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Fig, Chevre & Arugula Pizza

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Judy from Savoring Today
  • Yield: 6 as a meal; Served as an appetizer, 2 pizzas will serve 14-16. 1x


  • 1 recipe Sprouted Wheat Pizza Dough (recipe below)
  • extra virgin olive oil
  • 1/2 jar Dalmatia® Fig Spread Original
  • 1012 ounces chevre cheese – (soft goat cheese)
  • 8 large fresh basil leaves — chiffonade
  • 8 sprigs fresh thyme — leaves removed
  • 1/3 cup fresh oregano leaves — whole leaves
  • 4 handfuls arugula leaves — washed and dried
  • 1 cup grape tomatoes or cherry tomatoes — halved
  • aged balsamic or balsamic reduction (recipe below)


  1. Prepare pizza crust. Set oven racks at the lowest and middle position. Preheat oven to 425°. Lightly oil pizza pan with olive oil (I prefer dark pans, it helps the crust brown better). Press dough onto the pan until evenly spread (about 12”), flat (no rolled edge), and thin. Using a fork, pierce dough all over, this will prevent the dough from forming bubbles when baked.
  2. Pre-bake crust on the lowest rack in the oven for about 5 minutes, just until dough is set, but not browned.
  3. Remove crust from the oven and spread 2-3 tablespoons of fig spread over the dough with the back of a spoon to create a thin, even layer.
  4. Slice goat cheese or using your fingers, crumble the cheese all over the layer of fig, leaving some small spaces in between the pieces of cheese.
  5. Sprinkle fresh herbs over the layer of goat cheese, as desired. Other herbs can be substituted for those listed, based on preference.
  6. Bake on the middle rack for 5-7 minutes until the edges of the crust are light brown, the cheese is hot, and the herbs are fragrant.
  7. Remove from oven and top with arugula leaves (take a deep breath, the warmed arugula smells fabulous), spread the halved tomatoes around on top of the arugula, and drizzle with balsamic.
  8. Slice and enjoy!


The ingredient measurements in this recipe are all estimates, add more or less of any item, as you prefer. This recipe makes 2 thin crust pizzas, it can be divided for fewer servings or 1/2 the dough can be frozen for up to 1 month to make the second pizza at another time.
In case you cannot find the fig spread or aged balsamic, you can visit this link for a homemade fig spread recipe or make a reduced balsamic with the recipe below.