This Fig and Goat Cheese Pizza is everything I crave in a gourmet slice—sweet figs, creamy goat cheese, buttery brie, and a tangy balsamic reduction that brings it all together.
Add a handful of arugula and walnuts for texture and freshness, and you’ve got a truly unforgettable flatbread-style pizza that’s perfect for fall dinners, wine nights, or anytime you want something special.
Why You’ll Love This Recipe
A beautiful balance of sweet and savory flavors
Features seasonal ingredients like fresh figs and pears
Easy to assemble but feels restaurant-worthy
Works as a dinner, appetizer, or party centerpiece
Customizable based on what you have at home
Ingredient Highlights
Pizza dough – Use store-bought or homemade for a chewy, crisp base
Goat cheese & brie – The dreamiest cheese combo: tangy and buttery-rich
Fresh figs – Naturally sweet and soft when roasted
Pear – Adds a juicy burst to every bite
Caramelized onions – Bring sweet depth to the pizza
Balsamic glaze – Thick, tangy, and the perfect finishing drizzle
Arugula & walnuts – Fresh, peppery greens and nutty crunch
Honey – A light drizzle ties all the flavors together
Pro Tips Before You Start
Caramelize the onions low and slow—they’ll add deep flavor
Use ripe but firm figs for best texture when baked
Preheat your oven fully so the crust bakes up golden and crisp
If using store-bought dough, bring it to room temp so it rolls easily
Reduce the balsamic vinegar until thick, but don’t let it burn—medium-low heat is key
How to Make Fig and Goat Cheese Pizza
Step 1: Prep the Dough
If using homemade dough, prepare it as directed.
For store-bought dough, allow it to come to room temperature before shaping.
Step 2: Caramelize the Onions
In a pan over low-medium heat, cook the sliced onions with olive oil.
Stir occasionally and let them slowly brown for 30–60 minutes until sweet and golden.
Step 3: Preheat the Oven
Once the onions are nearly done, preheat your oven to 450°F (230°C).
Step 4: Roll the Dough
On a floured surface, roll your dough into a 10–12 inch round.
Transfer to a baking sheet or pizza stone.
Step 5: Add Olive Oil & Cheese
Brush the dough with olive oil, leaving a small crust border.
Arrange sliced brie evenly, then sprinkle goat cheese crumbles to fill the gaps.
Step 6: Top with Fruit & Onions
Distribute the fig slices, caramelized onions, and diced pear over the cheese.
Step 7: Bake
Bake the pizza for 10–15 minutes, until the crust turns golden and the cheese is melted and bubbly.
Step 8: Make the Balsamic Glaze
While the pizza bakes, heat balsamic vinegar in a small pan over medium heat.
Simmer until reduced to a thick glaze (about 5–10 minutes).
Step 9: Finish the Pizza
Remove the pizza from the oven.
Scatter arugula and walnuts on top, then drizzle with honey and the warm balsamic glaze.
Slice and serve immediately.
What to Serve It With
A glass of Pinot Noir or sparkling rosé
Mixed green salad with vinaigrette
A side of roasted root vegetables or fall squash
Served as part of a cheese and charcuterie board
Variations & Substitutions
Swap goat cheese with ricotta or blue cheese for a different flavor
Try apples instead of pears for a twist
Use lavash or naan for an easy flatbread version
Add prosciutto after baking for a salty bite
Make it vegan with dairy-free cheese and agave instead of honey
Storage & Leftovers
Store leftover slices in the fridge for up to 2 days
Reheat in a toaster oven or 375°F oven for 5–7 minutes
Avoid microwaving to maintain crisp crust
Not freezer-friendly due to the fresh toppings and soft cheeses
FAQs
Can I use dried figs instead of fresh?
Yes, just soak them in warm water for 15 minutes to soften before adding to the pizza.
Do I need to peel the pear?
Not necessary—leave the skin on for added texture and color.
What can I use instead of balsamic glaze?
You can use store-bought glaze or a drizzle of aged balsamic vinegar if you’re in a hurry.
Is this pizza sweet or savory?
Both! It’s the perfect blend—sweet from figs and honey, savory from cheese and onions.
Can I make the dough ahead of time?
Absolutely. Store-bought dough also works great for convenience.
How thin should I slice the brie?
Thin enough to melt quickly, about ⅛ inch. No need to remove the rind.
Is this recipe vegetarian?
Yes, it’s fully vegetarian as written.
Final Thoughts
This Fig and Goat Cheese Pizza with brie, balsamic glaze, and arugula is one of those recipes that feels elevated but is incredibly easy to pull together.
It’s my go-to when I want something cozy, seasonal, and a little bit fancy—all in just one sheet pan.
Fig and Goat Cheese Pizza
Ingredients
- ½ pound pizza dough
- 1 tbsp olive oil
- ¼ onion sliced in long strips
- ⅓ to ½ cup goat cheese crumbled
- 70 g brie cheese sliced into thin strips
- 5 to 6 small figs sliced
- ¼ cup pear diced
- ¼ cup fig balsamic vinegar
- a handful of arugula
- a small handful of walnuts
- drizzle of honey
Instructions
- If using homemade dough, prepare as directed. If using store-bought, let it reach room temperature.
- In a pan over low-medium heat, cook sliced onions with a teaspoon of olive oil until caramelized (30–60 mins).
- Preheat oven to 450°F (230°C).
- Roll the dough into a 10–12 inch round and place it on a baking sheet.
- Brush with olive oil, leaving a border for crust.
- Arrange brie slices evenly, then sprinkle goat cheese.
- See full steps with tips & photos → https://p4pd.org/fig-and-goat-cheese-pizza/
Notes
- Caramelized onions can be made ahead and refrigerated for up to 5 days.
- If figs aren’t in season, try using fig jam as a base or topping.
- This pizza is also delicious with a sprinkle of crumbled blue cheese or chopped fresh rosemary.
