A mere 48 hours after my last homemade pizza success—which served as the perfect long run fuel!—I bring you another delicious pie recipe, this time from The Runner’s World Cookbook.
While it was made with the other half of Bobby Flay’s pizza dough from Saturday night’s mushroom/arugula/basil pie, this pizza tasted completely different—yet just as delicious.
Here’s the incredibly simple recipe!
CARAMELIZED ONION & FIG PIZZA
MAKES: 6 SERVINGS
TOTAL TIME: 45 MINUTES
Recipe by Olympic Medalist Deena Kastor from The Runner’s World Cookbook: 150 Ultimate Recipes for Fueling Up and Slimming Down—While Enjoying Every Bite.
- 1 refrigerated ready-to-bake pizza dough
- 1 tablespoon extra-virgin olive oil
- 2 yellow onions, chopped
- 1/2 teaspoon salt
- 1 tablespoon packed brown sugar
- 1 tablespoon balsamic vinegar, plus more for drizzling
- 1 cup packed arugula leaves
- 6* dried figs, slice (*I ended up needing to use way more than 6—around 12-15)
- 4 ounces goat cheese, crumbled
Preheat the oven to 450 degrees. Roll out the dough to fit a round or rectangular baking pan.
In a skillet over medium heat, combine the oil, onions, and salt. Cook, stirring occasionally, for 10 minutes or until brown. Add the sugar and vinegar. Cook for 10 minutes, or until the onions are deep brown and very soft.
Spread the onion mixture over the dough, leaving an edge for the crust. Top with the arugula, figs, and goat cheese. Bake for 15 minutes, or until the crust is golden.
Remove from the oven. Drizzle balsamic vinegar on top.
NUTRITION PER SERVING:
17 g carbs
2 g fiber
7 g protein
10 g total fat
5 g saturated fat
305 mg sodium
ABOUT THE RUNNER’S WORLD COOKBOOK:
This is the first recipe I’ve made out of this book, but things are off to a good start! I love the way it’s organized, with visual classifications on each recipe page: pre-run, recovery, low-calorie, fast (to prepare), V (for vegetarian), VE (for vegan), GF (for gluten free), etc.
From the Amazon description: The first section of the book focuses on nutritional information and staple ingredients every runner should know, and the second part of the cookbook illustrates how to turn these facts into delicious, quick, and nutrient-boosting meals through delectable recipes.
I can’t wait to try more of these recipes!
WHAT’S YOUR FAVORITE PIZZA RECIPE?