Fig + Caramelized Onion Flatbread {Paleo + Keto}
Figs are my love language. Absolutely one of my favorite fruits, and even overall foods. But there’s one tiny problem. The fig season is incredibly short. Especially in the Midwest where they aren’t native. Thankfully I’m helping you celebrate figs in all their glory, even if it is only during a short window. Because even the small victories are worth celebrating. This is the season’s best, Fig + Caramelized Onion Flatbread.
Let me start by telling you where my recent rekindling of fig love began. I have always adored this fruit, from the first time I discovered it. Which if I am being perfectly honest, wasn’t until my 20’s. I know I know, can you even believe it? Fresh figs just weren’t available near us until then. Or maybe I just missed them, because as we already talked about, they only grace the markets for a short time. However, I had enjoyed fig jam. And I loved me some Fig Newton’s as a kid, so it did start pretty early.
But it wasn’t until I tried a really good fig that I fell head over heels. Specifically, it was when I tried local figs in their native climate. There is nothing like fresh California figs. My mouth literally just started watering as I type this. They are that good.
When perfectly ripe, a good fig is like nothing else. Plump, tender, juicy, and like biting into a spoonful of jam. Perfectly sweet, but not pucker your mouth sweet, and incredibly refreshing.
If you haven’t enjoyed a fresh fig yet, run out to the store right after reading this. Make sure it is this week too, because the precious figs are soon coming to an end. Get them while you can!
And if you ever get the opportunity, the trip to California is worth it for many reasons. Enjoying a fresh ripe fig is near the top of that list.
Now, getting back to the topic at hand. We spent an incredible week in California last month, and the idea for this recipe came to me as I enjoyed some of the best figs of my life.
We drove out into the country one day to enjoy a killer seafood joint. A place you would expect to find on Triple D, a once seafood hut turned mega seafood empire. We drove through miles of artichoke farms on our way in, and simple little farm stands lined the streets. On our way out, I happened to notice a sign for Fresh Figs and knew it was fate. God blessed me with finding the best, perfectly ripe, and jammy figs I have ever enjoyed.
I snacked on them for several days, desperately wishing I had bought an entire crate. We had a Trader Joe’s nearby our Airbnb, and stopped for some goat cheese, honey, and crispy gluten-free seed crackers, my favorite fig accompaniments. As I enjoyed a large plate of this combo for dinner one night, I knew I needed to share this wonderful combination with you all.
Speaking of goat cheese, I know this is a grey area in the Paleo world. Due to my history with food restriction and disordered eating, I shy away from strict you-can-eat-this-and-not-this-protocols. I have thankfully grown away from this and completely embrace what works specifically for my body. Diets are never one size fits all. Right now, goat cheese works for me, so I enjoy it on occasion. As always, bear in mind what works best for you.
LOVE TRADER JOE'S? DON'T MISS OUR TRADER JOE'S PALEO + GLUTEN FREE GUIDE!
This flatbread is a slightly elevated version of my California combo, but I think you will love the end product. It can easily serve as dinner all on its own, or alongside your favorite protein. Also great for Meatless Monday or a make-your-own pizza party.
Most of all, I hope it reminds you of some happy (fig) memories. Or makes you want to book that trip to California. Which I highly encourage you do!
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Fig + Caramelized Onion Flatbread {Paleo + Keto}
Ingredients
Pizza
- 1 serving Paleo pizza crust recipe follows
- Quick Fig + Onion jam recipe follows
- 1/2 pound Brown Turkey figs stems removed and sliced into quarters (see notes for substitutions)
- 2-3 ounces goat cheese crumbled (optional)
- 1 cup arugula
- Drizzle of lavender or regular honey to taste (optional)
- Drizzle of extra virgin olive oil to taste
- 1/2 teaspoon flaky sea salt
Crust
- 1 serving Thrive Market Paleo Pizza Crust see notes for substitutions
- 2 teaspoons chopped fresh rosemary
- Olive oil for brushing crust
Quick Fig + Onion Jam
- 1 tablespoon ghee grass fed butter, or butter flavored coconut oil
- 1 medium red onion
- 1/2 teaspoon sea salt
- 1/2 pound Brown Turkey figs stems removed and sliced into quarters
- 2 tablespoons lavender honey or your favorite raw honey
- 1 tablespoon water
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
Quick Fig + Onion Jam
- Heat large saucepan over medium heat. Peel onion and cut in half. Slice each half into thin half moons and set aside. Remove stems from figs, slice into quarters, and set aside.
- Add ghee, butter or oil to pan and allow to melt. Add onion slices and see salt, and toss to combine with fat. Cook onions, stirring occasionally, until onions are golden brown and tender, about 10 minutes. If the onion browns too quickly, reduce heat slightly and watch carefully.
- Add fig slices, honey, lemon juice, and water, and cook another 15-20 minutes until fruit is broken down and thick, stirring occasionally. Smash figs to help them break down if needed. Season with salt and pepper to taste, and set aside to cool.
Crust
- While jam is cooking, prepare crust. Add a large baking sheet to the middle rack of your oven, and preheat to 350 degrees. Cut two large pieces of parchment paper and set aside.
- Prepare crust according to package, adding chopped fresh rosemary to dry ingredients. See notes for additional tips.
- Line your countertop with one piece of parchment, sprinkle generously with pizza crust mix or tapioca flour, and add pizza dough to the center. Sprinkle with more flour, add another piece of parchment on top, then roll dough into a rustic rectangle, about 1/4 inch thick and approximately 13” x 9”. Pierce all over crust with a fork, then brush lightly with olive oil.
- Using overhang on bottom piece of parchment, carefully transfer crust to hot baking sheet. Prebake for 5 minutes, or until crust is just starting to dry and is barely golden brown. Remove from oven, brush with olive oil, and increase oven to 400 degrees F.
Assembly
- Once crust is prebaked, spread fig and onion jam on top, leaving a 1-2 inch overhang along perimeter. Arrange fig slices on top, and sprinkle goat cheese throughout, if using.
- Bake for 5-8 minutes, until toppings are warm, and crust begins to crisp at the edges. Remove from oven, top with arugula, drizzle with honey, extra virgin olive oil, and dust with sea salt. Serve immediately.
Notes
- Black Turkish figs are less sweet, which works well in this recipe. You can substitute Black Mission figs instead, but it will make the dish sweeter. We like to mix fig varieties together for extra flavor.
- Feel free to substitute your favorite pizza crust, but note we have not tested other brands, and this recipe is written specifically for this crust mix.
- You can sub Flax or Vegan eggs in this recipe. We also like Simple Mills Pizza Dough, which should work as well. Just be sure and follow their directions for baking the crust.
- If you haven't worked with Paleo pizza crust before, note that the dough will be very thick and sticky. This is normal and it will still bake. Use extra dry mix if you cannot work with the dough, and make sure to roll it out between two sheets of parchment.
- If you are missing protein with this dish, serve it alongside grilled chicken, steak, or a pork roast. Or, add bacon or prosciutto to the pizza after baking.
