Are you ready to elevate your pizza game to a whole new level? Imagine sinking your teeth into a warm, crispy buckwheat crust topped with the sweet, caramelized goodness of onions and luscious figs, all drizzled with a hint of olive oil and finished with a sprinkle of fresh arugula. This Fig and Caramelised Onion Pizza is not just a meal; it’s a culinary experience that combines savory and sweet in the most delightful way! Perfect for impressing guests or treating yourself to a gourmet night in, this recipe is as simple as it is delicious. Get ready to discover how easy it is to create this Italian-inspired masterpiece in your own kitchen!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 cup buckwheat flour
- 1/2 cup water
- 1 tbsp olive oil
- 2 medium onions, caramelised
- 1 cup figs, sliced
- 1/2 cup goat cheese (optional)
- Salt to taste
- Black pepper to taste
- Fresh arugula for garnish
Instructions
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
- In a mixing bowl, combine 1 cup of buckwheat flour with a pinch of salt and black pepper. Mix well to ensure the flour is seasoned evenly.
- Gradually add 1/2 cup of water and 1 tablespoon of olive oil to the flour mixture. Stir until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time, until you achieve a workable consistency.
- Lightly flour a clean surface with buckwheat flour. Transfer the dough to the surface and knead it gently for a minute or two until it becomes smooth.
- Divide the dough into two equal portions. Roll each portion out into a circle about 10-12 inches in diameter, ensuring the crust is evenly thick.
- Once the oven is preheated, carefully transfer the rolled-out dough onto a parchment-lined baking sheet or a pizza peel if using a pizza stone.
- Spread the caramelised onions evenly over the surface of each pizza crust, leaving a small border around the edges.
- Arrange the sliced figs on top of the caramelised onions, distributing them evenly across both pizzas.
- If using, crumble the goat cheese over the figs and onions for added creaminess and flavor.
- Drizzle a little olive oil over the top of each pizza and season with additional salt and black pepper to taste.
- Carefully transfer the pizzas into the preheated oven (or onto the pizza stone if using). Bake for about 15-20 minutes or until the crust is golden brown and the cheese (if used) is slightly melted and bubbly.
- Once cooked, remove the pizzas from the oven and let them cool for a minute. Garnish with fresh arugula on top for a peppery finish.
- Slice and serve your delicious Fig and Caramelised Onion Pizza with a Buckwheat Crust warm. Enjoy!
Tips
- Preheat Properly: Make sure your oven reaches the full temperature of 475°F (245°C) before baking. A hot oven is key to achieving a crispy crust.
- Use a Pizza Stone: If you have a pizza stone, use it! Preheating the stone will help create a beautifully crispy base. Just remember to transfer your pizza carefully to avoid burns.
- Caramelize Onions Slowly: For the best flavor, take your time caramelizing the onions. Cook them on low heat until they are golden brown and sweet—this can take about 20-30 minutes.
- Experiment with Cheese: While goat cheese adds a creamy texture, feel free to experiment with other cheeses like feta or mozzarella for different flavor profiles.
- Garnish for Freshness: Don’t skip the fresh arugula! It adds a peppery kick that complements the sweetness of the figs and the richness of the caramelized onions.
- Make Ahead: You can prepare the dough in advance and refrigerate it. Just let it come to room temperature before rolling it out for the best results.
- Slice with Care: Use a sharp knife or pizza cutter to slice your pizza after it has cooled slightly—this will ensure clean cuts and a beautiful presentation.Enjoy your cooking adventure with this delightful pizza recipe!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
