Fig Pizza with Blue Cheese and Arugula
A seasonal fig pizza with crumbled blue cheese, fresh mozzarella, and peppery arugula. This Neapolitan-style pizza uses a slow, cold fermented dough but can just as easily be made with a no-knead sheet pan pizza dough.
Servings: 6
Ingredients
- 1 Pizza Dough
- 9 Figs or as many as you want
- 16 oz Fresh Mozzarella diced and drained of excess moisture
- 4 oz Blue Cheese crumbled
- 1/2 Red Onion thinly sliced
- Arugula a few handfuls
- Olive Oil
- Fresh Ground Black Pepper
Instructions
- Make sure to let dough proof for at least two hours at room temperature before you bake the pizzas.
- Prep your mozzarella by dicing or slicing into small batons. Drain and press between paper towels to remove any excess moisture.
- When you’re ready to bake, take a ball of dough and keep track of the top side, this will be the top side of the pizza when baked. Generously flour each side and flip the ball so the top side is down and gently press the ball out from the center to remove the air and create your crust edge. Flip the dough back over, so you have the top side up, and stretch your pizza into roughly an 8-9 inch round.
- Top the pizza with fresh mozzarella, crumbled blue cheese, figs, red onion and a drizzle of olive oil. Lay the pizza on your pizza peel and stretch to the full 10 inch round.
- Cook in a very hot pizza oven — ideally around 750-850°F (400-450°C) — for 60–90 seconds. Let the pizza cook undisturbed for about 30 seconds, letting the bottom to set, and then turn frequently until the crust is puffy, blistered and slightly charred.
- Once out of the oven, finish with another drizzle of olive oil, scatter over some fresh arugula, and top with fresh cracked black pepper.
Notes
- All the quantities for the topping ingredients are suggestions, use more of less depending on how you like it.
- This recipe uses the same dough as my pizza marinara recipe. It's a slow, cold fermented dough. It takes 3 days to make, but it's mostly hands off and incredibly delicious.
Make This A Sheet Pan Pizza
You can absolutely use this topping combo and make a sheet pan pizza. Great for a home oven!- You’ll need a batch of my sheet pan pizza dough.
- Stretch the dough on a parchment lined baking sheet and bake at 500°F for 8-12 minutes, then broil for 3-4 minutes to get the cheese slightly browned and bubbly.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!