Delicious Living
  • 1 prepared whole-wheat pizza dough
  • 2 tablespoons plus 1 teaspoon olive oil, divided, plus more for brushing
  • 2 tablespoons balsamic vinegar
  • 1/2 cup sliced red onion
  • 1 cup (5 ounces) organic dried Calimyrna figs, stemmed, thinly sliced
  • 2/3 cup Apricot-Fig Preserves (see link at right)
  • 1 teaspoon dried thyme
  • 8 ounces crumbled goat cheese
  • 2 cups fresh arugula leaves

Calimyrna Fig and Arugula Pizza

Stephanie Stock | Delicious Living
  • Serves: 6 people

Calimyrna figs are plump, golden, and less sweet than Mission figs, so they’re perfect for a savory dish like pizza. Look for fresh, premade pizza dough near the deli section; or use frozen, defrosted dough. Get the recipe for Apricot-Fig Preserves here.

  1. Preheat oven to 450°. Roll out dough on a floured surface to a very thin 10-inch round. Place dough onto a baking sheet, prick all over with a fork, and bake for about 10–15 minutes.
  2. Meanwhile, heat 2 tablespoons olive oil and balsamic vinegar in a small saucepan over medium heat. Add red onion and figs; increase heat, sautéing until figs are thoroughly coated.
  3. Remove pizza crust and brush with olive oil. Spread preserves onto crust and then scatter with thyme, goat cheese, and fig-onion mixture. Return to oven and bake for another 5–10 minutes or until crust is browned to your liking.
  4. Toss arugula with remaining 1 teaspoon oil and lemon juice in a large bowl; season with salt and pepper. Top finished pizza with arugula mixture and serve.

PER SERVING: 225 cal, 12g fat (5g mono, 1g poly, 6g sat), 17mg chol, 10g protein, 44g carb, 5g fiber, 194mg sodium

Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Gluten-Free Recipes

Delicious Living Blog

The Best Holistic Health Blogs of the Year












We use cookies to improve your website experience. To learn about our use of cookies and how you can manage your cookie settings, please see our Cookie Policy. By continuing to use the website, you consent to our use of cookies.