16 ounces pizza dough, proofed and ready to be shaped
2 Tablespoons medium-grind cornmeal
1 Tablespoon all-purpose flour
1 Tablespoon extra virgin olive oil
1 (4-ounce) tub Montchevre® Crumbled Goat Cheese, plus more for garnish
½ cup (4 ounces or 113 grams) caramelized onion
8 fresh figs, sliced in half
1 teaspoon chopped fresh rosemary, plus more for garnish
½ cup (4 ounces or 113 grams) mozzarella
Black pepper, for garnish
Position a rack in the lower third of the oven and preheat the oven to 550°F for at least 1 hour before baking the pizza.
When the oven is preheated, make the pizza. Sprinkle a 13” inch pizza pan with the cornmeal and half of the flour. Dust your hands with the remaining flour and press and roll the pizza dough into the pie pan, making sure to form it all the way to the edges of the pan. Brush the rolled dough with the olive oil.
Sprinkle Montchevre® Crumbled Goat Cheese over the olive oil, followed by the onion, figs, and rosemary, leaving a ½-inch border around the dough for the pizza crust. Cover the ingredients with the mozzarella.
Bake on the lower third rack for 15 to 20 minutes, or until the mozzarella and pizza crust has browned. Cool on a wire rack for 2 minutes, then garnish with Montchevre® Crumbled Goat Cheese, rosemary, and black pepper before slicing and serving.
In this recipe
Montchevre® Crumbled Goat Cheese has a beautiful tang and freshness making it perfect for sprinkling on top of salads, pasta dishes, sandwiches or as a pizza topping.