Fig, Pear, Walnut, Brie, Honey, and Goat Cheese Pizza

Ingredients:

• ½ pound pizza dough


• 1 Tbsp J. Olive Co. EVOO


• ¼ onion, sliced in long strips


• ⅓ to ½ cup goat cheese, crumbled


• 2.5 oz brie cheese, sliced into thin strips


• 5 to 6 small figs, sliced


• ¼ cup pear, diced


• ¼ cup J. Olive Co. Fig balsamic


• a handful of arugula


• a small handful of walnuts


• drizzle of honey

Directions:

1. If making homemade dough, prepare the dough according to the recipe. If using store bought dough, defrost to room temperature.


2. Start by beginning to caramelize the onions on a pan with 1 tsp of olive oil over low to medium heat. Stir occasionally, and cook until the onions are a golden brown color (about 30 minutes to 1 hour).


3. When the onions are about halfway done, set oven to 450F.


4. Roll out your pizza dough to about a 10-12 inch circle.


5. Spread 1 tbsp of olive oil evenly over the pizza dough, leaving an edge around the circle for the crust.


6. Spread out the slices of brie cheese evenly. Sprinkle the goat cheese crumbles over the pizza, trying to fill in the gaps between the brie cheese slices.


7. Place the fig slices evenly across the pizza. Sprinkle the diced pear over the pizza.


8. Bake until the crust is golden, about 10-15 minutes.


9. While the pizza is in the oven. Heat the balsamic vinegar on the stove until it comes to a low simmer. Continue to simmer the vinegar until it thickens up to a glaze consistency and reduces to about ⅓ of its original volume, about 5-10 minutes.


10. Remove the pizza from the oven. Spread a handful of arugula over the pizza. Top with a handful of small walnuts. Add a small honey drizzle over the pizza, followed by a light drizzle of your reduced balsamic glaze sauce. Serve.

• Don't rush the caramelized onions. You won't be able to make them caramelize faster. If you cook them on too high heat, you will end up with black, burnt onions.


• You can caramelize a large bunch of onion slices at once and store the extra in the fridge for up to a week to use later.


• Make sure to heat up the vinegar slowly and only simmer on low heat. Remove from the heat as soon as it thickens up. If you heat it on too high heat or for too long, it will turn into a sticky, thick gooey mess.


• You can also make extra balsamic reduction glaze and store it in a sealed jar in the fridge for up to a week.