This easy Fig and Goat Cheese Pizza recipe is To Die For. It has a thin and crunchy crust, topped with tangy goat cheese, fig marmalade, and caramelized onions. It will leave your guests wanting more and more! I Promise.
This post is all about how to make the easiest and best Fig and Goat Cheese Pizza.
Making Fig and Goat Cheese Pizza might sound intimidating, but I’m here to tell you it’s NOT. In fact, it’s so easy as long as you have the SIX MAIN ingredients.
YES, only six (with one of those ingredients being optional) are needed, and you’ll be on your way to making delicious, mouth-watering Fig and Goat Cheese Pizza. The heavenly combinations of tangy goat cheese, fig marmalade, and caramelized onions complement each other in an unbelievable way.
Lastly, cracking sea salt on top of the baked pizza and drizzling a balsamic glaze with crispy sage leaves will allow your palate to experience a new level of exquisiteness. Serve this crunchy, thin-crust pizza as an appetizer or main course if you choose.
Now that we’ve gone over why this recipe is worthy, let’s discuss the SIX MAIN (or five) ingredients needed to make this yummy gourmet pizza creation.
FIG AND GOAT CHEESE PIZZA
INGREDIENT #1: THE PIZZA DOUGH
Remember earlier when I mentioned how easy this recipe was to make? One of the reasons why it’s so easy is that it calls for a store-bought thin crust pizza dough. I’m sure Martha Stewart would disapprove, but sometimes we need easy and gourmet go-to recipes that can be whipped up quickly for last-minute gatherings. And, this is definitely one of those recipes! Sorry, Martha.
I use Pillsbury thin crust pizza dough, and it tastes AMAZING for this fig pizza concoction. The dough is easy to manage and can be baked on a pizza pan or stone.
Preheat the oven to 400 degrees, and roll out the dough onto the pizza pan of your choice. Bake the crust for 7-10 minutes or until golden brown. This should be done before any toppings are added because this will help achieve a crispier crust.
PIZZA DOUGH ITEMS NEEDED:
Benefits of using a Pizza Pan with holes for Fig and Goat Cheese Pizza
Pizza pans with holes allow the oven heat to hit the crust directly, making for a crispier crust. As mentioned earlier, one of the goals for a successful and delicious Fig and Goat Cheese Pizza is having a crispy crust.
But is a pizza pan with holes the best method? Read more below.
Benefits of using a Pizza Stone for Fig and Goat Cheese Pizza
A pizza stone is made of ceramic materials that hold heat more evenly than a metal pizza pan. Ceramic is also porous and will draw out any liquids that may be still present in the pizza dough.
Because it’s recommended to preheat the pizza stone, the dough is initially exposed to a blast of heat that a metal pan cannot offer. So what are the results of using a pizza stone instead of a pizza pan?
A crispier and more evenly cooked pizza crust, which makes the pizza stone a winner!
INGREDIENT #2: A YELLOW ONION
These caramelized yellow onions are a perfect topping companion next to the creamy goat cheese. They also add contrast to the sweet provided by the fig marmalade.
To caramelize the onions, first slice a whole yellow onion. Next, add one tablespoon of butter, one bay leaf, and a pinch of thyme to a large skillet over medium-low heat. Finally, add in the sliced onions, spreading them out evenly onto the skillet.
Sauté the onions until they are brown and soft. Remove and discard the bay leaf once the onions have finished cooking. Set the pan aside until you are ready to add them to the pizza.
ITEMS NEEDED TO CARAMELIZE ONIONS:
1 bay leaf
1 tablespoon of butter
A pinch of thyme
I realize this recipe stated in the beginning there were SIX MAIN ingredients needed to make Fig and Goat Cheese Pizza, and this remains true! I have, however, included some additional side flavorings. If you have those ingredients on hand, wonderful, but if not, the butter will still caramelize the onions perfectly.
INGREDIENT #3: WHOLE LEMON FIG MARMALADE
So, why the fig marmalade? Because the tangy goat cheese must be tamed, and the refreshing sweetness from the lemon fig spread accomplishes that superbly. These two ingredients together are a match made in food heaven!
Is your mouth watering yet? By now, you should get why this Fig and Goat Cheese Pizza tastes OUT OF THIS WORLD.
The crunchy, thin-crust pizza, the caramelized onions, the creamy, tangy goat cheese with hints of fig sweetness. It just doesn’t get much better!
Purchase Whole Lemon Fig Marmalade at WALMART.
INGREDIENT #4: THE GOAT CHEESE
Goat cheese, also referred to as chèvre in French, is definitely the star ingredient in this recipe! Because of its tart and earthy flavors, it stands out on its own, adding the most contrast.
Without the goat cheese, the fig spread would overpower the other ingredients, and it would taste like a dessert pizza rather than an appetizer or dinner course. FYI, if you’ve ever tried goat cheese in the past and weren’t a fan of its robust flavor, don’t worry. Once the cheese is combined with the other toppings on the pizza, I’m confident you will LOVE it.
P.S. Fig and Goat Cheese Pizza pairs well with champagnes or high-quality sparkling wines.
Purchase Plain Goat Cheese at WALMART.
Purchase Mumm Napa Champagne at TARGET.
Purchase La Marca Prosecco Sparkling Wine at TARGET.
INGREDIENT #5: SAGE LEAVES, OPTIONAL BUT HIGHLY RECOMMENDED
If you’ve ever tasted fresh sage leaves, you might have found their taste to be bitter and overpowering, which is why crisping them with butter makes them the ideal finishing topper for Fig and Goat Cheese Pizza.
You’ll need approximately 25 fresh sage leaves. Be sure to wash and dry them thoroughly. On medium heat, begin heating the skillet for about a minute. Next, add 1/2 tablespoon of butter to the skillet along with the sage leaves to begin crisping them.
FYI, this is a quick process and will take approximately five minutes. It’s important to note that we are NOT frying the sage leaves but instead removing the moisture from the leaves, which will dry them out and leave them crisp.
After five minutes, remove the sage leaves from the skillet and sprinkle them with sea salt. After they’ve cooled, cut them into two to three pieces and add them to the top of the pizza.
Purchase Fresh Sage Leaves at any grocery store OR on INSTACART.
INGREDIENT #6: BALSAMIC GLAZE
Creamy balsamic glaze, also known as a balsamic reduction, is a perfect topper for Fig and Goat Cheese Pizza. It’s thicker than plain balsamic vinegar, and its deep flavorings add sweetness and tang to this pizza.
This glaze can also be added to salads, chicken, fish, and meat. Bonus, it can last for months in the fridge, but always check expiration dates to be safe.
Purchase Balsamic Glaze at WALMART.
FINAL THOUGHTS ON FIG AND GOAT CHEESE PIZZA
This is a fabulous recipe for entertaining as it’s sure to grab a lot of attention and have your guests thinking you’re a culinary genius. Please let me know in the comments how your fig pizza turned out!
I think this is the perfect appetizer served with champagne, but I happen to know it’s also a great main course served alongside a salad. As always, if you have any thoughts, tips, or questions, comment below or send me an email.
FIG AND GOAT CHEESE PIZZA
- pizza pan or pizza stone
- large skillet
- 1 Pillsbury thin crust pizza dough, 11 ounces.
- 25 Fresh Sage Leaves
- 1.5 tbsp of butter. This will be used to caramelize onions and crisp sage leaves.
- Sea Salt. Sprinkle on top of crispy sage leaves and on top of the baked pizza.
- 1 Yellow onion, sliced.
- 1 Bay leaf. For caramelizing onions.
- Pinch of thyme. For caramelizing onions.
- 1 Whole lemon fig marmalade jar. Only spread 1/2 of the jar onto the pizza.
- 6 ounces Plain goat cheese. Break cheese a part and add to the top of the pizza evenly.
- Balsamic glaze. Lightly drizzle on top of the baked pizza before serving.
Baking the Pizza Dough
- Preheat the oven to 400 degrees F. Place the dough on a pizza pan or stone. Before adding any toppings, bake the dough for 7 to 10 minutes, or until golden brown. Once the toppings have been added (this excludes the sage leaves and balsamic glaze) put the pizza back in the oven for 7 to 10 more minutes to warm the cheese and to continue crisping the pizza dough. Edges should be golden brown.
Caramelizing the Onions
- Slice one yellow onion. In a large skillet, add 1 tablespoon of butter over medium-low heat. Add in sliced onions, 1 bay leaf, and a pinch of thyme. Spread onions out evenly onto the skillet. Sauté the onions until they are brown and soft. Remove and discard the bay leaf once the onions have finished cooking. Set the pan aside until you are ready to add the onions to the pizza.
Crisping the Sage Leaves
- Wash and dry the sage leaves thoroughly. Heat the skillet on medium heat for about a minute. Next, add 1/2 tablespoon of butter and the sage leaves to the skillet to begin the crisping process. This will take approximately five minutes. Please take note, we are not frying the leaves here but instead removing the moisture from the leaves, which drys them out and leaves them crisp. After five minutes, remove the leaves from the skillet and sprinkle them with sea salt. After they've cooled, cut them into two to three pieces before adding them to the top of the pizza.
Assembling the Pizza
- Once the pizza dough has baked at 400 degrees F for seven to 10 minutes, remove it from the oven and add the toppings. First, spread 1/2 of the fig marmalade on top of the baked pizza. Next, evenly distribute the caramelized onions. Finally, break the goat cheese (6 ounces) into pieces and sprinkle on top of the pizza. Put the pizza back in the oven for another seven to 10 minutes at 400 degrees F. When the pizza looks golden brown remove it from the oven and crack sea salt on top. Sprinkle the crispy sage leaves all over. Lastly, drizzle the pizza with the creamy balsamic glaze.