INGREDIENTS

1 head of garlic

2 tbsp extra virgin olive oil, plus ¹⁄₂ tsp

1 medium red onion, thinly sliced

pinch of salt

1 cup crumbled Gorgonzola cheese

16oz (450g) pizza dough

6 figs, quartered

¹⁄₄ cup Kalamata olives

dried oregano

2 cups finely chopped arugula

for the glaze

1 cup balsamic vinegar

¹⁄₄ cup packed light brown sugar

DIRECTIONS

1 Preheat the oven to 400°F (204°C). Cut the top off the head of garlic, place in aluminum foil, and drizzle ¹⁄₂ teaspoon of olive oil over the top. Wrap up the foil and roast until the garlic is slightly browned and creamy, about 15 minutes. Remove the garlic from the oven and set aside.

2 In a saucepan on the stovetop over medium heat, make the glaze by combining the vinegar and brown sugar. Stir constantly until the sugar has dissolved. Bring to a boil, reduce the heat to low, and simmer until the glaze is reduced by half, about 20 minutes. (The glaze should coat the back of a spoon.) Remove the glaze from the stovetop and let cool. Pour into a 16-ounce (450g) Mason jar, cover the jar, and refrigerate.

3 In a skillet on the stovetop over medium-high heat, heat the remaining 2 tablespoons of olive oil until shimmering. Add the onion and sauté for 3 minutes, stirring frequently. Lower the heat to medium and add the salt. Sauté until the onion begins to caramelized and soften, about 10 minutes.

4 Preheat the oven to 450°F (232°C). Roll out the dough into a circle and place on a pizza stone. Rub with the garlic and sprinkle the cheese over the top. Top with the figs, onion, and olives and season with oregano. Bake until the cheese begins to brown, about 9 to 11 minutes.

5 Remove the pizza from the oven. Sprinkle the arugula over the top and drizzle the chilled glaze over the top. Cut the pizza into 8 equal-sized slices and serve immediately.

NUTRITION FACTS

per serving

CALORIES
350

TOTAL CARBS
18g

TOTAL FAT
40g

PROTEIN
8g