Fig Flatbread Pizza
Fig Flatbread Pizza
Fig Flatbread Pizza
Fig Flatbread Pizza

Fig Flatbread Pizza

David Venable

Figs steal the show in a fall-inspired pizza that's truly unforgettable.

Balsamic Onions

  • 3 Tbsp oil
  • 1 onion, thinly sliced
  • 3 Tbsp balsamic vinegar
  • 1/4 cup honey

Preparation

Preheat the oven to 400°F.
To prepare the balsamic onions, heat the oil in a medium saucepan on medium heat. Add the onions and cook until they begin to brown. Stir in the balsamic and honey, simmering until the mixture begins to thicken. Remove from the heat and let cool.
To prepare the ricotta spread, stir together the ricotta, lemon zest, salt, pepper, and Parmesan in a mixing bowl. Set aside.
To prepare the fig jam, add the diced figs, Karo, sugar, water, ginger, and vanilla to a small pan over medium heat. Bring to a low simmer while stirring. Simmer for about 5 minutes. Remove from the heat and let cool.
To assemble the pizza, start by cutting the dough balls in half on a lightly flowered surface. Take each half and stretch it into a rectangular shape, approximately 12" x 7".
Place 2 of the shaped crusts onto a nonstick baking sheet. Sprinkle the dough lightly with salt and pepper. Taking about 1/4 of the ricotta mixture, spread it in an even layer covering the dough, leaving about .5" around the edges uncovered. Next, drizzle 1/4 of the fig jam onto the ricotta. Do the same with the balsamic onions, then sprinkle some of the chopped bacon, gorgonzola, and parsley around the top of the flatbread. Place 8 fig quarters in various spots and sprinkle a little bit of the Parmesan. Repeat these steps with all of the dough.
Bake for about 20–25 minutes, or until the edges have risen slightly and are golden brown and the bottom of the crust has browned.
Meanwhile, toss the arugula with the oil and lemon juice. Season with salt and pepper.
When the flatbreads have finished baking, remove from the baking sheet and onto a cutting board. Slice each flatbread once lengthwise, then 4 times widthwise. Move to a serving plate and top with some of the salad.

Ricotta Spread

  • 1 cup ricotta cheese
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 Tbsp grated Parmesan cheese

Fig Jam

  • 1 cup figs, diced
  • 3 Tbsp clear Karo corn syrup
  • 4 Tbsp sugar
  • 3 Tbsp water
  • 1 Tbsp crystallized ginger, small dice (optional)
  • 1/8 tsp vanilla extract

Pizza

  • 2 pizza dough balls, if frozen, thaw in refrigerator overnight
  • 5 strips bacon, cooked and diced
  • 3 oz gorgonzola or blue cheese, crumbled
  • 8 figs, quartered
  • 1 Tbsp grated Parmesan cheese
  • 2 Tbsp fresh parsley, chopped
  • 2 cups baby arugula
  • 1 Tbsp olive oil
  • 1 tsp lemon juice
  • Salt and pepper, to taste

Cook's Notes

Try goat cheese or smoked Gouda instead of the gorgonzola or blue cheese.

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