That Friday Feeling Fig Neapolitan Pizza

It’s Friday and I got That Friday Feeling Fig Neapolitan Pizza! Oh give me some figgy pizza! I’ve been craving a fig pizza but not just any fig pizza THIS fig pizza! It was one of those memorable pizzas that stuck with me after but I was never able to get my hands on some good figs last fall and get it photographed before the season ended. So as soon as I got my hands on some this year I made it. Let’s just say the weather hasn’t been in my favor lately for photos so I actually had to do it a second time and still it was work AND I forgot the rosemary when I decided to add some arugula and a balsamic reduction. I was thinking I would make it again this weekend but not happening and I wanted to get the recipe up before fig season is over AGAIN. The crust was so golden, crispy, chewy, and pillowy it was perfect!

As I’ve mentioned this years family foodie date theme is PIZZA! Each month we go to a different place and eat pizza, really rough. It’s already the 25th and we still haven’t fit in this months date so hopefully that will be happening this weekend which is why we won’t be making pizza at home. Although if the opportunity presented itself I wouldn’t say no because I have a list of pizzas on my mind, especially with the garden booming with fresh produce. While I love a classic margherita pizza, and we all have our favorites, playing around and coming up with new combos is always fun.

Starting with the homemade crispy outside chewy inside Neapolitan crust topped with a little extra virgin olive oil, fresh mozzarella (Fresh VeganMozz), and figs add fresh rosemary and make it simple and delicious. Or after baking add some fresh baby arugula and balsamic reduction drizzle for an extra flavor boost. Either way it’s a great way to enjoy in season fresh figs, well besides with some yogurt in a parfait which has me remembering the days in Ireland.

If you’re looking for a way to switch things up, looking for a new way to enjoy figs, or reason to make pizza this is it! Friday or any day that ends in Y is a good day for pizza!

Print Recipe

That Friday Feeling Fig Neapolitan Pizza

That Friday Feeling Fig Neapolitan Pizza is a homemade crispy outside chewy inside Neapolitan crust topped with a little extra virgin olive oil, fresh mozzarella (dairy free, vegan friendly), and figs add fresh rosemary and make it simple and delicious. Or after baking add some fresh baby arugula and balsamic reduction drizzle for an extra flavor boost.

Course

Dinner

Servings

10-12" pizza

Ingredients

• 10-12" pizza crust (homemade Neapolitan Pizza Crust)
• 1-2 TBSP extra virgin olive oil
• 3 fresh figs
• 3-4 oz fresh mozzarella cheese * (Miyoko’s Fresh VeganMozz)
• sea salt and fresh ground pepper
• handful fresh baby arugula, optional

Balsamic Reduction, optional

• 1/3 c balsamic vinegar
• 1/3 c pure maple syrup

Course Dinner Servings 10-12" pizza Ingredients 10-12" pizza crust (homemade Neapolitan Pizza Crust) 1-2 TBSP extra virgin olive oil 3 fresh figs 3-4 oz fresh mozzarella cheese * (Miyoko’s Fresh VeganMozz) sea salt and fresh ground pepper handful fresh baby arugula, optional Balsamic Reduction, optional 1/3 c balsamic vinegar 1/3 c pure maple syrup

Instructions

1. If making our Neapolitan Pizza Crust if using, you will have to make the dough 3 hours, 4 hours is best, ahead of time. It doesn’t take long to make you just have to let it rest and rise.
2. If making optional Balsamic Reduction in a sauce pan whisk together balsamic vinegar and maple syrup. Bring to a boil, once it comes to a boil reduce heat and simmer 10-15 minutes to reduce down. Remove from heat and let cool while you make your pizza.
3. Heat grill or oven, with pizza stone placed inside, to 550F if using my husband’s crust recipe otherwise heat per your pizza crust directions.
4. Toss or roll your pizza dough and place on a piece of parchment paper on a non rimmed baking sheet.
5. Drizzle or brush your crust with olive oil.
6. Grate cheese and sprinkle over pizza.
7. Remove stems and quarter or slice figs and arrange on top of the pizza.
8. If adding rosemary sprinkle over top of pizza.
9. Place pizza, keeping it on the parchment as it will easily slide on and off your pizza stone, onto the pizza stone. Check at 6 minutes, the crust should start to be golden brown and slightly blackened on the outer edges like a traditional Neapolitan pizza. It can take up to 8-10 minutes depending on the temperature of your grill/oven. If using your own crust bake per your crusts instructions.
10. Remove pizza, sliding a baking sheet under the parchment paper.
11. Let pizza cool a minute or two before toppings with optional arugula and drizzling with the balsamic reduction.
12. Enjoy!

Recipe Notes

Alternatively omit balsamic reduction and baby arugula and top with a sprig of fresh rosemary (steam removed).

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