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Fresh Fig, Olive Tapenade Pizza with Goat Cheese

 
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Give your pizza a new twist by using fresh figs, olive tapenade and goat cheese. It's delicious, serve it as a main dish or an appetizer.

Yield

4

servings

Prep

6

min

Cook

25

min

Ready

35

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

½ cup balsamic vinegar
crumbled
¼ cup kalamata olives
drained and pitted
*
2 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
1 teaspoon lemon zest
1 x black pepper
to taste
*
1 each pizza shell
12-inch, homemade or store-bought
*
8 each figs
fresh, top stems removed, halved
1 cup goat (chevre) cheese
crumbled
*

Directions

Preheat the oven to 425 degrees F. If you have a pizza stone, put the stone in the middle of the rack before preheating the oven.

In a small saucepan, add the balsamic vinegar, and bring to a boil over high heat.

Lower the temperature to medium-low or low, and cook until vinegar has been thickened, about 10 minutes. Remove from the heat and set aside.

Meanwhile In a food processor, add olives, olive oil, garlic, lemon juice, zest and black pepper.

Process until almost smooth.

Spread tapenade over pizza crust, arrange halved figs over tapenade.

Top with goat cheese.

Bake in the oven for 15 to 20 minutes, or until the crust is golden-brown, and cheese starts to brown in spots.

Remove from the oven, and let cool for a few minutes.

Cut with a pizza cutter and serve warm with balsamic reduction drizzled on top.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 16138% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 12%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 8%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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