Valley Fig Growers

Caramelized Onion, California Fig, Bacon and Goat Cheese Pizza

Makes 1 pizza (12 slices)


2 tablespoons olive oil

1 1/2 pounds yellow onions, thinly sliced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 cup stemmed, sliced Blue Ribbon Orchard Choice or Sun-Maid California Figs

1 tablespoon balsamic or red wine vinegar

2 1/2 teaspoons dried oregano leaves 

1 package (11-ounce) refrigerated dough for pizza crust

1 cup (4 ounces) crumbled goat cheese 

2/3 cup cooked, chopped bacon (optional)



  1. Heat oil in large skillet over medium-low to low heat. Add onions, salt and pepper; cover cook 5 minutes, stirring occasionally. Remove cover and cook, stirring often, until golden brown, about 25 minutes. Add figs, vinegar, 2 tablespoon water and oregano; cook and stir 1 minute or until most of liquid evaporates. Preheat oven to 400˚. Unroll pizza dough onto oiled 15-x-10-inch or larger baking sheet (or unroll dough onto oiled large pizza pan and pat to 14-inch circle). Spread fig mixture evenly over dough. Sprinkle with cheese and bacon.  ake 15 to 18 minutes, until crust is golden. Cut into rectangles or wedges to serve.


Brie Cheese: Bake pizza as directed without cheese.  When pizza is done, remove from oven and sprinkle 4 ounces sliced brie cheese (rind removed and discarded) over hot pizza.  

Photography David Campbell

Nutrition Information

amount per serving

  • Calories 169
  • % Calories from Fat 32%
  • Fat6
  • Cholesterol7
  • Protein 5
  • Carbohydrates 24
  • Fiber 3
  • Iron1
  • Sodium335
  • Calcium58
  • Potassium 140