I had my heart set on this caramelized onion, fig, and ricotta pizza before I even realized that figs aren’t quite yet in season. The weather gets slightly warmer and I automatically go into “get the figs!” mode. Sigh. I ended up snagging some dried figs, but if you can hold out for the fresh ones, do it. Either it’s yum as hell.
One tip for dried figs especially is to slice them up a little bit more than shown before baking to make it a little more bite-friendly. You don’t have to (I didn’t, as you can see), but it helps.
If you’ve been here before, you might already know about my love for reduced balsamic glaze. You can buy this pre-made (here!) or easily make your own from regular ol’ balsamic vinegar. Here’s the secret to reducing balsamic for this caramelized onion, fig, and ricotta pizza.
The rest of the components of this caramelized onion, fig, and ricotta pizza include the ricotta and the caramelized onions. Both are epic and so worth it. Caramelizing onions is easy and makes them taste like vegetable candy. So sweet and soft.
Ricotta is fab on pizza for a mozzarella alternative that’s super creamy and protein-packed. I have tons of ricotta recipes here if you’re looking for a way to use up the leftovers after you make this pizza.
I’m jonesing for this little retro saucepan for the next time I reduce balsamic. I like a smaller pan for it since I’m rarely making more than a tiny amount for a recipe.
Although you totally can make a bunch and save it for later!
- 1/2 cup warm water
- 2 Tbsp honey
- 2½ tsp active dry yeast
- 2 Tbsp olive oil
- ½ tsp salt
- 1½ cups plus 2 Tbsp all-purpose or whole wheat flour
- Fine-ground conrmeal, for rolling
- 1 Homemade pizza crust (or pre-made)
- 2 Tbsp olive oil, divided
- 1 large yellow onion
- 4 large fresh figs, cut into 1/4-inch slices (use dried if fresh aren't in season)
- 1/3 cup ricotta cheese
- 1/3 cup fresh basil, chiffonade
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 Tbsp balsamic reduction sauce (I used TJ's)
- In the bowl of a stand mixer fitted with a dough hook, combine the water, honey, and yeast. Let sit until the yeast activates, about 5 to 10 minutes.
- Stir in the olive oil, salt, and 1½ cups of flour. Turn on the mixer and mix until the dough comes together, adding 1 tablespoon of the remaining flour at a time until the dough begins to pull away from the sides of the bowl and is no longer sticky.
- Remove from the mixer, cover with a warm damp towel, and let rise for 1 hour.
- Preheat oven to 500F.
- Chop the onion thinly and add to an pan oiled with olive oil or butter on medium-high heat. Heat, stirring occasionally, until browned and caramelized, about 20 minutes. Set aside.
- Sprinkle the cornmeal on a cutting board, pizza peel, or skillet and turn the dough out onto the cornmeal and roll into a 14-inch circle (I used an oiled cast iron skillet). Brush the top with ½ of the olive oil and sprinkle with black pepper.
- Arrange the ricotta, caramelized onions, and figs on the crust.
- Bake for 12-15 minutes until the crust begins to brown. Remove from the oven and let cool for a few minutes.
- Top with basil, drizzle with balsamic reduction, and sprinkle with salt. Enjoy!
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!