Fancy it up with Figs – Fig, Caramelized Onion, Goat Cheese Pizza with Balsamic Glaze

Being a female in the science and engineering world usually means you’re surrounded by men the majority of the time. Luckily, in my field, the ratio of men to women is about 60:40. And in my class specifically, the ratio is much closer to 50/50. But even though there’s a large number of girls I can talk to, we often don’t see each other much since we no longer take the same classes and are in different lab groups. Fortunately, we all like to get together once in a while to have a girls’ night! So last month, my housemates and I hosted girls’ night at our house, complete with grilled pizzas, dessert (ice cream and dessert pizza), nail painting, and a movie!

Butternut Squash, Kale, and Goat Cheese Pizza

Grilling is definitely the easiest way to cook a pizza. All you have to do is put the dough onto the grill for a few minutes on each side and then top the second side with your desired toppings. You’ll have pizza ready in less than 10 minutes! The dough gets these great grill marks and is both puffy and crispy. Who says girls can’t grill?

Pizza topped with caramelized onions, tomato, and mozzarella

We grilled several pizzas with different toppings: 1) a butternut squash, kale, and goat cheese pizza; 2) a corn, barbecue sauce, and mozzarella pizza; and 3) a caramelized onions, tomato, and mozzarella pizza. But the best one, by far, was the pizza topped with caramelized onions, goat cheese, fresh figs, and basil and then drizzled with a balsamic glaze. The pizza was devoured so quickly that I barely had a chance to snap up pictures and take a bite.

This fig pizza was so delicious!!! The sweetness of the figs and caramelized onions combined with the creaminess and tanginess of the goat cheese and the acidic balsamic glaze was a perfect balance of flavors. Also, the pieces of basil added a nice freshness to the pizza and I’m sure this pizza would pair well with a nice red wine. With these toppings, you can elevate plain old pizza into a refined, fancy dish. Perfect for dinner parties, nice brunches, or girls’ nights!

Side note: If you can get your hands on fresh figs right now, definitely make this pizza! I’m very fortunate to have an aunt who lives nearby with a very productive fig tree and this season, she’s been picking tons of gigantic figs. I’m in fig heaven right now!

Fig, Caramelized Onion, Goat Cheese Pizza with Balsamic Glaze
Created from my imagination and similar to these recipes (Bon Appetit and Food.com)

Dough for 1 pizza (here’s the recipe I usually use)
Fresh figs (I used Black Mission Figs, but I’m sure you can use whatever kind you like)
1 Onion
Goat Cheese
Honey
Balsamic Vinegar and sugar (for balsamic glaze)
Basil

(I can’t really give you quantities of the ingredients since it all depends on how much you like each ingredient. Since I absolutely love figs, I put about 1 lb of figs on the pizza. Adjust the amounts to your liking.)

1. Make pizza dough and roll out flat (about 1/3 – 1/2 in thick).
2. Saute sliced or diced onions until translucent and slightly browned.
3. Slice figs and break goat cheese into chunks.
4. Dissolve a few tablespoons of sugar into 1/4 – 1/2 cup of balsamic vinegar in a small saucepan. Heat over low to medium heat until vinegar reduces and becomes thick. Stir occasionally.
5. Place pizza dough on to grill for 3-5 minutes or until slightly browned and dough has grill marks.
6. Flip the dough over to grill the other side. Brush the top with olive oil and quickly top with figs, onions, and goat cheese.
7. Carefully remove the dough from the grill after checking the bottom has cooked.
8. Sprinkle top of pizza with shredded basil leaves and drizzle with honey and balsamic glaze.
9. Slice pizza and enjoy! (Be warned, this pizza will be devoured within a blink of an eye, so make sure to get a piece!)

This post has been Yeastspotted.

Berekeley’s Best Pizza – Now Made in my Kitchen

The perfect dinner: Cheeseboard Pizza

If you ever visit Berkeley and ask about a good place to eat pizza, everyone will tell you to go to Cheeseboard. It’s a cooperative pizza shop that sells a different vegetarian pizza every day, but only sells one kind of pizza each day. They’ll sell you any amount you want, from one slice to half a pizza to a whole pizza. (And they always give you an extra small slice!) Now, their pizzas are definitely not ordinary pizzas. All of Cheeseboard’s pizzas are white pizzas. So, they have no tomato sauce and are brushed with garlic olive oil and topped with cheese instead. However, it’s the (sometimes crazy) combination of high-quality toppings that make their pizzas so awesome.

Cheeseboard’s famous corn pizza

Some of the more interesting pizzas they offer include one topped with figs, arugula, and blue cheese and one topped with peaches. Since I absolutely love figs, I had to try the fig pizza. However, despite being a bonafide fig lover, it was a little too weird for me.

Cheeseboard’s best pizza, in my opinion, is the famous corn, lime, cilantro pizza. They usually sell it once a week and the line is considerably much longer on that day. Now, corn pizza may sound a bit weird, but it’s absolutely delicious! The corn is sweet, which contrasts nicely with the saltiness of the feta cheese. The best part is the squeeze of lime on top, which brightens up the flavors of all the ingredients.

Our own pizza creation

Although all of their pizzas are delicious, I usually only like going to Cheeseboard for the corn pizza. Since we had a little craving for pizza, but didn’t want the one that Cheeseboard offered that day, my friends and I decided to make our own. Inspired by our favorite Cheeseboard pizza, we made our own corn, cilantro, and lime pizza. It was just as delicious as Cheeseboard’s! Another pizza we made was topped with barbecue sauce, red onions, corn, and chicken. This one was so tasty! The sweet and tangy barbecue sauce worked great with the chicken, onions, and corn.

Even though it’s super easy to just call your favorite pizza place and have them deliver you a pizza, it’s way more fun making your own. The pizza dough is so easy to make and you can top your pizza with any topping you want. No extra charge! Now I don’t have to wait in Cheeseboard’s extremely long line that’s out the door and around the corner since I can just make delicious pizza at home. 🙂

Pizza Dough
Adapted from allrecipes Amazing Whole Wheat Pizza Dough

1 teaspoon white sugar
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups bread flour

1. Proof the yeast by dissolving 1 tsp of sugar in warm water. Sprinkle the yeast on top and set aside for 10 minutes. The yeast should become foamy.
2. Once the yeast is foamy, add the oil.
3. Mix together the 2 cups of whole wheat flour and salt.
4. Add the yeast mixture to the flour and stir to combine. Add the remaining 1 1/2 cups of bread flour as needed.
5. Knead the dough on a well-floured surface until the dough becomes smooth. Add more flour if necessary.
6. Place dough in oiled bowl and coat dough with oil. Cover with a towel or plastic wrap and let rise until doubled (about 1 hour).
7. Punch down dough and reshape into a ball. Let rise for another 45 minutes.
8. Sprinkle a pizza pan or cookie sheet with cornmeal.
9. Divide dough into number of pizzas you want to make. Roll dough onto the pizza pan or cookie sheet. Depending on your crust preference, you can roll the dough pretty thin (for a crispier crust) or leave it fairly thick (for a more fluffy crust).

BBQ Corn and Chicken Pizza
1. Roll pizza dough onto baking sheet covered in cornmeal.
2. Spread barbecue sauce onto the crust and top with grated cheese. You can use whatever cheese you have on hand. We only had gouda. 😛
3. Top the pizza with corn, chicken, and red onions.
4. Bake the pizza at 350F for 20-30 minutes or until the edges are slightly browned.
5. Cool the pizza for 5 minutes and cut into slices.

Cheeseboard’s Famous Corn, Cilantro, and Lime Pizza
1. Roll pizza dough onto baking sheet covered in cornmeal.
2. Spread garlic olive oil (minced garlic mixed with olive oil) all over the dough and top with shredded mozzarella.
3. Top the pizza with corn, feta cheese crumbles, and cilantro.
4. Bake the pizza at 350F for 20-30 minutes or until the edges are slightly browned.
5. Cool the pizza for 5 minutes and cut into slices. Right before eating, squeeze lime juice on top (you won’t regret it!)

This post has been Yeastspotted.