Fig, Caramelized Onion, Prosciutto & Goat Cheese Pizza

Local chef and cookbook author Holly Clegg, this year’s recipient of the Baton Rouge Epicurean Society’s Grace “Mama” Marino Lifetime Achievement Award, promotes her hot pink Too Hot in the Kitchen cookbook during the month dedicated to love with this different and delicious take on pizza.

Ingredients

  • 1 tsp plus 1 Tbsp olive oil, divided
  • 1 small onion, thinly sliced
  • pinch of sugar
  • 1 (12-oz.) thin pizza crust
  • 2 Tbsp. orange marmalade
  • 4 oz. figs, sliced in thirds
  • 2 oz. prosciutto, cut into pieces
  • 1/2 cup crumbled goat cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1 tsp. dried rosemary leaves, optional

Preparation

1. In small nonstick skillet, heat 1 teaspoon olive oil and sauté onion, stirring occasionally, about 10 minutes until start to turn golden. Add sugar and continue cooking until caramel color. Set aside to cool.

2. Preheat oven 450°F. On pizza crust, spread remaining 1 tablespoon olive oil and cover with orange marmalade. Arrange cooled onions, figs, prosciutto, goat cheese and mozzarella on crust.

3. Sprinkle with rosemary, if desired. Bake 10-15 minutes or until cheese is melted and crust crisp.

Nutritional information per serving:
Calories 281 Calories from fat 34% Fat 10g Saturated Fat 4g Cholesterol 16mg Sodium 279mg Carbohydrate 38g Dietary Fiber 4g Sugars 12g Protein 6g Dietary Exchanges: 2 starch, 1/2 fruit, 1/2 lean meat, 1 1/2 fat

Spicy Advice: Figs are high in fiber and potassium. Can’t find figs, just substitute dates.

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