This Fig and Goat Cheese Pizza is everything I crave in a gourmet slice—sweet figs, creamy goat cheese, buttery brie, and a tangy balsamic reduction that brings it all together.

Add a handful of arugula and walnuts for texture and freshness, and you’ve got a truly unforgettable flatbread-style pizza that’s perfect for fall dinners, wine nights, or anytime you want something special.

Why You’ll Love This Recipe

A beautiful balance of sweet and savory flavors

Features seasonal ingredients like fresh figs and pears

Easy to assemble but feels restaurant-worthy

Works as a dinner, appetizer, or party centerpiece

Customizable based on what you have at home

Ingredient Highlights

Pizza dough – Use store-bought or homemade for a chewy, crisp base

Goat cheese & brie – The dreamiest cheese combo: tangy and buttery-rich

Fresh figs – Naturally sweet and soft when roasted

Pear – Adds a juicy burst to every bite

Caramelized onions – Bring sweet depth to the pizza

Balsamic glaze – Thick, tangy, and the perfect finishing drizzle

Arugula & walnuts – Fresh, peppery greens and nutty crunch

Honey – A light drizzle ties all the flavors together

Pro Tips Before You Start

Caramelize the onions low and slow—they’ll add deep flavor

Use ripe but firm figs for best texture when baked

Preheat your oven fully so the crust bakes up golden and crisp

If using store-bought dough, bring it to room temp so it rolls easily

Reduce the balsamic vinegar until thick, but don’t let it burn—medium-low heat is key

How to Make Fig and Goat Cheese Pizza

Step 1: Prep the Dough
If using homemade dough, prepare it as directed.

For store-bought dough, allow it to come to room temperature before shaping.

Step 2: Caramelize the Onions
In a pan over low-medium heat, cook the sliced onions with olive oil.

Stir occasionally and let them slowly brown for 30–60 minutes until sweet and golden.

Step 3: Preheat the Oven
Once the onions are nearly done, preheat your oven to 450°F (230°C).

Step 4: Roll the Dough
On a floured surface, roll your dough into a 10–12 inch round.

Transfer to a baking sheet or pizza stone.

Step 5: Add Olive Oil & Cheese
Brush the dough with olive oil, leaving a small crust border.

Arrange sliced brie evenly, then sprinkle goat cheese crumbles to fill the gaps.

Step 6: Top with Fruit & Onions
Distribute the fig slices, caramelized onions, and diced pear over the cheese.

Step 7: Bake
Bake the pizza for 10–15 minutes, until the crust turns golden and the cheese is melted and bubbly.

Step 8: Make the Balsamic Glaze
While the pizza bakes, heat balsamic vinegar in a small pan over medium heat.

Simmer until reduced to a thick glaze (about 5–10 minutes).

Step 9: Finish the Pizza
Remove the pizza from the oven.

Scatter arugula and walnuts on top, then drizzle with honey and the warm balsamic glaze.

Slice and serve immediately.

What to Serve It With

A glass of Pinot Noir or sparkling rosé

Mixed green salad with vinaigrette

A side of roasted root vegetables or fall squash

Served as part of a cheese and charcuterie board

Variations & Substitutions

Swap goat cheese with ricotta or blue cheese for a different flavor

Try apples instead of pears for a twist

Use lavash or naan for an easy flatbread version

Add prosciutto after baking for a salty bite

Make it vegan with dairy-free cheese and agave instead of honey

Storage & Leftovers

Store leftover slices in the fridge for up to 2 days

Reheat in a toaster oven or 375°F oven for 5–7 minutes

Avoid microwaving to maintain crisp crust

Not freezer-friendly due to the fresh toppings and soft cheeses

FAQs

Can I use dried figs instead of fresh?
Yes, just soak them in warm water for 15 minutes to soften before adding to the pizza.

Do I need to peel the pear?
Not necessary—leave the skin on for added texture and color.

What can I use instead of balsamic glaze?
You can use store-bought glaze or a drizzle of aged balsamic vinegar if you’re in a hurry.

Is this pizza sweet or savory?
Both! It’s the perfect blend—sweet from figs and honey, savory from cheese and onions.

Can I make the dough ahead of time?
Absolutely. Store-bought dough also works great for convenience.

How thin should I slice the brie?
Thin enough to melt quickly, about ⅛ inch. No need to remove the rind.

Is this recipe vegetarian?
Yes, it’s fully vegetarian as written.

Final Thoughts

This Fig and Goat Cheese Pizza with brie, balsamic glaze, and arugula is one of those recipes that feels elevated but is incredibly easy to pull together.

It’s my go-to when I want something cozy, seasonal, and a little bit fancy—all in just one sheet pan.