Fresh Fig and Balsamic Onion Pizza with Danish Blue

By • October 7, 2009 • 0 Comments

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Author Notes: A couple figs that were dangerously teetering the line between ripe and the alternative, inspired this recipe a couple of years ago. Since then, I've tried making the pizza both with and without the bottom layer of cheese - my mind always says go without, but there is no doubt that it is better with the fontina. As for the crust, finding the perfect recipe has been a slow go and I've often relied on fresh store-bought dough that I knead chopped fresh rosemary into before rolling. That's a no-shame option if you don't have time to make the crust that finally worked for me - one adapted from the March 2007 issue of Bon Appetit Magazine. I trade the sugar for honey and add the rosemary here, for a thin crust that reminds me of focaccia.notlazy.rustic.

Serves 2-4

Rosemary Dough

  • 3/4 cup warm water (between 110? and 115?)
  • 1 envelope active dry yeast
  • 1 teaspoon honey
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 tablespoon finely chopped fresh rosemary
  • 3 tablespoons olive oil, plus more for the bowl

Figs, Onions and Cheeses

  • 2 teaspoons olive oil
  • 1 tablespoon unsalted butter, divided
  • 1 large sweet onion, peeled, halved and sliced
  • 1 tablespoon balsamic vinegar
  • 4 large fresh black mission figs, trimmed and sliced
  • 5 ounces fontina cheese, shredded
  • 2 ounces danish blue cheese, crumbled
  1. Heat oven to 425?F. Place warm water in bowl; sprinkle yeast over water. Add honey; stir. Let stand 5 minutes, or until yeast dissolves. Very lightly oil large bowl; set aside. In food processor, combine flour, salt and rosemary. Add remaining 3 tablespoons olive oil and yeast mixture; process just until dough forms. Transfer to a floured surface and knead 1 minute, or until smooth, adding additional flour, if necessary. Place dough in bowl, rotating to coat with oil. Cover with clean tea or kitchen towel and place in a warm spot, free of drafts. Let sit 1 hour, or until doubled in volume. Punch down. Using a floured rolling pin, roll into 14" round on floured surface. Transfer to pizza pan.
  2. While the dough is rising, heat olive oil and half of butter in large skillet over medium heat until oil is hot and butter is melted. Add onions; season with kosher salt. Cook 25 minutes, or until almost golden brown, reducing heat if onions begin to burn. Drizzle balsamic vinegar over onions and stir to combine. Cook 1 minute more, or until the vinegar has formed a glaze; transfer onions to plate. Let cool.
  3. In same skillet over medium heat, melt remaining butter; add slices of figs. As soon as the last one is in the skillet, flip slices over in the order they were placed in the pan. Once they're all flipped, remove and transfer to plate in the same order.
  4. Sprinkle shredded fontina cheese over dough, leaving a 3/4" border for the crust. Arrange first the onions, then the figs, over the cheese. Top with crumbled blue cheese.
  5. I only have a metal pizza pan, which doesn't allow the crust to turn completely crusty. Instead: Bake the pizza 12-14 minutes, or until the cheese is melted, the crust is beginning to brown and the whole thing is stable. Slide the pizza off the pan and cook on the middle rack 3-4 minutes more, or until the crust has some crunch to it. To remove from oven, carefully slide back onto pan.
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Tags: fall, Vegetarian

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