A summery take on the flavors of French Onion Soup. Several batches of caramelized onions can be cooked and frozen for future easy pizza prep.
Ingredients (8 slices)
2 Tbsp butter
1 jumbo sweet onion (about 1½ lbs)
2 tsp fresh thyme leaves
2 bay leaves
2 Tbsp vomFASS Fernández Brandy de Jerez Solera Gran Reserva
4 Tbsp vomFASS Fig Chili Balsamic, divided
1 (14-16 oz) ball prepared pizza dough
Flour, for dusting surface
8 figs, quartered (fresh or dried)
¾ cup crumbled goat cheese
3 oz arugula leaves
vomFASS Agora Extra Virgin Olive Oil, to drizzle
Freshly cracked black pepper
Preheat oven and pizza stone to 550˚F at least 45 minutes before cooking.
Melt the butter in a large sauté pan over high heat.
Add the onions, thyme and bay leaves.
Cook for 5 minutes, stirring often, until the onions begin to wilt.
Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 20 minutes.
Stir in brandy and 2 Tbsp of vomFASS Fig Chili Balsamic and cook until most of liquid has cooked off (about 5 min). This step can be done the day before.
Place the pizza dough on a heavily floured surface and stretch and pull it, using your hands or a rolling pin, into about a 14-inch round.
Place on a lightly floured pizza peel or rimless baking sheet.
Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and arugula, and finally the goat cheese crumbles, leaving roughly a ½ inch border.
Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and remaining Fig Chili Balsamic.
Add cracked black pepper to taste. Serve hot.
(Photo Credit: M. Quinn-Doblas)
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