Fig & Pig Recipe

Preheat & Prep

Preheat oven to 500°F (260°C) with a pizza stone or inverted heavy baking sheet on the middle rack. If using a conventional oven without a stone, preheat to 475°F (245°C). Allow dough to come to room temperature for 20–30 minutes so it's easier to stretch.

On a lightly floured or cornmeal-dusted surface, gently stretch or roll the pizza dough into a 12–14 inch round (or rectangular as desired) leaving a slightly thicker edge for the crust. Transfer to a piece of parchment paper or a lightly oiled pizza peel.

Brush the dough edge and surface lightly with the 1 tbs olive oil mixed with the minced garlic and 1 tsp salt.

Prepare the ricotta base: In a small bowl, stir the ricotta with lemon zest, 1/4 cup grated parmesan, 1/2 tsp black pepper and a pinch of salt until smooth and spreadable. Taste and adjust seasoning.

Spread the ricotta mixture evenly over the dough surface, leaving the outer 1/2–1 inch rim exposed.

Scatter the shredded or sliced fresh mozzarella evenly over the ricotta base so you have a cohesive white-cheese layer.

Distribute the pulled pork in small clusters over the cheese so the pork heats through and mixes with the cheese during baking. Avoid piling so thick it wets the crust.

Scatter the quartered fresh figs and thin red onion slices evenly across the pizza. The figs will roast and concentrate their sweetness.

Season the assembled pizza lightly with cracked black pepper and a small pinch of flaky sea salt around the toppings (not too much on the figs).

Slide the pizza (with parchment if used) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until crust is golden and cheese is bubbling and just beginning to brown. If using a cooler oven, bake 12–15 minutes and watch for doneness.

While the pizza bakes, make the balsamic reduction: in a small saucepan combine 1/2 cup balsamic vinegar and 1 tbs brown sugar (or honey). Bring to a gentle simmer over medium-low heat and reduce to about 3–4 tablespoons (thick, syrupy) — about 6–10 minutes. Remove from heat and stir in 1/2 tbs butter for gloss, if using. Let cool slightly (it will thicken more as it cools).

Remove the pizza from the oven and let it rest on a cutting board for 2 minutes to set.

Top with the 2 cups fresh arugula, distributing it evenly over the hot pizza so leaves wilt slightly but remain bright. Drizzle 1–2 tablespoons of the balsamic reduction over the pizza in a thin ribbon. Taste and add more reduction if desired.

Finish with a light scatter of flaky sea salt and an extra grind of black pepper. Slice and serve immediately.