1 ball of pizza dough (I bought mine from the supermarket, but feel free to make yours from scratch if that's your thing)
¼ cup/ two or three spoonfuls of fig jam (or 4-5 almost past-it figs, sliced thin and cooked down w/ 1 T each of sugar and water)
2-3 oz chevre (goat's cheese), or ½ of a 5 oz log
1 small onion, thinly sliced
½ of a medium cauliflower, cut into small florets
½ of a jalapeño pepper, sliced very thin
Olive oil & salt & pepper
Instructions
Preheat your oven to 450F/ 230C
Make the cauliflower & onions: heat 1 tablespoon of olive oil in a skillet over medium high heat. Add the onion and season with salt and pepper. Cook for 3-4 minutes, or until the onion is pretty brown. Add the cauliflower florets and continue to cook, stirring only occasionally, for 5-6 minutes, or until the florets have taken on some color and have nice brown patches. Add a tablespoon or so of water if the onion starts to dry out or get too caramelized for your taste. When everything looks a bit charred, add another tablespoon of water to the pan. It will bubble up quickly and evaporate, so stir it around to catch all those caramelized bits of flavor. This should also soften up any over-crisped bits of onion. Remove the veggies to a plate and set aside.
Stretch the dough with your hands until it forms an approximately 12 inch circle. Place it on a nonstick baking sheet. Pour a teaspoon or so of olive oil on the dough and smear it around with your fingers, covering all of the dough and making sure you get the edges, then spread the jam in a thin layer.
Sprinkle on the goat's cheese in crumbles, then add the cauliflower and onions, and the jalapeño slices. Finish with a light drizzle of olive oil and a sprinkle of salt and pepper.
Bake at 450/230 for 12-15 minutes, or until the edges are browned and bubbly.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/fig-jalapeno-and-cauliflower-pizza/