Chèvre Fig Pizza

Sweet and salty toppings make Chèvre Fig Pizza a delicious meal.  Add arugula and a drizzle of reduced balsamic, and you make the magic of umami!  Once again, I had ingredients I needed to use, and they transformed into a yummy pizza.  Certainly, you could buy a crust and put on the toppings.  However, I used this as an opportunity to hone my “crust making” skills.  Don likes thin, and a little crisp pizza crust.  Sometimes, I get it perfect, and sometimes not.  So, I decided to revise my favorite recipe.  By replacing half the all purpose flour with pastry flour, I didn’t have to struggle with the gluten, and got near perfect results.

Chèvre Fig Pizza

Chevre Fig Pizza

Total Time: 20 minutes

Yield: Serves 6


  • 1 cup unbleached all purpose flour
  • 1 cup (wholewheat) pastry flour (less 1 TBSP)
  • 1 TBSP cornmeal
  • 1/2 tsp instant yeast
  • 1/2 tsp sea salt
  • 1/2 tsp honey
  • 3/4 cup warm water
  • 1/4 cup extra virgin olive oil
  • Toppings
  • 1 cup balsamic vinegar
  • 2 TBSP maple syrup
  • 4 oz black olive tapenade or paste
  • 10-12 oz chevre (soft goat cheese)
  • 1 cup figs, cut in pieces*
  • 1/2 cup fresh arugula or watercress (optional)


  1. Combine the first 6 ingredients in the bowl of a food processor. With the processor running, add all but 2 TBSP of the water, through the feed tube. Leave the processor running and add oil. Continue processing until dough forms a ball. If dough does not form ball, add a little of the reserved water.
  2. Flour countertop lightly, and turn dough onto counter. Instead of kneading, I usually stretch the dough, then throw it against the countertop. Continue that process until the dough has a smooth texture (doesn't take long). Place in 1 gallon bag and place in fridge overnight.
  3. Heat oven to 475.
  4. Remove dough from fridge.
  5. Place dough on parchment (large enough to fit on about a 13x18 sheet pan).
  6. Roll dough into a large rectangle. Place on sheet pan. Using a fork, prick dough all over.
  7. Place crust in oven. Bake 8-10 minutes. Cool.
  8. Toppings
  9. Before you make pizza, place balsamic and maple syrup in a small saucepan. Stir together well. On low heat, reduce to half, or until thick syrup forms. Set aside.
  10. Smear crust with olive tapenade.
  11. Sprinkle with figs and chunks of chèvre.
  12. Bake 12-15 minutes until chèvre has some brown peaks.
  13. Remove from oven. Drizzle with balsamic. Scatter arugula on top.
  14. *I used dried figs that I simmered in apple juice until they plumped. If you don't want to use figs, smear crust with fig jam.
  15. Additions: cooked and crumbled bacon or diced ham or slices of cooked sausage


Time does not include letting dough rest in fridge overnight.