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Smoked Mozzarella & Fig Pizza

Smoked Mozzarella & Fig Pizza

  • Yield: 4-6 servings 1x


  • 1 lb pizza dough
  • Flour, for rolling out the dough
  • Cornmeal, for dusting the pizza peel
  • ¼ cup fig jam
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded smoked mozzarella cheese
  • ½ cup dried figs, halved or quartered
  • Pinch of red pepper flakes (optional)
  • 3 cups baby arugula
  • Spritz of fresh lemon juice
  • Balsamic glaze, for drizzling over top
  • Parmesan cheese, for grating over top


  1. Preheat the oven to 475°F and place a pizza stone on the middle rack. If you don’t have a pizza stone, place a lightly oiled baking sheet in the oven to preheat.
  2. On a lightly floured surface, roll out your dough to desired shape and thickness. Sprinkle a pizza peel with cornmeal and then carefully transfer the dough to the pizza peel.
  3. Spread a thin layer of the fig jam over the surface of the dough, leaving a 1-inch border of crust around the edges.
  4. Sprinkle the cheeses over top of the jam.
  5. Season with a little salt, pepper, and the red pepper flakes, if using, and then carefully transfer the pizza from the pizza peel onto your pizza stone or prepared baking sheet.
  6. Bake for 10-15 minutes, or until the pizza dough is crisp and golden on the bottom and all the toppings are melty and gooey. Meanwhile, toss the arugula with the lemon juice.
  7. Remove from the oven and allow to cool just slightly before topping the pizza with the arugula and a drizzle of the balsamic glaze.
  8. Grate some parmesan over top, slice, and serve.