April 5, 2016

I bet you all were thinking, “When are these broads going to post any recipes with figs?” Well, think no more because the day is here. I mean, we can’t name our blog Eat Figs, Not Pigs and not have any fig recipes on it, right?!?! Aaaaand, I saw on social media that today is National Deep Dish Pizza Day, so I’m kinda killing two birds with one stone. This pizza isn’t deep dish, but it’s delicious and it’s pizza and that’s all that matters.

A few years ago, Ashlee and I decided it’d be a good idea to have a pizza making contest. She made this prosciutto and peach pizza topped with arugula and I made some basic margherita fresca pizza. Our friend, Peter came over to be the judge and Ashlee won, hands down. Since then, Peter passed away in a tragic motorcycle accident and we think of him often. Ashlee thought it’d be a good idea to make a pizza in honor of him and that’s exactly what we did. In replace of the meat from the piggies (prosciutto), we used figgies and caramelized onions! The final product was even better than the original. Peter would have been proud.

We used Follow Your Heart Mozzarella Shreds and it was perfection. That stuff is a slice of non-dairy heaven. The pizza was topped off with a balsamic glaze and fresh arugula tossed in a sherry vinaigrette to balance some of the sweetness. The outcome is a sweet, savory, rich, spicy party in your mouth. Now stop drooling and make your own already. Peter, this one’s for you, buddy. Miss you.

5.0 from 3 reviews

Fig and Arugula Pizza

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Author: Ashley

Recipe type: Vegan, Entree

Serves: 8 slices

Ingredients

Sauce

• 1 tsp olive oil
• 3 oz tomato paste
• 1 tbs red pepper flakes
• 1 tsp dried oregano
• 1 tsp balsamic vinegar
• ½ tsp ground black pepper
• 1 clove fresh garlic, minced
• 1 leaf fresh basil, chopped
• ½ cup vegetable broth
• ¼ roasted red pepper

Caramelized Onions

• 1 large yellow onion, sliced
• 1.5 tbs olive oil
• 2 tbs vegan butter (Earth Balance)
• 1 whole sprig thyme
• Salt and pepper to taste

Balsamic Glaze

• ¼ cup sugar
• ¼ cup balsamic vinegar

Pizza

• 1 package no-knead pizza dough (make sure it's free of eggs or dairy if vegan)
• 1 package Follow Your Heart Mozzarella Shreds (7 ounces)
• ½ cup roasted red peppers, chopped
• 4-5 dried figs, chopped
• 2 cloves fresh garlic, minced
• 2 leaves fresh basil, chopped
• 2 cups fresh arugula
• 1 tbs sherry vinaigrette

Instructions

1. Preheat oven to 400 degrees

Sauce

1. Add all ingredients to saucepan and simmer for 30-40 minutes

Caramelized Onions

1. Add oil and butter to large sautee pan on medium-high heat
2. Add onions and cover, tossing occasionally
3. After about 40 minutes, your onions should half reduced in size by half and turned a dark, caramel-y color
4. Remove thyme
5. Season with salt and pepper
6. Set aside

Balsamic Glaze

1. Add ingredients to sauce pan
2. Cook slowly on medium to low until sauce thickens and reduces (about 20-30 minutes)
3. Set aside

Pizza

1. Roll out dough and add one tablespoon of sauce
2. Place in oven and cook for 15 minutes
3. Remove from oven and add remaining sauce
4. Add caramelized onions, roasted peppers, fresh garlic and basil
5. Cook another 5 minutes
6. Next, add your cheese and figs
7. Cook another 10-20 minutes (the bottom of the pizza should be a light brown and slightly crispy)
8. Finally, toss your arugula in the sherry and add to fully cooked pizza.
9. Drizzle with your balsamic glaze and enjoy!

Notes

We precooked the dough to make it crispier and airier...more of like a thin crust pizza. If you prefer a softer, pan crust style type pizza, just lessen your cooking time or don't precook the dough.

3.5.3208