Focaccia Pizza with Figs and Goat Cheese | Cooking Italian with Joe

Start by chopping the sweet onions. Cut each onion in half, remove the top, and slice into larger pieces without crosscutting to keep long strings for caramelization.

Peel the garlic by crushing the bulbs to remove the skin, then slice them for use in the caramelized onion mixture.

In a skillet, heat 2-3 tablespoons of olive oil over low to medium heat. Add the chopped onions, sliced garlic, 2 tablespoons of butter, and a pinch of pink Himalayan salt. Stir to coat everything in olive oil.

Cover the skillet tightly and allow the onions to caramelize, stirring occasionally until they reach a golden brown color.

Prepare the figs by removing any stems and cutting larger figs into thirds or halves. Place them in a small pan.

Add a pinch of pink Himalayan salt and 1/3 to 1/2 cup of port wine to the figs, ensuring they are covered with the wine.

Heat the figs over medium flame with a cover, allowing them to simmer for about 15 minutes until they are slightly boiling.

After 15 minutes, check the figs and stir them to ensure even cooking. Cover and turn off the heat, letting them sit for about 25 minutes to absorb the liquid.

Once the figs have absorbed the liquid, spoon them out and drain any excess liquid before adding them to the caramelized onion mixture.

Equipment Needed

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