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Makes 8 servings
1 tablespoon each butter and olive oil
3 large onions (1 1/2 lbs.), thinly sliced
1 tablespoon balsamic or red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup thinly sliced Blue Ribbon Orchard Choice or Sun-Maid
Mission or Calimyrna Figs, stems trimmed
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 12-inch Italian bread shell pizza crust
2/3 cup (3 1/2 oz.) crumbled mild goat cheese
Heat oven to 450°. In large
deep skillet or Dutch oven, melt butter in oil over medium heat. Stir in
onions, vinegar, salt and pepper; cook, stirring occasionally,
until
softened and golden brown, 25-30 minutes. Stir in figs and thyme;
remove from heat. (Onion-fig mixture can be made ahead and refrigerated.)
Spread onion-fig mixture evenly over pizza crust and top with
cheese. Bake until crust is crisp and cheese has softened, 8-10
minutes.
Nutrients per serving:
Calories 300; Protein 10g; Fat 10g; Carbohydrate 42g; Sodium 515mg; Dietary
Fiber 4g.
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