One of the best things about pizza is that there is a seemingly infinite number of ingredient and flavor combinations that can lead to a delicious pie. Rather than your typical red sauce and cheese pizza, try this recipe from Chef Christopher Randolph for a light and flavorful fig and goat cheese pizza that makes a great appetizer or a main course. Learn more about figs, our ingredient of the month, from Registered Dietitian Olivia Hutchinson.
Fig and Goat Cheese Pizza
By Chef Christopher Randolph
- One 8-inch flatbread (pita bread)
- 6 ounces goat cheese
- 3 tablespoons extra virgin olive oil
- 2 cups red onions, sliced
- 6 purple figs
- ⅓ cup chives, chopped
- 1 tablespoon fresh herbs of your choice
- 2 pinches sea salt
There are two options for how to prepare this pizza: either grilling the flatbread before adding the toppings, or baking the pizza in the oven after all ingredients are added. If you choose to grill the flatbread, start by preheating the grill to medium-high. If baking, preheat the oven to 325°F.
Begin by rubbing the top side of the flatbread with olive oil. Place flatbread on the grill for five minutes or until lightly browned.
Place the goat cheese in a blender and blend until it reaches a whipped texture. Spread the goat cheese across the top of the flatbread.
Place a skillet over medium heat and add 1 tablespoon of olive oil. Add the onions, then cook until they reach a nice caramelization, about 5 minutes.
Wash the figs and slice into rounds about the size of a pepperoni.
Sprinkle the caramelized onions and sliced figs on top of the goat cheese. If baking, place the flatbread in the preheated oven for about five minutes or until all ingredients are warmed.
Finish by topping the prepared flatbread with chives, fresh herbs of your choice, and sea salt. Slice the pizza into four, six, or eight slices, according to your preference. Can be served as a dinner main dish or a light appetizer.