Fig Goat Cheese Pizza Recipes
FIGS STUFFED WITH GOAT CHEESE
Here's a super-simple appetizer. Fresh figs are halved and stuffed with any creamy, flavorful cheese. A good blue works, but creamy goat cheese, drizzled with balsamic vinegar, is even more crowd-pleasing.
Provided by Mark Bittman
Categories easy, finger foods, appetizer
Time 15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
- Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 9 grams
FIG & GOAT CHEESE PIZZA
The mix of figs and goat cheese in this simple, quick pizza makes it the epitome of sweet and salty. It's the perfect wake up call to a palate that's been jaded by chemo. This Fig & Goat Cheese Pizza is truly delicious. Since it uses pre-made naan, the Indian flat bread, it's a snap to make, a real gourmet dinner in a hurry. Give it a whirl.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Put the figs in a small bowl with just enough hot water to cover. Set aside to steep for 15-20 minutes.
- In a medium saucepan, heat the olive oil over medium heat. Add the shallots and cook for 3 minutes. Add the figs, water and balsamic vinegar. Bring to a boil. Reduce the heat to medium low. Cook for 20 to 30 minutes or until the figs have become very soft and the liquid has reduced to a thick syrup. Using a wooden spoon break up the figs. The whole thing should look jammy.
- Preheat the broiler or toaster oven.
- Lay out the flat bread and spread ¼ cup of the fig sauce on each of the flat breads. Evenly top with the goat cheese and sliced red onion. Toast for 5 minutes, or until the flat breads are well browned.
- Once the flat breads are out of the oven, top with arugula, chopped pistachios, fresh figs, and flaky salt. Serve immediately or at room temperature.
Nutrition Facts : Calories 1252
FIG AND GOAT CHEESE PIZZA
This can be used as a main dish or an appetizer. It contains dried figs, caramelized onions and tangy goat cheese on a homemade crust.
Provided by ASHLEY_S
Categories World Cuisine Recipes European Italian
Time 1h18m
Yield 4
Number Of Ingredients 13
Steps:
- Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
- Place the figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
- Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat.
- Preheat the oven to 450 degrees F (220 degrees C). Punch down the pizza dough, and stretch into a circle about 1/4 inch thick. Place on a lightly greased pizza pan or baking sheet. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
- Bake for 15 to 18 minutes in the preheated oven, or until the crust has turned golden brown at the edges.
Nutrition Facts : Calories 629.9 calories, Carbohydrate 100.8 g, Cholesterol 22.4 mg, Fat 17.9 g, Fiber 8.3 g, Protein 18 g, SaturatedFat 7.2 g, Sodium 736.2 mg, Sugar 22.3 g
FRESH FIG, CARAMELIZED ONION AND GOAT CHEESE GOURMET PIZZA
This is really really good! For Goat cheese lovers do try to purchase the goat cheese that is rolled in plump dried cranberries. Do try ir on the grill!
Provided by Rita1652
Categories Savory Pies
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a pan saute onions in oil till a caramel color, set aside to cool completely.
- Preheat oven to 450 degrees.
- Roll out dough on a floured surface to 1 inch thick. You can make it round or square all a matter of taste.
- Place on a pan that is dusted with corn meal.
- Spread a thin coat of olive oil on dough.
- Arrange goat cheese, figs cut side up, cooled onions around on crust.
- Top with mozzarella cheese and sprinkle with rosemary.
- Place in oven and bake for 15-20 minutes.
- ALTERNATE method:.
- If grilling preheat grill to medium high.
- Oil one side and place on a clean oiled grill and grill for 4-5 minutes.
- Flip and then lightly spread olive oil on dough.
- Arrange goat cheese, figs cut side up, cooled onions around on crust.
- Top with mozzarella cheese and sprinkle with rosemary.
- Cook a couple more minutes.
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- If making homemade dough, prepare the dough according to the recipe. If using store bought dough, defrost to room temperature.
- Start by beginning to caramelize the onions on a pan with 1 tsp of olive oil over low to medium heat. Stir occasionally, and cook until the onions are a golden brown color (about 30 minutes to 1 hour).
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- Place the rolled out dough onto a greased baking sheet and spray or brush the tops of the crust with more oil.
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- Place pizza crust on a pizza pan and bake in a 425-degree F oven (or toaster oven) for 8 minutes, or until the cheese is melted and the crust is golden brown and crispy.
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- Caramelize the onions by cooking the onion slices in olive oil with a pinch of salt on medium low until they get light golden in color. Stir in balsamic vinegar and cook for a minute. Set aside.
- Place the naan on a baking sheet. Layer with caramelized onions, prosciutto, small bits of goat cheese and fig slices.
- Bake at 350 degrees for 15 minutes. Sprinkle with fresh thyme and drizzle lightly with balsamic vinegar, about 1/2 teaspoon per pizza. Cut into quarters and serve warm.
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- Top each with 1 ounce of the crumbled goat cheese and 1 ounce of the prosciutto. Sprinkle each with 1/2 tsp chopped rosemary.
- Place two flatbreads on each baking sheet and place both baking sheets in the oven. Bake for 10 minutes.
GRILLED FIG AND GOAT CHEESE PIZZA RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
Estimated Reading Time 4 mins
- Drizzle the dough with olive oil as per instructions and allow it to proof at room temperature for 2 hours.
- Add the goat cheese, olive oil and a pinch of sea salt to the bowl of a food processor. Puree together until smooth and whipped. About 45 seconds or so. Stir in the fresh chives, cover and refrigerate until ready to use.
- While the pizza dough is proofing, work on the caramelized onions. Set aside until ready to use.
FIG JAM AND GOAT CHEESE FLATBREAD RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 2 hrs 20 mins
- Prepare the Fig Jam: Combine figs, sugar, zest, and lemon juice in a medium saucepan over medium. Bring to a boil, stirring often. Cover and cook, stirring occasionally, until figs are very tender and liquid is very syrupy, about 45 minutes. Remove cover, and cook until mixture has thickened and an instant read thermometer registers 220°F, another 40 to 50 minutes. Remove from heat; let cool 10 minutes.
- Prepare the Pizza: Place a pizza stone in an oven, and preheat oven and stone to 500°F. Divide pizza dough equally into 2 (8-ounce) balls. Flatten 1 dough ball out into a 12-inch circle on a lightly floured surface. Place flattened dough on a sheet of parchment paper. Spread 1/2 of fig jam evenly over dough, and drizzle with 2 tablespoons of the oil. Slide parchment with dough onto hot pizza stone, and bake in preheated oven until very crispy, 7 to 9 minutes. Remove from oven, and drizzle with 2 tablespoons of the oil. Repeat procedure with remaining dough ball, fig jam, and oil.
- Whisk together lemon juice, salt, pepper, and remaining 1 tablespoon oil in a medium bowl. Add celery and parsley leaves, sliced celery, and thyme to dressing; toss to coat. Divide celery mixture evenly over pizzas. Top with goat cheese. Cut each pizza into 6 wedges.
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Estimated Reading Time 3 mins
- In large deep skillet or Dutch oven, melt butter in oil over medium heat. Stir in onions, vinegar, salt and pepper; cook, stirring occasionally, until softened and golden brown, 25-30 minutes. Stir in figs and thyme; remove from heat. (Onion-fig mixture can be made ahead and refrigerated.)
- Spread onion-fig mixture evenly over pizza crust and top with cheese. Bake until crust is crisp and cheese has softened, 8-10 minutes.
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- Spread the caramelized onions over top, then crumble remaining goat cheese over caramelized onions.
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- First start by making the crust: In a large bowl of an electric mixer, mix almond milk, yeast, honey and olive oil together. Let it sit for a few minutes; you will know your yeast has activated if it begins to foam and bubble after a few minutes. If it doesn’t start to foam or bubble, start over as this is critical to making good dough.
- After just a few minutes, mix in whole wheat pastry flour, cornmeal and salt with a wooden spoon. Place dough hook on mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes.)
- Next place dough in a medium bowl lightly oiled with olive oil. Cover with plastic wrap and a towel and let rise for 1 hour or until dough has doubled in size. It’s better if it’s in a slightly warm place.
- While the dough is rising, you can make the caramelized onions: place olive oil a small saucepan over medium heat, add onion slices, spread the onions evenly out in the pan and cook, stirring occasionally. Check onions every 10-15 minutes until they have completely caramelized and turned golden in color. This usually takes 20-30 minutes total.
FIG AND GOAT CHEESE PIZZA - TORI AVEY
From toriavey.com
- To make dough: Combine water, sugar and yeast in a small bowl. Let sit until frothy, about 10 minutes. This will activate the yeast-- it should look foamy. If it doesn't, your yeast may be expired... go get some fresh yeast!
- In a large bowl, combine flour and kosher salt. Add the yeast mixture along with the olive oil and mix until thoroughly combined.
- Place the dough into an oiled mixing bowl and turn to coat. Cover and allow to rise for 1 ½ - 2 hours, or until it has doubled in size.
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- Heat 1/2 Tbsp. oil in a small saucepan over medium heat. Add shallot; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 cup water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft and jam measures 1 1/4 cups, about 20 minutes. Season with salt and pepper.
- Pulse 1 1/2 cups all-purpose flour, bread flour, 1 1/2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a food processor until dough forms. Divide into 4 pieces. Wrap each in plastic and let rest until soft, 2–3 hours.
- Preheat oven to 450°. Roll out each dough piece on a floured surface to a very thin 10" round. Cover with a kitchen towel.
- Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partially cook. Repeat with remaining dough.
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- Remove the stem with a sharp knife. Cut the figs in quarters, making sure to not cut all the way through.
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- Preheat the oven to 400 degrees F. Place the dough on a pizza pan or stone. Before adding any toppings, bake the dough for 7 to 10 minutes, or until golden brown. Once the toppings have been added (this excludes the sage leaves and balsamic glaze) put the pizza back in the oven for 7 to 10 more minutes to warm the cheese and to continue crisping the pizza dough. Edges should be golden brown.
- Slice one yellow onion. In a large skillet, add 1 tablespoon of butter over medium-low heat. Add in sliced onions, 1 bay leaf, and a pinch of thyme. Spread onions out evenly onto the skillet. Sauté the onions until they are brown and soft. Remove and discard the bay leaf once the onions have finished cooking. Set the pan aside until you are ready to add the onions to the pizza.
- Wash and dry the sage leaves thoroughly. Heat the skillet on medium heat for about a minute. Next, add 1/2 tablespoon of butter and the sage leaves to the skillet to begin the crisping process. This will take approximately five minutes. Please take note, we are not frying the leaves here but instead removing the moisture from the leaves, which drys them out and leaves them crisp. After five minutes, remove the leaves from the skillet and sprinkle them with sea salt. After they've cooled, cut them into two to three pieces before adding them to the top of the pizza.
- Once the pizza dough has baked at 400 degrees F for seven to 10 minutes, remove it from the oven and add the toppings. First, spread 1/2 of the fig marmalade on top of the baked pizza. Next, evenly distribute the caramelized onions. Finally, break the goat cheese (6 ounces) into pieces and sprinkle on top of the pizza. Put the pizza back in the oven for another seven to 10 minutes at 400 degrees F. When the pizza looks golden brown remove it from the oven and crack sea salt on top. Sprinkle the crispy sage leaves all over. Lastly, drizzle the pizza with the creamy balsamic glaze.
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