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
Preheat oven to 400 degrees
Sauce
Add all ingredients to saucepan and simmer for 30-40 minutes
Caramelized Onions
Add oil and butter to large sautee pan on medium-high heat
Add onions and cover, tossing occasionally
After about 40 minutes, your onions should half reduced in size by half and turned a dark, caramel-y color
Remove thyme
Season with salt and pepper
Set aside
Balsamic Glaze
Add ingredients to sauce pan
Cook slowly on medium to low until sauce thickens and reduces (about 20-30 minutes)
Set aside
Pizza
Roll out dough and add one tablespoon of sauce
Place in oven and cook for 15 minutes
Remove from oven and add remaining sauce
Add caramelized onions, roasted peppers, fresh garlic and basil
Cook another 5 minutes
Next, add your cheese and figs
Cook another 10-20 minutes (the bottom of the pizza should be a light brown and slightly crispy)
Finally, toss your arugula in the sherry and add to fully cooked pizza.
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/