Chévre & Fig Pizza with Caramelized Onions


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

  1. Make sure your puff pastry is thawed or put on the counter so it can thaw while you prepare the toppings.  
  2. Soak the sundried tomatoes in boiling water for 30 minutes. 
  3. Strain and reserve the water. 
  4. Heat the butter and olive oil in a skillet and add the onion and salt. 
  5. Sauté for a few minutes, or until the onion is golden. 
  6. 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. 
  7. Pre-heat the oven to 400°F. Oil a baking sheet and place puff pastry on baking sheet. 
  8. Dress the pizza starting with a layer of caramelized onions, spinach, and sundried tomatoes. Crumble chévre over top and sprinkle with rosemary (if using). 
  9. Bake for 10-15 minutes, or until the crusts are golden and the toppings are bubbly. 
  10. Add cracked pepper over top and serve immediately.