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Fig Deep Dish Pizza

Here is a delicious Chicago-style fig deep dish pizza, which is a perfect dinner option with its thick layer of mozzarella & gorgonzola cheese, bacon (or choice of meat) and abundant tomato sauce prepared with fresh tomatoes and dried figs. The figs in the tomato sauce add a contrasting flavor to the sauce and will blast the flavor. This deep dish pizza will definitely be your special recipe this fall!
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Ingredients

For the Dough

  • 3 1/4 cup all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 1/2 teaspoons salt
  • 1 1/4 cups warm water (120-130°F)
  • 3 tablespoons olive oil

For the Tomato Sauce

  • 1 tablespoons butter
  • 1 tablespoons olive oil
  • 1 small onion, minced
  • 4 tomatoes, chopped
  • 1/2 can tomato sauce
  • 1 tablespoons red pepper paste (optional)
  • 7-8 dried figs, minced
  • 2 cloves garlic
  • 1/2 teaspoon balsamic vinegar
  • 2 tablespoons basil
  • Pinch of salt and pepper

For the Topping

  • 11 slices mozzarella cheese
  • 11 slices beef bacon, pepperoni, or italian sausage
  • 1/2 cup gorgonzola cheese
  • 1/4 cup parmesan cheese

For Serving

  • 5-6 dried figs
  • 2 tablespoons olive oil
  • 1/4 teaspoons balsamic vinegar
  • arugula

Instructions

  • In a stand mixer bowl, combine 1 1/2 cups flour, yeast, and salt; mix well. Add warm water and oil to the flour mixture. Using a paddle attachment, mix until almost smooth, about 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 3 to 4 minutes.
    (NOTE: For hand mixing: following the above steps, mix ingredients in a large mixing bowl using a wooden spoon or dough whisk. Knead on a floured surface until smooth and elastic.)
  • Cover dough; let rise 30-45 minutes.
  • Prepare Pizza: On a lightly floured surface, roll dough to a 16-inch circle. Place in an oiled 14-inch round deep-dish pizza pan, pushing dough halfway up the sides of the pan. Cover; let rise in a warm place until puffy, about 15 minutes.
  • Preheat oven to 425°F.
  • In a medium saucepan over medium heat, add the butter and olive oil. Once melted, add the onion and saute for 3-4 min. Then add the tomatoes, tomato sauce, red pepper paste, garlic, vinegar, salt, pepper, and dried figs. Reduce the heat to down to medium-low and cook by stirring occasionally for about 20 min. Remove from the heat and set aside to cool.
  • Lay down the mozzarella cheese slices to the bottom of the pizza dough, then top with beef bacon (or pepperoni/sausage) and gorgonzola cheese. Pour all the pizza sauce generously on top. Sprinkle parmesan.
  • Bake 20-25 minutes until the edge is crisp and golden brown and cheese is melted.
  • Remove the pizza and let cool for about 4-5 min.
  • In a small bowl, add chopped figs, olive oil, and balsamic, stir. Serve the pizza fresh with arugula and oiled figs.

Notes

Pizza dough recipe by Red Star.
Fig topping recipe and photos by Betül Tunç.

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Fig Deep Dish Pizza
Fig Deep Dish Pizza

Review & Comments

Leela | Reply

I love making pizza. I can’t wait to try this.

David Sweedler | Reply

We make pizza all the time at home. I use Red Star yeast plus a sourdough starter to ensure a vigorous rise. I haven’t seen the RS Platinum Yeast on the grocer’s shelf yet but will certainly try it when it appears. Figs pair well with rich creamy cheese and charcuterie cured meats. But make sure not to burn them when used as a topping on a pizza as they have a lot of easily caramelised sugars.

Daria | Reply

Oooh, this looks delicious! I must make it soon!

Sandra Smith | Reply

I love all of the ingredients (except basil due to an allergy). And, making dough from scratch is a passion for me and adding figs to my repertoire would be awesome! I’d love to know more about using figs in jams, etc. Thank you for providing this recipe! I will make it (sans the basil!) Sandra

Crystal Abel | Reply

This looks really tasty! I cannot wait to try it. I have never had figs on a pizza before.

Gisele | Reply

My garden’s fig tree thinks we should give this recipe a try.

INGRID STPIERRE | Reply

W OW-SO LUCKY TO HAVE A FIG TREE

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