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

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