1 pizza dough (10–12 inch, thin crust preferred)

2 tsp olive oil, plus more for brushing

1 large onion, thinly sliced (for caramelizing)

3 oz goat cheese, crumbled

4 oz brie cheese, sliced thin

4–5 fresh figs, sliced

1 medium pear, diced (Bosc or Anjou recommended)

1/2 cup fig balsamic vinegar (for glaze)

1 cup fresh arugula

1/4 cup walnuts, chopped

2 tbsp honey, for drizzling

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Prepare the pizza dough by rolling it out into a 10–12 inch circle.
In a pan, heat 2 tsp olive oil over low heat and cook sliced onion until caramelized and golden brown, about 30–60 minutes.
Preheat oven to 450°F (230°C). Brush the dough lightly with olive oil.
Layer brie slices and goat cheese evenly over the dough.
Top with fresh fig slices, diced pear, and caramelized onions.
Bake for 10–15 minutes until the crust is golden and cheese is melted.
Meanwhile, simmer fig balsamic vinegar in a small saucepan over low heat until reduced by two-thirds and thickened, about 5–10 minutes.
Remove pizza from oven. Top with fresh arugula and walnuts, then drizzle with honey and the cooled balsamic glaze.
Slice and serve immediately.

Caramelizing onions takes time (30–60 minutes) but develops essential flavor.

Fresh figs are strongly recommended over dried figs.

You can substitute apple for pear if preferred.

If you dislike goat cheese, use more brie instead.

Regular balsamic vinegar can replace fig balsamic if unavailable.