Fig & Goat Cheese Flatbread Pizza with Arugula

Fig Goat Arugula Pizza

 This pizza has everything! Chef Lindsay is starting by making scratch flatbread then piling high with jammy figs, caramelized shallots, tart goat cheese, and peppery arugula. If you're never had this flavor bomb of a combo, you're missing out , and you better sign up! Join Chef Lindsay in the kitchen on Thursday, March 4th @ 4pm PST / 7pm EST! See you there!




  • 3½ tablespoons butter
  • 3/4 cup milk
  • 2 cups all-purpose flour, plus 1/4 cup extra for dusting and adjusting dough
  • 1/2 teaspoon salt
  • 1/2 tablespoon oil
  • 4 - 5 shallots, sliced
  • 1 cup dried figs, stemmed, chopped
  • 1 cup port
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1½ teaspoons fresh thyme leaves, minced
  • 1½ teaspoons fresh rosemary leaves, minced
  • 1/2 - 1 teaspoon of salt and pepper, to taste
  • 5 - 6 ounce package soft fresh goat cheese, coarsely crumbled
  • 1 - 2 cups fresh arugula


To make the flatbread, combine butter and milk and heat on the in a small saucepan on the stove or in a small bowl in the microwave, until butter is just melted. Combine 2 cups flour, salt, butter, and milk. Sprinkle work surface with flour then knead for a few minutes until it is smooth. Add extra flour if the dough is too sticky. Wrap with plastic wrap and rest at room temperature for 30 minutes or so.

To make caramelized shallots, place oil and shallots in a medium skillet over medium heat. Stir the shallots every 5 - 10 minutes to be sure they are cooking evenly and not getting burned. They will start to soften and become translucent. Continue cooking and checking shallots until caramelized. Remove the shallots from the heat.

To make fig jam, add figs and port to a medium saucepan set over medium high heat. Cook until liquid almost evaporates, and figs are soft, approximately 7 - 8 minutes. Transfer to small bowl and cool. Add cooled figs to food processor and pulse until mixture is chopped. Add the olive oil, balsamic vinegar, thyme, rosemary, and pulse to form a paste. Transfer back to the bowl, taste, and adjust seasoning to taste.

Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8" (0.3 cm) thick rounds. Heat 1/2 tablespoon olive oil in a large non-stick pan over medium heat, or lower if you have a heavy based skillet. Place one flatbread in the pan, cook for around 1- 2½ minutes, it should bubble up, then flip and cook the other side, pressing down if it puffs up.

Spread 1 – 2 tablespoons of fig jam over the flatbread. Scatter the caramelized shallots over the jam and sprinkle 1 - 2 tablespoons of goat cheese over the shallots. In a small bow, toss the arugula with olive oil, salt and pepper and sprinkle over the completed flatbread.


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