Quick Recipe Version (TL;DR)

Yield: 1 large 12-inch pizza (about 4 servings)
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Quick Ingredients

1 lb (450 g) pizza dough, at room temperature
2 tbsp extra-virgin olive oil, divided, plus more for brushing
2 large yellow onions, thinly sliced
2 tbsp unsalted butter
1/2 tsp kosher salt + pinch black pepper
1 tsp sugar (optional, helps caramelize)
4 oz (115 g) goat cheese, crumbled
6–8 fresh figs, thinly sliced
1/3 cup (80 ml) balsamic vinegar
1 tsp honey (optional)
1 small garlic clove, minced (optional)
1–2 tsp fresh thyme leaves or chopped rosemary (optional)
Small handful baby arugula, for serving (optional)

Do This

1. Preheat oven to 475°F (245°C) with a pizza stone or upside-down baking sheet inside.
2. Caramelize onions: cook sliced onions in butter and 1 tbsp olive oil over medium-low heat 20–25 minutes until deep golden and sweet.
3. Simmer balsamic vinegar (and honey, if using) 5–7 minutes until thickened and syrupy; cool slightly.
4. Stretch room-temperature dough into a 12-inch round on parchment; brush with 1 tbsp olive oil mixed with minced garlic and a pinch of salt.
5. Spread caramelized onions over dough; add crumbled goat cheese and arrange fig slices evenly on top. Sprinkle herbs if using.
6. Slide pizza (on parchment) onto hot stone/baking sheet; bake 10–13 minutes until crust is puffed and browned and cheese is just starting to color.
7. Drizzle with balsamic reduction, add arugula if using, slice, and serve hot.

Why You’ll Love This Recipe

A beautiful sweet-savory combo: jammy caramelized onions, tangy goat cheese, and fresh figs.
Olive-oil base means no heavy red sauce, so every topping really shines.
Balsamic reduction swirl adds a restaurant-worthy finish with very little effort.
Perfect for date night, a dinner party appetizer, or a special weekend pizza.

Grocery List

Produce: 2 large yellow onions, 6–8 fresh figs, 1 small garlic clove (optional), fresh thyme or rosemary (optional), small handful baby arugula (optional)
Dairy: 4 oz (115 g) goat cheese, 2 tbsp unsalted butter
Pantry: 1 lb (450 g) pizza dough, extra-virgin olive oil, balsamic vinegar, honey (optional), sugar (optional), kosher salt, black pepper

Full Ingredients

For the Dough & Olive-Oil Base

1 lb (450 g) pizza dough, homemade or store-bought, rested at room temperature for 45–60 minutes
2 tbsp extra-virgin olive oil, divided (1 tbsp for caramelizing onions, 1 tbsp for the dough, plus a little extra for greasing if needed)
1 small garlic clove, finely minced (optional, for a garlicky oil base)
1 tbsp flour or fine cornmeal, for dusting parchment or work surface
1/4 tsp kosher salt, to sprinkle over the oiled dough

For the Caramelized Onions

2 large yellow onions (about 1 1/2 lb / 680 g), peeled and thinly sliced pole-to-pole
2 tbsp unsalted butter
1 tbsp extra-virgin olive oil (from the divided amount above)
1/2 tsp kosher salt
1 tsp sugar (optional, speeds browning and balances flavor)
Freshly ground black pepper, to taste

For the Toppings

4 oz (115 g) goat cheese (chevre), crumbled into small chunks
6–8 fresh figs (Black Mission or Brown Turkey recommended), stemmed and sliced 1/8-inch thick
1–2 tsp fresh thyme leaves or finely chopped rosemary (optional but highly recommended)
Small handful baby arugula or tender salad greens, for serving (optional)

For the Balsamic Reduction

1/3 cup (80 ml) balsamic vinegar
1 tsp honey (optional, for extra gloss and sweetness)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare Your Workspace

Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat to 475°F (245°C). Allow at least 20–30 minutes for the stone or pan to get thoroughly hot; this helps you achieve a crisp, well-browned crust.

While the oven heats, line a pizza peel or another inverted baking sheet with a sheet of parchment paper. Lightly dust the parchment with flour or fine cornmeal to prevent sticking. Make sure your pizza dough has been resting at room temperature for 45–60 minutes; relaxed dough is much easier to stretch without springing back.

Step 2: Caramelize the Onions

In a large, wide skillet, heat 2 tbsp unsalted butter and 1 tbsp olive oil over medium heat until the butter melts and begins to foam. Add the sliced onions, separating them with your fingers as you add them to the pan. Sprinkle with 1/2 tsp kosher salt and the 1 tsp sugar if using.

Cook, stirring every few minutes, until the onions soften and begin to turn translucent, about 8–10 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally and scraping up any browned bits, for another 12–15 minutes, until the onions are a deep golden brown and very soft. If the pan looks dry or the onions are scorching, reduce the heat further and add a splash of water. Season with a few grinds of black pepper. Turn off the heat and set aside.

Step 3: Make the Balsamic Reduction

While the onions finish caramelizing, pour 1/3 cup balsamic vinegar into a small saucepan. Add 1 tsp honey if using. Bring to a gentle simmer over medium heat, then reduce the heat to low and simmer for 5–7 minutes, swirling the pan occasionally, until the vinegar is reduced by roughly half and has a syrupy consistency that lightly coats the back of a spoon.

Remove the pan from heat. The reduction will thicken a little more as it cools. If it becomes too thick to drizzle later, you can thin it with a few drops of warm water right before serving.

Step 4: Prep the Figs, Goat Cheese, and Herb Oil

While the balsamic simmers, prepare the remaining toppings. Slice the fresh figs into thin wedges or disks, about 1/8 inch thick, and set aside. Crumble the goat cheese into small chunks so it will distribute evenly across the pizza.

In a small bowl, combine 1 tbsp olive oil with the minced garlic (if using) and a pinch of salt. This will be your fragrant olive-oil base. Strip the leaves from your thyme or finely chop rosemary if using, and keep them nearby for topping the pizza.

Step 5: Shape the Dough and Build the Olive-Oil Base

Transfer the rested dough to the prepared parchment. With lightly oiled or floured hands, gently press and stretch the dough into a roughly 12-inch circle (or oval) about 1/4 inch thick, leaving a slightly thicker rim for the crust. If the dough shrinks back, let it rest for 5 minutes and try again.

Brush the surface of the dough (except the outer 1/2 inch) with the garlic-olive oil mixture. Sprinkle evenly with 1/4 tsp kosher salt. This layer of seasoned oil will keep the crust tender and flavorful and stand in for traditional tomato sauce.

Step 6: Add Toppings and Bake

Spoon the caramelized onions over the oiled dough and spread them into an even layer, leaving the crust border clean. Scatter the crumbled goat cheese evenly over the onions, leaving some slightly larger pockets for a nice creamy texture. Arrange the sliced figs attractively on top in concentric circles or scattered clusters, slightly overlapping as needed.

Sprinkle the pizza with the fresh thyme or rosemary, if using. Carefully slide the parchment with the assembled pizza onto the preheated stone or inverted baking sheet.

Bake for 10–13 minutes, until the crust is puffed and deep golden at the edges, and the goat cheese is warmed through and just starting to take on light color in spots. If you like a darker crust, bake 1–2 minutes longer, watching closely so it does not burn.

Step 7: Finish with Balsamic Swirl and Serve

Use the pizza peel or baking sheet to carefully remove the pizza from the oven. Immediately drizzle the top with the warm balsamic reduction in thin ribbons or a loose spiral. If using, scatter a small handful of baby arugula over the top for a fresh, peppery bite.

Let the pizza rest for 2–3 minutes to set the cheese slightly, then slice into 6–8 wedges. Serve hot, with extra balsamic on the side if you like a stronger sweet-tangy hit in each bite.

Pro Tips

Take the dough’s temperature seriously. Cold dough is difficult to stretch and will spring back. Let it rest at room temperature for at least 45 minutes so it relaxes and becomes easy to work with.
Do not rush the onions. True caramelization takes time. Keep the heat moderate and be patient; pale onions equal less flavor. Deep golden-brown, jammy onions are what you are aiming for.
Watch the balsamic closely. It can go from perfect to burnt quickly. Pull it off the heat when it is slightly thinner than you want; it thickens as it cools.
Use parchment for stress-free transfer. Building the pizza on parchment makes it simple to slide onto a hot stone or pan and helps prevent sticking.
Balance your bites. Try to distribute figs and goat cheese evenly so every slice has sweetness from figs, tang from cheese, and richness from the onions.

Variations

Prosciutto Fig Pizza: After baking, drape 3–4 thin slices of prosciutto over the hot pizza, then add the balsamic drizzle and arugula. The residual heat will lightly warm the prosciutto.
Blue Cheese Twist: Swap half the goat cheese for crumbled blue cheese (such as Gorgonzola or Roquefort) for a bolder, more pungent flavor that pairs beautifully with figs and balsamic.
Gluten-Free Option: Use your favorite gluten-free pizza crust or flatbread, following the package’s baking instructions while keeping the toppings and method the same.

Storage & Make-Ahead

Leftover slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes until hot and crisp, or in a covered skillet over medium-low heat. The caramelized onions can be made up to 4 days ahead and refrigerated; warm them gently before using. The balsamic reduction also keeps well in an airtight container in the fridge for up to 1 week; bring to room temperature or loosen with a drop of warm water if too thick. For easier entertaining, you can assemble the stretched dough with oil and onions up to 2 hours ahead, then top with figs and goat cheese just before baking.

Nutrition (per serving)

Approximate values for 1 of 4 servings (based on a 12-inch pizza): about 430 calories, 17 g fat (7 g saturated), 58 g carbohydrates, 3 g fiber, 14 g protein, 10 g sugar, and 700 mg sodium. Actual values will vary depending on your dough, cheese, and exact toppings.

Fig, Goat Cheese and Caramelized Onion Pizza with Balsamic Drizzle