Balsamic, Fig, and Bleu Cheese Quinoa Pizza

Fig Cheese Pizza

This pizza is adapted from a local restaurant Mad Fox Brewery. When I first went to the restaurant I thought it sounded odd. After tasting it however, I found it was absolutely delicious. The tastes of the bleu cheese and fig combine perfectly. If you love figs I would definitely give this recipe a try.

Serves 2


¼ yellow onion, sliced
½ tsp sea salt, divided
¼ tsp sugar
1½ cups cooked quinoa*
1 egg
1½ tsp dried oregano, divided
1 tsp baking powder
½ cup olive oil
2 Tbs garlic, diced
2 Tbs Parmesean cheese, freshly grated
½ tsp dried parsley
¼ red pepper flakes
½-1 cup shredded mozzarella cheese
¼ cup blue cheese crumbles
6 dried figs, halved or quartered depending on size and preference
balsamic glaze

*To save time pre-cook quinoa the night before


  1. Preheat oven to 400 F. Coat the bottom of a large pan with olive oil. Heat pan on medium high until oil is simmering. Add onion slices and stir to coat. Spread out onions and let them cook.
  2. Reduce heat to medium to keep the onions from burning. After about 10 minutes sprinkle ¼ teaspoon of salt and sugar over the onions and mix until coated through. Spread back out the onions and continue to let them cook. If they are sticking too much to the pan add a bit of water.
  3. Continue to let them cook, stirring occasionally for 30 minutes to an hour; be careful not to stir too often so they caramelize properly. Once they are fully caramelized remove from heat and place aside.
  4. Line a baking sheet with parchment paper. In a medium bowl, combine the quinoa, egg, 1 teaspoon of oregano, baking powder, and remaining salt.
  5. Scoop the quinoa into two equal size mounds on the baking sheet and use the back of a spoon to spread out each mound into about 8-inch circles.
  6. Bake in the oven for 25 minutes, or until firm in the center.
  7. In a small bowl, combine oil, garlic, parmesan, remaining oregano, red pepper flakes, and dried parsley. You will have left over garlic sauce.
  8. Once crust is cooked, cover with the garlic sauce. Cover with toppings (mozzarella and bleu cheese, fig slices, and caramelized onions) and continue to bake in the oven for an additional 10-15 minutes. Drizzle with balsamic glaze and serve.
Nutritional Facts: per serving
725 cal; 26g total fat (13g sat fat); 92g carb; 1651mg sod; 7g fiber; 31g protein; 56g sugars
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