Out-of-This-World Pizza with Goat Cheese and Fig Tapenade

Becky Luigart-Stayner

A tapenade is a condiment from the Provence region of France typically made with olives, capers, and other seasonings. Ours contains figs, which gives it its thick consistency. It can be made several days in advance and refrigerated. On the day of the party, assemble the pizzas up to an hour in advance, cover, and leave at room temperature until ready to bake.

Yield: 8 servings (serving size: 2 pieces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 28%
  • Fat: 5.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.7g
  • Carbohydrate: 26.8g
  • Fiber: 3.4g
  • Cholesterol: 13mg
  • Iron: 1.7mg
  • Sodium: 290mg
  • Calcium: 131mg

Ingredients

  • 2/3 cup chopped dried figs (about 4 ounces)
  • 3 tablespoons water
  • 3 tablespoons chopped pitted kalamata olives
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon chopped fresh thyme
  • 1/8 teaspoon freshly ground black pepper
  • 4 whole-wheat English muffins, split
  • 1 cup (4 ounces) crumbled soft goat cheese
  • Thyme sprigs (optional)

Preparation

  1. Preheat oven to 375°.
  2. Combine figs and water in a small saucepan over medium heat. Cook 5 minutes, stirring frequently until liquid is absorbed. Place figs in a small bowl. Stir in olives, vinegar, oil, thyme, and pepper. Top each muffin half with 2 tablespoons cheese and 2 tablespoons fig mixture. Place muffin halves on a foil-lined baking sheet. Bake at 375° for 15 minutes or until cheese melts. Cut each muffin half in half. Garnish with thyme sprigs, if desired.
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