Dinner/ Shared Plates

Caramelized Onion, Blue Cheese, and Fig Pizza

October 20, 2021

True Life I have an obsession with putting everything on pizza and here’s why:

Caramelized Onion, Blue Cheese, and Fig Pizza

Basically this Caramelized Onion, Blue Cheese, and Fig Pizza has everything that is right in the world. So let’s break it down, shall we? This was a weekend love project -meaning the dough is made from scratch, and some of the ingredients required some prep.

If you’re not already, be sure to check out my Instagram account. I broke down some of the prep in this Caramelized Onion, Blue Cheese, and Fig Pizza in a couple quick reels. The recipe I used for my pizza dough was from the NY Times. But if you’re not in a “from scratch” mood. Definitely getting store bought is not something to be ashamed of! I will say though, you will definitely want to caramelize your onions though. 10/10.

Anyways, soak in the flavors of Fall with this show stopper of a pie! You won’t regret it!

Love Pizza?! Me too! Check out these below:

Spinach Artichoke Sheet Pan Pizza

Heirloom Tomato, Burrata, and Pesto Pizza

Puff Pastry Salad Flatbread

Well bookmark this baby for weekend inspo, you def won’t regret it!

Did you make this recipe?? Be sure to tag @brookebrice_ on Instagram to be featured!

Caramelized Onion, Blue Cheese, and Fig Pizza

Dinner Pizza, Italian
By Brooke Brice Serves: 3
Prep Time: 15 minutes Cooking Time: 50 Minutes Total Time: 1 hour 5 minutes

Salty, sweet, and perfect for Fall! This Caramelized Onion, Blue Cheese, and Fig Pizza is great as an appetizer or as an addition to pizza night to change up the normal flavors.


  • 1 pound, Pizza Dough
  • Caramelized Onions:
  • 2 Onions
  • 2 tbsp Butter
  • 1/4 cup Sherry
  • Water/Stock as needed
  • Toppings:
  • 4 ounces Prosciutto
  • 1 cup (or more) Italian Blend Shredded Cheese
  • 3 Figs, sliced into rounds
  • 2 oz Blue Cheese, crumbled
  • 1/3 cup Arugula
  • Olive Oil
  • Optional: Top with honey



Caramelized Onions:


Heat butter in a cast iron skillet. Add onions and salt. Now it's time to stir for the next 30 minutes. Onions will begin to brown. Keep stirring. If you start to get onions sticking to the bottom of your pan add stock or water and cook out. When pretty much all the way brown, add in sherry and cook out (deglaze). Turn heat off and set aside.




Preheat oven to 475 degrees and line a baking sheet with parchment paper.


Stretch your pizza dough to the desired size. (If you are using the NY Times recipe I included above, this will make two doughs), Add caramelized onion and 2 tsp of oil and spread around as your base. Top with the Italian blend. Add prosciutto slices to top. Once oven is preheated, pop it in. Bake 12-15 minutes until crust starts to turn golden


Remove from oven, add sliced figs, blue cheese, arugula, and honey if you would like! Enjoy!

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