The mix of figs and goat cheese in this simple, quick pizza makes it the epitome of sweet and salty. It’s the perfect wake up call to a palate that’s been jaded by chemo. This Fig & Goat Cheese Pizza is truly delicious. Since it uses pre-made naan, the Indian flat bread, it’s a snap to make, a real gourmet dinner in a hurry. Give it a whirl.
- Put the figs in a small bowl with just enough hot water to cover. Set aside to steep for 15-20 minutes.
- In a medium saucepan, heat the olive oil over medium heat. Add the shallots and cook for 3 minutes. Add the figs, water and balsamic vinegar. Bring to a boil. Reduce the heat to medium low. Cook for 20 to 30 minutes or until the figs have become very soft and the liquid has reduced to a thick syrup. Using a wooden spoon break up the figs. The whole thing should look jammy.
- Preheat the broiler or toaster oven.
- Lay out the flat bread and spread ¼ cup of the fig sauce on each of the flat breads. Evenly top with the goat cheese and sliced red onion. Toast for 5 minutes, or until the flat breads are well browned.
- Once the flat breads are out of the oven, top with arugula, chopped pistachios, fresh figs, and flaky salt. Serve immediately or at room temperature.
- 1 cup dried figs, quartered
- 1 teaspoon olive oil
- 1 tablespoon minced shallots
- 2 tablespoons balsamic vinegar
- 4 whole wheat naan (see Ann’s Tips)
- 6 ounces goat cheese
- ¼ medium red onion, sliced very thin
- 2 cups loosely packed arugula
- ¼ cup chopped pistachio
- 4 fresh figs, sliced
- Flaky sea salt, to taste
Ann's Tips and Tricks
If you can’t find the Indian flat bread naan in your local market, use medium size pita breads instead.