Cheesy Fig And Arugula Pizza Recipe

Everyone is happy when pizza night rolls around, especially when it involves exciting gourmet toppings. Food Republic recipe developer Julie Kinnaird brings us this cheesy fig and arugula pizza that sets itself apart from the rest. Kinnaird shares, "I have always had a fondness for white pizza, and the combination of the creamy ricotta with the fresh, peppery arugula and sweet ripe figs is divine." 

Pepperoni and cheese might be familiar favorites, but Kinnaird's version sure takes it up a notch. Not to mention, she provides readers with the steps to make a high-quality dough. "This recipe has an authentic Italian pizza crust that I learned and developed while working as a pastry chef in a Florentine restaurant," she comments. That's more than you can say for your supermarket's frozen pizza selection! Plus, you can make an extra batch of dough so your next pizza night is that much simpler.

For the pizza dough recipe, you'll need warm water, granulated sugar, and active dry yeast. Kinnaird recommends water at a temperature of around 110 F. You'll also want to grab some all-purpose flour, fine semolina flour, salt, olive oil, and room-temperature water. "Semolina is made from hard durum wheat, which is typically used for dried pasta," our recipe developer explains. "Semolina is hearty and won't absorb water as quickly as all-purpose flour. This gives a less sticky dough," she adds, noting that it makes it simpler to remove from the baking sheet and "is also key for a nice crispy crust and golden color!" 

To top the pizza, you'll need more olive oil. Also pick up a large shallot (then peel and thinly slice it), shredded mozzarella, whole milk ricotta, and grated parmesan. Next, you'll need fresh black figs. If you can't get ahold of any, Kinnaird say that "reconstituting dried figs is a great alternative," and adds, "Depending on how dry the figs are, soaking them even for just a few minutes in hot water will restore pliability and make them easy to slice." 

If you want to elevate your pizza even further, Kinnaird says, "Tossing dried figs with a tablespoon of balsamic vinegar will also tenderize them a bit, keep them from drying out in the oven, and add a complementary flavor." Finally, top off the pizza with fresh arugula leaves.

Add the warm water and sugar to a small bowl and mix them together. Carefully stir in the yeast and let the mixture sit for about 10 minutes or until it becomes foamy. (If it doesn't start to foam, your yeast might be dead!)

Add the all-purpose flour, semolina flour, and salt to the bowl of a food processor and mix until the contents are well combined. Pour in the yeast mixture and the olive oil and keep processing until the mixture is uniform. Finally, pour in the room-temperature water while the machine is still running until the dough comes together.

Kinnaird explains, "Using a 2:1 combination of all-purpose and semolina flours gives this dough just the right balance for a crisp yet light crust. Using too much semolina would make the dough dense, and a fine grind is necessary so that the flour is not too gritty." If you're all about planning ahead, she suggests doubling the dough and freezing half of it. "Just let the dough thaw overnight under refrigeration and then bring it to room temperature before rolling it out," Kinnaird advises.

Once the dough has formed into a mass, sprinkle some flour over a clean work surface and place the dough on top. Knead it until the texture is smooth, adding a small amount of flour as needed to prevent it from becoming too sticky. Shape the dough into a smooth ball, then transfer it to a large bowl coated in oil. Cover the surface with plastic wrap or a damp towel and let the dough rise somewhere warm until it is about double the volume. Kinnaird notes it should take around an hour, but this will depend on the ambient temperature.

In the meantime, prep your toppings. Heat 2 tablespoons of olive oil in a pan over medium heat. Toss in the thinly sliced shallots and cook, stirring occasionally, until they turn a nice golden brown. This should take about 10 minutes, but keep an eye on the shallots so they don't burn, then transfer them to a plate.

Next, preheat the oven to 500 F and place a pizza stone on the rack to heat for at least 30 minutes; this is the key to a crispy crust. "If a pizza stone is not available, preheating a baking sheet will do the trick," Kinnaird notes. "Place a large baking sheet in the oven about 15 minutes before baking and then dust the sheet with a little semolina to prevent sticking."

Once the dough reaches an adequate size, punch it down in the bowl and transfer it to a floured surface. Divide it into 2 equal pieces and shape them both into a ball. Use a rolling pin to roll them into 12-inch circles. Or, if you're feeling more hands-on, Kinnaird says you can use your fists to stretch it out, but warns that you may be likelier to puncture the dough this way.

Brush the first pizza dough with 2 tablespoons of olive oil and sprinkle 1 cup of shredded mozzarella evenly over the top. Add half of the cooked shallots, dollop ½ cup of ricotta on top in tablespoon-sized drops, and finish it off with ¼ cup of Parmesan. Carefully sprinkle a little bit of semolina flour on the hot pizza stone so the dough doesn't stick, then place it on top using a peel. 

Bake the pizza for 10 minutes, then remove it from the oven. Scatter about half of the figs over the top, then bake the pizza for another 3 minutes or until the crust is golden brown. Remove it from the pizza stone using the peel, top it with 1 cup of arugula, and finish it off with 1 tablespoon of olive oil to dress the greens.

Repeat the pizza assembly process for the second piece of dough, then slice the finished one into 8 pieces and serve it hot while the other cooks. This delicious pizza has fruit, vegetables, dairy, and starch, so we'd consider it a pretty solid one-dish meal!