pizza bianco with caramelised onion, blue cheese, figs and balsamic

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blue cheese, fig and balsamic

pizza bianco with blue cheese, fig and balsamic

This is a delicious and easy pizza snack idea that hovers some where between savoury and sweet.

It definitely needs a glass of something to go with it, but the conflicting flavours present a few challenges. I felt compelled to consult with a couple of my wine guru friends on this. Suggestions ranged from a lovely off dry Riesling to a fruit driven unwooded Chenin Blanc, to a Gewurtztraminer. You want a wine that stands up to the sweet and compliments the salty blue cheese.

I like to use a creamy Gorgonzola which is probably my all-time favourite cheese, but a locally made Gorgonzola-style cheese like Simonsig’s Simonzola works beautifully too.

As far as the pizza base is concerned, I’m in the throws of testing a number of dough recipes to come up with the best and easiest one, and this is taking longer than planned. So as a result I have not included a recipe here. You will have to use whatever very thin base pizza recipe you can find, or use a tortilla as I love to do. The toppings are fairly light on this, it cooks really quickly, so a thin base is essential.

I caramelised the onions exactly like I did for a pissaldiere and just left out the anchovies. Cook the onions slowly until they become gooey, soft and sweet.

I spread a very light layer of Mascarpone cheese over the base, added a thin layer of onions, and dotted small chunks of blue cheese in amongst these. I scattered over a few thyme leaves and baked in a hot oven of 200 C for about 5 minutes until everything is bubbling.

Once out, I sliced figs thickly to be placed on top (you will use a bout 2 figs per pizza), and drizzled over a thick and syrupy balsamic reduction.


pizza bianco with blue cheese, fig and balsamic

blue cheese, fig and balsamic

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  1. A gorgeous flavor combination of caramelized onion, blue cheese figs and balsamic. All this on a pizza, a dream come true for me! =)

  2. karien buter says:

    Hi Sam…i found a fabulous pizza dough recipe in the guardian on saturday…could email it to you if you fancy trying another…

  3. I do want to make this, but not with a tortilla.. Karien, I’d love your thin crust recipe… I cannot wait to try and taste this pizza!

  4. Hi Karien, yes please, I would love it. thank you – slinsell @ gmail dot come 🙂

  5. Thanks Erika, and your cheese would work perfectly here 🙂

  6. HI Michelle, I promise that when I have completed my research, I will have an awesome pizza base recipe up.

  7. Sam, this looks soo amazing. I love the way your pictures just speak about your rustic style and simplicity. Its GORGEOUS. About the recipe… well what can I say. A simple Jummmm would do it don’t you think?

  8. Sam, I made this delicious delight !! One of the most flavorful pizzas ever … my dough was not thin, but it was still out of this world ! Thanks!

  9. I’m so glad you enjoyed it Michelle 🙂

  10. Really great but seems to be missing an ingredients list?

  11. Hi Fred – its more an ideas post as I tell yo exactly how to make it linking back to previous recipes. All the instructions and ingredients are there.Thanks Sam

  12. Lynn Crawford says:

    Can another cheese be used, like Goat Cheese. I do not like Blue Cheese.

  13. Lynn Crawford says:

    Can another cheese like goat cheese be used? I do not like blue cheese.

  14. HI Lynn, yes Goats cheese would be lovely.

  15. used honey goat cheese instead of marscapone, baked (more like 8 minutes…)with the figs already on it, forgot to use the balsamic…. kids and hubby ate it up (-: thanks for the inspiring recipe!

  16. Im so glad you liked the recipe and goats cheese sounds amazing.

  17. does this travel well: if I make this an hour or so ahead, to take a friend’s home, with it still taste good?

  18. Hi Connie – sorry for the late reply – pizza does travel well but always best eaten fresh out the oven when the cheese is melty.

  19. Dianne Martin says:

    how about a step by step recipe for this? 🙂

  20. HI Dianne – I did this recipe in 2015 so there are not step by step instructions. It is as as.

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