Goat and Fig Cheese Pizza With Arugula

How to Goat and Fig Cheese Pizza With Arugula



  • 2 tablespoons plus 1 teaspoon essential olive oil, divided
  • 1 tablespoon minced shallot
  • 1 cup dried figs, stemmed, quartered
  • 1/2 cup Marsala
  • 1 tablespoon minced clean rosemary
  • 1 teaspoon kosher salt plus much more
  • Ground black pepper Freshly
  • 1/2 cups all-purpose flour plus much more
  • 1/2 cups bread flour
  • 8 ounces fresh goat cheese
  • 2 cups arugula
  • 1 pear, cored, sliced thinly


Heat 1/2 Tbsp. essential oil in a smaller saucepan over medium heating. Add shallot; mix until soft, about five minutes. Put figs, Marsala, and rosemary. Increase temperature. Bring to a boil. Add 1 cup normal water. Reduce temperature to medium-low; simmer, stirring generally and adding normal water by tablespoonfuls if also thick, until figs are gentle and jam actions 1/4 cups, about 20 minutes. Season with salt and pepper.

Pulse 1/2 cups all-purpose flour, breads flour, 1/2 Tbsp. oil, 1 tsp. salt, and 1 cup normal water in a meals processor until dough varieties. Divide into 4 parts. Wrap each in plastic and permit rest until gentle, 2-3 hours.

Preheat oven to 450°. Roll out each dough part on a floured area to a very slim 10″ round. Covers with a kitchen towel.

Place 1 dough round on each of 2 baking sheets. Bake for 3-4 moments to partially cook. Repeat with remaining dough.

Spread 3-4 Tbsp. fig jam over each crust; scatter 2 oz. goat cheese over each. Bake in batches until crust is definitely crisp, 4-5 minutes.

Toss arugula, pear, and remaining 1 tsp. oil in a big bowl; season with salt and pepper. Leading pizzas with salad.



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