Ingredients

The following ingredients have 6 Servings
  • 1/2 batch this rustic pizza dough
  • 20 oz goat cheese
  • 3 tbsp extra virgin olive oil
  • 2 cups caramelized onions
  • 14 purple figs (-sliced)
  • 1/2 cup chives (-chopped)
  • 1/2 purple onion (thinly sliced (optional for whoever asks for fresh onion))
  • 1 pinch sea salt
  • 1/2 cup fresh herbs or baby arugula (-for garnish)

Instruction

  • Make the thin crust pizza dough according to the recipe. Divide into 6 or 8 small balls.
  • Drizzle the dough with olive oil as per instructions and allow it to proof at room temperature for 2 hours.
  • Add the goat cheese, olive oil and a pinch of sea salt to the bowl of a food processor. Puree together until smooth and whipped. About 45 seconds or so. Stir in the fresh chives, cover and refrigerate until ready to use.
  • While the pizza dough is proofing, work on the caramelized onions. Set aside until ready to use.
  • Sprinkle your kitchen counter with some flour and form 6 small thin pizza pies.
  • Meanwhile preheat a cast iron griddle on medium high flame.
  • Carefully transfer the pizza pie to the hot griddle and cook it for about one minute per side until nice grill marks form. Use a pair of tongues to easily flip it.
  • Preheat your broiler.
  • Place the grilled pizza pie on a broiler proof tray and spread a thin layer of the whipped goat cheese over the top. Sprinkle with the caramelized onions and top with the sliced purple fig. Reserve a few of the caramelized onions to sprinkle over the top for garnish.
  • Broil for about a minute or so until the broiler flames get to kiss the figs and cheese.
  • Remove from the broiler and serve sprinkled with the fresh herbs and reserved caramelized onions.