The G.o.a.t. Recipe
goat cheese, fig, rosemary, arugula & balsamic
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Ingredients
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Dough
Toppings & Assembly
Method
Dough
- 1
Activate yeast and mix
In a medium bowl, whisk together the warm water and sugar until dissolved. Sprinkle the instant yeast over the water, wait 1 minute, then stir gently. Let sit 2–3 minutes until slightly foamy. In a large bowl, combine the flour and salt. Make a well, pour in the foamy yeast mixture and 15 ml olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 2
Knead and rest
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic (or use a stand mixer on low for 4–5 minutes). Form into a ball and place in a lightly oiled bowl, cover with plastic wrap or a towel. Let rest at room temperature for 30–40 minutes until puffed (it does not need to double fully for small pizzetas).
- 3
Portion
Tip the dough onto a floured surface. Divide into 4 equal portions (about 100–110 g each). Shape each into a tight ball. Cover and let rest 10 minutes to relax the gluten before shaping.
Toppings & Assembly
- 4
Preheat oven and prepare surfaces
Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to the highest setting (475–500°F / 245–260°C) for at least 30 minutes so the surface is very hot. If you have a pizza steel, use it. Sprinkle a pizza peel or an inverted baking sheet with the cornmeal to prevent sticking.
- 5
Prepare garlic oil and fig slices
Crush or finely mince the garlic clove and combine with 15 ml of the extra-virgin olive oil. Halve or quarter the figs depending on size so you have 2 per pizzeta (for 8 total). Crumble the goat cheese into a small bowl and gently loosen with a fork so it spreads easily.
- 6
- 7
Top
Distribute the loosened goat cheese across the centers of the shaped dough, leaving the edges clear. Arrange 2 halved figs on each pizzeta, spacing them evenly. Sprinkle the chopped rosemary over the top and drizzle with a little of the remaining olive oil. Season very lightly with flaky sea salt and a few grinds of black pepper.
- 8
Bake
Slide one or two pizzetas (depending on oven/stone size) onto the preheated stone or baking sheet. Bake for 7–10 minutes until the crust is golden with some charred spots and the goat cheese is slightly warmed and set. Rotate midway for even baking. Repeat with remaining pizzetas.
- 9
Make balsamic-honey glaze while baking
In a small saucepan over low heat, combine the balsamic vinegar and honey. Warm gently and simmer for 2–4 minutes until slightly reduced and syrupy (do not overboil). Remove from heat and let cool slightly; it will thicken as it cools.
- 10
- 11
Finish each pizzeta
When a pizzeta comes out of the oven, immediately top with a small handful of dressed arugula. Drizzle the balsamic-honey glaze over the figs and arugula (start with a little; you can always add more). If desired, finish with one more tiny drizzle of olive oil and a final pinch of flaky sea salt and black pepper.
- 12
Serve
Serve hot or warm. These pizzetas are best eaten the same day they are baked — the contrast of warm crust, tangy goat cheese, sweet figs and balsamic, and cool peppery arugula is at its peak immediately after assembly.
