First of all, you are right, that is not whole wheat pizza dough. I did not have good luck at the grocery store today so just do me a favor and pretend it is – please! Whole wheat pizza dough is significantly better for you as you (hopefully) should know by now. My white pizza dough was lacking the healthy whole grain trifecta of bran, endosperm, and germ that give you that everlasting full feeling due to the extra protein and fiber. Regardless of the dough, this pizza is bomb. Three different cheeses, apples, onions, and arugula — yea, pretty much amazing. Look at my photos for extra tips!
3 Cheese Apple & Arugula Pizza
- Olive oil
- 2 tbsp all-purpose flour
- Whole Wheat Pizza Dough (let it come to room temperature)
- 1/2 cup part skim ricotta cheese
- 1/2 tsp dried oregano
- 1 apple, thinly sliced
- 1/2 cup shredded mozzarella
- 1/2 cup gorgonzola or blue cheese
- thinly sliced red onion, as much as you prefer
- 1/2 cup cooked sliced chicken (optional, mine was leftover)
- pepper to taste
- 2 cups arugula
- Preheat the oven to 450 degrees.
- Pour 1 tablespoon of olive or canola oil on your nonstick pizza pan and rub in with a paper towel. (You can also use cooking spray)
- Put the flour on the pizza pan and then place the dough on top of it. Stretch the dough out using your the palm of your hand. Be patient and work slowly so that the dough doesn’t tear. You may find that you need extra olive oil when working on the wheat dough. If you end up using white dough, you will need more flour.
- Once the dough is covering the pizza pan, gently spread the ricotta cheese on it.
- Sprinkle the oregano on top of the ricotta and spread the thinly sliced apples all over.
- Next, sprinkle the mozzarella and gorgonzola on the pizza.
- Spread the thinly sliced red onion on the pizza. Add as much or as little as you like. Make sure to slice them paper thin, the crispy, caramelized taste makes it very tasty.
- Season with pepper and dab olive oil around the outside edges of the crust using two fingers. This helps give it that toasted crusty look. Bake in the oven for 15 minutes, make sure to check it around 10 minutes as everyones oven is different.
- Top with fresh arugula and a drizzle of olive oil, enjoy!
Pizza dough and flour. You can’t tell in this photo but my pizza pan is pretty generously oiled. Whole wheat dough will need extra olive oil to work it out.
This took me a full ten minutes and i’m pretty psyched with myself
Ricotta, oregano, and mozz added!
Dabbing the outside edge with olive oil to give it that extra crispy crust nom nom. Dabbing with your finger helps you from putting too much on there.
All cooked and fresh out of the oven – 15 minutes on 450.
Topped with arugula and a light drizzle of olive oil. If you have flavored olive oil like garlic or chile – now is an excellent time to use that.
Growing up in NY, it absolutely blew my mind that I could actually have a fruit tree in my backyard in SC. Of course I had to go out and buy one ASAP.
Last year I bought my very own fig tree, and it has been a blast to cook with! I have made a fig and oat bread and pork loin with figs and blue cheese thus far. Pretty much figs and any type of cheese are amazing. You can typically find dried figs throughout the year, but if you haven’t tried a fresh fig I would highly recommended it. They are very fresh, smoothly, crunchy and just sweet enough.
Check out the recipe below for my newest fig dish! I love this simple recipe with only 6 ingredients for a party or dinner.
Fig and Goat Cheese Pizza with Prosciutto and Arugula
Servings: 1 pizza (8 slices)
- 1 package prepared whole wheat pizza dough (I used Publix brand)
- 8 oz goat cheese, crumbled
- 15 Figs, sliced in half and stems removed
- 1 cup Arugula
- 2 Tablespoons Olive Oil
- 3 slices Boar’s Head Prosciutto, torn into small pieces
- Black pepper, to taste
- Preheat the oven to 425 degrees.
- Once the pizza dough is at room temperature, stretch the dough to fit a pizza pan coated with non-stick spray. Start from the middle and stretch to the outer sides.
- Brush the pizza dough with the olive oil. Top with fresh ground pepper if desired.
- Add toppings to the the pizza evenly, leaving a 1/2-1″ inch border for the crust. Start with the goat cheese, followed by the arugula, then sliced figs and prosciutto.
- Bake the pizza on 425 for 20 minutes until the crust is golden brown and the arugula is wilted.
- Let the pizza cool for 5 minutes, and slice into 8 slices.
Serve this dish as an appetizer at a party or have a slice for dinner with a side salad 🙂
Have leftover ingredients? Throw together 2 cups arugula, 1 slice prosciutto and 10 cucumber slices for a quick and healthy lunch!
What other fig recipes should I try? I still have over 20 that will ripen in the next month! Leave your comments below!