Fresh Fig & Arugula Pizza with Balsamic Glaze from Trefoil Gardens

Elevate your pizza night with the fresh, vibrant flavors of Trefoil Gardens’ Fresh Fig & Arugula Pizza with Balsamic Glaze. This gourmet pizza features a crispy, homemade crust topped with sweet, juicy figs, peppery arugula, creamy goat cheese, and a drizzle of rich balsamic glaze. Perfect for showcasing the bounty of the season, this recipe offers a delightful balance of sweet and savory flavors that’s sure to impress your guests. Whether you’re hosting a dinner party or enjoying a cozy night in, this garden-inspired pizza is a must-try!

Ingredients

Crust - use this guideline to make your own crust or sub in a Store bought crust

• 1/3 cup warm water (not hot!)

• 1 teaspoon sugar, honey or agave will also work well

• 1 teaspoon active dry yeast

• 1 cup all purpose flour

• 1 teaspoon kosher salt

• 1 tablespoon olive oil, plus more for brushing onto crust

• Corn meal

Topping

• 1 medium onion, sliced

• 1/4 cup water

• 1 tablespoon olive oil

• 1/2 teaspoon kosher salt

• 1 cup fresh figs cut

• 1/2 cup fresh arugula

• 3 ounces goat cheese crumbled

• Salt

• Freshly ground black pepper

Balsamic Reduction

• 1/2 cup good quality balsamic vinegar

• 1 tablespoon maple syrup

Instructions

For dough:

• Combine water, sugar and yeast in a small bowl.

  Let sit 10 minutes. It should look foamy. If it doesn't, your yeast may be expired, you’ll need fresh yeast.

• Combine flour and kosher salt in a large bowl.

• Add the yeast mixture along with the olive oil

• Mix until thoroughly combined.

• Transfer dough to a floured surface.

• Knead the dough for 5 minutes

• Shape into a ball

• Place the dough into an oiled mixing bowl and turn to coat.

• Cover and allow to rise for 1 ½ - 2 hours, or until it has doubled in size. (Proceed to glaze and onions while rising)

• Preheat oven to 450 degrees. Heat a sheet pan or pizza stone in oven while preheating.

• Punch down the dough ball down flat

• Place on a floured surface

• Roll out starting in the middle and rolling toward the edges, give a quarter turn with each back-and-forth motion

• Add more flour as needed to prevent sticking

• Roll out to roughly 13” across

• Poke several small holes with a fork in the bottom of the crust.

• Sprinkle a good amount of corn meal onto a lightweight cutting board and transfer the dough to the new surface for topping assembly.

• Brush the crust with olive oil.

Glaze

• Add the balsamic vinegar and maple syrup to a small saucepan

• Cook on medium-low heat until the liquid has reduced to ¼ its original volume, roughly 15 - 20 minutes

• Stir regularly to prevent burning

  Finished reduction will be very dark in color, like chocolate syrup.

Cararmelized Onions

• Place sliced onions in a dry pan over medium-high heat and cover with a lid

• Stir regularly, until a good amount of color has developed, about 5-7 minutes

• Deglaze pan using the ¼ cup of water

• Stir the onions well and be sure to scrape up the brown bits that have collected on the bottom of the pan until water has cooked off

• Add 1 tbsp olive oil and salt and continue to cook the onions about another 5 minutes.

• Finished, the onions should have a nice deep dark brown color and a sweet smell.

Assembly

• Slice figs, first remove stems, then cut in half and cut each half into thirds.

• Sprinkle the caramelized onions, sliced figs, and goat cheese across the top of pizza dough evenly

• Transfer the assembled pizza to your preheated pizza stone or sheet pan

• Bake for 10-12 minutes or desired doneness

• Allow the pizza to cool slightlyand top with fresh arugula and drizzle with the balsamic reduction.

  Slice, serve, and enjoy!