Caramelized Onion, Fig and Arugula Pizza

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This vegan pizza is so delicious and flavorful, you won’t believe it is vegan and gluten-free. I love this recipe because I can modify it depending on what ingredients we have on hand or what I’m in the mood for! And because the crust is so versatile, it is the perfect base for any of your favorite toppings. I know you agree this Caramelized Onion, Fig, and Arugula Pizza is worth the time and effort!

Fresh figs

Recipe Notes

Did you know that eating 1/2 cup of figs supplies as much calcium as drinking 1/2 cup of milk? Plus, figs deliver more fiber than prunes and more potassium than bananas.

If you can’t find fresh figs, you can substitute pears or any other fruit of your choice in this recipe.

Caramelized Onions

Take your time caramelizing the onions. It takes a long time on very low heat to get the sweet, rich flavor we are going for.

Inside onion cells are disaccharides, which are sugars formed by two monosaccharides (simple sugars) bonded together. When onions are heated, these disaccharides are broken down into monosaccharides by breaking the bonds that link the monosaccharides to each other. This reaction of breaking down larger sugars into single sugar molecules is what causes sautéed or caramelized onions to brown and develop a sweeter flavor.

Caramelized Onion, Fig and Arugula Pizza

The combination of the sweet onions and figs with the slightly bitter tang of the arugula and also the creamy vegan ricotta are an unbeatable combination in this Caramelized Onion, Fig and Arugula Pizza.

Make it a Meal!

Pizza is often a meal in itself. The combination of the crust, toppings, and vegan cheese make it filling and satisfying. To whet your appetite, consider starting off with some Buffalo Maitake Mushrooms!

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Caramelized Onion, Fig and Arugula Pizza

Prep Time: 1 1/2 hour (+ 1 hour rest time) Cook Time: 20 minutes
Yield:1 12-inch pizza

Ingredients

For the Socca Pizza Crust

1 cup chickpea flour

1 cup water

1/4 cup olive oil, divided

1 to 2 garlic cloves, pressed or minced

1/4 teaspoon sea salt

For the Topping†

3 tablespoons vegan butter

2 medium sweet onions, thinly sliced

2 cups fresh arugula

1.5 – 2 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper

3 large fresh or dried figs, sliced in half

For the Base

3/4 cup vegan ricotta

1 tablespoon agave nectar

Pinch of salt

Instructions

For the Crust

  1. In a bowl, whisk together the chickpea flour, water, 2 tablespoons of the olive oil, garlic, and salt. Let the mixture rest at room temperature for 1 hour.
  2. Turn on the broiler with a rack positioned 8 inches from heat. Place a 12-inch ovenproof skillet (preferably cast iron) in the oven to preheat.
  3. Once the skillet is hot, carefully remove it from the oven (it’s crazy hot, wear oven mitts!) Pour in 1 tablespoon olive oil and swirl the pan around so the oil is evenly distributed. Next, pour in the chickpea batter and return skillet to the broiler. Cook for 5 to 8 minutes, until the socca is set and edges are browning and pulling away from the sides of the pan. Remove from oven, turn off broiler and turn oven to 425°F.

For the Topping

  1. Place a cast iron skillet over medium-low heat and melt butter.
  2. Add onion to the pan and stir to coat with butter.
  3. Check and stir the onions every 5 –10 minutes.
  4. Slowly caramelize onions for 50 minutes. If onions begin to burn, lower the heat. Err on the side of too low versus too high.
  5. Then toss arugula with olive oil, lemon juice, and salt and pepper to taste.
  6. Cut figs in half.

For the Base

  1. Combine ricotta, agave nectar and salt.

Assemble the Pizza

  1. Keep the socca crust in the skillet, and top with onions and figs.
  2. Return the skillet to the oven and bake for 8 to 10 minutes, until socca is crisp.
  3. Then remove from oven, and carefully remove socca from skillet.
  4. Top with caramelized onions, arugula, figs and vegan ricotta.
  5. Finally, cut into slices and serve warm.

Reheat leftovers in the oven at 425oF for 8 –10 minutes.

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