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.

Four Cheese Pizza

Here is an adaptation of a Spago pizza, Cameron's Four Cheese, named for Wolfgang's son. This will bring out the kid in everyone and the dough is fantastic. When you are in a hurry, Whole Foods fresh whole wheat pizza dough works great too.

For the pizza dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing

For the pizza:
12 ounces (1/2 recipe) pizza dough
2 tablespoons pesto, recipe follows
2 tablespoons oven-dried tomatoes, recipe follows, cut into thin slices
3/4 cup shredded or grated mozzarella, about 3 ounces
3/4 cup grated Fontina
1/2 cup sun-dried tomatoes, sliced or 2 Roma tomatoes, ends trimmed and cut into 12 slices
2 ounces goat cheese, crumbled
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 tablespoons freshly grated Parmesan
6 to 8 large fresh basil leaves, cut into chiffonade
Roasted garlic is great too!

Directions
For the pizza dough: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.

Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready, the dough will stretch as it is lightly pulled.

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Be sure to let the dough come to room temperature if it has been refrigerated.

For the Pesto:
12 medium fresh basil leaves, washed, dried, and coarsely chopped
3 medium garlic cloves, coarsely chopped
2 tablespoons pine nuts, lightly toasted
Pinch salt
3 tablespoons extra-virgin olive oil

In a mortar and pestle, pound the basil, garlic, nuts and salt until thoroughly mashed. Add the oil, a few drops at a time, until you have a smooth paste.

Pesto can also be made in a blender. Pour in the oil first, then the garlic, nuts, and finally the basil leaves. Blend on low to a smooth paste. Season with the kosher salt.

For the Pizza: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. The longer you preheat the better, so the stone will be as hot as possible.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.The dough can rest for 20-30 minutes from this stage as well. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza.

Sprinkle the mozzarella and Fontina, arrange the slices of the sun-dried or Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.

When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.