Fig and goat cheese dessert pizza with port reduction is a delicious and elegant dish that is perfect for a special occasion. The combination of sweet figs, tangy goat cheese, and rich port reduction creates a flavor profile that is both complex and satisfying. This recipe is sure to impress your guests, and it is also surprisingly easy to make. With just a few simple ingredients and a little bit of time, you can create a dessert pizza that is both beautiful and delicious.
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FIG & GOAT CHEESE PIZZA
The mix of figs and goat cheese in this simple, quick pizza makes it the epitome of sweet and salty. It's the perfect wake up call to a palate that's been jaded by chemo. This Fig & Goat Cheese Pizza is truly delicious. Since it uses pre-made naan, the Indian flat bread, it's a snap to make, a real gourmet dinner in a hurry. Give it a whirl.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Put the figs in a small bowl with just enough hot water to cover. Set aside to steep for 15-20 minutes.
- In a medium saucepan, heat the olive oil over medium heat. Add the shallots and cook for 3 minutes. Add the figs, water and balsamic vinegar. Bring to a boil. Reduce the heat to medium low. Cook for 20 to 30 minutes or until the figs have become very soft and the liquid has reduced to a thick syrup. Using a wooden spoon break up the figs. The whole thing should look jammy.
- Preheat the broiler or toaster oven.
- Lay out the flat bread and spread ¼ cup of the fig sauce on each of the flat breads. Evenly top with the goat cheese and sliced red onion. Toast for 5 minutes, or until the flat breads are well browned.
- Once the flat breads are out of the oven, top with arugula, chopped pistachios, fresh figs, and flaky salt. Serve immediately or at room temperature.
Nutrition Facts : Calories 1252
FIG AND GOAT CHEESE PIZZA
This can be used as a main dish or an appetizer. It contains dried figs, caramelized onions and tangy goat cheese on a homemade crust.
Provided by ASHLEY_S
Categories World Cuisine Recipes European Italian
Time 1h18m
Yield 4
Number Of Ingredients 13
Steps:
- Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
- Place the figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
- Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat.
- Preheat the oven to 450 degrees F (220 degrees C). Punch down the pizza dough, and stretch into a circle about 1/4 inch thick. Place on a lightly greased pizza pan or baking sheet. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
- Bake for 15 to 18 minutes in the preheated oven, or until the crust has turned golden brown at the edges.
Nutrition Facts : Calories 629.9 calories, Carbohydrate 100.8 g, Cholesterol 22.4 mg, Fat 17.9 g, Fiber 8.3 g, Protein 18 g, SaturatedFat 7.2 g, Sodium 736.2 mg, Sugar 22.3 g
FIG AND GOAT CHEESE PIZZA WITH MAPLE BALSAMIC REDUCTION
A recipe for fig and goat cheese pizza with homemade crust, caramelized onions, arugula and a balsamic reduction.
Provided by Tori Avey
Categories Main Course
Time 2h40m
Number Of Ingredients 18
Steps:
- To make dough: Combine water, sugar and yeast in a small bowl. Let sit until frothy, about 10 minutes. This will activate the yeast-- it should look foamy. If it doesn't, your yeast may be expired... go get some fresh yeast!
- In a large bowl, combine flour and kosher salt. Add the yeast mixture along with the olive oil and mix until thoroughly combined.
- Transfer dough to a floured surface. Knead the dough for 5 minutes and shape into a ball.
- Place the dough into an oiled mixing bowl and turn to coat. Cover and allow to rise for 1 ½ - 2 hours, or until it has doubled in size.
- Meanwhile, make the balsamic reduction and caramelized onions. To make the balsamic reduction, add the balsamic vinegar and maple syrup to a small saucepan and cook on medium-low heat until the liquid has reduced to ¼ its original volume, roughly 15 - 20 minutes. Check and stir regularly to make sure it doesn't burn.
- When finished, the reduction will be very dark in color, similar to chocolate syrup.
- To make caramelized onions, place sliced onions in a dry pan over medium-high heat and cover with a lid.
- Check and stir regularly, until a good amount of color has developed, about 5-7 minutes. Deglaze your pan using the ¼ cup of water, stir the onions well and be sure to scrape up the brown bits that have collected on the bottom of the pan. Once the water has cooked off, add 1 tbsp olive oil and salt and continue to cook the onions about another 5 minutes. When finished, the onions should have a nice deep dark brown color and a sweet smell.
- Once the dough has doubled in size, you are ready to assemble and bake the pizza. Preheat oven to 450 degrees and place a pizza stone or sheet pan into the oven to allow it to come to temperature as well. (A pizza stone is recommended; they are a great investment if you're planning to make a lot of pizza, because they help the crust bake evenly and crisply).Punch down the dough ball down flat and place on a floured surface. To roll out, start in the middle and roll towards the edges, giving a quarter turn with each back-and-forth motion. Add more flour as needed to prevent sticking. Roll out to roughly 13" across.
- Poke several small holes with a fork in the bottom of the crust.
- Sprinkle a good amount of corn meal onto a lightweight cutting board before transferring your rolled dough to the new surface for topping assembly. Brush the crust with olive oil.
- To slice figs, first remove stems, then cut in half. Cut each half into thirds. Then sprinkle the caramelized onions, sliced figs, and goat cheese across the top of the pizza. Be sure to sprinkle the toppings evenly.
- Carefully transfer the assembled pizza to your preheated pizza stone or sheet pan. Bake for 10-12 minutes or desired doneness.
- Allow the pizza to cool slightly, then top with fresh arugula and drizzle with the balsamic reduction. Slice, serve, and enjoy!
Nutrition Facts : Calories 150 kcal, Carbohydrate 19 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 481 mg, Sugar 6 g, ServingSize 1 serving
FIGS WITH GOAT CHEESE AND PORT SYRUP
My father loves figs. He actually grows them in his backyard and when he "lets" me have some I will make this as a dessert. I happen to love goat cheese and between the two of us, we both love port. Everyone seems satisfied at the end.
Provided by mary winecoff
Categories Dessert
Time 7m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, over medium-high heat, bring the port and honey up to a boil.
- Reduce heat and simmer slowly until reduced by half.
- Set aside and cool to room temperature, the syrup will thicken upon standing.
- Cut the goat cheese into 8 equal pieces, about 2 teaspoon each and roll each piece into a ball.
- Place the figs upright and carefully make four cross cuts, slicing each fig into eight sections, BEING CAREFUL NOT TO GO ALL THE WAY THROUGH.
- Gently separate the figs outward to form a "flower"
- Place a ball of goat cheese in the center of each fig and drizzle with the port syrup.
- Garnish with walnuts.
FRESH FIG, CARAMELIZED ONION AND GOAT CHEESE GOURMET PIZZA
This is really really good! For Goat cheese lovers do try to purchase the goat cheese that is rolled in plump dried cranberries. Do try ir on the grill!
Provided by Rita1652
Categories Savory Pies
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a pan saute onions in oil till a caramel color, set aside to cool completely.
- Preheat oven to 450 degrees.
- Roll out dough on a floured surface to 1 inch thick. You can make it round or square all a matter of taste.
- Place on a pan that is dusted with corn meal.
- Spread a thin coat of olive oil on dough.
- Arrange goat cheese, figs cut side up, cooled onions around on crust.
- Top with mozzarella cheese and sprinkle with rosemary.
- Place in oven and bake for 15-20 minutes.
- ALTERNATE method:.
- If grilling preheat grill to medium high.
- Oil one side and place on a clean oiled grill and grill for 4-5 minutes.
- Flip and then lightly spread olive oil on dough.
- Arrange goat cheese, figs cut side up, cooled onions around on crust.
- Top with mozzarella cheese and sprinkle with rosemary.
- Cook a couple more minutes.
Tips:
- For the best flavor, use fresh, ripe figs. If you can't find fresh figs, you can use dried figs, but they will be a little chewier.
- To make the port reduction, use a good quality port. A tawny port will give you a sweeter reduction, while a ruby port will give you a more tart reduction.
- If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
- Be careful not to overcook the pizza. The crust should be golden brown and the cheese should be melted and bubbly.
Conclusion:
This fig and goat cheese dessert pizza is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet figs, creamy goat cheese, and tangy port reduction come together to create a flavor combination that is sure to please everyone. So next time you're looking for a special dessert, give this fig and goat cheese dessert pizza a try. You won't be disappointed!
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