So Easy To Make: Caramelized Onion and Fig Pita Pizzas

Patience is a virtue; deprivation is not. While caramelized onions may take time to reach their perfectly sweet, candy-like state, they’re always worth the wait – especially as the base for a fresh fig pizza. These personal pies start with fibre-rich whole wheat pitas dotted with tangy chèvre and a generous scattering of thinly sliced ripe figs. Top them with the peppery bite of arugula and you have a meal impressive enough for guests yet simple enough for meatless Monday for one.

photo credit: Ryan Szulc

Servings	Prep Time	Cook Time
4servings	10minutes	1hour

Servings	Prep Time
4servings	10minutes

Cook Time

1hour

• Course Brunch, Dinner, Lunch
• Cuisine Appetizers, Sandwiches, Vegetables, Vegetarian

Ingredients

• Caramelized onions
• 2 tbsp extra virgin olive oil
• 1 tbsp butter unsalted
• 3 large onions thinly sliced
• 1 tbsp balsamic vinegar
• 1 tbsp rosemary fresh, finely minced
• 1 pinch sea salt to taste
• 1 pinch black pepper to taste
• Pizza & Toppings
• 4 6-inch whole-wheat pitas pocketless variety
• 6 each figs fresh and sliced
• 1/2 cup chèvre crumbled
• 1 1/2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 pinch sea salt to taste
• 1 pinch black pepper to taste
• 2 cups arugula

Servings: servings

Units:MetricUS Imperial

Ingredients Caramelized onions 2 tbsp extra virgin olive oil 1 tbsp butter unsalted 3 large onions thinly sliced 1 tbsp balsamic vinegar 1 tbsp rosemary fresh, finely minced 1 pinch sea salt to taste 1 pinch black pepper to taste Pizza & Toppings 4 6-inch whole-wheat pitas pocketless variety 6 each figs fresh and sliced 1/2 cup chèvre crumbled 1 1/2 tbsp balsamic vinegar 3 tbsp olive oil 1 pinch sea salt to taste 1 pinch black pepper to taste 2 cups arugula Servings: servings Units:MetricUS Imperial

Course Brunch, Dinner, Lunch Cuisine Appetizers, Sandwiches, Vegetables, Vegetarian

Instructions

Caramelized onions

1. In a large non-stick skillet, heat oil and butter over medium heat.
2. Add onions and coat them in oil. Let cook for 30 minutes, stirring every 5 minutes; add balsamic vinegar and rosemary.
3. Continue to cook until onions reach a caramelized, amber colour, about 10 to 20 minutes more for a total of 40 to 50 minutes. Season with salt and pepper, to taste; set aside.

Pizza & toppings

1. Preheat oven to 425°F (220°C).
2. Spread caramelized onions on pita breads and top with figs and crumbled chèvre. Bake for about 8 to 10 minutes or until pita breads are golden brown and cheese has melted slightly.
3. In a bowl, whisk together balsamic vinegar and olive oil; add salt and pepper. Toss gently with arugula.
4. Sprinkle dressed greens over pita pizzas. Slice into wedges and serve.

Recipe Notes

Nutrients per serving: 391 calories, 25 g fat (7 g saturated fat), 39 g carbohydrates (5 g fibre), 20 mg cholesterol, 245 mg sodium, 8 g protein

WP Ultimate Recipe