Figs season has just kicked off! When organic figs come into season, they are so sweet, they’re great to mix with something sour, creamy and peppery. This little pizza hits all the right notes for a slightly sweet summer treat. This works as an appetizer if chopped into small pieces, or as a light main dish or lunch with something very cold to drink in a frosty glass.
3 cups flour
1 package dry yeast (1/4 ounce or 2 1/2 teaspoons)
2 teaspoons sugar
1 cup lukewarm water (body temp)
1 tablespoon extra virgin olive oil
1 teaspoon salt
2 pints black mission figs, sliced and stems removed
8 ounces goat cheese
3 cups baby arugula
Juice of 1/2 lemon
Fresh cracked black pepper
3 tablespoons honey
All mixing and kneading can be done in a stand mixer or by hand.
If using a mixer, start with a paddle attachment and switch to a dough hook for kneading.
Mix flour, sugar, yeast water and oil, adding salt last. Mix well to a rough dough. Let rest for 5 minutes.
Next, if kneading by hand, knead for 10 minutes, until springy and smooth. If using mixer, knead for about 5 minutes. You are looking for a smooth, elastic dough that holds tightly together.
Let rise in a bowl covered with a damp kitchen towel until doubled in size (1-2 hours)
When dough is risen, punch down and rest for 10 minutes
Preheat oven to 450 degrees
Roll dough out on a lightly floured surface to the size of large sheet pan
Lay dough on a sheet pan lightly oiled with olive oil
Spread 3-4 tablespoons pesto all over dough
Use fingers to dimple dough
Sprinkle goat cheese all over dough
Add fig slices
Drizzle 2 tablespoons of honey over entire dough
Bake at 450 degrees for 10 minutes
Reduce to 400 and bake for another 12-15 minutes
In a bowl, toss arugula, lemon juice, last tablespoon of honey, salt and pepper to taste and sprinkle all over focaccia.