Get out of the regular pizza box and try something bold and new with fig butter as the sauce topped with goat cheese, and kielbasa sausage.
I love experimenting with pizza, from the crust, to the sauce, and mostly the toppings. One of my readers, Susan, inspired me to make this pizza after commenting about a similar concoction she had made. It sounded so good I had to try it for myself!
This one had Trader Joe’s Fig Butter, lots of caramelized onions, chicken sausage (I used mild Italian but would have liked kielbasa better) and mozzarella cheese. My thought is to next time use kielbasa or something similar and then sprinkle the top with feta… – Susan
Also starting with a cornmeal crust as the base, my pizza was topped with fig butter as the sauce, followed by goat cheese, mozzarella, parmesan, kielbasa sausage, and even some rosemary. Originally I had intended to add caramelized onions as well but then I forgot. I do not think the flavor was sacrificed by my slip up and in fact thought it was quite amazing, not that the caramelized onions would have been a bad addition to the mix.
One year ago: Homemade Strawberry (Vodka) Lemonade
Three years ago: Peanut Butter Chocolate Chip Granola
Four years ago: Raspberry Mango Margarita Pie
FIG, GOAT CHEESE, AND KIELBASA SAUSAGE PIZZA
Serves 2-3
Ingredients:
1 Tbsp unsalted butter
1/2 large sweet onion, thinly sliced
1 recipe cornmeal pizza dough, risen
1/2 cup fig butter
2 oz. goat cheese, crumbled
1/2 cup shredded Mozzarella
1/4 cup shredded Parmesan
4 oz. cooked kielbasa sausage, sliced
1 tsp dried rosemary, chopped
Balsamic glaze, for serving (store bought or homemade)
Directions:
- Place pizza stone on middle rack and allow to preheat in the oven to 450 degrees.
- Meanwhile, in a large saute pan over medium heat, melt 1 tablespoon butter. Once melted, add onion, stirring to coat. Cover and cook for 30-40 minutes, stirring occasionally, until caramelized.
- While the onions cook, roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal. Let rest until onions are done.
- Spread fig butter evenly over the top. Top with caramelized onion, cheeses, sausage, and rosemary.
- Transfer to the pizza stone (it’ll take a couple shakes) and bake for 15-20 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before cutting and serving with balsamic glaze, if desired.
Source: Inspired by Susan’s comment on my BBQ Chicken Pizza with Cornmeal Crust.
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7 comments
[…] Fig, Goat Cheese, and Kielbasa Sausage Pizza by The Spiffy Cookie – Get out of the regular pizza box and try something bold and new with fig butter as the sauce topped with goat cheese, and kielbasa sausage. […]
I am so excited to have found your site. Your pizza recipe looks so yummy and unique with goat cheese and Kielbasa Sausage nice combination, it attracts me. I cannot wait to try this super healthy foods perfect for healthy eating. This is what my friends looking for this summer. Your other recipes also are beautiful I like it. Thank you so much for this awesome recipes you have shared with us. I am impressed!
Wow this sounds so fantastic! I love figs and goat cheese, and I bet the kielbasa gives such a great contrast!
You know I’ll be making this!! I recognized the fig butter jar without even reading the label. I stocked up on fig butter last time we were in San Antonio, so I have that important ingredient. Unfortunately it will have to wait for a couple of months because we’re headed to the beach at the end of this week, and there’s too much to do before we leave to spend my time making pizza. I’m really looking forward to trying your version. We already know that we like your cornmeal crust.
Haha I have been waiting for your comment all day! Have fun at the beach!
Finally got this pizza made tonight and it was a hit. I chose to double the topping ingredients (except fig butter) to make it a 4-serving pizza. My husband was very pleased with it, which says a lot about how good the recipe is. He’s not given to enthusiasm about all the new recipes I try. Thank you for making something really great from my idea.
The experiment I tried was subbing ½ cup of mesquite flour for ½ cup of the regular flour. Mesquite is amazing in cornbread, which is what made me think to try it. And it added that final, perfect touch to the pizza. I was looking to see if it’s available online, but what I’ve found is not from the honey mesquites that I make my flour from. And from what I understand, honey mesquite is the best. So, if you want to try it, I would be happy to send you some of my homemade stuff. (The stuff from Desert Harvesters is done from velvet mesquite; the stuff on Amazon from Peru, I have not clue about, but if I were buying some, that’s probably what I’d choose.)
You would send me some!? You are seriously the best ever! I would LOVE to try it out as I had no idea it existed and also have a love for cornbread, so anything that makes it better is fine by me! I will e-mail you so as not to expose my personal address to the masses on here ;-)