Fresh Fig, Olive Tapenade Pizza with Goat Cheese

• 1/2 cup balsamic vinegar crumbled
• 1/4 cup kalamata olives drained and pitted
• 2 tablespoons olive oil
• 1 clove garlic
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 x black pepper to taste
• 1 each pizza shell 12-inch, homemade or store-bought
• 8 each figs fresh, top stems removed, halved
• 1 cup goat (chevre) cheese crumbled

1. Preheat the oven to 425 degrees F. If you have a pizza stone, put the stone in the middle of the rack before preheating the oven.
2. In a small saucepan, add the balsamic vinegar, and bring to a boil over high heat.
3. Lower the temperature to medium-low or low, and cook until vinegar has been thickened, about 10 minutes.
4. Remove from the heat and set aside.
5. Meanwhile In a food processor, add olives, olive oil, garlic, lemon juice, zest and black pepper.
6. Process until almost smooth.
7. Spread tapenade over pizza crust, arrange halved figs over tapenade.
8. Top with goat cheese.
9. Bake in the oven for 15 to 20 minutes, or until the crust is golden-brown, and cheese starts to brown in spots.
10. Remove from the oven, and let cool for a few minutes.
11. Cut with a pizza cutter and serve warm with balsamic reduction drizzled on top.

balsamic vinegar, kalamata olives, olive oil, clove garlic, lemon juice, lemon zest, black pepper, pizza shell, figs fresh, goat

Taken from recipeland.com/recipe/v/fresh-fig-olive-tapenade-pizza--53550 (may not work)