4 teaspoons extra virgin olive oil, divided
1 large sweet onion, thinly sliced
½ teaspoon kosher salt
16 ounces whole grain pizza dough at room temperature*
¾ teaspoon minced garlic
1 cup Daisy Brand Cottage Cheese
½ large Bosc pear, cored and thinly sliced
5 dried figs, stems removed and thinly sliced
1/3 cup Gorgonzola or Feta cheese, crumbled
½ cup baby arugula
2 tablespoons balsamic vinegar (if desired)
Preheat the oven to 400°F. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add onions and salt and stir frequently until onions have softened. Reduce heat to medium-low and partially cover with a lid, and cook 20 minutes, stirring occasionally. Meanwhile, prepare the pizza dough by rolling out to 16-inch circle.* Dust pizza pan (or baking stone) with corn meal or spray with cooking spray to prevent sticking. Add flattened dough to prepared pan.
In a small bowl, combine garlic with remaining 2 teaspoons olive oil. With a pastry brush, spread the olive oil mixture evenly over the crust. Next, spread the cottage cheese evenly onto pizza, then top with caramelized onions. Layer pizza with pears, figs and crumbled cheese of choice. Bake 20 to 25 minutes until crust is golden brown. Move pizza to cutting board. Before slicing, garnish with arugula. Add the balsamic drizzle if desired. Cut pizza into 8 large wedges or 16 party-size pieces. (185 calories per party-size slice)
*I used a refrigerated tube of multi-grain pizza crust that was 13.8 ounces and I rolled it to roughly 14-inch circle. I followed directions on the can of dough and prebaked the crust as recommended. Then I added all the toppings and baked additional 15 minutes or so until all fruit softened and crust completely done.
Recipe adapted from www.daisybrand.com by Kim Galeaz, RD CD