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Sweet, savory and creamy, this roasted fig pizza is supremely satisfying.

Based on the much-loved blog Kale and Caramel, recipe developer Lily Diamond’s new cookbook is a collection of the recipes that made her a favorite among home cooks, DIY fans and plant-eaters everywhere. This roasted fig pizza with chèvre is a sweet and savory dish perfect for any meal of the day.  

For two days, I was obsessed with thoughts of this pizza. It came to me in a shamanic reverie (aka, scrolling through my Facebook feed for recipe ideas), and I knew I had to make it. It was so easy, so possible, and would be so delicious. I started frantically texting people: “Do you want to come over and make this roasted fig, chèvre, and caramelized onion pizza?” The answers were inevitably the same: first the expected “LOL,” and then, as the obsession began to infiltrate, “YES. WHEN?”

We set a date. I had everything I needed, and would go to my favorite local bakery for pre- made dough. I picked rosemary on my daily stroll around the neighborhood, and made sure said friends were bringing wine and chocolate. Culinary heaven ensued — well, I thought it was culinary heaven until Janson, my partner in kitchen crime, decided to drizzle truffle oil on it. And then, my friends, this pizza officially arrived. We may or may not have eaten the entire thing in one sitting.

The key is in the alchemy of balsamic caramelized onions and oven-roasted figs commingling with rosemary. It’s a combination that perfectly bridges sweet and savory, a solvent for life’s complexity.

Reprinted with permission from Kale & Caramel