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.
Calimyrna Fig and Arugula Pizza
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Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Recipe Notes
Nutrition Facts
Calimyrna Fig and Arugula Pizza
Amount Per Serving
Calories 225
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 6g
30%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 17mg
6%
Sodium 194mg
8%
Total Carbohydrates 44g
15%
Dietary Fiber 5g
20%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 225 cal, 12g fat (5g mono, 1g poly, 6g sat), 17mg chol, 10g protein, 44g carb, 5g fiber, 194mg sodium
