This delicious Fig Pizza with balsamic onions, creamy gorgonzola cheese, and fresh arugula is the perfect combination of flavors! Bake it or grill it, either way, you’ll love this fall-inspired vegetarian pizza!
This Fig Pizza is surprisingly quick and easy to make! Full of flavor from the jammy balsamic onions and the creamy gorgonzola cheese, and of course, fresh figs, the combination is perfection! Sweet, savory, umami goodness with a little peppery bite from the fresh arugula; this combo tastes amazing and truly is one of my favorite pizza recipes! So much flavor and goodness here.
The end of summer brings figs to our neck of the woods. They don’t grow here, but I still buy them because I love them and they remind me of home. They are wonderful – their color, shape, and surprising tenderness with skin as soft as lips. During the catering season, we serve them up on our cheese boards and charcuterie boards, drizzled with honey, a sensuous little offering that feels luxurious.
Fig Pizza Ingredients
- Pizza Dough – use homemade pizza dough or store-bought pizza dough for the best pizza crust.
- Cheese- we use two different kinds of cheese here- mozzarella cheese and gorgonzola cheese. If gorgonzola is not your thing, you can swap it out for cambozola cheese, blue cheese, or even soft goat cheese.
- Fresh figs- fresh figs offer the best texture and flavor here, but dried figs will work in a pinch. Just make sure to slice them thinly.
- Red Onions – we will caramelize the onions and bath them in balsamic vinegar.
- Arugula- we add fresh baby arugula after the pizza has baked for a little peppery bite.
- Olive oil
- Salt and black pepper
- Balsamic Glaze– an optional topping.
Fig Pizza Instructions (step-by-step)
- Preheat the oven to 450 F
- Rest the dough. Let pizza dough rest at room temperature on a floured counter or parchment for 20 minutes.
- Make the Balsamic Onions: In a large skillet, saute the sliced onion in olive oil, over medium-high heat, stirring frequently 3 minutes. Lower heat to medium, and add a pinch of salt. Continue sautéing for 10 minutes or so until onions begin to caramelize and become soft. Add balsamic vinegar, honey and pepper. Cook for about 3-4 more minutes until the balsamic reduces. Set aside.
- Assemble the pizza. On a floured surface, stretch the dough or pat it into 2 thin rounds (or oval shapes) and place on parchment paper. Brush the dough with olive oil, and sprinkle with the two cheeses, top with sliced figs and balsamic onions. Sprinkle with black pepper.
- Bake: Place in a hot oven on a pizza stone or baking sheet until the crust is cooked through, about 10-12 minutes. Pull out from the oven top, using a pizza peel, and place on a wood board, sprinkle with fresh arugula, cut, and serve immediately. You could drizzle with a balsamic glaze.
*** See the recipe card for grilling instructions.
When it comes out of the oven, deliciously melty and warm, place it on a wood board, sprinkle with arugula and cut and serve!
How to Grill Pizza
We love grilling pizza! Grilling pizza is a fun and delicious way to enjoy this classic dish. Follow these 5 steps to grill pizza to perfection:
- Preheat the grill: Start by preheating your grill to medium-high heat. It’s important to get the grill nice and hot before placing the pizza on it.
- Prepare the dough: Roll out your pizza dough into your desired shape and thickness. Smaller pizzas are easier on the grill( 8-10 inches in diameter). Brush the dough with olive oil on both sides to prevent it from sticking to the grill and to add flavor.
- Grill one side of the dough: Carefully place the dough onto the preheated grill grates, oiled-side down. Close the lid of the grill and cook the dough for about 2-3 minutes, or until you see grill marks and the dough is slightly firm.
- Flip the dough and add toppings: Once the first side is grilled, use a pair of tongs to flip the dough over carefully. Quickly add your desired toppings to the grilled side of the dough. Be creative with your choice of toppings! Remember to keep the toppings in a single layer to ensure even cooking.
- Continue grilling and serve: Close the grill lid again and cook for another 2-3 minutes, or until the cheese has melted and the crust is golden and crispy. Keep a sharp eye on the pizza to avoid burning. Once the pizza is cooked to your liking, remove it from the grill using two metal spatulas. if needed.
Grilled pizza is best enjoyed fresh off the grill while the crust is still hot and crispy. Get creative with your toppings and have fun experimenting with different flavor combinations. Enjoy your delicious grilled pizza!
health Benefits of Figs
Figs are not only delicious but also offer a range of health benefits. These sweet and succulent fruits are packed with essential nutrients that can contribute to your overall well-being. Here are some of the health benefits of figs:
- Rich in fiber: Figs are an excellent source of dietary fiber, which aids in digestion and helps prevent constipation. Fiber also promotes satiety, making you feel full for longer and assisting in weight management.
- Abundant in antioxidants: Figs contain antioxidants such as phenols and flavonoids, which help protect your body against damage caused by harmful free radicals. These antioxidants may reduce the risk of chronic diseases, including heart disease and certain types of cancer.
- Good source of essential minerals: Figs are a natural source of several minerals, including potassium, magnesium, and calcium. Potassium helps regulate blood pressure and maintain proper heart function, while magnesium is important for bone health and calcium absorption.
- Promote healthy digestion: The high fiber content in figs aids in regular bowel movements and can alleviate digestive issues such as constipation. Additionally, figs contain enzymes that assist in breaking down proteins and promoting efficient digestion.
- Support heart health: Figs are known to positively impact heart health. The presence of potassium helps maintain normal blood pressure levels, reducing the risk of hypertension and lowering the chance of heart disease.
- May have anti-inflammatory properties: Figs contain certain compounds that possess anti-inflammatory properties. These compounds may help reduce inflammation in the body, which is linked to various chronic conditions like arthritis and cardiovascular disease.
- Provide essential vitamins: Figs are a good source of vitamins, including vitamin K, vitamin B6, and vitamin C. Vitamin K is important for blood clotting and bone health, vitamin B6 supports brain function and hormone production, and vitamin C boosts the immune system and aids in collagen synthesis.
Remember, figs are best enjoyed as part of a balanced diet. Incorporating them into your meals or snacks can be a tasty and nutritious way to reap their health benefits.
More Recipes you will love!
Happy Weekend and let us know what you think about this fig pizza! xoxo
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Fig Pizza Recipe
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 14-16 inch pizza
- Category: pizza recipe,
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This delicious Fig Pizza with balsamic onions, creamy gorgonzola cheese, and fresh arugula is the perfect combination of flavors! Bake it or grill it; either way, you’ll love this fall-inspired vegetarian pizza!
Ingredients
Balsamic Onions
- 1 red onion- very thinly sliced into rings
- 2 tablespoons olive oil
- a pinch of salt and pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar or honey
Fig Pizza
- 16 ounces pizza dough, divided into two balls
- olive oil for brushing
- 1–2 cups grated mozzarella cheese
- 1 cup crumbled gorgonzola cheese- or cambozola cheese, or goat cheese.
- 10 fresh figs- quartered, or sub-dried figs (thinly sliced)
- Black pepper
- Big handful baby arugula
Instructions
- Preheat the oven to 450 F
- Rest the dough. Let pizza dough rest at room temperature on a floured counter or parchment for 20 minutes.
- Make the Balsamic Onions: In a large skillet, saute the sliced onion in olive oil, over medium-high heat, stirring frequently 3 minutes. Lower heat to medium, and add a pinch of salt. Continue sautéing for 10 minutes or so until onions begin to caramelize and become soft. Add balsamic vinegar, honey and pepper. Continue to cook for about 3-4 more minutes, until the balsamic reduces. Set aside.
- Assemble the pizza. On a floured surface, stretch the dough or pat it into 2 thin rounds (or oval shapes) and place on parchment paper. Brush the dough with olive oil, and sprinkle with the two cheeses, top with sliced figs and balsamic onions. Sprinkle with black pepper.
- Bake: Place in a hot oven on a pizza stone or baking sheet, until the crust is cooked through about 10-12 minutes. Pull out from the oven top, using a pizza peel, and place on a wood board, sprinkle with fresh arugula, cut and serve immediately. You could drizzle with a balsamic glaze.
Notes
For Grilled Pizza– see post body above.
Nutrition
- Serving Size: 1 slice
- Calories: 134
- Sugar: 9.8 g
- Sodium: 402.7 mg
- Fat: 6.4 g
- Saturated Fat: 2.5 g
- Carbohydrates: 14.6 g
- Fiber: 2 g
- Protein: 5.9 g
- Cholesterol: 10 mg
FANTASTIC!!!! We are pizza makers and after much trial and error over the years we do pretty well. This is an amazing addition to our repertoire! Had friends over and everyone RAVED! So good. Could be nice with pears too. Fruit forward, but savory. Served with arugula salad, shaved parm, lemon zest, lemon juice, good EVOO and a crisp cold Pinot Grigio. Molto Buona!
Yay! Pears sound yummy. Happy you all enjoyed this Karen!
Delicious, perfect bite with a chilled glass of wine wine!!! Merci
Nice! So glad you enjoyed.
Amazing recipe! I added prosciutto after reading some reviews to give a bit more saltiness. The cheese blend was a perfect mix of creamy and stringent bite from Gorgonzola, and provided enough softness and “juice” without needing a sauce or glaze. Would make again
Great to hear it!
I made this with pears as I didn’t have figs. , I also added a balsamic glaze drizzle. It was delish! Ty for this recipe.
Perfect Debbie – i think pears are the perfect fit here!
Phenomenal!! Going in my pizza rotation
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!
Perfect!
Substituted pears for figs and it was absolutely delicious
Was very flavorful and multi-note with sweet, savory, salty, crunchy and creamy.
Fabulous recipe. The combination of flavours is inventive and very delicious.
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.
It was delicious. Followed recipe. …
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.
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.
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.
!