This vegan pizza is so delicious and flavorful, you won’t believe it is vegan and gluten free. I love this recipe because I can modify it depending on what ingredients we have on hand or what I’m in the mood for! And because the crust is so versatile, it can be used as a base for any of your favorite toppings. I know you agree this Caramelized Onion, Fig, and Arugula Pizza is worth the time and effort!
If you can’t find fresh figs, you can substitute pears or any other fruit of your choice. Take your time on caramelizing the onions in this recipe. It takes a long time on very low heat to get the sweet, rich flavor we are going for. The combination of the sweet onions and figs with the slightly bitter tang of the arugula and also the creamy vegan ricotta are an unbeatable combination in this recipe.
Caramelized Onion, Fig and Arugula Pizza Recipe
Prep Time: 1.5 hours
Rest Time: 1 hour
Cook Time: 20 minutes
Yield: 1 12-inch pizza
For the Socca Pizza Crust
- 1 cup chickpea flour
- 1 cup water
- 1/4 cup olive oil, divided
- 1 to 2 garlic cloves, pressed or minced
- 1/4 teaspoon sea salt
For the Topping
- 3 tablespoons vegan butter
- 2 medium sweet onions, thinly sliced
- 2 cups fresh arugula
- 1.5 – 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper
- 3 large fresh figs, sliced in half
For the Base
For the Crust
- In a bowl, whisk together the chickpea flour, water, 2 tablespoons of the olive oil, garlic, and salt. Let the mixture rest at room temperature for 1 hour.
- Turn on the broiler with a rack positioned 8 inches from heat. Place a 12-inch ovenproof skillet (preferably cast iron) in the oven to preheat.
- Once the skillet is hot, carefully remove it from the oven (it’s crazy hot, wear oven mitts!) Pour in 1 tablespoon olive oil and swirl the pan around so the oil is evenly distributed. Next, pour in the chickpea batter and return skillet to the broiler. Cook for 5 to 8 minutes, until the socca is set and edges are browning and pulling away from the sides of the pan. Remove from oven, turn off broiler and turn oven to 425°F.
For the Topping
- Place a cast iron skillet over medium-low heat and melt butter.
- Add onion to the pan and stir to coat with butter.
- Check and stir the onions every 5 –10 minutes.
- Slowly caramelize onions for 50 minutes. If onions begin to burn, lower the heat. Err on the side of too low versus too high.
- Then toss arugula with olive oil, lemon juice, and salt and pepper to taste.
- Cut figs in half.
For the Base
- Combine ricotta, agave nectar and salt.
Assemble the Pizza
- Keep the socca crust in the skillet, and top with onions and figs.
- Return the skillet to the oven and bake for 8 to 10 minutes, until socca is crisp.
- Then remove from oven, and carefully remove socca from skillet.
- Top with caramelized onions, arugula, figs and vegan ricotta.
- Finally, cut into slices and serve warm.
Reheat leftovers in the oven at 425oF for 8 –10 minutes.
If you’re looking for another unique, special occasion vegan dish, then try my Spiced Pumpkin Ravioli!
For even more great vegan recipes, come check out my Clean Slate Cleanse Cookbook!