Indulge in a delicious blend of sweet, tangy, and creamy flavors with this Homemade Arugula, Fig, & Goat Cheese Pizza. This gourmet pizza combines the peppery bite of fresh arugula with the natural sweetness of figs and the tangy creaminess of goat cheese, creating a perfect harmony of tastes. Easy to make and bursting with gourmet appeal, this pizza is ideal for a special meal at home, whether you're entertaining guests or treating yourself to something extraordinary. Enjoy this simple yet elegant recipe that turns pizza night into a culinary delight.
Ingredients
Dough
- 250 ml warm water
- 1 packet dry yeast
- 1 tsp sugar
- 400 g flour
- 2 tbsp olive oil
- 1 tsp salt
Topping
- 150 g goat cheese crumbled
- 6 fresh figs sliced
- 200 g shredded mozzarella
- A few handfuls of arugula
- 2 tbsp balsamic reduction optional for garnish
- Olive oil
- Salt and freshly ground black pepper
Instructions
- Prepare the dough: Mix warm water, dry yeast and sugar in a bowl and let it sit for 5 minutes until the mixture foams. Mix flour and salt in a large bowl. Add the yeast mixture and olive oil and knead into a smooth dough. Cover the dough and let it rise in a warm place for 1 hour until it doubles in size.
- Preheat the oven: Preheat the oven to 250°C (482°F) and line a baking sheet with parchment paper or preheat a pizza stone.
- Shape the pizza: Roll out the dough on a floured surface and place it on the prepared baking sheet or pizza stone.
- Prepare the topping: Brush the pizza with a thin film of olive oil and season with salt and pepper. Evenly distribute the shredded mozzarella on the dough. Arrange the fig slices on top and sprinkle with crumbled goat cheese.
- Bake: Bake the pizza in the preheated oven for about 10-15 minutes until the crust is golden brown and crispy.
- Finish: Remove the pizza from the oven and immediately top it with fresh arugula. Drizzle with balsamic reduction if desired.
- Serve: Cut the pizza into slices and serve immediately.
Notes
- For a crispier crust, roll the dough thinner.
The balsamic reduction adds a nice sweetness and acidity that pairs especially well with the goat cheese.
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