Fig and Arugula Pizza
Author: 
Recipe type: Vegan, Entree
Prep time: 
Cook time: 
Total time: 
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.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/fig-and-arugula-pizza/