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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 185.0
  • Total Fat: 7.0 g
  • Cholesterol: 7.0 mg
  • Sodium: 478.0 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 8.0 g

View full nutritional breakdown of Caramelized Onion and Fig Pizza calories by ingredient
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Caramelized Onion and Fig Pizza

Submitted by: DAISY_RECIPES

Introduction

Go beyond plain cheese pizza. Once you try this sweet and savory pie, you'll be hooked! Go beyond plain cheese pizza. Once you try this sweet and savory pie, you'll be hooked!
Number of Servings: 8

Ingredients

    16 ounces whole grain bakery pizza dough
    4 teaspoons extra virgin olive oil
    3/4 teaspoon minced garlic
    1 cup cottage cheese
    1 large sweet onion, thinly sliced
    1 teaspoon kosher salt
    2 tablespoons balsamic vinegar (plus extra for drizzle)
    1/2 Bosc pear, cored and thinly sliced
    5 dried figs, stem removed and thinly sliced
    1/3 cup Gorgonzola cheese
    1/2 cup baby arugula

Directions

Preheat oven to 400 degrees. Heat 2 teaspoons oil in skillet over medium-high heat. Add onions and sprinkle of salt. Stir frequently until onion softens. Reduce heat to medium-low and partially cover with lid. Cook for 20 minutes, stirring occasionally. Prepare pizza dough by rolling out to 16 inch pie. Dust pan or baking stone with corn meal or spray with cooking spray to prevent sticking. Add flattened dough. In small bowl, combine garlic with 2 teaspoons olive oil. Spread olive oil mixture evenly onto pizza. Spread cottage cheese onto pizza. Top with caramelized onions. Layer with pears, figs, and Gorgonzola cheese. Bake for 20-25 minutes until crust is golden brown. Move to cutting board. Before slicing, garnish with arugula and balsamic drizzle. Cut into 8 slices.

Serving Size: Makes 8 slices






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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    I used to make a similar pizza. Everything here except the fig. It is a delicious combination. The fig sounds like an amazing addition. - 10/25/13

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  • Tried this pizza and would suggest starting the oven at 500, then turn down to 450/475 when you put it in the oven. The dough did not crisp at 400. The topping was fantastic! I did not use the arugula, but did top with some fresh basil when it came out of the oven. Will make again! - 3/9/14

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  • 0 of 1 people found this review helpful
    This sounds wonderful. I put the items I didn't have on hand on my grocery list and will make it this weekend. Thank You. - 10/25/13

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  • 0 of 7 people found this review helpful
    Don't like pizza like that. Thanks - 10/25/13

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  • 0 of 2 people found this review helpful
    Is anyone brave enough to try this? I am interested in the comments - 10/25/13

    Was this review helpful?   yes  No