arugula
• 1/2 cup good-quality balsamic vinegar

Instructions

1. 1

   Prepare Dough: In a large bowl, combine warm almond milk, honey, olive oil, and instant yeast. Let sit for 5 minutes until foamy. Stir in whole wheat pastry flour, cornmeal, and salt. Knead the dough until smooth and elastic, about 8-10 minutes. Cover and let rise in a warm place until doubled, roughly 1-1.5 hours.

2. 2

   Make Balsamic Reduction: In a small saucepan over medium heat, bring balsamic vinegar to a simmer. Reduce heat to low and let it simmer gently until reduced by half and syrupy, about 10-15 minutes. Remove from heat and set aside to cool.

3. 3

   Caramelize Onions: Heat 2 teaspoons olive oil in a skillet over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, until golden brown and caramelized, about 20-25 minutes. Remove from heat and set aside.

4. 4

   Preheat Oven and Prepare Dough: Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Roll out the risen dough on a cornmeal-dusted pizza peel or baking sheet into a 12-inch circle. Brush dough edges lightly with olive oil.

5. 5

   Assemble Pizza: Distribute caramelized onions evenly over dough, then scatter quartered figs and crumbled goat cheese on top.

6. 6

   Bake: Transfer pizza to the oven (onto the stone if using) and bake for 12-15 minutes, until crust is golden and cheese is slightly melted and bubbly.

7. 7

   Add Arugula and Drizzle: Remove pizza from oven and immediately top with fresh arugula. Drizzle balsamic reduction over the pizza to finish. Slice and serve warm.