This month’s “Savor Cooks” recipe features Figs. Try our recipe for Figgy Flatbread Pizzas with Caramelized Onions, Goat Cheese & Arugula.
Fig season often begins in mid to late summer and finishes by early fall. There are so many varieties of figs to taste. Look for black mission, brown turkey or kadota (they are green on the outside). If you live in a warmer climate where figs grow, head to the farmers’ market and there may be even more varieties to try.
Figs are rich in potassium and fiber, making them great for digestion.
Enjoy fresh figs as you would any fresh fruit – chopped and used as a topping for oatmeal, yogurt or toast, stuffed with or paired alongside cheese or nuts, or as part of a salad. Figs also pair well with meat dishes, such as a roast chicken with onion, fennel or olives.
Chopped dried figs make a nice addition to homemade trail mix or granola, as well as muffin or quick bread batter.
We love fruits and vegetables, and we love pizza. So why not combine them all and make these Figgy Flatbread Pizzas with Caramelized Onions, Goat Cheese & Arugula!?
Rather than fuss with making dough, a quick fix is to use store bough naan or flatbread.
The longest part of this recipe is making the caramelized onions. To really get them nice and caramel-colored, they’ll need to cook for 40 to 50 minutes. You can easily make the onions ahead of time, cool and refrigerate until ready to use.
Both fresh and dried figs work well in this recipe. If you have dried figs that are on the harder side, simply soak them in a bowl of hot water for about 10 to 15 minutes to soften and plump.
Figs are the perfect match for sweet caramelized onions and funky goat cheese. Top with spicy arugula for a fresh finish.
- 2 tablespoons olive oil, divided
- 1 large onion, sliced
- pinch salt
- 2 large pieces (about 6 to 8 inches diameter) naan bread or flatbread, store-bought or homemade
- 4 oz log goat cheese
- 1 cup dried or fresh figs, quartered or thinly sliced
- 2 cups arugula
- 1 tablespoon balsamic vinegar, optional
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and stir to coat. Add a pinch of salt. Continue cooking, stirring occasionally every 3 to 5 minutes. If the onions start to cook too quickly or burn, lower the heat. If the onions look dry, add a tablespoon or two of water to the pan and keep cooking. After 40 to 50 minutes, the onions will be a gold-brown color and taste sweet. Turn off the heat and let cool slightly.
- Preheat oven to 450F.
- Lay the naan breads out on a baking sheet. Brush with remaining tablespoon olive oil. Divide the caramelized onions between the breads and crumble the goat cheese over the top. Dot with dried or fresh fig pieces.
- Bake for about 5 minutes, until everything is warmed through.
- Top with arugula and finish with a drizzle of balsamic vinegar, if using.
- Cut into wedges and serve.