Fig & Arugula Pizza


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Our figs are ripe! And I’ve come full seasonal circle with my food blog! I started it last year in July, and my first post was about figs. They still haven’t lost their novelty.

I’ve had good fig and arugula pizza in restaurants before, so I thought I’d try it at home. It worked well as an entree for dinner, but I think it would also make forĀ a nice appetizer as well.


1/2 c warm water
1 1/4 t dry yeast
1 1/2 c bread flour
1 t salt
olive oil for coating bowl

1 c figs, chopped
1/3 c sliced cured salami
1/3 c shredded parmesan cheese
1/3 c arugula, chopped
olive oil


Mix all the dough ingredients either by hand or with a dough hook on a mixer for 1 minute. Let stand for 5 minutes. Kneed with your hands on a floured surface for 5 minutes or so. Form into a ball, put in a bowl coated with olive oil. Cover with saran wrap and let sit for at least 1 hour.

Once the dough is looking ready, heat your oven to 500 degrees. Next, roll out your dough. Coat the top of the dough with olive oil. Put all the ingredients on the pizza except the arugula. Put it in the oven. (I use a pizza peal, and put cornmeal on it first. The cornmeal acts like ball bearings and helps it slide onto a pizza stone. If you do not have either a peal or a stone, just form the dough in a cookie sheet instead.) Cook the pizza for 7-10 minutes, or until the sides brown. Add the arugula on after the pizza is cooked.


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