MAKES ONE 10-inch pizza | PREP TIME: 10 MINS | COOK TIME: 12 MIN
Caramelized Red Onion and Fig Pizza
2 tablespoons extra-virgin olive oil
1 medium red onion, thinly sliced
2 tablespoons balsamic vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound whole wheat pizza dough, at room temperature
½ cup (23/4 ounces) crumbled feta cheese
4 ounces mozzarella, shredded
½ cup dried mission figs, chopped
¼ cup walnuts, chopped
¼ teaspoon dried oregano
- Preheat oven to 500°F. Place a pizza stone or rimmed baking sheet in the oven.
- In a sauté pan, heat the oil over medium heat. Add the onion and cook for 12 minutes, until translucent. Add the vinegar, salt and pepper; stir and cook for 5 minutes more. Turn off the heat and set aside.
- Roll out the dough between two pieces of parchment paper to a diameter of 10 inches. Remove the top sheet of parchment paper and cover the dough evenly with both cheeses, the figs and walnuts, half of the onions, and the oregano.
- Reduce the oven temperature to 450° and transfer the pizza (on the parchment paper) to the pizza stone or baking sheet. Bake for 12 minutes, until the cheese is golden and the crust is crisp. Let rest for 5 minutes before slicing into 8 wedges and serving.
Note: If you have sensitive eyes like mine, try putting the red onion in the freezer for 15-20 minutes before slicing.
(nutrition info per slice)
Fat 13g (sat 4g, mono 3.5g, poly 2.1g)