Fig, Pesto, & Arugula Pizza

Top view of pizza dough covered in pesto, figs, and onion.

5 from 7 votes

Sweet, nutty, peppery Fig and Arugula Pizza with Pesto has just the right flavor pairings to make your palette sing. Made with store-bought or homemade pizza dough.

Prep Time20

Cook Time20

Total Time40

Course: Main, Main Course

Cuisine: American, Italian

Servings:

Calories: 1053kcal

Author: Candice Walker

Ingredients

2 lbs. pizza dough split into 4 individual pizzas
1.5 cups arugula packed
16 oz. mozarella 4 oz. per pizza
¼ cup pine nuts toasted
1 lb. fresh figs thinly sliced
1 batch pesto or 2 jars
1 red onion thinly sliced on a mandoline

US Customary - Metric

Instructions

Preheat your oven to 500 degrees, preferably with a baking steel.
If using a baking sheet: Lightly oil the baking sheet. Spread the dough by pressing from the center. Add 1/4 of all the following: pesto, fig slices, onion, and cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly. Repeat for the other 3 pizzas.
If using a pizza peel: Flour the surface of your pizza peel so the dough doesn't stick. Flour, then shape your dough, and place it on the pizza peel. Working quickly (so the dough doesn't end up sticking) add 1/4 of all the following: pesto, fig slices, onion, and cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly. Repeat for the other 3 pizzas.
Sprinkle the arugula and pine nuts while still hot and serve immediately.

Notes

If you can plan 3 days in advance, make this 72-hour pizza dough. It's easy, just takes time to sit and develop flavors. Makes 4 individual pizzas.
If making focaccia pizza, similar to Roman-style pizza, you can use this Bon Appetit recipe for No-Knead Focaccia (link opens in new tab). Bake the focaccia for 20 minutes, then add the sauce and toppings, bake an additional 8-10 minutes, and finally, broil on high for 2 minutes to get the cheese bubbly.
Use a baking steel to prevent a soggy pizza bottom. Preheat your oven with the baking steel inside. Here is a link to purchase one (affiliate link opens in new tab).
You can bake the pizza on the baking steel directly, or placing a baking sheet on the steel. If you are new to making pizza and not very adventurous, I recommend using a baking sheet your first few times.
If you are baking directly on the baking steel, use a pizza peel to transfer the pizza in and out of the oven. Here is a link to purchase the pizza peel (and cutter) that I love (affiliate link opens in new tab). It has a thin lip, making it much easier to use.
If you're making homemade pesto, add 4 oz. fresh stemmed basil, 1 clove garlic, 1/4 cup of toasted pine nuts, and salt to taste to a food processor. Drizzle in up to 1/2 cup of olive oil while it is running until the desired consistency is achieved.

Nutrition