Description
Gourmet Fig Jam & Goat Cheese Pizza ready in just 25 minutes! This restaurant-quality pizza combines sweet fig jam, tangy goat cheese, peppery arugula, and balsamic glaze on a crispy crust. Perfect for dinner parties, date nights, or elevated weeknight dinners. Vegetarian and incredibly impressive despite simple preparation.
Ingredients
1 pound pizza dough (store-bought or homemade)
2 tablespoons olive oil
¼ cup fig jam
1 clove garlic, minced (optional)
6 ounces fresh goat cheese, crumbled
2 cups fresh arugula
¼ cup thinly sliced red onion
2 tablespoons pine nuts or walnuts, toasted
2 tablespoons balsamic glaze
Fresh thyme leaves (optional)
Flaky sea salt
Black pepper
All-purpose flour for dusting
Instructions
1. Preheat oven to 475°F (or as high as 500°F) for at least 30 minutes. If using pizza stone, place in oven during preheating.
2. Remove pizza dough from refrigeration 30 minutes before use to bring to room temperature.
3. On a lightly floured surface, gently stretch dough into a 12-14 inch circle or rectangle using your hands (not a rolling pin), working from center outward.
4. Transfer stretched dough to parchment paper. Brush entire surface with olive oil, going to the edges.
5. Spread fig jam in thin, even layer over dough, leaving ½-inch border for crust. Sprinkle minced garlic over fig jam if using.
6. Distribute crumbled goat cheese evenly across pizza. Don’t clump cheese in one area.
7. Scatter thinly sliced red onion and toasted nuts over cheese.
8. Transfer parchment paper with pizza onto preheated stone or baking sheet using pizza peel or back of another sheet.
9. Bake for 10-14 minutes, rotating halfway through. Crust should be golden brown, bottom should be browned, and cheese softened.
10. Remove from oven using parchment paper. Immediately top with fresh arugula.
11. Drizzle generously with balsamic glaze in zigzag pattern. Sprinkle with thyme if using, flaky sea salt, and black pepper.
12. Let rest 2-3 minutes before slicing. Cut into 8 slices for dinner or 16 squares for appetizers. Serve immediately.
Notes
Don’t overload pizza with toppings—less is more for crispy crust. Use fig jam sparingly; thin layer prevents soggy center.
Add arugula after baking, not before. Raw greens release water during cooking and create soggy spots.
Brush dough with olive oil before adding toppings—this creates moisture barrier for crispier crust.
Ensure oven reaches full temperature before baking. Insufficient heat steams crust rather than crisping it.
For prebaked crust method: Bake plain dough 3-4 minutes, add toppings, then finish baking. Prevents soggy centers.
Reheat leftovers in covered skillet over medium heat for 5-6 minutes, or in 400°F oven for 8-10 minutes. Never microwave.
Store leftovers in airtight container for up to 3 days. Freeze unbaked pizza (without arugula) for up to 2 months.
Variations: Substitute pear slices for fig jam, use pesto instead of fig jam, or add caramelized onions for different flavors.
- Prep Time: 10
- Cook Time: 12
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Italian, American
Nutrition
- Serving Size: 2 slices
- Calories: 385
- Sugar: 12g
- Sodium: 625mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 20mg
Keywords: goat cheese pizza, fig jam pizza, gourmet pizza, vegetarian pizza, easy pizza recipe