Credit: Quentin Bacon

Recipe Summary test

Yield: 10-inch pizza (serving size: 1/8 of pizza)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500°F. Place a pizza stone or baking sheet in oven.

  • In a sauté pan, heat oil over medium heat. Add onion and sauté until translucent, about 12 minutes. Add vinegar, salt and pepper; stir and cook for 5 minutes. Remove from heat.

  • Roll out dough between 2 pieces of parchment paper to a 10-inch diameter. Remove top sheet of parchment and cover dough evenly with both cheeses, figs, walnuts, half the onions and oregano.

  • Reduce oven to 450°F and transfer pizza (on parchment) to pizza stone or baking sheet. Bake until cheese is golden and crust is crisp, about 12 minutes. Let rest for 5 minutes before slicing into 8 wedges and serving.


Adapted with permission from Eating in Color, by Frances Largeman-Roth. Stewart, Tabori & Chang; January 2014.

Nutrition Facts

287 calories; fat 13g; saturated fat 4g; protein 9g; carbohydrates 34g; fiber 6g; cholesterol 20mg; sodium 508mg; calcium 70mg.