Chicken Pizza with Fig and Chevre

  • Yield: servings


1tablespoon each butter and olive oil
3large onions (1 1/2 lbs.), thinly sliced
1tablespoon balsamic vinegar
1/2teaspoon salt
1/4teaspoon pepper
1cup thinly sliced Figs, stems trimmed
1tablespoon chopped fresh thyme or 1 teaspoon dried
1can refrigerated pizza crust
1/3cup cream cheese (from 8 ounce container or package)
1/2cup crumbled goat cheese
1 1/2cups precooked rotisserie chicken, shredded
1/2cup shredded mozzarella cheese


Heat oven to 400. In large deep skillet or Dutch oven, melt butter in oil over medium heat. Stir in onions, vinegar, salt and pepper; cook, stirring occasionally, until softened and golden brown, 25-30 minutes. Stir in figs and thyme; remove from heat. Lightly spray large cookie sheet with Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15×12-inch rectangle. Bake 8 to 10 minutes or until light golden brown. In small microwavable bowl, microwave cream cheese and goat cheese uncovered on high about 30 seconds until melted. Stir until well mixed. Spread mixture over partially baked crust. Spread onion-fig mixture and shredded chicken evenly over the cheese mixture and top with mozzarella cheese. Microwave preserves in a small bowl for 30 seconds. Stir and smooth and drizzle over pizza. Bake until crust is crisp and cheese has softened, 8-11 minutes. Serves 8, prep: 20, cooking time: 50 minutes