Brie Fig and Cherry Whole Wheat Pizza

The sky is bright but the air is crisp. I might have to admit that fall has indeed arrived in New England. Normally I find it difficult to let go of the warm weather, farmer’s markets, and outdoor dinner parties that typically come with the summer months; however, I’ve been approaching the change of seasons with a bit more zeal than usual this year.

One reason for my enthusiasm might be the new schedule that fall brings. After a summer of staying around the city and not doing much more than working, it will be nice to have the change of pace that comes with beginning a new set of classes. Another reason for my enthusiasm might very well be this recipe for Brie Fig and Cherry Whole Wheat Pizza that bridges the flavors of summer and fall fare. The summery arugula salad and fresh cherries combine with the warm and earthy flavors of the caramelized onions, brie cheese, and fresh figs combine to create a dish full of all of the best flavors of both summer and fall. I love to make this pizza when I need to use up the last of my summer produce but when I want something a bit more warm and satisfying than a salad.

What is even more satisfying about this pizza is how delightfully simple it is to prepare. When I am tired after a long day of classes and work, it’s nice to do nothing more than caramelize some onions and combine a few ingredients on the pizza crust. In fact, I find it relaxing to witness the onions gradually change color and absorb the perfume of the woody rosemary when it hits the pan. The remainder of the ingredients needs only to be cut and placed on top of the onion base. Also, the whole wheat crusts that the recipe calls for can actually be purchased premade at almost any grocery store.  

Give this Brie Fig and Cherry Whole Wheat Pizza a try and you’ll be sure to love it! 

Ingredients


1 T extra virgin olive oil
1 large yellow onion, thinly sliced
1/2 tsp fresh rosemary
1/2 tsp salt
1/2 tsp pepper
2 whole wheat pizza crusts, 8" each
10 slices light brie cheese, 1/4" thick
4 fresh figs (about 2" diameter), stems removed and cut in quarters
1/2 cup fresh cherries, pits removed and halved
1 cup arugula
1 T balsamic vinegar
1 T honey


Methods


1. Preheat the oven according to the directions for the pizza crusts. When the oven reaches temperature, place the pan you will be using for the pizzas in the oven. Putting your pizza crusts on a nice hot pan when you are ready to cook them will make for a nice crispy crust.

2. Place a large frying pan on medium-high heat and add the oil to the pan. Wait until the oil is hot before adding the onions. (You can tell if the oil is hot by adding a drop of water and watching it bounce and sizzle in the pan). Make sure to add the onions evenly throughout the surface of the pan and stir them until coated with the oil.

3. Reduce the heat to medium after a minute or two, when the onions begin to darken and stick to the pan a bit. Add the salt, pepper, and rosemary to the onions and stir. Make sure that the heat on the pan is not so high that the onions burn. However, you do want the onions to be darkening as they cook.

4. If the onions are sticking to the pan too much and/or drying out, add 1T of water, broth, or white wine to loosen them. Stir the onions after adding the liquid and it will evaporate quickly.

5. Continue cooking the onions for about 20 minutes until they are brown and rich in color and soft in texture. Take the pan off of the heat and set the onions aside.

6. Next, take the hot pizza pan out of the oven and place the pizza crusts on the pan. You may want to rub the pan down with a small amount of olive oil, depending on the pizza crust instructions.

7. First, add the onions as the base of the two crusts, splitting them evenly between the two. Next, arrange five slices of brie cheese per pizza (I used a pinwheel design). Spread the fig pieces and cherry halves around the two pizzas evenly to finish it off.

8. Place the pizzas in the oven for about 5-7 minutes, or until the cheese is melting and beginning to brown just a little bit at the edges.

9. Right before serving, add 1/2 cup of fresh arugula on top of each pizza to form a mound. Whisk together the honey and balsamic vinegar and drizzle over each pizza.

10.  Bon appetit :)