Fig, Goat Cheese, & Arugula Pizza

A smokey grilled pizza with sweet figs, tangy goat cheese, and peppery arugula

I bought some of the best figs I've ever had at the farmers' market last week. Most of the basket didn't last long, but I managed to save some and made this grilled pizza. Figs and goat cheese aren't the most common pizza toppings, but they really work in this unique dish. The sweet fruit is counterbalanced by the tangy cheese, peppery arugula, and grilled dough, which keep the pizza on the savory side. Some prosciutto or crispy pancetta would be another nice addition if you wanted to add meat. I like to put a lot of greens on top (I only photographed about one-third of the arugula I used) and toss it with some olive oil and balsamic vinegar. It's almost like having a salad and a pizza together with no need for another side dish.

Note: If you don't have a grill, you can put the goat cheese and figs on the dough and cook the pizza on a baking sheet in a 450F oven for 12-15 minutes.


More Fig Recipes:
- Pan-Roasted Chicken with Fig & Wine Sauce
- Fig & Goat Cheese Crostini
- Duck Breasts with Fig Sauce


Grilled Fig, Goat Cheese, & Arugula Pizza:

• Heat a grill to high.
• Roll out one pizza dough to 1/8" thick and brush with olive oil.
• Grill the dough for 4 minutes on one side, then flip grilled-side up on a cutting board.
• Spread 3-4 oz. room-temperature goat cheese on the pizza, then sprinkle with 10-12 quartered figs.
• Grill the bottom side of the dough for another 4 minutes, then turn off the heat and keep it on the grill for another few minutes.
• Transfer the pizza to a serving board and sprinkle with a few handfuls of baby arugula and a drizzle of extra virgin olive oil and balsamic vinegar.
• Season with salt and pepper as needed.

Serves four