Everyday Eats & Sweets / Recipes

Roasted Fig Pizza With Caramelized Onion and Goat Cheese

Roasted fig pizza with caramelized onion and goat cheese

As I write this, the last of the figs have been harvested and my tree is starting to shed its leaves for winter. So it’s only fitting that my last fig recipe of the season also be the best — a gourmet concoction of juicy roasted figs, sweet caramelized onions, and melt-in-your-mouth creamy goat cheese that looks like you put a lot more effort in it than you really did. Who knew that gourmet can be whipped up on a weeknight?

This sauceless vegetarian pizza is so good that even my most carnivorous friends are surprised by how much flavor it packs with so few ingredients. You can use fresh figs or frozen figs, and creamy goat cheese or crumbled goat cheese. It’s a simple pizza that can be made even simpler by using store-bought dough, either the fresh kind that you roll out, or a ready-made crust. If you go with a crust, choose an extra thin artisan crust to turn this pizza into a delicious appetizer!

And if you want to up the wow factor, you can grill the whole thing on homemade flatbread dough for a smoky, sweet and savory flavor that makes my mouth water just thinking about it.

Fresh figs and onions

Roasted Fig Pizza with Caramelized Onion and Goat Cheese

Makes 12-inch pizza


5 medium figs
3 small onions
3 tablespoons coconut oil (or olive oil), divided
1 tablespoon golden brown cane sugar
1 (12-inch) pizza dough or pizza crust (homemade or store-bought)
Creamy goat cheese
Flour or cornmeal (optional, for dusting pizza stone)


Preheat oven to 450ºF (or the temperature that your pizza dough calls for).

Destem and cut your figs in half lengthwise. Slice them thinly and set aside.

Destem and slice figs thinly

Halve your onions lengthwise and slice them into thin strips.

Slice onions into thin strips

In a large saucepan over medium-low heat, melt 1 to 2 tablespoons of coconut oil (or substitute an equal amount of olive oil) — just enough to thinly coat the bottom of the pan.

Melt coconut oil in a large saucepan over medium-low heat

Add the onion slices and stir to coat all the slices evenly in oil.

Add onion slices and stir to coat them evenly in oil

Add the brown sugar and continue stirring every few minutes until the onions are caramelized to your liking. Full caramelization — when the onions are nice and brown with small bits sticking to the pan — takes about 30 minutes, but you can simply cook them down until they are soft and translucent.

Add golden brown cane sugar

Caramelize onions to your liking

If you are using fresh dough, heavily dust a pizza peel or pizza stone with flour or cornmeal, and stretch or roll out the dough into a 12-inch round.

Stretch or roll out pizza dough

Remove the onions from heat and top your pizza dough with all the caramelized onion slices, leaving a small border for the crust.

Top dough with caramelized onion slices

Add fig slices on top of the onions.

Add fig slices on top

Smear dots of goat cheese on top of all that — in my opinion, the more the better.

Smear creamy goat cheese over pizza

With the remaining oil, brush a thin layer of melted coconut oil (or olive oil) over the figs.

The best crust comes from baking on a pizza stone. Bake your pizza for 10 to 15 minutes, or the length of time required by your dough. Remove from the oven when the crust is crisp and the cheese has started to brown.

Bake until the crust is crisp and the cheese has started to brown

Roasted fig pizza with caramelized onion and goat cheese

Buon appetito!

About Author

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring—all that encompass a life well-lived outdoors. After all, the secret to a good life is... Read more »


  • ecosalon
    November 14, 2011 at 9:52 am

    This sounds amazing!

    • Linda Ly
      November 16, 2011 at 1:19 pm

      And the best part is it’s SO easy to make!

  • Mike Lieberman
    November 14, 2011 at 9:49 am

    Damned it. Figs are no longer in season here in LA. Have this bookmarked for next year. Sounds amazing…

  • Lisa @ Life in Green
    November 14, 2011 at 6:45 am

    My favorite way to use up a harvest is to make homemade pizza.  Really can’t beat fresh from the garden ingredients on a crispy, chewy crust. 

    • Linda Ly
      November 16, 2011 at 1:18 pm

      I love those types of meals… I call them “kitchen pantry.” Kitchen pantry pizza, kitchen pantry soup… everything I have in the house goes into the dish. LOL.


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