Caramelized Onion, Fig, Bacon and Goat Cheese Pizza

2 tablespoonsOlive oil
1 ½ poundsYellow onions, thinly sliced
½ teaspoonSalt
½ teaspoonGround black pepper
1 cupStemmed, sliced Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Figs
1 tablespoonBalsamic or red wine vinegar
2 ½ teaspoonsDried oregano leaves
1 package (11 ounces)Refrigerated pizza dough
1 cup (4 ounces)Crumbled goat cheese
⅔ cupCooked, chopped bacon (optional)


Heat oil in large skillet over medium-low to low heat. Add onions, salt and pepper; cover cook 5 minutes, stirring occasionally. Remove cover and cook, stirring often, until golden brown, about 25 minutes.

Add figs, vinegar, 2 tablespoons water and oregano. Cook and stir 1 minute or until most of liquid evaporates.

Preheat oven to 400˚. Unroll pizza dough onto oiled 15-x-10-inch or larger baking sheet (or unroll dough onto oiled large pizza pan and pat to 14-inch circle).

Spread fig mixture evenly over dough. Sprinkle with cheese and bacon. Bake 15 to 18 minutes, until crust is golden. Cut into rectangles or wedges to serve.

Variation: Brie Cheese
Bake pizza as directed without cheese. When pizza is done, remove from oven and sprinkle 4 ounces sliced brie cheese (rind removed and discarded) over hot pizza.

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