Fig and Goat Cheese Pizza with Arugula & Apples

There are times when you get exposed to a recipe that can change your entire perspective. This was one of those moments. It inspired a series of new pizzas in our home and we have never looked back! It all started with a concept featured in Bon Appetit's May 2012 Issue. Then we adapted it based upon several favorite ingredients we could not live without. Voila! An entire meal on one crust. 

Tips:  30 minutes prior to starting:

•  Turn on your oven as hot as it will go. Ours can hit 550 degrees which produces a great crust. 
• Use a pizza stone. Put it in your oven and forget about it. Ours is a full time accessory - we never take it out.
•  If you are using a pre-made dough crust, take it out of the refrigerator and let it sit at room temperature. (see below). 

Ingredients:

1 whole wheat pizza dough
Note: You can make your own dough or a great option is purchasing one. We love Whole Foods Whole Wheat Pizza dough that you can pick up in the refrigerated section. If you go this route, be sure to let it sit at room temperature for at least 30 minutes. It will improve the elasticity and create a fantastic crust.

Start with the Sauce:
 
1/2 tbsp Olive oil

1/2 tablespoon minced shallot  

1/2 cup dried black mission figs, stemmed, quartered 

1/4 cup Marsala 

1/2 tablespoon minced fresh rosemary  

1/2 cup water

1/2 teaspoon kosher salt plus more to taste

Freshly ground black pepper

Heat 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 1/2 cup water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft, about 20 minutes. Season with salt and pepper. 

While sauce cooks, prepare dough and other ingredients.

Dough:

Roll out dough piece on a floured surface (should be about a 10" round.)

Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partially cook.

Toppings:

2 tbsp Fig Preserves (our favorite is Dalmatia Fig Spread that you can find at most grocery stores). 

Thinly sliced sweet onion (optional)

6-8 oz fresh goat cheese

2 cups arugula

1 fuji apple cored and sliced.

After the dough has par-baked and sauce is ready, you can assemble the pizza!

Spread thin layer of the fig preserves on the crust. Top with fig sauce, crumbled goat cheese and optional thinly sliced onions. 

Bake Pizza for 4-5 minutes until crust is crisp.

Top with arugula, and fuji apple. Black pepper to taste.

Optional: You can add a very light amount of your favorite balsamic dressing to the arugula before topping it on the pizza. We use 1 tbsp Sokol Blosser Black Fig Vinegar + 1 tbsp Olive Oil. Whisk then toss with arugula. 

Pair with a delightful DePonte Melon or your favorite Chardonnay.