Fig And Pig Recipe

Reduce

Place 3 tablespoons balsamic vinegar and 1 teaspoon brown sugar (if using) in a small saucepan over medium-low heat. Bring to a gentle simmer, stirring to dissolve the sugar. Reduce heat to low and simmer until the volume is reduced by about half and the liquid coats the back of a spoon, 6–8 minutes. Watch closely to avoid burning. Remove from heat and let cool slightly — it will thicken further as it cools.

Cook bacon

Preheat oven to 400°F (205°C) if you plan to bake bacon in the oven; alternatively cook bacon in a skillet. For oven: place bacon on a rimmed baking sheet in a single layer and bake until crisp, 12–18 minutes depending on thickness. For skillet: cook over medium heat until crisp, turning as needed. Transfer bacon to paper towels to drain, then roughly chop into bite-sized pieces.

Prep figs

Rinse figs, pat dry, then halve (or quarter if very large). Set aside.

Preheat oven / pizza stone

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that won’t reach 500°F, preheat to the highest setting (475–500°F).

Shape dough

Lightly dust a work surface with the 2 tablespoons flour. Press or stretch the pizza dough into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a lightly floured pizza peel or an inverted, lightly oiled baking sheet if you don’t have a peel.

Oil base

Brush the dough surface lightly with 1 tablespoon olive oil, leaving the rim uncoated. This helps prevent sogginess and gives flavor.

Add cheeses

Distribute the 6 oz fresh mozzarella evenly over the dough, leaving the rim clear. Sprinkle the 2 oz blue cheese crumbles in small pockets across the pizza — these will provide concentrated flavor.

Top with figs and bacon

Arrange the halved figs evenly across the cheese layer (flesh side up). Scatter the chopped crisp bacon over the pizza so each slice will have bacon. Sprinkle the 2 teaspoons fresh thyme leaves evenly over the top.

Season

Lightly season with the 1 teaspoon coarse sea salt and 1 teaspoon freshly ground black pepper — be mindful the blue cheese and bacon are salty, so adjust if you prefer less salt.

Bake

Slide the assembled pizza onto the preheated stone or baking sheet. Bake until the crust is golden and blistered and the cheeses are melted and bubbling, 8–12 minutes depending on oven temperature. Rotate halfway through for even browning if needed.

Rest & drizzle

Remove pizza from oven and let rest 2 minutes on a cutting board. Drizzle the cooled (but still pourable) balsamic reduction over the pizza in a thin zigzag or scattered dots. If using, top with 1 cup packed arugula or microgreens and a 1 teaspoon drizzle of olive oil for freshness and peppery contrast.

Slice & serve

Slice into 6–8 pieces and serve immediately so the mozzarella stays soft and the figs are warm. Offer extra balsamic reduction at the table if desired.