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Fig & Goat Cheese Pizza with a Whole Wheat Crust

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  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 mins
  • Yield: 1 large pizza 1x
  • Category: Savory
  • Cuisine: Plant-based

Made entirely from scratch, this fig and goat cheese pizza with red onions, pine nuts and a whole wheat crust makes a perfect wholesome dish.

Ingredients

For the whole wheat crust:

  • 3/4 cup (90g) whole wheat flour
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon fine sea salt
  • 3/4 cup (180 ml) lukewarm water
  • 1 Tablespoon olive oil, plus more for brushing
  • Fresh thyme
  • 1 Tablespoon honey

For the filling:

  • 2 cloves garlic, crushed
  • 3.5 oz (100g) mozzarella
  • 1 cup (100g) parmesan cheese, grated
  • 4 large fresh figs, sliced
  • 1 medium red onion, sliced
  • 3.5 oz (100g) fresh goat cheese, sliced
  • 1 Tablespoon pine nuts
  • 1 cup arugula salad
  • 1 Tablespoon honey
  • Salt & pepper

Instructions

  1. For the pizza dough: in a large mixing bowl, mix together the whole wheat flour, all-purpose flour, instant yeast and salt. In a measuring cup, combine the water, olive oil and thyme honey. Gradually add the wet ingredients to the flour, stirring until combined, finishing the process with your hands.
  2. Form a ball with the dough and transfer to a large clean bowl, covered with plastic wrap.
  3. Let rise at room temperature until doubled in size, at least 1 hour.
  4. Place the dough onto a large sheet of parchment paper, then shape and stretch until you have a thin 12-inch circle. To get the dough super thin, briefly roll with a rolling pin.
  5. Preheat the oven to 450°F (220°C).
  6. Transfer the pizza crust with its parchment paper onto a baking tray.
  7. Brush the edges of the pizza dough with olive oil and sprinkle in the crushed garlic and thyme.
  8. Scatter the mozzarella and the grated parmesan cheese, then garnish with the sliced ingredients (figs, red onions and goat cheese). Drizzle some honey on top.
  9. Toast the pine nuts in a small fried pan. Transfer to a clean bowl, and reserve.
  10. Bake for 12 to 15 minutes. Remove from the oven, and sprinkle fresh arugula salad and pine nuts on top of the pizza.

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