» Where foreign and local combine

Fig’s Cheesy Partner

IMG_7669It was a holiday weekend which led me to follow the winding roads to visit a friend for the day. She lives two hours away and it was high time we caught up, especially considering I’m one third of her bridal party and details needed to be discussed. As luck would have it she had a large fig tree in her backyard and we were led to getting out the pruning shears and cutting down the large figs tempting us. There we were in the wild of her back garden cutting things out of our reach like little children, reaching up, up, up beyond our grasp.

Coastal Statue above the Blue Waters

I excitedly left with a bag full of figs only to discover that they are mighty hard to freeze as the molecules within the fruit break down and they turn to mush (ahh science).

I knew I couldn’t waste these little green gems.

I’d been eying up this recipe for some time and walking in the door with one of the vital ingredients in my hand meant it was time to get out the other ingredients and give it a go.

This pizza is so surprisingly fresh, sweet and smooth that I’m glad there are more figs in my refrigerator for me to make this very soon again.

Pizza with Fig, Goat’s Cheese and Caramelized Onion
Adapted from Donna Hay Magazine Feb/Mar 2009 Issue
Serves 4

1 teaspoon active dry yeast
1/4 teaspoon superfine/caster sugar
3/4 cup lukewarm water
1 1/2 cups plain flour, sifted
1/2 teaspoon rough sea salt
2 teaspoons olive oil
1 large onion, sliced half moon
3 figs, halved and ripped
Handful spinach or rocket leaves, ripped
50g goat’s cheese, roughly sliced
Balsamic vinegar and olive oil, to serve

For the dough, pour the warm water into a bowl and add the sugar and yeast. Set aside for 5 minutes until bubbles start to appear. Add the flour, salt to the bowl, mix with a butter knife until it becomes a dough. Turn out onto a lightly floured surface and knead for 5 minutes until the dough is smooth.


Place the dough in a lightly oiled bowl and set in a warm place for 30 minutes, until the dough is doubled in size.

To make the caramelized onions, place in a saucepan on low heat with a little olive oil and a lid on. Stir every minute or two to avoid burning and add more olive oil if it sticks. Allow to cook for 5 minutes until very soft. Add half a teaspoon of brown sugar and stir through. Cook on very low for a further 10 minutes, adding a little more oil as necessary and stirring occasionally.

Halve the dough and roll out to 3mm thickness. Bake for approximately 10 minutes at 180°C/350F until golden brown.

Spread the caramelized onion on the pizza and then place the goats cheese, spinach and figs on top. Pour some balsamic vinegar and olive oil sparingly over the top and serve immediately.

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