Fig and Arugula Pizza with Goat Cheese and Balsamic Glaze

Name: Fig and Arugula Pizza with Goat Cheese and Balsamic Glaze
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) pizza dough, store-bought or homemade, at room temperature, divided into 2 equal balls; 2 tbsp (16 g) all-purpose flour, for dusting the work surface and peel; 2 tbsp (30 ml) extra-virgin olive oil; 2 cloves (8 g) garlic, finely minced; 6 oz (170 g) low-moisture mozzarella, coarsely shredded; 8 oz (225 g) fresh figs, stems trimmed, sliced into ¼-inch (6 mm) rounds (about 8 small figs); ½ small (50 g) red onion, sliced paper-thin; 4 oz (115 g) goat cheese, cold, crumbled into small pieces; 1 tsp (2 g) fresh thyme leaves, stems removed; ¼ tsp (1½ g) kosher salt; 2 oz (60 g) baby arugula, washed and thoroughly dried (about 3 loosely packed cups); 2 tsp (10 ml) fresh lemon juice; 1 tbsp (15 ml) extra-virgin olive oil, for dressing the arugula; 2 tbsp (30 ml) balsamic glaze, thick, for drizzling; 1 tbsp (21 g) honey, for drizzling (optional); freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

Crisp-edged homemade pizza topped with jammy roasted fresh figs, creamy goat cheese, and sweet red onion, then finished with a pile of lemony arugula and a drizzle of balsamic glaze. Sweet, tangy, peppery, and salty in every bite.

Prep: 30 min
Cook: 20 min
Wait: 45 min
Total: 1 hr 35 min
Makes: 2 twelve-inch pizzas (8 slices total)

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Ingredients

4 servings

For the pizzas
1 lb (450 g) pizza dough, store-bought or homemade, at room temperature, divided into 2 equal balls
2 tbsp (16 g) all-purpose flour, for dusting the work surface and peel
2 tbsp (30 ml) extra-virgin olive oil
2 cloves (8 g) garlic, finely minced
6 oz (170 g) low-moisture mozzarella, coarsely shredded
8 oz (225 g) fresh figs, stems trimmed, sliced into ¼-inch (6 mm) rounds (about 8 small figs)
½ small (50 g) red onion, sliced paper-thin
4 oz (115 g) goat cheese, cold, crumbled into small pieces
1 tsp (2 g) fresh thyme leaves, stems removed
¼ tsp (1.5 g) kosher salt
To finish
2 oz (60 g) baby arugula, washed and thoroughly dried (about 3 loosely packed cups)
2 tsp (10 ml) fresh lemon juice
1 tbsp (15 ml) extra-virgin olive oil, for dressing the arugula
2 tbsp (30 ml) balsamic glaze, thick, for drizzling
1 tbsp (21 g) honey, for drizzling (optional)
freshly ground black pepper, to taste

Equipment (6)

Pizza stone or heavy rimless baking sheet (about 13×18 inches / 33×46 cm)
Pizza peel or a sheet of parchment paper for sliding
Sharp paring knife and cutting board
Small bowl for the garlic oil
Large bowl for dressing the arugula
Pizza cutter

Steps

Before you start

Take the dough out of the fridge 45 minutes before shaping so it relaxes and stretches easily without snapping back.
Put a pizza stone or an upside-down heavy baking sheet on the rack in the upper third of the oven and preheat for a full 45 minutes. A fully heated surface gives a crisp crust.
Use ripe but still slightly firm figs. Overly soft figs turn to mush when sliced.
You will bake the pizzas one at a time, so have all toppings for both pizzas prepped and divided before you begin.

1
Preheat oven and stoneOven 500°F / 260°C
- Place a pizza stone or upside-down heavy baking sheet on a rack in the upper third of the oven.
- Preheat to 500°F (260°C) and let it heat for a full 45 minutes.
- Meanwhile, leave the dough balls covered on a lightly floured counter so they come to room temperature and relax.
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Ready when: Dough feels soft and slack, not cold or springy; oven has preheated for the full 45 minutes
Tip: Don't skip the long preheat. A stone that is only 'hot enough' gives a pale, floppy crust.
2
Prep the toppings
- Trim the stems from the figs and slice them into ¼-inch (6 mm) rounds.
- Slice the red onion as thinly as you can.
- Crumble the cold goat cheese into small pieces and shred the mozzarella.
- Divide each topping in half so each pizza gets an equal amount.
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Ready when: Figs hold their shape in even rounds; onion slices are almost translucent
Tip: Slice figs with a sharp knife and a gentle sawing motion so they don't squash.
3
Make garlic oil
- In a small bowl, stir together 2 tablespoons olive oil, the minced garlic, and the salt.
- Set aside for the flavors to mingle while you shape the dough.
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Tip: Raw garlic can burn at 500°F, so keep the oil in a thin layer and don't let it pool.
4
Shape the first crust
- Dust the counter and your hands with flour.
- Press one dough ball into a flat disk, then stretch it by gently pulling and rotating, working from the center outward, until it forms a 12-inch (30 cm) round with a slightly thicker rim.
- Transfer to a floured peel or a sheet of parchment.
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Ready when: Dough is an even round about ⅛ inch (3 mm) thick in the center, with no holes
Tip: If the dough springs back, cover it and rest 5 minutes, then try again. Avoid a rolling pin, which crushes the air bubbles.
5
Top the first pizza
- Brush half of the garlic oil over the dough, leaving a ½-inch (1.25 cm) border.
- Scatter half of the mozzarella, then arrange half of the fig slices and half of the onion over the cheese.
- Dot with half of the goat cheese and sprinkle with half of the thyme.
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Ready when: Toppings are in a single, even layer and the crust border is clear
Tip: Work quickly. Wet toppings on dough that sits on the peel too long will make it stick. Give the peel a shake to check it slides freely.
6
Bake the first pizzaOven 500°F / 260°C
- Slide the pizza (with parchment, if using) onto the hot stone.
- Bake at 500°F (260°C) for 9 to 11 minutes, rotating once halfway through, until the crust is deep golden and the mozzarella is bubbling.
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Ready when: Crust edges are deep golden brown with a few darker spots, cheese is bubbling, and figs are glossy and slightly caramelized
Tip: Close the oven door promptly between checks to keep the heat in.
7
Dress the arugula
- While the pizza bakes, toss the arugula in a large bowl with the lemon juice, 1 tablespoon olive oil, and a pinch of black pepper.
- Dress it only in the last minute or two before the pizza comes out.
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Ready when: Leaves are lightly and evenly glossy, not wet
Tip: Dressed arugula wilts quickly, so toss it at the last moment.
8
Finish and serve
- Use the peel to move the pizza to a cutting board.
- Immediately pile half of the dressed arugula on top, drizzle with 1 tablespoon balsamic glaze and, if you like, ½ tablespoon honey, then add more pepper.
- Slice into 4 wedges and serve right away.
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Ready when: Arugula is just beginning to soften from the pizza's heat
Tip: Add the arugula only after baking. It will turn bitter and limp if baked.
9
Make the second pizzaOven 500°F / 260°C
- While the first pizza is eaten, shape the second dough ball as in step 4, top it with the remaining garlic oil, mozzarella, figs, onion, goat cheese, and thyme, and bake at 500°F (260°C) for 9 to 11 minutes until golden and bubbling.
- Finish with the remaining arugula, balsamic glaze, and honey, then slice and serve.
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Ready when: Crust is deep golden, cheese bubbling, figs glossy
Tip: Let the oven recover for 2 minutes after the first pizza before baking the second.

Good to know

Tips

For an extra-crisp base, bake the shaped, un-topped crust for 2 minutes before adding toppings.
Keep the toppings light. Overloading the pizza makes the center soggy.
If your oven only goes to 475°F (245°C), bake 1 to 2 minutes longer, until the crust is deep golden.
Cold goat cheese crumbles neatly and softens in the oven without melting away completely.

Make ahead

"Slice the onion and crumble the goat cheese up to 1 day ahead and refrigerate separately in airtight containers. Slice the figs no more than 1 hour before topping. Homemade dough can be made up to 2 days ahead and refrigerated in oiled, covered bowls."

Storage & reheating

"Best eaten immediately. Leftover slices (without arugula) keep covered in the fridge for up to 3 days. Reheat on a baking sheet at 425°F (220°C) for 6 to 8 minutes, or in a dry skillet over medium heat, covered, for 4 to 5 minutes, then add fresh arugula. Not recommended for room-temperature storage beyond 2 hours. Baked pizza without arugula can be frozen, wrapped tightly, for up to 2 months; reheat from frozen at 425°F (220°C) for 12 to 15 minutes."

Substitutions

fresh figs → Thinly sliced ripe pear or dried figs. If fresh figs are out of season, use 4 oz (115 g) dried figs, soaked in hot water for 10 minutes, drained, and sliced; or use 1 ripe pear in thin slices.
goat cheese → Gorgonzola or ricotta salata. Use the same weight. Gorgonzola is stronger and creamier; ricotta salata is milder and saltier.
balsamic glaze → Reduced balsamic vinegar. Simmer ½ cup (120 ml) balsamic vinegar over medium-low heat for 10 to 12 minutes until reduced to about 3 tablespoons and syrupy, then cool.
baby arugula → Baby spinach or watercress. Spinach is milder; watercress is similarly peppery.