This a simple to make, but appears to be a bit on the fancier side, making it a great starter dish if you have guests for dinner and want to make something special. This is a recipe adaptation from a cookbook called Rebar, which is a restaurant cookbook from Victoria, BC, with fabulous recipes!
1 puff pastry, thawed (thaw overnight in the refrigerator or for at least 30 minutes on the counter)
5 oz sundried tomatoes (not oil packed)
2 tbsp olive oil
1 tbsp butter
2 yellow onions, chopped
½ tsp salt
½ tsp sucanat (or brown sugar)
1 tbsp balsamic vinegar
6 oz spinach (arugula would make a great alternative and adds a whole new flavor)
2 tbsp minced rosemary (I didn’t use because I forgot it, but if you like rosemary it’s a great addition)
8 dried figs, sliced (I used Black Mission, but the original recipe suggests Calimyra figs)
4 oz chévre goat cheese
cracked pepper to taste
- Make sure your puff pastry is thawed or put on the counter so it can thaw while you prepare the toppings.
- Soak the sundried tomatoes in boiling water for 30 minutes.
- Strain and reserve the water.
- Heat the butter and olive oil in a skillet and add the onion and salt.
- Sauté for a few minutes, or until the onion is golden.
- Add the sucanat, cracked pepper, balsamic vinegar, and sliced figs. Add the reserved dried tomatoes water to keep the onions from sticking, but just add a little at a time as needed. After 30 minutes, the onions should have a jam-like texture. Remove from heat and set aside.
- Pre-heat the oven to 400°F. Oil a baking sheet and place puff pastry on baking sheet.
- Dress the pizza starting with a layer of caramelized onions, spinach, and sundried tomatoes. Crumble chévre over top and sprinkle with rosemary (if using).
- Bake for 10-15 minutes, or until the crusts are golden and the toppings are bubbly.
- Add cracked pepper over top and serve immediately.