Please enable javascript in your browser to view this site!

Pizza Night! Caramelized Onions, Figs, and Arugula

Active Time: 40 minutes / Cook Time: 15 minutes / Total Time: 45 minutes

Makes 2 servings, plus leftover rosemary oil, balsamic reduction, and caramelized onions

fig pizza.jpg



  • 1 cup balsamic vinegar
  • ½ tablespoon coconut oil or ghee
  • 2 medium yellow onion, chopped into half moons
  • 1/4 cup extra virgin olive oil
  • 1 sprig fresh rosemary, leaves removed from the stem
  • 3 fresh figs, quartered (or substitute 5 dried figs)
  • 2 ounces goat cheese
  • 2 cups arugula


  • 3 medium zucchini, grated (4 cups)
  • ½ teaspoon fine sea salt
  • 1/3 cup nutritional yeast
  • 1/3 cup goat cheese (2 ounces), crumbled
  • ¼ cup almond flour
  • 1 small garlic clove, peeled and grated
  • 1 teaspoon dried thyme
  • 1 egg, lightly beaten


  1. Heat balsamic vinegar in a medium nonreactive saucepan until bubbling (turn on your kitchen fan if you have one!) Keep at a low simmer for about 10-15 minutes, stirring constantly. When it coats the back of a spoon, and is reduced by about a 1/3, it is ready. It will thicken up more as it cools. Let cool and then transfer to a Mason jar and store in the fridge for several hours.
  2. Heat 1/2 tablespoon ghee or coconut oil in a medium skillet over medium heat until bubbling. Add onions and sauté until translucent, about 3 minutes. Reduce heat to the lowest setting, cover, and let onions cook for 30-45 minutes, stirring occasionally. I usually check on the onions every 15 minutes or so, and quickly mix them each time. The onions are caramelized when they are sweet and browned, but not burnt.
  3. Combine olive oil and rosemary in a small bowl and set aside while you make the rest of dinner.
  4. Preheat the oven to 500° F. If you have a pizza stone, have it in the oven. If not, place an upside-down baking sheet in the oven. Place a sheet of parchment on the counter, large enough to hold a 12” pizza.
  5. Toss the zucchini and salt in a colander; set in the sink to drain for 10-15 minutes. Prep your topping ingredients while you wait. Transfer zucchini to paper towel and gently squeeze to soak up any remaining water.
  6. Place the zucchini, nutritional yeast, goat cheese, almond flour, thyme, and garlic in a large bowl and toss with your hands to combine. Add the egg and incorporate well.
  7. Place the zucchini mixture on the parchment and using your hands, spread it to form a circle about 1/3” thick. Make the outer edges a little thicker, to act as a barrier for the ingredients. Transfer the parchment to the heated pizza stone or baking sheet in the oven and bake for 8-10 minutes, or until the crust starts to brown. Carefully remove the crust from the oven by sliding it onto a large cutting board. Lower the oven to 350.
  8. Add a thin layer of rosemary oil and use a spatula to evenly coat the crust. Top with figs and crumbled goat cheese. Return to the oven and bake an additional 4-5 minutes to melt the cheese.
  9. Remove from oven and top with arugula and a drizzle of balsamic reduction. Cut into 4-6 slices and enjoy.
  10. If you have 2 remaining pizza slices, package them up for lunch tomorrow.
  11. Store leftover rosemary oil on the counter, leftover balsamic reduction in the fridge, and leftover caramelized onions in the fridge, to use with lunch tomorrow.