The G.o.a.t. Goat Cheese, Fig, Herbed Gremolata, Arugula & Balsamic Recipe
Make The G.o.a.t. Goat Cheese, Fig, Herbed Gremolata, Arugula & Balsamic Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough & base
Cheese & toppings
Herbed gremolata
Method
Dough & base
- 1
Preheat and prepare
Position an oven rack in the upper third of the oven and preheat to 475°F (245°C). If you have a pizza stone, place it on the rack while the oven preheats. Lightly dust a work surface with the all-purpose flour.
- 2
Shape the rounds
On the floured surface, gently press or roll each premade dough round into a 6-7 inch round, leaving a slight raised edge. Do not overwork the dough — you want a thin center with a tender rim.
- 3
Brush
Place the shaped rounds onto a lightly floured baking peel or a parchment-lined baking sheet. Lightly brush each round's rim and center with the 1 tbs olive oil to help with browning and to create a barrier so toppings don't make the crust soggy.
Herbed gremolata
- 4
Make the gremolata
In a small bowl combine the chopped parsley (0.5 cups), chopped chives (2 tbs), lemon zest (1 tbs), and the minced garlic clove. Stir in the 2 tbs extra-virgin olive oil until the mixture is evenly moistened. Season with a pinch of salt to taste. Set aside to let the flavors meld while you assemble pizzas.
Cheese & toppings
- 5
Prep cheese and figs
Crumble or soften the goat cheese (6 oz) with a fork or using your hands so it is easy to dollop/spread. Trim stems from the figs and slice each fig into 4 to 6 wedges lengthwise.
- 6
Assemble the pizzettas
Spread about 1 to 1 1/2 tbs of fig jam thinly over the center of each oiled dough round, leaving the rim bare. Distribute the crumbled goat cheese evenly across the 4 rounds, using about 1.5 oz goat cheese per pizzetta. Top with the sliced figs, arranging them in a single layer so they roast evenly.
Bake
- 7
Bake until golden
Slide the assembled pizzettas onto the preheated pizza stone or place the baking sheet in the oven. Bake for 8–12 minutes, watching closely: the crust should be golden and crisp at the edges and the goat cheese warmed and slightly golden in spots. Rotate once halfway through baking for even color.
Finish & serve
- 8
Dress the arugula
While the pizzettas bake, lightly toss the arugula (2 cups) with a small pinch of sea salt and a grind of cracked black pepper. If desired, add a teaspoon of olive oil or a few drops of the balsamic glaze to lightly coat the leaves — keep it very lightly dressed so the greens stay fresh and peppery.
- 9
Top and garnish
When the pizzettas come out of the oven, let them rest 1 minute. Scatter a tablespoon or so of the herbed gremolata over each hot pizzetta so the lemon and parsley aromatics release. Pile a small handful of the dressed arugula onto each pizzetta.
- 10
Finish with glaze & seasoning
Drizzle about 3/4 tbs of balsamic glaze over each pizzetta (total ~3 tbs across all 4) and, if you like a touch of sweetness, a light drizzle of honey (~1 tbs divided). Finish with a pinch of sea salt and a crack of black pepper to taste.
- 11
Serve
Serve immediately while the crust is still warm and the arugula is bright. Each pizzetta is a single serving—enjoy as a brunch portion or share as an appetizer.
