If you've read my blog for any length of time, you know that I love to play with my food. I try things. I experiment. I have fun!
And tonight, I played.
I may have expressed in the past my fear of yeast, so I bought a crust at the supermarket. It was fine. And maybe, one day, I'll try my own crust. But for now, the pros can handle it for me.
Caramelized Onion, Goat Cheese, and Fig Pizza
1 pizza crust
4 Tbs unsalted butter
2 large onions, halved and sliced thin
1/2 cup dried Mission figs
1/2 c red wine
4 oz goat cheese
1 Tbs fresh chopped rosemary
salt & pepper
Slice figs and place in wine to rehydrate.
Line a cookie sheet with foil and spray with cooking spray. Roll out crust to fit and brush with olive oil.
Melt butter in a saute pan; add onions and cook until they begin to brown. Add 1/2 the rosemary and continue to cook until caramelized.
Drain figs. Crumble goat cheese over crust and cover with onions and figs. Sprinkle with remaining rosemary, salt and pepper. Bake in a preheated 425 degree oven until crust is golden brown--about 15-20 minutes. Remove from heat and drizzle with Balsamic vinegar.
You can cut this into small slices for appetizers or in dinner sized portions and serve with a salad.
Note: Whenever I have left-over wine, I freeze it and use it at times like this. I think I used a Shiraz, but I could be wrong.