Fig, Bacon and Goat Cheese Pizza

Dinner, Pizza

Summer’s totally in full effect. I haven’t watched TV in days, my nails are bright pink, I can’t leave the house without sunglasses, and all I want to do is sit outside while drinking pink wine and eating pizza.

And iced coffee. I’m eating that like crazy, too.

I’ve been playing with a lot of pizza topping combinations and I’m really digging the whole sweet fruit thing with cheese and some sort of salty meat. It’s a winner of a combo; made only better with a drizzle of this balsamic/honey reduction thing I made. Sounds fancy (meh)…nah! Totally easy.

I was going to use blackberries instead of the figs, but when I saw them perched, looking all cute in their pretty little basket, blackberries didn’t have a chance.
I’ve also been on this undeclared mission to find a whole wheat pizza crust that can compete with this current favorite of mine. Well…this thing below totally struck out–it almost makes me mad looking at the picture. Yes, it’s true, pizza dough has the ability to make me angry.

I’m posting a picture as evidence that I had the best intentions with it, but it was bland and way too fluffy, if that makes sese. Don’t worry. I’m determined. I totally have my I’m-gonna-figure-this-out face on. It’s scary.
Despite this super lame pizza dough, this pizza is kind of flawless. It’s a mouth full of summer flavors going on that can only be made better by an accompanied glass of ice cold pink wine.

And maybe some sort of icebox cake. I like things icey. So icey.
Fig Bacon and Goat Cheese Pizza

Print this recipe!

3-4 slices of bacon, cubed
12 ounces of store-bought (or homemade dough)
4 ounces goat cheese, softened
4-5 black figs, quartered
1/4 cup balsamic vinegar
1 teaspoon honey
1 handful of arugula

Preheat oven to 500 degrees and heat up stone for 30 minutes.

In a medium fry pan–over medium heat fry bacon until crispy.

Gently pull pizza dough apart into a non-perfect circle. Place on a piece of parchment. Smear on a thick layer of goat cheese on the pizza dough’s entire surface. Top with figs and bacon. Place on the stone (with parchment) in the oven. Bake for 10-15 minutes, or until crust is golden brown.

While pizza is cooking, add balsamic vinegar and honey to a small saucepan. Cook to reduce for 3-5 minutes, or until thick and syrupy. Remove pizza from oven and top with a handful of arugula and balsamic/honey reduction sauce.

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29 Comments

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  • Reply Kim August 19, 2011 at 12:43 am

    I made this pizza tonight and it was spectacular! I used peaches instead of figs because that is all the grocery store had- and I would highly recommend it as a suitable alternative. The balsamic reduction was the perfect finishing touch!

  • Reply Jess (Will Run for Cheeseburgers) August 2, 2011 at 3:51 pm

    this pizza looks amazing! can’t to try it …

    silly question. the parchment underneath the pizza dough is ok to go into the oven? I wasn’t sure if the paper would burn at such a high temperature.

    thanks!

    • Reply Adrianna August 2, 2011 at 4:21 pm

      Not a silly question. It totally gets a little burnt and brown, but I don’t really mind. I also lack one of those wooden pizza transfer-er things. If you’re scared of burning the house down (which you shouldn’t), I’d use one of those to transfer it to the oven.

  • Reply Katelyn July 25, 2011 at 2:50 am

    Oh man! This looks heavenly!

  • Reply audrey July 21, 2011 at 11:54 pm

    Would blue cheese insead of goat be too rich?

    • Reply Adrianna July 22, 2011 at 6:30 am

      No way. I think blue cheese would be heavenly.

  • Reply Janis July 21, 2011 at 8:38 pm

    Looks awesome. Meaning to make pizza for a while and to get some figs! A cozy kitchen is a beautiful blog, love your pictures.
    Janis

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