If you’ve read my blog before, you probably know by now that pizza is my favorite food. It’s not even a contest. You’d think that a future nutritionist would try to pick something a little more vegetabely as a favorite food, but then I’d be lying. Reasons I love pizza include but are not limited to:
1) Most varieties involve cheese. And I love cheese.
2) There are endless possible combinations…veggies, meats, cheeses, crusts, sauces.
3) Even though it can be considered a junk food, with whole wheat crust, low fat cheese, and healthy toppings, you don’t even have to feel guilty eating it.
So I never miss an opportunity to try and interesting pizza recipe, so when I saw this Fig and Arugula pizza in bon apetit last month, I knew I had to try it.
This one is a perfect appetizer to impress guests. It has a fig/marsala reduction sauce, goat cheese, and is topped with a light salad of arugula and pear slices. It’s a great sweet/savory combo and has so many great textural elements between the crisp crust, soft figs, creamy goat cheese, juicy pears, and crunch arugula (woahhh adjectives).
Nutritional Highlights: As far as pizza’s go, this one is moderately healthy. The crust is whole wheat (yay fiber and whole grains) and I rolled it out as thin as possible so we’re not carbo loading here. The sauce is made up of dried figs and marsala, and although dried figs have a pretty high sugar content, they’re also high in fiber, Vitamins ( K, B6, and thiamin) and minerals (copper and manganese). The salad on top is super healthy too. When compared to iceberg, Arugula contains about eight times the calcium, fives times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce. Pears have lots of fiber, and vitamin C and K. As far as cheese goes, goat cheese is lower in fat and calories than many other hard cheeses, and on this pizza we only use a small amount. So overall, this pizza is pretty darn good for you!
Fig and Goat Cheese Pizza with Arugula
adapted from bon apetit
1 tablespoons plus 1 teaspoon olive oil, divided
- 1 tablespoon minced shallot
- 1 cup dried figs, stemmed, quartered
- 1/2 cup Marsala
- 1 tablespoon minced fresh rosemary
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
- 8 ounces fresh goat cheese
- 2 cups arugula
- 1 pear, cored, thinly sliced
- whole wheat pizza dough (I used trader joe’s brand, but you can also make your own if you’re less lazy than I am!)
- Heat 1/2 Tbsp. 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 cup water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft and jam measures 1 1/4 cups, about 20 minutes. Season with salt and pepper.
- Preheat oven to 450°. Roll out dough on a floured surface to a very thin 10″ rounds. Cover with a kitchen towel.
- Place 1 dough round on each of 2 baking sheets (or use your pre heated pizza stone if you have one). Bake for 3–4 minutes to partially cook. Repeat with remaining dough.
- Spread 3–4 Tbsp. fig jam over each crust; scatter 2 oz. goat cheese over each. Bake in batches until crust is crisp, 4–5 minutes.
- Toss arugula, pear, and remaining 1 tsp. oil in a large bowl; season with salt and pepper. Top pizzas with salad.