Recipe image
This item was added to Favorite Recipes

Israeli Pizza

Pizza started in Italy, but has spread around the world. In Israel, we love to make our own experiments with this world-famous dish. Here is one of them. It is an Israeli pizza that has figs and goat cheese. All the pizza lovers out there should try this Israeli version of pizza!

8.5 / 10
cook time:
2 h 40 min
Warm water 1/2 Cup
Sugar or honey 1 Tsp
Active dry yeast 1 Tsp
Sifted all purpose flour 1 Cup
Dead sea Salt 1.5 Tsp
Israeli Olive oil 2 Tbsp
Onion (medium) 1 Pcs.
Fresh figs, sliced into sixths 1 Cup
Fresh arugula 1/2 Cup
Goat cheese 3 ounce
Freshly ground black pepper
Corn meal
Balsamic reduction:
Good quality balsamic vinegar 1/2 Cup
Maple syrup 1 Tbsp
1 Step
To make dough: Combine water, sugar and yeast in a small bowl. Let sit until frothy, about 10 minutes. This will activate the yeast. It should look foamy. If it doesn't, your yeast may have expired and you will need to get some new yeast.
2 Step
In a large bowl, combine flour and kosher salt. Add the yeast mixture along with the olive oil and mix until thoroughly combined.
3 Step
Transfer dough to a floured surface. Knead the dough for 5 minutes and shape into a ball.
4 Step
Place the dough into an oiled mixing bowl and turn to coat. Cover and allow to rise for 1 ½ - 2 hours, or until it has doubled in size.
5 Step
Meanwhile, make the balsamic reduction and caramelized onions. To make the balsamic reduction, add the balsamic vinegar and maple syrup to a small saucepan and cook on medium-low heat until the liquid has reduced to ¼ its original volume, roughly 15 - 20 minutes. Check and stir regularly to make sure it doesn't burn.
6 Step
When finished, the reduction will be very dark in color, similar to chocolate syrup.
7 Step
To make caramelized onions, place sliced onions in a dry pan over medium-high heat and cover with a lid.
8 Step
Check and stir regularly, until a good amount of color has developed, about 5 - 7 minutes. Deglaze your pan using the ¼ cup of water, stir the onions well and be sure to scrape up the brown bits that have collected on the bottom of the pan. Once the water has cooked off, add 1 tbsp olive oil and salt and continue to cook the onions for about another 5 minutes. When finished, the onions should have a nice deep dark brown color and a sweet smell.
9 Step
Once the dough has doubled in size, you are ready to assemble and bake the pizza. Preheat the oven to 450 degrees F (230°C) and place a pizza stone or sheet pan into the oven to allow it to come to temperature as well.
10 Step
Punch down the dough ball down flat and place on a floured surface. To roll out, start in the middle and roll towards the edges, giving a quarter turn with each back-and-forth motion. Add more flour as needed to prevent sticking. Roll out to roughly 13 inches (33 cm) across.
11 Step
Poke several small holes with a fork in the bottom of the crust.
12 Step
Sprinkle a good amount of corn meal onto a lightweight cutting board before transferring your rolled dough to the new surface for topping assembly. Brush the crust with olive oil.
13 Step
To slice figs, first remove stems, then cut in half. Cut each half into thirds. Then sprinkle the caramelized onions, sliced figs, and goat cheese across the top of the pizza. Be sure to sprinkle the toppings evenly.
14 Step
Carefully transfer the assembled pizza to your preheated pizza stone or sheet pan. Bake for 10 - 12 minutes or desired doneness.
15 Step
Allow the pizza to cool slightly, then top with fresh arugula and drizzle with the balsamic reduction. Slice, serve, and enjoy!
Recipe made with our
424 Salt110 gr
You are not logged in, so you cannot add items to your favorites list
Add to cart
View cart
You are not logged in, so you cannot add items to your favorites list