Calimyrna Fig and Arugula Pizza
  • 1 prepared whole-wheat pizza dough
  • 2tablespoons plus 1 teaspoon olive oil, divided, plus more for brushing
  • 2tablespoons balsamic vinegar
  • 1/2cup sliced red onion
  • 1cup (5 ounces) organic dried Calimyrna figs, stemmed, thinly sliced
  • 2/3cup Apricot-Fig Preservessee link at right
  • 1teaspoon dried thyme
  • 8ounces crumbled goat cheese
  • 2cups fresh arugula leaves
  1. Preheat oven to 450°. Roll out dough on a floured surface to a very thin 10-inch round. Place dough onto a baking sheet, prick all over with a fork, and bake for about 10–15 minutes.
  2. Meanwhile, heat 2 tablespoons olive oil and balsamic vinegar in a small saucepan over medium heat. Add red onion and figs; increase heat, sautéing until figs are thoroughly coated.
  3. Remove pizza crust and brush with olive oil. Spread preserves onto crust and then scatter with thyme, goat cheese, and fig-onion mixture. Return to oven and bake for another 5–10 minutes or until crust is browned to your liking.
  4. Toss arugula with remaining 1 teaspoon oil and lemon juice in a large bowl; season with salt and pepper. Top finished pizza with arugula mixture and serve.
Recipe Notes
Nutrition Facts
Calimyrna Fig and Arugula Pizza
Amount Per Serving
Calories 225 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 17mg 6%
Sodium 194mg 8%
Total Carbohydrates 44g 15%
Dietary Fiber 5g 20%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 225 cal, 12g fat (5g mono, 1g poly, 6g sat), 17mg chol, 10g protein, 44g carb, 5g fiber, 194mg sodium