Grilled Pizza with Fresh Figs (or mushrooms) Balsamic Onions, Gorgonzola and Arugula- a simple easy recipe for grilled pizza with the perfect combination of flavors!
Who doesn’t love good homemade pizza – but making dough from scratch can be a test in patience. One of the best inventions to hit mainstream grocery stores is a ball of fresh pizza dough, usually found in the refrigerated section. Lately, I’ve tried to have these on hand for pizza emergencies. This makes it possible to have homemade pizza on the table in 30 minutes flat.
In this recipe, thin pizza crust is grilled for extra flavor – either on a grill or on a grill-pan on the stove. It’s surprisingly easy and quick! Once both sides are grilled, the crust is topped with gorgonzola and mozzarella, fresh figs, caramelized balsamic onions and placed into a hot oven, or back on the grill (on a pan) to finish.
The end of summer brings figs to our neck of the woods. They are incredibly beautiful – their color, their shape, their surprising tenderness with skin as soft as lips. When we can get them, we serve them at weddings on our cheese and charcuterie boards, simply drizzled with honey, a sensuous little offering.
During the spring months, sautéed mushrooms would make a good substitution for the figs.
This Grilled Pizza with fresh figs, balsamic onions and gorgonzola cheese, topped with fresh arugula, is one of my favorite combinations. The figs benefit from the sweetness of the balsamic onions and the saltiness of the cheese.
When it comes out of the oven, deliciously melty and warm, place it on a wood board, sprinkle with arugula and cut and serve!
Happy Weekend!
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Grilled Pizza with Gorganzola, Figs, Balsamic onions
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main, Pizza Recipe,
- Method: Grilled
- Cuisine: Vegetarian
Description
Grilled Pizza with Fresh Figs ( or mushrooms) Balsamic Onions, Gorganzola and Arugula- a simple easy recipe for grilled pizza and the perfect combination of flavors!
Ingredients
- 1 red onion- very thinly sliced into rings
- 2 tablespoons olive oil
- pinch salt
- 2 tablespoons balsamic vinegar
- pinch pepper
- 1 teaspoon sugar or honey
- 16 ounces pizza dough, divided into two balls ( or divide into 4)
- 1 garlic clove- smashed
- 1 cup grated mozzerella
- 1 cup crumbled gorganzola cheese- or try cambazola…even better!
- 8 figs- quartered
- handful arugula
Instructions
- Preheat oven to 450 F or set Grill to high heat
- Let dough rest on a floured surface 20 minutes.
- In a large skillet, saute onion in oil, over medium high heat, stirring frequently 3 minutes. Lower heat to medium, add a pinch salt. Continue sautéing 10 minutes or so until onions begin to caramelized and become soft. Add balsamic, sugar and pepper. Continue to cook about 3-4 more minutes, until balsamic reduces. Set aside.
- Divide dough and stretch into 2 or 4 very thin ovals or rounds.
- If grilling, place directly onto the hot grate, and grill 2 to 3 minutes ( until you develop nice grill marks) and flip and grill other side. Set aside and repeat, or if grill is large enough feel free to do more than one at a time.
- Rub each crust with smashed garlic, divide and sprinkle the cheeses, top with figs and onions and either place in a hot oven to finish or return to the grill, placing on top of a sheet pan.
- Notes: Alternatively, you can bake the pizza in the oven on a sheet pan or hot pizza stone, topping the raw dough with cheeses and figs, then placing in the oven. Bake until the pizzas are cooked through, about 9-11 minutes, remembering that the thinner the crust, the faster they will cook.
- Pull out from the oven top, place on a wood board, sprinkle with arugula, cut and serve immediately.
Notes
Feel free to sub sautéed mushrooms ( seasoned with salt and pepper) for the figs.
Nutrition
- Serving Size: 1 slice
- Calories: 245
Keywords: grilled pizza, grilled pizza recipe, fig pizza, how to grill pizza, fig pizza recipe, grilled pizza, grilled pizza dough
Phenomenal!! Going in my pizza rotation
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Awesome Sherie!
Outstanding! Given that figs are not yet in season (and we rarely can find them here in Maine when they are), I used a combination of sautéed organic mushrooms and substituted aged fig balsamic for the regular balsamic. I also sautéed the mushrooms in the same pan used for the balsamic onions – it never hurts to transfer a bit of that reduced balsamic flavor. Fabulous!
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Perfect!
Substituted pears for figs and it was absolutely delicious
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Was very flavorful and multi-note with sweet, savory, salty, crunchy and creamy.
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Fabulous recipe. The combination of flavours is inventive and very delicious.
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This pizza was delicious. I have tried so many fig recipes with my prolific trees. I added prosciutto but otherwise stuck to the recipe. Will definitely add this one to the rotation.
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It was delicious. Followed recipe. …
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Great to hear and glad you liked it! 🙌
Do you have a video for this recipe?
Not yet, sorry!
This was great, each flavor had a note that could be tasted. We added some chopped bacon that gave a nice additional flavor. Could also have used prosciutto.
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Absolutely DIVINE! Used cambozola cheese and added a small mix of mushrooms – oyster, shiitake, baby bellas. This would also be a great appetizer. You are an awesome chef and just love your blog, photos, quotes and of course recipes.
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Awww thanks! An d your pizza sounds perfect!!!Love how you adapted!
Curious if you had a pizza dough recipe you’d recommend/link to this recipe?
This looks amazing and we are grilling tomorrow…
Hi, sorry just seeing this. I use sour dough starter and this is the recipe I use with ½ whole wheat https://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe
Hello,
I am a huge fan of this blogs and all the healthy recipes.. However this recipe is not healthy, do you have any idea how may I replace the pizza dough which is so rich and high in calories … ?
I am looking forward to reading from you, have a great day !
Hi Yes this is a richer dish. Instead of pizza, take all the ingredients- figs, gorgonzola, balsamic onions and toss with arugula and maybe a little grain like quinoa, and turn it into a salad, with a light balsamic dressing. At least that’s what I would do…the flavors are very complementary!
You could use a whole grain pita pocket as your crust.
!
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