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Baby Arugula, Fig Jam & Caramelized Onion Pizza

by Livestrong_Recipes  |  Jun 12, 2017

Baby Arugula, Fig Jam & Caramelized Onion Pizza
  1. PREP
  2. 25 m
  • COOK
  • 35 m
  • TOTAL
  • 1 h

This pizza gets its sweetness from caramelized onions and fig jam. Savory highlights include peppery baby arugula, garlic, thyme and freshly ground black pepper.

INGREDIENTS

SERVES 4

  • 3 1/2 tbsp Extra Virgin Olive Oil
  • 2 sweet onion
  • 1 clove garlic
  • 1 tsp Thyme, fresh
  • 3/4 tsp Sea Salt
  • 12 tbsp Fig Jam
  • 1/8 cup Whole Wheat Pastry Flour (100% Stone Ground)
  • 16 oz Whole Wheat Pizza Dough
  • 3/4 tsp Black Pepper
  • 2 oz Baby Arugula
  • 1 tbsp balsamic vinegar

DIRECTIONS

1 Place a stick-resistant large rimmed baking pan in 500°F oven to preheat. (NOTE: The fig jam may drip over the edges of the pizza crust, so a rimmed baking sheet works best.)
2 Meanwhile, heat 2 tablespoons of oil in a large stick-resistant skillet over medium. Add the onion and garlic and cook while stirring occasionally until lightly caramelized, about 18 minutes. Stir in the thyme and salt. Transfer to a bowl; set aside.
3 In a small bowl, stir together jam, such as Divina Fig Spread, and 1 tablespoon of oil; set aside.
4 Lightly flour a clean kitchen surface. Shape dough with a rolling pin into an oval-shaped crust, about 8-inches by 15-inches.
5 Carefully transfer the prepared dough to the preheated baking sheet. (Hint: Gently roll up dough over a rolling pin, then unfold onto the baking sheet.) Quickly spread with fig jam mixture, sprinkle with the pepper, and evenly top with the lightly caramelized onions.
6 Bake until the crust is crisp and brown, about 15 minutes.
7 Toss together the baby arugula, balsamic vinegar, and remaining 1/2 tablespoon oil.
8 Slice pizza crosswise into 4 large pieces, top with the dressed arugula, and serve.
9 PC: Jackie Newgent