Roasted Garlic, Caramelized Onion & Fig Pizza

I made a variation of this pizza for my wife on one of our first dates and apparently I made quite an impression! It’s hard to resist roasted garlic, caramelized onions, and fresh figs. If figs are not in season, dried black mission figs work great too. The balsamic glaze is optional but it does add a tangy depth to the flavor of this sweet and savory pizza. I used one batch of the dough recipe and it makes a thicker crust, but feel free to halve it if you like your crust thinner and you can make two pizzas!

1 batch Savory Whole Wheat Pizza Dough
6-8 whole garlic cloves, peeled
1/2 onion, sliced thin
6-8 fresh figs, sliced
1 cup fresh arugula
1 cup Teese mozzarella style Vegan Cheese, shredded
2 Tbsp EFA Oil Blend
1 Tbsp olive oil

Balsamic Glaze:
1/2 cup balsamic vinegar
2 tsp brown sugar

Preheat oven to 450°

Prepare Savory Whole Wheat Pizza Dough according to recipe and bake for 5 minutes. Remove from oven and flip the pizza crust over.

Brush pizza crust with EFA Oil Blend.

Place whole garlic cloves in shallow baking dish, drizzle with olive oil, and roast in 450° oven for about 15 minutes, or until garlic is very soft. Transfer garlic to a small bowl and mash with a fork. Spread mashed garlic evenly over pizza crust.

Sauté onions in a little olive oil on med-high heat until richly brown. Spread caramelized onions evenly over pizza.

Top pizza with figs, arugula, and Teese.

Cook pizza in 450° over for about 10 minutes or until cheese is melted.

While pizza is cooking, combine balsamic vinegar and brown sugar in a small saucepan over high heat and bring to a boil. Reduce heat and simmer for 5-10 minutes or until reduced by 1/2. Remove from heat and let cool slightly.

Remove pizza from oven and drizzle with balsamic glaze.

Nutrition
Servings: 8 slices
Per serving: 347 calories (107 from fat), 11.9g total fat, 2.3g saturated fat, 0mg cholesterol, 363mg sodium, 53.1g total carbohydrate (3.5g dietary fiber, 11.8g sugar), 6.1g protein, 3% vitamin A, 5% vitamin C, 4% calcium, 15% Iron

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