Fig, Goat Cheese and Arugula Pizza

Oh, Bon Appetit. Where would we be without each other? If someone measured the intense endorphin hit that results in finding you inside my mailbox once a month they might begin to worry for my mental health. But seriously, I do find myself going on a bit of a Bon Appetit spree as of late. Part of this is due to my recent Russell-Crowe-In-A-Beautiful-Mind-Esque revamp of my recipe cataloging system, but part of it also results from chancing across recipes like this in each issue. Fig, Goat Cheese and Arugula Pizza. How could you possibly resist?

The pizza is truly a wonderful invention; a comforting delivery method for untold combinations of bright, creative flavors from the simple, grease-laden staples of college years to the avant garde and artisan. Probably some of the most amazing pizza I've ever had the fortune to make/eat was baked in a 100-year-old Neapolitan oven on my first night in Conversano, Italy. Even a total pizza amateur such as myself can't really mess things up too badly when they're fired up in that sucker.

This particular combo is incredibly rewarding; an incredibly easy homemade pizza dough, sweet mandoline-sliced pears, a sweetly herbal fig compote cooked down with rosemary and sherry, creamy bits of goat cheese and crisp, green, flavorful arugula. The pizza crust is thin and crispy and all the sweet, tangy flavors of the toppings meld together perfectly. Ahh.

 

The one addition I might try next time is a few slices of prosciutto baked on the pizza with the compote and goat cheese, because of course. When is prosciutto not good on something? Feel free to jump the gun yourself and just add some on to the ingredient list below.

Fig, Arugula and Goat Cheese Pizza (adapted from Bon Appetit)

2 tablespoons plus 1 teaspoon olive oil, divided 

1 tablespoon minced shallot

1 cup dried figs, stemmed, quartered 

1/2 cup Sherry (they recommend Marsala, but we didn't have any. I have no complaints--try both and see which you like better!) 

1 tablespoon minced fresh rosemary (or 1 tsp dried) 

1 teaspoon kosher salt plus more 

Freshly ground black pepper

3 cups all-purpose flour plus more for rolling  

8 ounces goat cheese, divided in four 

2 cups arugula 

1 pear, cored, thinly sliced (use a mandoline if you have one!)
 

Heat 1/2 Tbsp. oil in a small saucepan over medium heat. Add shallot; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 cup water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft and jam measures 1 1/4 cups, about 20 minutes. Season with salt and pepper.

Pulse 1 1/2 cups all-purpose flour, bread flour, 1 1/2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a food processor until dough forms. Divide into 4 pieces. Wrap each in plastic and let rest until soft, 2–3 hours. Preheat oven to 450°. Roll out each dough piece on a floured surface to a very thin 10" round. Cover with a kitchen towel.

Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes 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 crisp, 4–5 minutes. Toss arugula, pear, and remaining 1 tsp. oil in a large bowl; season with salt and pepper. Top pizzas with salad.

Enjoy!